I visited this restaurant for lunch based on a recommendation from a friend and tried the chef's special course. The dishes included: 1. Steamed egg custard with wakame and white fish 2. Asparagus with fermented lemon milk sauce, cheese, and caviar 3. Grilled golden eye snapper with kelp and plum sauce 4. Ankimo (monkfish liver) with bamboo charcoal 5. Clear soup with firefly squid and cabbage roll 6. Tuna from Oma with raw seaweed sauce and Kinzanji miso 7. Tempura of traditional conger eel in a split pouch 8. White salad with scallop and fava beans 9. Tempura of clams and rapeseed flowers 10. Deep-fried fatty sawara with rapeseed flower sauce 11. Kimchi with strawberries and kiwi 12. Tempura of salted cherry blossom sakuramasu with fruit tomato sauce 13. Steamed rice with cherry snapper and bamboo shoots 14. Almond tofu and cheesecake. Each dish was beautifully presented and had a delicious fusion of Japanese and other influences. It felt like an innovative fusion of cuisine. It's already in the top 5000 on Tabelog, and I wonder if it will be featured in the Michelin Guide in the future. From a salaryman's perspective, it may be considered a luxurious lunch, but for a special occasion with loved ones, it's perfect. I personally thought it was a wonderful dining experience in a lovely setting. Thank you for the delicious meal.

A young chef is showing off their skills. It seems like they took over from the original chef who started the restaurant. The current menu includes both the original signature dishes and new creations from the young chef. The freshness and sense of potential for the future were very good.

In Kyoto, there are many creative Japanese cuisine restaurants. In the area where many restaurants cost over 20,000 yen, this restaurant is considered affordable. Since the price of individual sake is high, pairing it with food is recommended. Mixing 20% and 30% of Dassai sake is a good idea. The 20% one was too sweet and not good on its own, but mixing it created a nice balance.

The atmosphere was great and we were able to relax and enjoy at this restaurant. This time, we ordered a course menu with sake pairing. All the dishes were delicious. I tried eel fried for the first time, and was surprised to see it served as a burger, but it was enjoyable. Everything was very tasty. The sake selection was reasonably priced and delicious. I would like to visit again.

We made a reservation for 2 people at 5:00 p.m. on Saturday, July 29th. We ordered a 2-hour course with 7 dishes paired with drinks. The owner greeted us politely at the beginning. The dishes were mainly Japanese with creative twists, and each dish was paired with delicious drinks, many of which were perfect for summer. Some may have mixed feelings about the pairing, but personally, I found it convenient and enjoyable as the experts chose the drinks. We also received a souvenir when we left. It was a very enjoyable and happy time, and I would definitely visit again when I go to Kyoto.

I initially chose the standard course, but I am very satisfied with it and it made me want to try the higher course next time! The restaurant is small, so I think it will become more popular and harder to make reservations in the future.

The food was extremely delicious, with combinations I have never tasted before, making it very enjoyable to eat. The portion size was also substantial, so even men can feel satisfied when eating with alcohol. The service was pleasant, and I would definitely like to use it again if given the opportunity, and recommend it to others.

Yan Gasu sake pairing with sesame tofu, fig and cashew nut pairing with Kochi Bunkeito Natsunomi, okra, green beans, pig's feet dashi, Ainame, Nyumen Ishikawa Prefecture, Noguchi sashimi, Yokowa (bluefin tuna) fried shiso-smoked soy sauce flavor vegetables and plum jelly Miyagi Prefecture Hitonatsu no Koi Hanamaki Cafe Burger Sawara cutlet with asparagus and shishito peppers Crispy on the outside, soft and juicy on the inside! Delicious! Tororo kelp tartare and passion fruit Kyoto Ice Breaker chopsticks rest with ice Long potato somen junmai, micro tomato Yamagata Kotobuki Yamada Nishiki Wakayama Ito Farm mandarin orange squeezing natural red snapper charcoal-grilled charcoal-grilled zucchini asparagus soba-ju and European mountain vegetable called asparage Sweet potato fried with black garlic sauce Fukushima Sharaku corn and bacon clay pot rice Nankin somen miso soup with crunchy Iwate Akabu butter aroma and delicious! Sato Nishiki white peach mousse hojicha tea Fukushima Aizu Miyasen Uji Gyokuro Tamau Rabbit Private room with a relaxing atmosphere all delicious and satisfying! Sake pairing is also irresistible for sake lovers!

Highly recommended for gourmet enthusiasts who love sake! Located in Marutamachi, Kyoto, "Yangasu" is a Japanese restaurant that combines traditional Kyoto cuisine with innovation and sake kaiseki. I had been curious about it for a while after seeing it on Instagram, and finally had the chance to visit. I indulged in a luxurious course menu featuring 7 dishes made with carefully selected summer ingredients paired with 8 types of sake. From the first dish of sesame tofu, the flavors were innovative and almost like a combination of a dessert and a side dish, truly impressive! From soup to burger, the experience was gourmet and unique, something you wouldn't find at a typical Japanese restaurant. With both counter and semi-private sunken kotatsu seating available, you can relax and enjoy the meal, making it a great choice for dates or business dinners. Below are the dishes I enjoyed: - Sesame tofu with cashew nuts and fig sauce, paired with a junmai ginjo sake from Kochi - Soup with white fish, okra, somen noodles, and pig's feet, paired with a daiginjo sake from Ishikawa - Sashimi of Yokowa (bluefin tuna), smoked soy sauce, fried blue mackerel with fragrant vegetables and plum jelly, paired with a junmai ginjo sake from Miyagi - Wara (blackthroat seaperch) and asparagus burger, served with flower fry sauce with tororo kombu and passion fruit, paired with a junmai ginjo sake from Kyoto - Nagaimo somen noodles with water shield and micro tomatoes, paired with a junmai ginjo sake from Yamagata - Charcoal-grilled natural red sea bream with black garlic sauce, zucchini and mountain yam nuggets, paired with a junmai ginjo sake from Fukushima - Corn and bacon clay pot rice with buttered Nanjing somen in miso soup, paired with a junmai daiginjo sake from Iwate - Dessert of white peach mousse and Sato Nishiki cherries, paired with a junmai ginjo sake from Fukushima. Enjoyed with Uji gyokuro sake mixed with Uji matcha.

Located near the Imperial Palace in Marutamachi, Kyoto, YANGAGUSU is a sophisticated restaurant with a calming high-end atmosphere. The innovative experience here involves a pairing of delicious dishes and Japanese sake. The bright and beautiful interior offers both counter seating and traditional sunken kotatsu seating. The restaurant's logo on the towel neatly folded in a wooden box is a nice touch! We enjoyed a selection of 7 dishes made with carefully chosen ingredients of the day, paired with 8 different types of Japanese sake for dessert. The homemade grilled sesame tofu with fig sauce and cashews was a delightful combination of crispy and chewy textures. The hokke fish in the clear pork bone broth was tender and flavorful, complemented well by the light broth. The sashimi trio with unique toppings like garlic chives and plum jelly was refreshing, especially the rare higenaga shrimp. The grilled conger eel cutlet with eggplant sauce was fragrant and delicious. The refreshing dish of grated nagaimo yam noodles in a bonito vinegar broth was a nice palate cleanser. The charcoal-grilled isaki fish with small potatoes, zucchini, and shiitake chips was a delightful combination. The corn and bacon clay pot rice had a sweet corn flavor that was so delicious we wanted seconds, but ended up making onigiri with the leftovers. The yogurt mousse with white peach and pomegranate sauce was a delightful dessert. The variety of seasonal fish and vegetables used in the dishes were not only visually appealing but also had fresh and interesting flavor combinations. The selection of sake, with unique labels and designs, added to the excitement of the dining experience. YANGAGUSU is a recommended spot for a special dinner in a sophisticated and calming atmosphere.

Located east of Marutamachi Station on the Karasuma Line of the Kyoto City, Chukyo-ku, this restaurant offers a new concept of dining experience that opened on September 20, 2019. The restaurant combines Kyoto, innovation, and sake kaiseki to create a unique Japanese cuisine experience. The seating options include counter seats and sunken kotatsu seats. The dinner course with pairing includes 7 dishes and dessert for 10,000 yen. The menu features dishes like homemade sesame tofu with fig sake, chilled zucchini and winter melon, and deep-fried tilefish with eggplant sauce. The restaurant also offers a selection of 20-30 types of sake for pairing. The highlight dishes were the tilefish cutlet and bacon and corn rice in a hot pot. The attentive service, atmosphere, and delicious food made for a truly enjoyable dining experience. Thank you for the wonderful meal! ❤️

①Homemade sesame tofu with fig and cashew nuts. The fresh and vibrant aroma of figs and cashew nuts increases the anticipation for the upcoming courses. The pairing is Hito Natsu no Koi Junmai Ginjo from Miyagi Prefecture, with a refreshing taste similar to the Hakurakusei from Miyagi Prefecture. Both have the theme of "ultimate sake for food".②Chilled soup with bamboo shoots and winter melon. The fusion of coldness and thickness evokes a sense of summer. Pairing with a Yamagata Prefecture Junmai Ginjo.③Pork foot dashi soup with hokke, green beans, and okra in vinegar and citrus sauce. The addition of a little bit of noodles in the dish was a pleasant surprise. Pairing with a Ishikawa Prefecture Junmai Ginjo with an alcohol content of 19%.④Assorted sashimi including heart of mackerel shark, yellow chives, white scallion tempura, small spotted shark, plum jelly, and higenaga shrimp. The flavors of mackerel shark and small spotted shark were delicious. Pairing with a Yamaguchi Prefecture special Junmai Jikomi.⑤Grilled conger eel with eggplant sauce, asparagus, and green bean fry. This dish left a strong impression, especially in how it highlighted the best parts of eggplant. Pairing with a Kyoto Prefecture Tamagawa Junmai Ginjo.⑥Golden eye snapper with black garlic sauce, zucchini shiitake chips, small potato tempura, and asparagus soba. This was the main dish of the day, with black garlic providing a perfect accent. Pairing with an Iwate Prefecture Taxis Driver Yamahai Junmai Genshu.⑦Corn and bacon clay pot rice. The perfect texture of the clay pot rice led everyone to have seconds. Pairing with Akabu Junmai Daiginjo from Iwate Prefecture. Dessert included mango mousse and white peach sorbet, and melon soup. Overall, it was a great dining experience with the opportunity to try new ingredients and unique combinations. The ability to sample 8 different types of sake for 10,000 yen was a great value.

Pairing with a short course of seven dishes and dessert after meal for ¥10,000. Homemade roasted sesame tofu with fig sauce. Sake from Miyagi Prefecture, "Hitonatsu no Koi" Junmai Ginjo. Winter melon chilled with "Zuikinotoka" Junmai Daiginjo from Iwaki Shuzo in Yamagata Prefecture. Pork trotter soup with local hokke and "Noukou Naohiko" Junmai Daiginjo Muroka Namazake from Ishikawa Prefecture. Somen noodles with green beans, okra, and sudachi. Sashimi of monkfish heart with leek sauce, white scallion tempura. "Toki" Tokubetsu Junmai Jikikumi 60 from Yamaguchi Prefecture. Deep-fried thick and juicy anglerfish with eggplant sauce. Icebreaker yam soba with jun-sai micro tomatoes. Grilled fish with asparagus soba, shiitake mushroom chips, zucchini, black garlic sauce. Corn and bacon clay pot rice. "AKABU" Junmai Daiginjo Yui no Ka red dashi peanut bean sprouts from Akabu Sake Brewery in Iwate Prefecture. Mango mousse, white peach sherbet, melon sauce (changed to cake due to allergies). A luxurious pairing with three types of fruits was my first experience of sake mixed with tea, and it was a refreshing finish to the meal. Kyoto Uji Gyokuro "Tamato" Waribiki from Miyazaki Prefecture. With a wide variety of sake pairings, the meal progressed smoothly, and there were exciting new encounters with the taste of Japan, making for an exciting dinner time.

I have been a regular at this restaurant since it opened. I really love it. This time, I made a reservation for a special course with sake pairing for 10,000 yen, which was only available for a limited time. The dishes were amazing, starting with the grilled sesame tofu with fig sauce and cashews. The grilled sesame tofu was so delicious and the fig sauce was a perfect match. The highlight was the burger made with Hokkaido salmon, topped with taro kelp tartar sauce and passion fruit sauce, paired with Ice Breaker sake. It was unbelievably good. The tempura made with pig's feet and softshell turtle was also a unique and delicious dish. The grilled red snapper with red onion sauce was served with salted cherry leaves, creating a unique flavor combination. The corn and bacon clay pot rice was fragrant and delicious. The dessert was a white peach mousse paired with high-quality sake. Overall, the sake pairing course was fantastic and the value for money was exceptional. I highly recommend trying it out before it becomes too popular.

I had been bookmarking this place after seeing reviews from My Reviewer, and had expressed my desire to dine together if the timing worked out. This time, I was invited and was able to visit the restaurant. Location: Located about a 2-minute walk from Marutamachi Station on the Kyoto Municipal Subway Karasuma Line. It is south of the Kyoto Imperial Palace, just a little south of Marutamachi Street. Interior: I was seated at the counter just inside the entrance, but there are also private rooms available. The space is cozy, with a nice balance of casual and serene atmosphere. I opted for the "Short Course with Sake Pairing for Early Hours Only, 10,000 yen", which includes sake pairing for all dishes from the beginning to dessert. 1st Dish: Sesame Tofu - Kyoto Prefecture: Nichinichi 2nd Dish: Ai Name Kudzu - Oita Prefecture: Chiebijin 3rd Dish: Sashimi (Beltfish and Squid) - Kyoto Prefecture: Sōkū 4th Dish: Hamburger using Hokkaido Salmon - Kyoto Prefecture: Ice Breaker 5th Dish: Satsuma-age with Pig's Feet and Softshell Turtle - Iwate Prefecture: Taxi Driver 6th Dish: Grilled Golden Eye Snapper with Red Onion Sauce - Fukushima Prefecture: Shōraku 7th Dish: Corn and Bacon Clay Pot Rice - Yamagata Prefecture: Juyondai Bessenshoshira 8th Dish: White Peach Mousse with Peach Nectar - Fukushima Prefecture: Miyaiwai with Kyoto Uji Gyokuro "Tamato" Each dish was paired with a different sake, enhancing the overall dining experience. The unique combinations and flavors were truly delightful.

Omakase course 10 dishes for 9,800 yen. I made a reservation on Tabelog a few days ago. The restaurant is small with only 4 counter seats and tatami seating, and this time I sat at the counter. The atmosphere was great! As mentioned in other reviews, the creative dishes were very enjoyable. They were not trying too hard to be unique, but rather were delicious. Citrus fruits, fruits, and spring flowers were used throughout, making me feel happy to be in Kyoto in spring. The dishes that stood out were the specialty ankimo monaka and the firefly squid rolled cabbage soup. The conversation with the owner was also enjoyable. They paid attention to our conversation and brought dishes at just the right timing, which was pleasant. I was impressed by how closely they observed while cooking. While there were many high points and positive aspects, there were also some disappointments... My friend's food allergies, which were communicated during reservation and upon arrival, were overlooked. The bamboo shoot and sea bream cooked rice at the end had a strong fishy smell and inconsistent saltiness... It was truly disappointing, especially after getting excited by the appearance. (I believe this was just an accident, as all other dishes were delicious...) The smell of chlorine in the wet towel and the sewage smell in the restroom were a bit bothersome. Overall, I rated it 3 points, considering the positives mentioned at the beginning. I have been honest in my review, but since the owner is still young at 28, I have high hopes for the future. Thank you for the meal!

It's been a while since I had such a big hit. The combination of ingredients was beyond what I could imagine as an amateur, and I was impressed continuously. Especially, the soup bowl was amazing, with the sweetness of cabbage and the richness of firefly squid blending together, it was so delicious that I was in ecstasy. I want to recommend it to my friends and this restaurant is definitely on my list for a revisit. We had a 10-course meal with 6 pairings.

Reward Course ¥15000⠀⠀Seeking happiness in the quaint town of Kyoto, away from the hustle and bustle, a little off the main street is a signboard with the name "Ya" - a place that exudes an aura of sophistication and high expectations. With only 4 counter seats and 2 sunken kotatsu seats, including private rooms, the interior of the restaurant offers a serene atmosphere where you can relax while waiting for your meal. Starting with a steamed bowl of white fish and seaweed, the exquisite dishes that follow are delicately crafted with care and attention to detail. The variety of fresh seafood dishes paired with a wide selection of Japanese sake is sure to delight many. This innovative Japanese cuisine experience in an adult space is perfect for treating yourself, spending quality time with loved ones, or for important business occasions. Thank you very much. ----------------------------------------------- Instagram: onikumagrm

This was my first visit to the restaurant I had always wanted to go to. I was able to bring along someone who loves gourmet food, and it was a happy time. The expectations were high from the exterior of the restaurant, and upon entering, there were a few seats at the counter and tables in the back. This time, we sat at the counter and enjoyed delicious food and drinks throughout, making it a happy time for the two of us. There is a wide variety of drinks available, and they also offer valuable drink pairings, so next time I definitely want to enjoy the food with a pairing. Thank you for this time.

Once you visit, it's easy to see why many customers become regulars at Marutamachi Yangasu, a restaurant that offers a little bit of luxury with its carefully crafted fresh fish dishes and Japanese sake. Located just a 1-minute walk from Marutamachi Station on the Kyoto Municipal Subway Karasuma Line, the restaurant exudes a high-class atmosphere that is slightly removed from the hustle and bustle. The white wood-themed traditional Japanese interior features a counter with four seats and a sunken kotatsu seating area, making it suitable for entertaining important guests, business meals, or romantic dates. Upon seating, you are provided with a soft and fluffy towel embroidered with the character "や" in gold thread, which warms the heart. On a particularly cold day in Kyoto, with a rare snow-covered landscape outside, starting with a toast of beer is a great way to enjoy the beautiful snow scenery. The meticulously prepared course meal begins with a warm clam soup, followed by dishes such as low-temperature cooked oysters with negi sauce, charcoal-grilled Hokkaido trout with white miso sauce, and a specialty dish of foie gras in a melon and watermelon paste. Each dish is paired with a carefully selected Japanese sake to enhance the dining experience. The menu includes delicacies like steamed clams wrapped in turnips, marinated sashimi of natural Kue from Nagasaki, and charcoal-grilled cod milt with caviar and peanuts. Other highlights include a pufferfish burger, charcoal-grilled red snapper, and a kiwi fruit salad. The meal concludes with a white kiwi fruit dish. Overall, Marutamachi Yangasu offers a truly indulgent dining experience that is sure to satisfy any guest.

I made a reservation at a highly praised restaurant that specializes in creative cuisine and sake. The restaurant has counter seats and private rooms surrounded by sliding doors. The name "Yan Gasu" comes from a character in Dragon Quest, which the owner resembles. The atmosphere is lively with jazz music playing and young staff providing friendly service. I tried the Lunch Reward Course (10,000 yen) with a plum wine soda. The dishes were beautifully presented, with each dish having its own unique twist. The flavors were good overall, although some dishes were a bit unconventional. The warm dessert of apple and bracken rice cake was a delightful way to end the meal. Overall, the restaurant offers creative and interesting dishes, although some may find the temperature and texture of the fish dishes to be too similar due to the continuous use of low-temperature cooking.