A restaurant with value for its location facing Gion Shirakawa. However, other than that, there isn't much else noteworthy. The dishes are carefully prepared, with a classic or nostalgic feel. It gives off a sense of time standing still, lacking a modern touch. Some may appreciate this, but it didn't appeal to me. Considering the content, the cost performance seems poor. It may be a good choice for entertaining first-time visitors to Kyoto, but personally, I would choose "Yata" nearby.

When I think of Kyoto, I think of Yuba! So I visited this place. The narrow road leading to the entrance was a bit nerve-wracking, but once inside, the warm atmosphere and the picturesque scenery were very Kyoto-like. The way Yuba was served was something I had never seen before, making it feel very special. It was enjoyable to look at and delicious to eat. The seasonal vegetables and fish were cooked in a way that their flavors harmonized well without overpowering each other, making it a comforting meal. The rice topped with fried baby sardines was amazing as a finishing touch. It was so good that I ended up eating a lot with the option for seconds.

Enjoying seasonal cuisine and sake pairing while overlooking Shirakawa in Gion. Feeling happy to taste both the fugu Shirako at the end of winter and the bamboo shoots at the beginning of spring simultaneously.

Cloudy sake, plum porridge, miso soup with daikon, carrots, and half-seared fried tofu (topped with ichimi spice), appetizer assortment with crab, matsukaze, scallop with yolk, and zero-yoshi matsuba (featuring sweet red bean rice topped with scallop and caviar), steamed pike conger eel with ginkgo nuts, shrimp, and mitsuba, red snapper with skin and yuzu jelly, Tsuiyama snow crab legs and claws, crab meat, innards, and roe mix with lemon and cucumber, fresh oysters with watercress, grilled eel and mochi with turtle shell sauce and chopped kujo green onions, grilled gudgeon with mountain peach honey and sansho pepper, pistachio-infused palate cleanser, grilled shishamo smelt, hot water tofu served in a wooden bucket (with dashi, wasabi, and green onions to be mixed with hot water and drunk like soba soup), red clam with vinegar miso (topped with sweet vinegar-pickled chrysanthemum flower), chili pepper rice with shredded omelette and shredded seaweed, pickled vegetables (longevity eggplant plum vinegar pickles), ripe persimmon, matcha soy milk tofu topped with black bean honey stew.

A hidden gem in Gion. I was torn between choosing a course menu or ordering a la carte, but decided to go with a la carte. The turtle soup was delicious. Every dish I tried was amazing. The chef and the young staff can speak English, so this place is popular among foreigners as well. Thank you for the wonderful meal.

A restaurant where you can eat reasonably priced Kyoto cuisine that my senior taught me about. It's located along the Shirakawa River and has a really nice atmosphere. The yuba (tofu skin) is delicious!

It was the best traditional Japanese cuisine.

Theme: Kyoto. (4985) Category: Mother-daughter trip♪・Solo trip♪ Kyoto・View from Sanjo Ohashi with a Floor We visited Gion Shijo for dinner. The dusk scenery at Gion Shijo is beautifully alluring. I believe Gion Shijo is one of the most Kyoto-like places. Kyoto・Gion Shijo * Kappo "Sakamoto" 1 Kappo "Sakamoto" viewed across Shijo. I had visited before during cherry blossom season thanks to a friend's reservation. They told me, "Once you go, you can make reservations again," so I nervously made a reservation. Kyoto・Gion Shijo * Kappo "Sakamoto" 2 The entrance to the restaurant is at the back of the narrow and obscure entrance. Kyoto・Gion Shijo * Kappo "Sakamoto" 3 We requested a seat by the window. The view of Gion Shijo from the restaurant is different and lovely. Kyoto Gion Shijo Kappo "Sakamoto" 4 It's a 13,000 yen chef's choice course. There is no menu, and the dishes are simply explained and served over the counter. I didn't take notes, so I'll rely on memory to write, so please enjoy the images. We started with rice porridge and cloudy sake. Kyoto Gion Shijo Kappo "Sakamoto" 5 Cheers to Gion Shijo at night! I had plum wine with soda, while my companion had plum wine on the rocks. Kyoto Gion Shijo Kappo "Sakamoto" 6 Buckwheat tea and a shrimp dish on top of some kind of soba. A refreshing dish that stimulates the appetite. Kyoto Gion Shijo Kappo "Sakamoto" 7 Grilled octopus. The cooking is excellent. The side dish in the back is bean sprouts. I was surprised to find miso-marinated egg yolks inside the ground cherry! Kyoto Gion Shijo Kappo "Sakamoto" 8 Soup with conger eel. We had requested to have conger eel when making the reservation. The conger eel's deliciousness and the soup were both delicious. Kyoto Gion Shijo Kappo "Sakamoto" 9 The counter is made of a thick white wooden board. Kyoto Gion Shijo Kappo "Sakamoto" 11 When you look up, you'll see many apprentice geisha fans displayed. Kyoto Gion Shijo Kappo "Sakamoto" 10 Behind the counter are two tatami rooms. Kyoto Gion Shijo Kappo "Sakamoto" 12 Sashimi. They were all delicious, but I was particularly impressed by the deliciousness of the sea urchin. Kyoto Gion Shijo Kappo "Sakamoto" 13 Simmered head of sea bream. This is for two people. They divided it for us. It has a rich seasoning but is elegant and easy to eat. Kyoto Gion Shijo Kappo "Sakamoto" 14 A palate-cleansing soup. It had grapes in it, which was unusual. Kyoto Gion Shijo Kappo "Sakamoto" 15 Miso-grilled (some kind of fish). The yellow shining in the front is sweet potato. Kyoto Gion Shijo Kappo "Sakamoto" 16 The famous Yuba (tofu skin) shake. It was served last time and was a superb dish. The thick Yuba has a sweet soybean taste. There is ink next to the pot with broth, warming the broth and Yuba. After finishing the Yuba, you pour the Yuba's broth into the soup and enjoy it like soba soup. Kyoto Gion Shijo Kappo "Sakamoto" 17 Vinegared dish. The scallops were firm and delicious. Kyoto Gion Shijo Kappo "Sakamoto" 18 The finale, rice with small dried fish. The fine dried fish was fragrant and delicious. I was offered seconds, but I was already full.

Located by the banks of the Shirakawa River, this restaurant offers a prime location. The owner is the second generation, with the first generation's wife as the hostess. The space consists of a counter and two table seats. About 20 years ago, entering a restaurant in Kyoto used to feel quite foreign, but in the past 10 years or so, with the younger generation of owners, Kyoto has become more welcoming. However, there are still places like "Kusakui Nakahigashi" where the hospitality remains exceptional. I recently visited this restaurant after hearing about it from a Kyoto friend. Upon entering, I felt a sense of being an outsider. We ordered the 10,000 yen lunch course. The first dish arrived without any explanation, and when asked for clarification, the hostess replied rather curtly. The meal consisted of various dishes including porridge with cloudy sake and umeboshi, sashimi, and a tea ceremony to end. Overall, the experience was a mix of surprise and disappointment.

I visited the restaurant on a Saturday night by myself. Since I was alone, I sat at the counter to enjoy my meal. The counter was beautifully crafted from wood, with a sunken kotatsu style that provided a cozy and welcoming atmosphere. I opted for the omakase course within my budget of 16,000 yen. I also indulged in two glasses of plum wine, which surprised me with its refined taste and lack of alcohol scent. The course started with a palate cleanser and white rice to prepare for the upcoming dishes. Despite the substantial number of courses, I didn't feel heavy or bloated after finishing the meal, showing the thoughtful hospitality towards the guests. Among the impressive dishes, a few stood out to me: 1. Appetizer: A dish of large shirasu (whitebait) and nanohana (rapeseed flower) mixed with plum meat. The balance of sweet sauce-coated shirasu, slightly bitter nanohana, and the acidity and saltiness of plum meat created a harmonious blend of flavors that left me wanting more. 2. Soup: A bowl of oyster and shingyo (fish maw) soup. The richness of oyster flavor was perfectly complemented by a subtle dashi broth, and the presentation with carrots, turnips, and yuzu was visually stunning. 3. Grilled Fish: Grilled cod marinated in Saikyo miso. The crispy skin and tender flesh of the cod, along with the authentic Saikyo miso flavor, reflected the essence of Kyoto cuisine. 4. Rice Dish: Chirimen (small dried fish) rice topped with egg, nori seaweed, and shiso leaves. Despite the soft texture of the rice, the chirimen added a nice crunch, and the fragrance of nori enhanced the overall taste. In conclusion, I highly recommend visiting Sakamoto in Kyoto for the opportunity to savor such wonderful dishes.

In Kyoto's Gion district, along the Shirakawa River, there is a traditional Japanese restaurant tucked away in a dark alleyway reminiscent of an eel's sleeping place. One of the standout features of this restaurant is the breathtaking view from inside. You can enjoy the scenery of swaying willow trees, the gentle flow of the Shirakawa River, ducks gracefully swimming on the water, and geisha walking along the narrow streets, all capturing the essence of Kyoto's charm. The location on the first floor, close to the river, allows for a unique perspective and enhances the immersive experience. The restaurant has a minimal capacity with only 6 seats at the counter and 2 sunken hearth tables. With the head chef and a young apprentice behind the counter, and a hostess attending to the service, the intimate setting ensures attention to detail and personalized service. The cuisine is elegant and thoughtfully prepared. Starting with a sweet aperitif and white rice porridge to prepare the stomach, followed by a meticulously crafted assortment of appetizers and fresh sashimi, grilled dishes, and sake to complement the flavors. The simmered dishes, in particular, showcase the richness of the ingredients with a delicate seasoning that highlights the natural flavors. The signature dish of hot yuba served in a square tofu barrel with charcoal and a dashi broth is a highlight, bringing out the sweetness of soybeans in a comforting and satisfying way. As the meal progresses, the hot yuba broth warms the stomach, reviving the appetite for the rice and dessert that follow seamlessly. Overall, the exceptional quality of ingredients, skillful preparation to enhance the flavors, and the perfect timing of each course create a remarkable dining experience. The head chef, at the young age of 41, shows impressive talent and dedication to his craft after over 10 years of training. The service provided by the hostess, who is the wife of the previous owner, adds to the welcoming and authentic Kyoto atmosphere. This restaurant is definitely one to revisit and enjoy in the future.

Theme: Delicious restaurants in Kyoto (115) Category: Mother-daughter trip♪・Solo trip♪ A friend kindly made a reservation for me at a highly recommended restaurant in Gion Shira-kawa called "Sakamoto." The entrance was a bit difficult to find, but once inside, I was greeted by a small cozy restaurant with a counter seating for 6 and two tables for 4. The menu was a sakura course for 13,000 yen, with options for 15,000 yen and 18,000 yen as well. The dishes were served without a menu, and I enjoyed them without taking notes, savoring the food and the ambiance. The meal started with sweet sake and porridge, followed by a shrimp soup with daikon cut into cherry blossom shapes. The next dish was sea bream with kabosu and salt, which was delicious. A spring dish of bamboo shoots and green peas cooked in a delicate broth was served, followed by grilled cherry salmon with tree buds. A small soup with yuzu flowers floating in it was served, and then a unique dish of carp prepared by a fisherman from the eastern side of Lake Biwa. The meal continued with yuba, hotaruika with tree bud miso, and a rice dish with small fish, scrambled eggs, and nori, topped with pickled cherry blossoms. The meal ended with fruit tomatoes and matcha mousse. The dishes were not extravagant but exuded a calculated and exquisite beauty that highlighted the quality of the ingredients. The restaurant was truly wonderful. By the time I left, the illuminated cherry blossoms along Shira-kawa were enchantingly beautiful, making it a night to remember in Kyoto.

I visited a counter-style traditional Japanese restaurant with a 35-year history. The restaurant had a view of the Shirakawa River, with geisha fans hanging and a Kyoto-like atmosphere. The food included delicious dishes like spring vegetables and shirako, but the sashimi was lacking. It was served with thin slices of lemon, which seemed odd. The side dishes were beautifully presented, and the mackerel sushi roll was quite tasty. The shellfish dish was also good for spring, but again, it was served with lemon. Lemon was also present in the grilled dishes and other sashimi dishes. It felt like there was too much lemon in every dish. The setting felt more like an izakaya, and the chef seemed to be yelling at the kitchen staff. Despite being fluent in English and able to explain dishes well to foreign customers, I don't feel inclined to visit again. I apologize for the harsh review.

I visited this restaurant for lunch to have some yuba and it was delicious, as expected in Kyoto. The atmosphere was relaxing and all the dishes were tasty, allowing me to enjoy authentic Kyoto cuisine. The view from the table was also charming, and I had a great time.

Gion in Kyoto. I was invited to a place like this where I don't usually go for meals, but I decided to challenge myself (laughs). Even though I had the address, I got lost. When I asked people on the street, it turned out that the place they told me about was the entrance to the building where the restaurant was located. "Oh, how embarrassing..." That's how my "dinner tonight" began. It was not a place where you just casually walk in, but rather a location that I probably would have never visited if I hadn't been invited. The entrance had a traditional atmosphere, and I took a seat at the counter this time. "The Kyoto" was here. Thanks to sitting at the counter, there were explanations for everything, enhancing the deliciousness. I didn't do any research on this restaurant myself, so I didn't know... But just as I was thinking about how to explain it to my friends (who are foreigners) who were with me, the owner of the restaurant turned out to be bilingual! Without any hesitation, I was able to enjoy the meal with my friends. Not only the food, but also the warm hospitality and atmosphere left me satisfied. I will definitely visit this restaurant again!