The meal started with a variety of dishes and ended with sushi being served. On this day, we were served Matsubagani, a famous brand of crab from Kyoto. It was my birthday, so they even made a birthday cake-style chirashi sushi for me as a special treat. The service was excellent. We had a private room so they brought all the sushi at once, but both the rice and sashimi were delicious and we were very satisfied. You can also specify the price of the course in increments of 1,000 yen when making a reservation, making it easy to use for business dinners, etc.

As soon as I walked in, I was pleasantly surprised by the atmosphere - it didn't feel like a Michelin-starred restaurant at all. There was a down-to-earth vibe, and the head chef was incredibly friendly. He didn't fit the stereotypical image of a Kyoto native. The ambiance inside the restaurant was great, and I ended up striking up conversations with the other customers. The food itself was stunningly beautiful, delicate, and incredibly delicious. The sushi was not traditional Edo-style, but more of a "sashichoko" style where you dip the fish in soy sauce. The rice was a bit loose, and I struggled a bit with keeping it together when dipping it in soy sauce. While the visual presentation of the sushi was just average, the overall experience was still top-notch. Thank you very much.

For lunch, I visited the popular restaurant "Nakaichi" in Kyoto and sat at the counter with chefs specializing in Japanese cuisine from Fukuyama and Higashi-Hiroshima. The sushi was delicious, and the Kyoto cuisine was also very tasty. I would love to visit this restaurant again.

On a night in Gion, there were few people on the streets, perhaps still due to the influence of the coronavirus, and it felt quite lonely. Despite the quiet side streets, the Michelin-starred restaurant was full and the banquet was very enjoyable. The meal started with rapeseed flowers, followed by fried oysters, mochi with karasumi, sashimi, softshell turtle, snow crab, and nigiri sushi. This sushi kaiseki restaurant, which is not often seen, served authentic appetizers before the sushi, creating a light and enjoyable flow. The food was delicious, especially the mochi and softshell turtle. The head chef and other staff were engaging in conversation, and I truly enjoyed sitting at the counter. I realized once again that food is best enjoyed while chatting.

The state of emergency was lifted at the end of October, and since then, the nights in Gion have gradually become livelier, although not quite as bustling as before. Gion is a representative nightlife district in Japan. For this occasion, I dined with an acquaintance at a restaurant that has been awarded a Michelin star. This choice was strongly recommended by my acquaintance. The restaurant serves seasonal dishes, and instead of a final rice dish, sushi is served. The restaurant was relatively busy with many customers, creating a lively atmosphere. I would like to visit again if I have the chance.

Located at the end of the famous Teruko Street in Gion, this charming restaurant is known to locals. The proprietress and head proprietress both have radiant smiles and charming personalities. The chefs are also very attentive and serve a variety of dishes including grilled items, soup, and sushi. Each dish is carefully prepared using seasonal ingredients, making the dining experience delightful. The seasonal soup featuring whale meat in white miso broth is a must-try. The sushi is also delicious, with the mackerel sushi and hot shrimp sushi being highly recommended. I always take home the mackerel sushi and savor the flavor until the next day.

This restaurant has been awarded one star in the Michelin Guide Kyoto 2021. Established in 1970, it is the origin of Sushi Kappo. Located on the south side of Gion-machi, about a 7-minute walk from Gion-Shijo Station in Kyoto. The second-generation chef, Kenji Suhara, took over the restaurant after training at a prestigious restaurant in Kanazawa. The restaurant is loved by locals and foreign tourists who enjoy Japanese cuisine. The interior has a warm atmosphere with 11 counter seats, 2 table seats, and 35 private room seats. The omakase course is priced at 12,000 yen, and lunch courses range from 10,000 to 20,000 yen. The dishes include various delicacies such as octopus with wasabi greens, fried young ayu fish, steamed sushi with salmon roe, sashimi set, whale soup, bamboo shoot and seaweed simmered dish, and a variety of sushi. Overall, the reviewer enjoyed the traditional Kyoto-style sushi with slightly sweet and soft rice. They mentioned that while the sushi was delicious, those accustomed to Edo-style sushi might find it slightly lacking. The steamed sushi with salmon roe was particularly praised. The reviewer also recommended trying both Kyoto-style and Edo-style sushi in Kyoto, as there are now many restaurants offering both options. Thank you for reading the review, and the reviewer expressed gratitude for any support, likes, follows, and saving of the restaurant for future reference. They also shared their Instagram and YouTube channels for more content.

I visited the Michelin one-star sushi restaurant "Sushi Kappo Nakaichi" for the first time. I went alone. The meal cost starts from 12,000 yen (I think?) and can be chosen in increments of 1,000 yen, so this time I requested a 15,000 yen meal. - Started with bottled beer. - Persimmon with sesame vinegar dressing Persimmon and sesame flavors blended well, making it a good start. No dessert served, as the focus was on the dishes. - Fried striped jack wrapped in shiso leaves, jade-fried Kumamoto gingko The jade-fried striped jack wrapped in shiso leaves enhanced the flavor, and the jade-fried gingko also paired well with the beer. - Steamed sushi with salmon roe Steamed sushi topped with fresh salmon roe. The popping roe on the hot sushi was delicious, but it felt like a regular salmon roe rice dish. - Sashimi - Tai (sea bream), Guji, Oma tuna Tai and Guji were recommended to be eaten with salted kelp. I tried it with soy sauce, but the salted kelp brought out the sweetness of the fish better. The Oma tuna melted in the mouth. - Steamed anglerfish and matsutake mushrooms from Mount Koya, Wakayama The luxurious dish with matsutake mushrooms and anglerfish was delicious. - Hairy crab (red frog crab) Delicious, but quite ordinary. - Kawahagi liver mixed with grated daikon The strong-flavored liver mixed with grated daikon had a strong umami taste, complemented by the sweet flavor of the Kawahagi fish. This liver mix was exceptionally tasty. Perfect with sake. The service felt a bit interrupted as the chef was missing due to being busy. - Grilled ayu fish with roe and grilled eel The eel was served with wasabi, and the ayu fish with knotweed vinegar. The knotweed vinegar had a grassy flavor that paired well with the crispy grilled ayu fish. I didn't know you could eat knotweed. The eel was crispy on the outside and tender on the inside, complemented by the wasabi. From here on, it was nigiri sushi. - Mackerel sushi from Kyoto Thick slices of fatty mackerel that were nicely finished, spreading a rich mackerel flavor in the mouth. - Sumiika Squeezed with sudachi lime and salt. The sweetness of the squid was well preserved. - Yaito katsuo (skipjack tuna) Skipjack tuna from Kyushu, full of fat. I didn't know about this fish before. It tasted different from regular skipjack tuna, with a different fat content and flavor. A delicious fish. - Tai (sea bream) cured with kelp Served with salt. The strong kelp aroma matched well with the sea bream's flavor. - Seared nodoguro (blackthroat seaperch) The seared aroma of the fatty nodoguro was refreshing. - Awaji Island anago (conger eel) The plumply grilled conger eel matched well with the slightly sweet sauce. - Rolled medium-fatty tuna with negi (green onion) and egg A delicious roll with plenty of fatty tuna and negi. - Tamago (egg) A fluffy egg with a lot of fish paste. The following were additional orders outside the course: - Kohada (gizzard shad) This was ordinary. - Iwashi (sardine) This was also ordinary. - Simmered hamaguri clam The sweet sauce matched the hamaguri clam well. - Funazushi (fermented crucian carp sushi) I tried this for the first time. It had a strong sour taste but no unpleasant smell, making it a good accompaniment to sake. - Mackerel, second time It was delicious, so I had it again as the finale. - Dessert: Maple syrup jelly I had a bottle of beer at the beginning, followed by a cold sake (Tamagawa Fukubukuro Junmai Ginjo) and a hot sake (1 go). Including the additional dishes, the total cost was 23,400 yen. The original course was reasonably priced, and I would like to come back again.

The restaurant in Gion Minami is a sushi place. They offer a course menu of dishes leading up to sushi, starting at 12,000 yen, with the option to add more sushi at an additional cost. I visited and opted for the 12,000 yen course, with the intention of adding more sushi if needed. The restaurant has private rooms available, which we used for our party of two. The quality of the pre-sushi dishes was high, with seasonal offerings and beautiful presentation. However, the sushi itself was more on the familiar side and the rice was a bit too soft for my liking. The counter seats were all full, but the atmosphere seemed lively and fun. Overall, I felt that choosing a private room was a good decision. They also offered a selection of sake starting at around 1,000 yen per serving.

I made a reservation and it was my first visit. I was led to a room in the back. It was truly a shop in Gion. The room had a calm atmosphere and the beautiful dishes were elegantly arranged. I started with a dish of figs. For drinks, I asked for sake that would go well with the food. The fried dishes were ginnan and shima aji with shiso. There was also sea bream, abalone liver, and cucumber with yolk vinegar. For the grilled dishes, there was eel and sweetfish in a luxurious version. The eel was grilled white and had a crispy texture, very delicious. Lastly, there was sushi for the finale. This will be delivered to the next party location. I thoroughly enjoyed the delicious dishes of Gion.

Visited with my family. The interior of the restaurant was clean, with an L-shaped counter, a table for four people, and private rooms in the back. With the spread of COVID-19, other restaurants were becoming quiet, but this popular restaurant was still bustling with no empty seats in sight. The dishes were beautifully presented and delicious. We enjoyed seasonal dishes like fresh fish roe and shirako, and of course, paired with sake. We ended our meal with sushi, but found the small dishes to be even more delicious than the sushi.

The private room was just the right size for three important customers, and the set course was a great value. We enjoyed beer and sake, and the food was delicious, well-paced, and beautifully presented. The meal ended with a satisfying sushi platter. We had a great time and left feeling very satisfied. The dishes included persimmon with tofu, fried shrimp, steamed sushi with salmon roe, and grilled conger eel sushi.

Recently, there have been more sushi restaurants opening in Gion, and a certain restaurant from Osaka has also relocated nearby. I've heard rumors that a certain restaurant from Okayama will be coming here as well. I had a meal at Sushi Kappo Nakaichi thanks to a friend's reservation. I was seated at the center of the counter in the calm atmosphere of the restaurant, surrounded by regular customers. This time, I didn't take any photos because of the setting. It's hard to write a review without photos, as there are many things that come to mind when looking at them. The lunch course ranges from 8000 yen, so it's best to consult when making a reservation. On this day, we had 2-3 appetizers, sashimi, soup, grilled dish, and then sushi. We started with sesame tofu, followed by tempura of taranome (buds of Japanese angelica tree), a small bowl of ikura (salmon roe) and kinshi tamago (shredded omelette). The sashimi included fatty tuna, scallop, and red snapper. The soup was a jade-green bean soup, and the grilled dish was grilled young goby. The boiled young bamboo shoot was also delicious. The sushi included mackerel, conger eel, fresh shrimp, sea urchin, octopus, and small pieces of fatty tuna, all beautifully presented. The portion was unexpectedly generous, so the price was reasonable considering the quality. The dishes and plates were beautiful, reflecting the traditional Kyoto-style sushi of the restaurant. Despite being a first-time customer, I was able to enjoy the meal without feeling out of place, thanks to my friend. The hospitality of the owner also made the experience very pleasant. Thank you for the wonderful meal!

I was invited by a friend and visited this place for the first time. It is located in Gion. When I timidly opened the door, I saw local men sitting at the counter, blending into the atmosphere and enjoying their meal. I was led to a lovely private room on the second floor. The dishes I had today were as follows: - Persimmon with white miso dressing - Fried taro with shrimp - Steamed rice with salmon roe - Grilled shirako in a rice cracker - Sashimi - Miso soup with fish cake - Matsutake mushroom and conger eel hot pot - Moroko fish - Sushi - Daidai white persimmon The dishes were gentle and delicious, without being too formal. The "Daidai white persimmon" dessert at the end made me feel the essence of Kyoto's night. The cozy atmosphere was exceptional. Thank you for the wonderful meal.

Two women visited for lunch. The menu only offers courses. The sashimi and ikura mini donburi with crab meat were particularly delicious. The portion sizes were appropriate, and we enjoyed everything!

A restaurant where everything tastes delicious. It opens from 1630, so it's very convenient for those visiting Kyoto on business trips.

The white fish and shrimp were very delicious. I also ended up having two desserts. Thank you very much.