I've always been curious about this place. I was so happy to see eel, conger eel, and spring rolls on the menu. The meal ended with a delicious conger eel tempura set, which was a fun and satisfying way to finish the meal! This set alone could be a meal at a regular restaurant. You can get extra rice, and you can choose between egg over rice or meat stir-fry. I was so full afterwards. I definitely want to go back! #Kyoto #KyotoGourmet #Gion #GionGourmet #Kawaramachi #KawaramachiGourmet #SpringRolls #CongerEel #Eel #CongerEelTempura #CongerEelTempuraSet #MaekawaRestaurant #DeliciousFoodLovers #FoodiesUnite #DifficultToReserve #PopularRestaurant

I visited a difficult-to-book traditional Japanese restaurant in Kyoto in July with a budget of 24,000 yen for a private party of 10 people. Please note that the reservation limit for Maekawa-san is up to 4 people, and beyond that, it becomes a reservation for 10 people. The price has increased slightly to just under 20,000 yen. The restaurant focuses on authentic Japanese cuisine, avoiding overly expensive ingredients for the season and relying on flavoring techniques with other ingredients. The meal includes 2 types of sashimi, 2 rice dishes, desserts, coffee, and more. There are also opportunities for seconds depending on the dish. The flavors go beyond your previous dining experiences, leaving a strong impression. It's a place I would like to visit again.

From half-cut somen noodles (mixed with gaspacho sauce and hairy crab) to Wakayama's ayu fish confit (served with kiwi, cucumber, and shiso sauce), the vegetable soup (made with winter melon, kamo eggplant, and fresh ginger) sparkled in a beautiful bowl with a shining broth. The anago sashimi from Ishikawa's Densuke, corn chawanmushi (with burnt soy sauce), Kagoshima wagyu beef (served with Takamine green peppers and eggplant), and the steamed red snapper (with water spinach and yellow chives) were all incredibly delicious. The meal was accompanied by rice topped with conger eel and plum tuna, and for dessert, Yamanashi peaches and fruit jelly with matcha mousse (drizzled with black honey). The cold brew coffee was also delightful, making me look forward to my next visit.

I like to visit this restaurant regularly. The relaxed atmosphere allows me to enjoy delicious food without feeling tense. One of the highlights here is the dessert. Every time, I am impressed by the two desserts served, such as egg mousse with sea urchin, sweet shrimp, lotus root, and consomme jelly, or fried young ayu fish with rice. The menu also includes dishes like red snapper soup, sashimi of horse mackerel and spear squid, and grilled golden threadfin bream. The desserts are also exceptional, like steamed peach with coconut pudding and mango sauce, or Earl Grey basque cheesecake.

I visited Maekawa restaurant for the 6th time this year, which is also the last time for this year. It had been about 4 years since I last dined with my companion. We were so engrossed in conversation that we missed most of the explanations about the dishes. As always, the food at Maekawa was delicious, so we enjoyed our meal while chatting. The beef stew had more beef shank than I had expected, so I felt full and ended up having less of the dessert than usual. I will work hard to make a reservation and visit again next year.

Located near the bustling Kamogawa River in Kyoto, this quiet ryotei (traditional Japanese restaurant) is run by a chef who trained at Gion Sasaki, a renowned restaurant in Kyoto. The dishes prepared by the head chef, who is part of the Sasaki school, are all exquisite. The ingredients and seasoning balance in the Japanese cuisine are fantastic. While famous restaurants in Kyoto tend to be expensive, this one is more reasonable (although it still costs around 20,000 yen). Given the quality of the food, it's understandable that reservations are hard to come by. If you have the chance, I highly recommend visiting this restaurant.

In April, it was difficult to make a reservation in Kyoto for a budget of up to 22,000 yen, so we held our first private party at Maekawa-san's place. They have a rule that if you make a reservation for five or more people, it must be a private party, but it's so popular that it's fully booked for the rest of the year. The flavors have been outstanding since the opening, and now it's become a hard-to-reserve restaurant again. The bamboo shoots from Tsukahara were delicious, and my gourmet friends loved the Japanese-style mapo tofu. There were many delicious menu items, and we were happy with the two types of rice dishes and two types of desserts at the end.

Congratulations on being the 1800th restaurant in Kyoto. The appetizers included white asparagus, inch beans, and urui from Kagawa Prefecture. The shumai with firefly squid and new onions was delicious. The fried sweet snapper in the soup was tasty. The sashimi of seared golden eye snapper with wood sorrel was refreshing. The monkfish liver and white fish roe were both tender and delicious. The salted boiled bamboo shoots from Kyoto Tsukahara were simple yet flavorful. The charcoal-grilled wagyu beef sirloin was a highlight. The hot pot dish of Japanese-style mapo tofu with shark fin sauce was excellent, especially the egg tofu. The extremely thin udon noodles from Toyama were satisfying. The grilled rice with bamboo shoots, spring cabbage, and sakura shrimp was a delightful dish. For dessert, there was cherry blossom ice cream and roasted sweet potatoes with melted butter, caramel, and salt. The meal ended with cold brew coffee. The restaurant doesn't limit itself to traditional Japanese cuisine, incorporating elements of Chinese cuisine as well. Despite being fully booked until the end of the year, I would love to visit this restaurant again.

Reasonably priced and delicious Japanese cuisine. If this restaurant were in my neighborhood, I would probably visit it often. It had been a while since I last visited Kyoto, so it was a rare opportunity to dine here again. The impression I had when I first visited was still the same - they served delicious food at reasonable prices. I enjoyed the slight touch of creativity in their dishes. I had seconds of the meat, fried rice, and left feeling satisfied. Thank you for the meal. Appetizer: Asparagus, steamed baby firefly squid dumplings, deep-fried rockfish soup with green onions, Awaji sea bream sashimi with wood sorrel and wasabi, anglerfish liver with whitefish roe in ponzu sauce, bamboo shoots from Tsukahara, grilled Iwate beef with grated egg, tofu with shark fin sauce, bamboo shoot rice, fried rice with cherry shrimp and spring cabbage, cold udon noodles, cherry blossom ice cream, chilled zenzai-style sesame island sweet potato, baked sweet potato with burnt butter, caramel sauce.

I visited the restaurant Maekawa for the 5th time and once again, it did not disappoint. Their signature dish, the beef stew, was incredibly delicious. One of the reasons I love Maekawa is that they allow you to take your time to enjoy seconds of rice at the end of the meal, ensuring that you leave feeling satisfied. This year, they were fully booked until the end of the year by February, showing just how popular they are. #MaekawaRestaurant #JapaneseCuisine #Kaiseki #CreativeCuisine #KyotoGourmet #KyotoDinner #KawaramachiMatsubara #Kawaramachi #KawaramachiGourmet #MichelinOneStar #KyotoMichelin #Foodie #Foodstagram

I visited the restaurant Maekawa from January ✌✌ It was a very cold day with heavy snow, but my friend came all the way from Nagoya to join me for a great meal. It was my fourth visit, and this time I tried their meat dishes for the first time. Since it was January, Maekawa's specialty spring rolls had mochi inside, like a zoni soup. The dishes created by Maekawa are always surprising and enjoyable to eat, with a variety of rich and creative contents.✌️ꕀ꙳ #RestaurantMaekawa #JapaneseFood #Kaiseki #CreativeCuisine #KyotoFood #KyotoGourmet #KyotoDinner #KawaramachiGourmet #KawaramachiDinner #HardToReserve #Tabelog #TabelogHighRating #TabelogTop5000 #Michelin #MichelinOneStar #KyotoMichelin #Foodies #Foodiegram #Foodlover #Gourmetgram

Potage-style white miso soup with celery. Like a traditional New Year's soup, spring rolls. The surprise was how hot it was with mochi and celery inside, but it was delicious. Sweet sea bream from Tsushima, pickled flounder. The sea bream was so thick and juicy that it was hard to believe it was actually fish. Grilled taro root, topped with butter and sakura shrimp furikake. Even though I'm not a fan of root vegetables, it was incredibly delicious. Grilled Japanese Spanish mackerel with a thick sauce, and rare grilled beef with plenty of green onions. My mouth was in heaven. The meal ended with ramen and tempura. I was too full for seconds (laughs). For dessert, there was daifuku with homemade red bean paste and a light pudding. I made reservations for both summer and winter since it's getting harder to book a table due to its increasing popularity.

I visited my favorite restaurant, Maekawa, for my last dining out of 2022. This was my third visit, and the combination and presentation of the dishes are still outstanding. It's a comforting feeling of deliciousness and satisfaction at this favorite spot of mine. Starting from November, reservations for 2023 have opened, and the popularity shows no signs of slowing down with a six-month waiting list. #MaekawaRestaurant #JapaneseCuisine #Kaiseki #CreativeCuisine #KyotoCuisine #Kyoto #Kawaramachi #KyotoGourmet #KyotoDinner #KawaramachiGourmet #KawaramachiDinner #Hard-to-BookRestaurant #Michelin #MichelinOneStar #KyotoMichelin #Foodies #Foodstagram #GourmetLovers.

I visited in December✨ The restaurant dares to compete without using the luxurious ingredients of that season, which was around the 7th or 8th time I've been here. I have been a regular since the opening. The unique feature is that they serve two types of sashimi and some dishes allow for seconds. The dessert, condensed milk ice cream with strawberry sauce, was popular but unfortunately, they didn't offer seconds. Reservations are full until around June 2023, and the popularity is steadily increasing. I managed to secure a seat and will plan a private party next time. The budget is around 21,000 yen. Fully booked until June 2023. Next time will be a private party in April. #DeliciousFun #MaekawaRestaurant #Kyoto #KyotoCity #KyotoCuisine #KyotoDinner #KyotoGourmet #KyotoSightseeing #KyotoTravel #Gourmet #WantToConnectWithGourmetLovers #WantToConnectWithKyotoLovers #DeliciousFood #WantToConnectWithFoodLovers #Foodstagram #GourmetStagram #KyotoFoodTour #KyotoDate #JapaneseCuisine #HardToReserveRestaurant #HardToReserveInKyoto #HighlyRatedOnTabelog #WantToConnectWithFoodLovers #FoodTour #Michelin #KyotoMichelin #MichelinKyoto

MaeKawa Michelin Kyoto 2022 1-star restaurant This Japanese restaurant opened in June 2020 in Kawaramachi, Kyoto Prefecture. Reservations are by appointment only, starting from one person, and are difficult to book months in advance. The restaurant only serves dinner. It is a 10-minute walk from Kawaramachi Station in Kyoto. The restaurant has a counter with 10 seats on the first floor and private table seats on the second floor. The menu consists of a single chef's choice course that starts simultaneously. The owner is a former chef from "Gion Sasaki" who provides creative Japanese cuisine with a free-thinking approach. You can enjoy a leisurely meal with attentive and warm customer service. It is a wonderful Japanese restaurant where you can enjoy creative dishes that make use of seasonal vegetables and herb flavors. Thank you very much. It was a feast. Chef's choice course ¥15000 - Appetizer: Turnip and crab sauce - Smoked bonito and grilled eggplant with black shimeji mushrooms and Tosa vinegar jelly - Soup: Sesame tofu with Sebastes in Nagasaki and white leeks - Sashimi: Amberjack shabu-shabu - Tempura: Sweet sea bream wrapped in green perilla, with Nanko plum powder - Grilled dish: Roast beef of Japanese beef lamb loin with mushroom sauce and grilled Japanese leeks - Hot pot: White miso with cod milt, Kaga lotus root cake, and Kujo green onion - Rice: Sea bream cooked rice with new rice, dried baby sardines, egg, and bonito flakes - Dessert 1: La France pear, persimmon, Pione grape, Shine Muscat, apricot jelly - Dessert 2: Sweet potato ice cream with sweet potato paste, burdock soup - Drink: Cold brew coffee - Sake: Shuhou - Sake: Hirodogawa

I had been wanting to visit Maekawa-san for a long time, after hearing about it from an acquaintance. Finally, after a three-month wait, I was able to go! Excited, I first ordered a highball. For the first dish, I had rare kamasu fish with persimmon, fig, tofu sauce, and balsamic vinegar - delicious! Next was matsutake mushroom and hot pot soup, with thick matsutake and perfectly cooked hot pot ingredients that melted in my mouth. The red snapper sashimi was moist and tender, and the salt-cured preparation made it incredibly tasty. The seared Spanish mackerel with asatsuki and myoga garnish was a perfect balance of flavors. The Shiga-grown ayu fish with white eggplant and sansho leaf had a delicious sauce. The basil and tomato granita was a refreshing palate cleanser. The Japanese beef stew with konnyaku and fried tofu was light yet satisfying. The white trevally and turnip miso soup was comforting. Despite being full, I enjoyed the mushroom rice and mackerel sushi at the end. The homemade almond tofu dessert with grapes, shine muscat, apricot jelly, and chestnut daifuku was a perfect finish. The sour cream with coffee was a nice touch. The chef and staff were friendly and welcoming, making it a memorable dining experience.