"Kyoto Kinmata" is one of the restaurants I most wanted to visit in Kyoto, which can be considered a "holy land of Japanese cuisine." I encountered it while exploring the Nishiki Market area and was drawn to its charming exterior. Despite its founding dating back to 1801, the cuisine is of impeccable taste even for modern palates. There is no hint of old-fashionedness; rather, it exudes a refined sense of style. Personally, I prefer Kyoto cuisine that is grounded in tradition over flashy, hard-to-book establishments that have become popular recently. The charm of "Kyoto Kinmata" lies in its solid traditional techniques infused with a touch of playfulness. Dishes like the appetizer "Live Sea Urchin in Amber Kanten" and the fried dish "Fig Tempura" express a modern sensibility while maintaining an elegant essence. This type of cuisine is truly worth experiencing in Kyoto. The seasonal expressions are spot on, and the gradual adjustment of flavors and textures is impressive. The approach of changing sweetness and textures step by step to heighten excitement is masterful. Within the subtle flavors, you can feel the robustness of tradition. I had the pleasure of trying the following sake: - Haneda Shuzo, Gohyakumangoku Junmai Ginjo 2,185 yen - Higashiyama Shuzo, Konteki Hiyaroshi Junmai Sake 2,415 yen The above prices include consumption tax and service charge. The "Lunch Kaiseki" I enjoyed was priced at 12,650 yen (including tax and service charge) and included the following dishes: Appetizer: Live Sea Urchin in Amber Kanten Sashimi: Sea Bream, Mackerel Steamed Dish: Autumn Eggplant, Sweet Potato, Green Soybeans Fried Dish: Fig Tempura Grilled Dish: Ayu (sweetfish with roe) Rice Dish: Matsutake Mushroom Rice, Clear Soup, Pickles Dessert: Fig Yokan The appetizer of "Live Sea Urchin in Amber Kanten" was intriguing with the use of kanten made with sea urchin. The addition of grated pear and tofu was a curious touch that piqued my interest. Starting with a seasonal dish sets the tone, and it elevates the excitement of Japanese cuisine. The kanten had a rich dashi flavor, and the texture of grated nagaimo (Chinese yam) added a nice accent. The gentle sweetness and aroma of the pear supported the rich flavor of the sea urchin. The flavor composition was well thought out. The sashimi of sea bream and mackerel was refreshing, with yuba (tofu skin) as an accompaniment. I appreciated the use of tuna-free sashimi, as it showed creativity beyond the usual cost-saving measures. The sea bream had a fragrant aroma and a savory umami taste. The mackerel was fresh and had a nice balance of fat. The yuba was thick and had a dense texture, and the wasabi was undoubtedly authentic. It was impeccable. The steamed dish of autumn eggplant, sweet potato, and green soybeans showcased the sweetness and a well-balanced composition. The eggplant was tender and delicious, the green soybeans were crunchy, and the sweet potato had a soft texture. The sweet potato stood out with its sweetness and refreshing aroma, and the texture was not overly soft, showcasing skill and taste. The fried dish of fig tempura was served with a rich dipping sauce, and it was delightful! The combination of the sweetness of the fig, the savory aroma of the bonito dashi, and the nutty flavor of the rice cracker powder harmonized well. The marinated duck was fantastic, with a delightful ginger soy sauce-like flavor. The cooking was excellent, and it was not at all soggy. The grilled sweetfish with roe was a highlight, using Hiroshima-sourced sweetfish in a year of poor harvest. It was incredibly delicious and showcased individuality within tradition. Overall, the experience at "Kyoto Kinmata" was exceptional, with each dish meticulously crafted to showcase the flavors of the season and the skill of the chef. The attention to detail and the balance of flavors and textures made it a memorable dining experience.

I enjoyed my meal at the newly renovated counter seats. The food was not particularly surprising, but rather orthodox. However, it had a reliable and reassuring taste. It was nice to see the chefs cooking right in front of me. It would be even better if the chefs had a bit more time to chat with the customers.

Mr. Kinoshita has stopped staying in the 3.5-room inn due to the effects of the coronavirus. The summer menu had a lot of delicious conger eel, and the ayu from Lake Biwa was also tasty. The small but flavorful soup, which you can eat all the way to the bones, had a delicate yet distinct umami flavor that was delicious. The mixed rice with black beans, conger eel, and a slightly firm texture was also tasty. The sashimi of spiny lobsters was sweet, and the sweetfish and conger eel for shabu-shabu with ponzu sauce and plum paste was a taste that made me want to eat more. Thank you for the meal.

I visited a casual version of a traditional kaiseki restaurant, "Chikamata," and it was wonderful. The young owner seemed eager to convey the traditional flavors. They serve dishes like conger eel soup, tempura, and steamed sushi. Kyoto summers are truly special. Thanks to this meal, I feel rejuvenated.

On my third visit, I had the seasonal conger eel course at the counter. The meal included sesame tofu, hand-rolled sushi, eggplant dengaku, conger eel and shiitake mushroom soup, conger eel and lotus root tempura, conger eel and pumpkin rice, steamed sushi with conger eel and salmon roe, and matcha ice cream for dessert. The Kyoto-style dishes were delicately flavored and delicious. With tax included, the price of 6,000 yen was a great value.

I used it for a reception. The restaurant had a nostalgic feel, and the inside was like a maze. The pike conger was delicious, and I would like to come here for a celebration. The dishes were served in beautiful containers, and the food tasted exceptional. The mixed rice was also delicious. The alcohol was slightly on the expensive side.

If you want to enjoy the elegance of Kyoto while having lunch, why not give it a try? You can enjoy exquisite service and refined cuisine. The historical building has low ceilings, so people over 175cm will hit their heads everywhere.

I had the lunch course. Enjoying kaiseki in a private room where you can't help but feel the history was exceptional. The service from the hostess and other staff was polite yet natural, making it a comfortable atmosphere. They even saw me off at the doorstep, chatting until the taxi arrived. I recommend the Italian Peach Soda for its perfect sweetness.

I had the 6,000 yen lunch course at "Chikamata" and it was a very satisfying experience. The large counter was very clean and all the dishes were elegant, leaving me with a pleasant feeling of fullness. Although I had mentioned that I don't like raw fish when making the reservation, there was sashimi in the course. However, after leaving the restaurant, the owner actually came out to apologize very politely, even giving me a gift of chirimenjako as an apology. I was very impressed by the customer service and I definitely want to come back again.

I had always wanted to try traditional Kyoto cuisine, but I was hesitant because I thought it would be expensive. However, the food at Chikumata-san was delicious, and the staff were very kind, making it easy to enjoy the meal without feeling nervous. The restaurant itself was very clean, with a beautiful courtyard that reflected their hospitality. I realized that my worries about the price were silly. The dishes were served in beautiful plates, with designs that reflected the season or current events. I usually eat quickly, but I was able to relax and enjoy the meal without worrying about time. I definitely want to visit again!

It was absolutely amazing! We had a luxurious time on our wedding anniversary. Each dish was carefully prepared and not just visually appealing, but also delicious. The total bill, including drinks, was around 59,000 yen for two people.

A wonderful traditional Kyoto restaurant. It may not be flashy, so many recent Instagram influencers may not even know its name. Established in 1801, this restaurant has been running for over 200 years. I would like to go with people who have good manners. The crab miso shabu-shabu was delicious. I will definitely visit again.

I enjoyed a summer meal featuring conger eel dishes at the same restaurant where I had a kaiseki meal last fall. I chose to sit at the counter again so I could watch the dishes being prepared and feel the seasonal atmosphere of Kyoto cuisine. The appetizer platter had a cool summer feel and was paired with an Alsatian white wine called Giyotaku, which complemented the conger eel dishes well. The conger eel dishes included steamed, seared, and tempura preparations, all served in beautifully crafted dishes. The conger eel sushi and red miso soup were also delicious. The matcha was prepared right in front of me. Once again, I was able to savor the seasonal flavors of Kyoto conger eel cuisine with beautifully presented dishes.

It was so delicious...! It was all about conger eel, and I thought I might get tired of it, but not at all! I was able to enjoy various variations of conger eel and I was very satisfied! As expected of a long-established restaurant, the service was excellent, and the building itself is a valuable registered tangible cultural property. The inner garden was lovely (*´◒`*). The toilet had been renovated only the toilet bowl, but it was so poorly ventilated and hot, almost like a bath(笑). A new counter was added near the entrance, but I prefer dining in the old building. The food was, needless to say, all fantastic...! I truly enjoyed the conger eel without getting tired of it. Especially, the broth for the appetizer was amazing! And the conger eel chirashi sushi at the end was the best! I would like to visit here again! However, it was over 10,000 yen for lunch... uhi~(＞人＜;) But considering the amount of conger eel used, it can't be helped, and I was really full, but I would be happy if there were a little less quantity and a cheaper conger eel dim sum. No matter where you go, the portions are always so big~(bitter smile)

I went for the first time with a meal voucher. I was skeptical about what kind of food I would get with the meal voucher reservation, but I was able to enjoy very delicious dishes. As expected from a long-established famous restaurant, all the dishes were perfect, especially the balance of cutting and cooking the conger eel was exquisite. The female staff in charge of the room seemed to still be in training, so the service was noticeable, but I would like to visit this restaurant again with hopes for the future.

This Osaka homecoming trip was hectic, lasting two nights and three days. The weather was nice on the second day for my father's memorial service, but it rained the rest of the time. Today, I visited my brother-in-law's grave in Iwakura with my brother and his wife, then parted ways with them at Shijo-Karasuma to head to a traditional restaurant called "Kinmata" in Gokomachi. Established in 1801 by Omi merchants, the building has a history of 220 years. The current building, dating back to the Meiji era, is designated as a "Registered Tangible Cultural Property." It still operates as a limited accommodation for three groups per day. As we entered, we were greeted by a beautifully polished counter where we would enjoy our lunch course. The first course was sencha tea, followed by a bottle of beer. The meal began with an appetizer featuring a variety of intricate dishes elegantly presented. The flavors were subtle yet distinctive, showcasing the essence of the ingredients. The soup course was made with cherry shrimp and yuzu flowers, offering a delightful aroma. The sashimi and yuba dish was a unique combination of flavors and textures. We then enjoyed a sake tasting, selecting a cold Hakata junmai ginjo. The meal continued with a dish of bamboo shoots simmered in thick broth, topped with wood sorrel. The seasonal ingredients reflected the arrival of spring. The main course featured grilled trout and a fluffy rolled omelette. The rice was made with premium Enshu rice, and the meal concluded with Kyoto green tea and traditional sweets. The attentive hospitality and exquisite cuisine made the visit to Kinmata a memorable experience.

●Restaurant: Kaiseki Ryokan Chikamata ●Location: Near Nishiki Market in Kyoto ●Food: [Evening Kaiseki] - Hassun (Pomegranate and tofu with abalone in persimmon jelly, jade ginkgo nuts, Kyoto shimeji mushrooms, ikura sushi, karasumi, fried potatoes, chestnuts, tai fish rolled sushi) → Festive with autumn flavors. The abalone was tender, and the seasonal ingredients like mushrooms, potatoes, and ginkgo nuts were delightful. Sets high expectations from the start. - Soup: Beautifully presented in a maple leaf-shaped bowl - Sashimi (forgot to take a picture, so sad): The shrimp was crunchy and delicious - Tempura: The fried shrimp heads from the sashimi were fragrant and tasty - Simmered dish (pike conger eel with bonito flakes) - Red rice and pickled vegetables - Grilled dish: The grilled fish paired well with the sweet miso - Meal (sea bream rice, simmered pickles, white miso soup): The sea bream rice had a rich dashi flavor and was delicious on its own - Dessert (persimmon, steamed chestnut yokan): The dishes were served in unique and interesting plates, some with gold repair marks or vintage clown designs, adding to the charm. The food was seasonal, beautiful, and delicious. The hostess and chefs were attentive, and the service was excellent. They accommodated our family with mobility issues by providing chairs and zabuton cushions in the tatami room. We look forward to returning for another special occasion. Thank you very much.

Founded in 1801 and boasting a history of over 200 years, this Japanese restaurant is designated as a registered tangible cultural property by the government. Located just off Shijo Street and Gokomachi Street, it is very convenient and easy to make reservations. When you want to enjoy honest and authentic Kyoto-style Japanese cuisine, this restaurant comes highly recommended!

At the counter course meal with a sommelier chef at a traditional inn, the entrance exudes an old-fashioned charm. I remember staying there in the past, so it feels nostalgic to see it unchanged. This time, I visited for a meal only. Back then, the landlady was fond of ceramics and showed me her precious antique Imari ware. Many years have passed since then, and now I returned for a meal. I sat at the counter and enjoyed freshly prepared dishes. The meal started with a steamed dish of turnip, followed by steamed sea bream, simmered conger eel, carrots, and deep-fried turnips. The rice, soup, pickles, and dessert were all delicious. Matcha was freshly prepared in front of me. I chose a course without meat, as there were two options available. The autumn season was reflected in the maple leaf-themed dishes and lacquerware. The antique Imari ware and Oribe ceramics added to the charm. The young landlady shared stories about the history of the dishes, and I also learned about the history of ceramics. I selected a Riesling from the wine list. The seasonal dishes were delightful, showcasing Kyoto's traditional cuisine with a refined taste. I thoroughly enjoyed the hospitality of this longstanding inn. Looking forward to visiting again in the future.

The food was all delicious but a bit bland, and the matcha at the end was the best I've ever had. I enjoyed the carefully prepared dishes from this long-established restaurant. I would definitely like to visit again. I especially recommend it to older customers. However, navigating the stairs to the second floor in slippers was quite challenging. The two small gardens were charming and typical of Kyoto. This restaurant offers the enjoyment of historical dishes and unique tableware.