Located right near the Kyoto City Hall Station, Ichinofunairi is a renovated machiya (traditional townhouse) where you can enjoy creative Chinese cuisine in a tatami room overlooking the Takase River. The WEI course we had included: - Steamed soup with dried scallops and Kinugasadake mushrooms: The soup had a rich depth of flavor with large dried scallops and Kinugasadake mushrooms, providing a luxurious touch. - Sliced raw sea cucumber and red shrimp marinated in Shaoxing wine: The red shrimp had a strong Shaoxing wine flavor with a sweet taste, while the sea cucumber sashimi, topped with scallion sauce, had a delicious combination of savory, sweet, and spicy flavors. - Special abalone spring rolls: Crispy skin filled with large abalone and vegetable filling, which was delightfully tender. - Extra-large braised sea cucumber in clear soy sauce broth: The sea cucumber was generously covered in a sweet clear soy sauce broth. - Lobster shumai with sea urchin: The lobster and sea urchin paired perfectly, creating a delicious combination. - Mapo tofu with beef and tomato & egg fried rice: The dish featured Wagyu beef on top of fried rice, topped with a sweet tomato mapo tofu sauce poured tableside. - Mango shaved ice: A generous portion of fruits and mango sauce on top of shaved ice, serving as a delightful dessert. Overall, it was a fantastic dining experience. Thank you for the meal! Ichinofunairi Creative Chinese Cuisine, 537-50 Ichinofunairicho, Kawaramachi-Nijo-sagaru, Nakagyo-ku, Kyoto City, Kyoto Prefecture.

Corn cold soup, eel and scallops with Sichuan sauce, beef lettuce wraps - forgot to take a picture~ Braised sea cucumber in white soy sauce, stir-fried large shrimp with bitter melon, spicy noodles, fruit-filled dessert with tapioca at the bottom, Taiwanese shaved ice. Overall, the food was of high quality, especially the sea cucumber. Satisfied until dessert.

I was curious about the atmosphere and reputation, so I decided to go for lunch on a weekday. When I called, I found out that contrary to online information, the shark fin soup wouldn't even be included unless I chose the 10000 yen course... but since I was already there, I decided to go for it and enjoy the shark fin dish. It was worth indulging in luxury once in a while. The service was also great. After a small beer, the pot-served Shaoxing wine on the rocks was a perfect choice. And to my surprise, the dessert at the end, Taiwanese-style shaved ice, was delicious even though I was full and couldn't finish it! I would love to visit again in a different season.

This year, on the first day, I had dinner at Ichinofuneiri. It is located next to the Okura Hotel, making it very convenient. I stayed in a room on the first floor by the river, which was probably my first time in that room. I felt happy watching the birds and turtles in the Takase River. There was a Gion Festival hanging scroll in the alcove, giving a nice summery vibe. Although I wanted to have beer, I started with Iron Goddess tea. This time, I ordered the Kongming Course for ¥13200, which included: Clam clear soup with ginger, Cantonese-style cold appetizer assortment, Ichinofuneiri's special seafood spring roll, Large shark fin simmered in soy sauce, Sautéed large shrimp with seasonal vegetables, Beef and tomato mapo tofu with egg fried rice, and Taiwanese-style mango shaved ice for dessert. The dishes were unique in appearance and delicious in taste, although I felt the flavors were slightly lighter compared to last year. Despite feeling full, I enjoyed the meal thoroughly. Looking forward to visiting again with an even emptier stomach next time.

As a guest invited under the pretext of a reward party for a meeting, we were told to arrive a little after 7:30 by car from the meeting venue. The staff, in a not-so-friendly tone, informed us that if we were any later, they would have to serve two or more courses at the same time. Although I understand the situation, it would have been better to communicate this to the organizer alone. This popular restaurant's staff certainly know how to handle situations, but their approach can be off-putting. The food was probably a 10,000 yen course, but the initial experience left a bad taste in my mouth. Despite the quality of the food, the staff's behavior can greatly impact the overall dining experience. This was a valuable lesson for me. I wouldn't choose to visit this restaurant with my own money.

On Monday night, I made a reservation on Tabelog and visited this restaurant. It is located in a very calm area by the Takase River, which I really like. We were escorted to a private room and enjoyed a leisurely meal facing the Takase River. All the dishes were delicious, but the shark fin soup was especially amazing!! It had a deep flavor. It was a great time.

This is a Chinese restaurant located behind Hotel Okura. This time, I had the Kongming course for dinner. The contents were: sea bream carpaccio, braised fish maw in clear soy sauce broth, sautéed scallops, soup, ton porridge, Jaja noodles, and dessert. The braised fish maw is a soup rich in collagen condensed from chicken bones, pork bones, Jinhua ham, and pig's trotters for about 8 hours. It has a thick texture and is quite rich for a fish maw soup. It is recommended to add red vinegar if it becomes too heavy, but the umami is strong enough to enjoy it as it is until the end. The sautéed scallops are accompanied by sautéed yellow chives and sakura shrimp. The soup is full of shiitake mushrooms and vegetables, making it very hearty. It seems to contain pickled Chinese cabbage, which gives it a slightly sour taste. Ton porridge is essentially braised pork, sandwiched in bread dough like a pork bun. The meat is tender and fatty. Jaja noodles contain minced pork and bamboo shoots, with a spicy aftertaste. The dessert was mango pudding, vanilla ice cream, and apple compote. The restaurant is set in a small private room with tables and chairs, using an old tea house, and offers a view of the river from the room. The staff were very friendly and welcoming, referring to me as a "beautiful customer".

The restaurant is suitable for entertaining as you can eat in private rooms. There is a river flowing outside, creating a Kyoto-like atmosphere. The food was average. The specialty shark fin dish was delicious, but the chef's explanation about how to consume the soup was too long. It would have been better if they explained before opening the lid.

I am Shinsuke Watanabe, a branding consultant known as the most free-spirited in Japan. Recently, I went to Shiga for a visit and decided to have a meal in Kyoto on the way back to Osaka. I remembered a creative Chinese restaurant called Ipposenyu, which I had heard about. Ipposenyu is owned by Chef Wei Xi, who has traveled to Chinese restaurants all over the country and even served as a judge in the World Chinese Cuisine Competition. The restaurant has also received one Michelin star in the past. I personally love the fact that Ipposenyu is located in a traditional Japanese house next to Takase River, with all rooms being Japanese-style and tables for dining. The combination of a traditional Japanese house and creative Chinese cuisine is fantastic. For dinner, they offer two course options and you can also order additional dishes like Tianjin-style dim sum. I particularly enjoyed the shark fin soup, which had an amazing flavor. The pork belly wrapped in a Chinese bun was also delicious, with a great taste transformation when you bite into it. The meal ended with Ja Ja Men, which was surprisingly tasty. Despite wondering why this restaurant has only one Michelin star and not three, or why it's not in the top 100 Chinese restaurants, the quality of the food, the setting, and the service are all exceptional. Personally, I appreciate that despite being such a high-quality restaurant, it is not too difficult to make a reservation if you time it right. Branding is not about making things look good or profitable, but about creating differentiation and leaving a lasting impression. The branding of a Chinese restaurant can vary depending on whether it is more casual or upscale. The combination of Chinese cuisine with a traditional Japanese house and Chef Wei Xi's reputation is enough to create a strong branding. So, if you're going to have a meal, why not choose a restaurant with effective branding like Ipposenyu?

Hearing the name Takase River alone makes me feel elegant and graceful. The restaurant is called Ichifunairi, named after the place where the boats for loading and unloading goods on the Takase River were stored. The canal opened by Kakukura Ryoi in the 16th year of Keicho flourished as the center of maritime transport and continued to Fushimi through the Kamogawa River. Arriving a little early, I walked along the Takase River and leisurely gazed at the flower rafts through the viewfinder. Oh, it feels so good. The restaurant, which was renovated from a tea house nearly 100 years old, has a quaint atmosphere. The Chinese antiques blend well, and the elegant Japanese-style rooms with a Taisho romantic atmosphere are stylish and comfortable. I also like places like Furika and Chikushiro Ginza, which have a sense of excitement, but this place is also the best. The seats overlooking the Takase River seem to need to be reserved much earlier. Star chef Wei Xiji, who often appears on NHK and other programs, seemed to create soft and gentle dishes with a calm smile. One customer had a jellyfish allergy, another customer had an allergy to leeks, and I had requested this in the text when making a reservation and also over the phone. For the first dish, jellyfish was served!! The steamed chicken had an overwhelming amount of leeks, making me smile wryly. As a host, I felt so embarrassed that my face was burning, and I couldn't look the customers in the eye, so the meal was spent with my head down. The level and inconsistency of the service staff. It's relaxing in a private room, but being ignored is troublesome. No matter how many times I called them, in the end, I had to stand up and call the customers to their seats. I had requested a taxi for the departure time, but... it's a pity. The dishes were good, but if there are issues with the service, it's like riding a bike with a flat tire. The star chef, who also appears on TV and expands his business, seemed to have forgotten something, which was a little disappointing. The jellyfish vinegar dish had a crunchy and refreshing texture, the steamed chicken was moist, the leeks were crispy and fragrant, and the pointed and cute tomato had a plum flavor, sweet and sour, making me think of a different fruit. This was also good. The firefly squid was so-so... The first dish came out too early, I understand, but I don't like the feeling of being pre-prepared. It doesn't match the elegant atmosphere here. Next, the stir-fried shrimp and cashew nuts, really, it's delicious, it's amazing contrast in texture, shrimp and cashew nuts, shiitake mushrooms and bell peppers with cashew nuts, what's going on? Are these cashew nuts different? Are they dry-roasted? The crispy texture and fragrant taste are different. The firm and delicious shrimp, the love and care for the ingredients, and the refined seasoning make it a truly wonderful Kyoto-style Chinese dish. It doesn't seem like Chinese seasoning from China. Is it because it's a lunch course? Bring me another glass of Shaoxing wine warmed up~ Here comes the sautéed pork with wood ear mushrooms, it's like a moo-shu roll. If it doesn't have eggs, I might not call it that, but is it called sautéed pork with wood ear mushrooms? The juicy and succulent pork with a powdery coating, this is also truly delicious. The crispy and crunchy texture of the wood ear mushrooms and the contrast are enjoyable, and the seasoning is not heavy, it's elegant and not tiring. Can I have another glass of Shaoxing wine~ Let's try adding some brown sugar. The soup has a carrot flavor. It's quite carrot-flavored, so it might be a matter of taste, but I can feel the healthy bitterness and sweetness of the carrots, it's a different soup, they seem to be quite daring according to everyone's comments. Sweet and sour chicken meatballs, hiziki fried rice, almond tofu and Taiwanese castella, I apologize if I seemed to be dissing them, it was comfortable and delicious. I can't help but want to try other dishes by the chef. I wonder if he goes all out at night. You can feel the love, kindness, and sparkling skills in the dishes.

I enjoyed a course meal while looking at the Takase River. The food was delicious, but it was difficult to compare since I usually order a la carte Chinese dishes. In particular, the egg soup with grated carrots was very tasty, bringing out the sweetness of the ingredients. If possible, I would like to try ordering a la carte dishes as well!

I used it to celebrate my boss's promotion. I had always wanted to visit this restaurant. It was cherry blossom season, and the cherry blossoms along the Takase River and Kiyamachi Street were very beautiful. The course was around 10,000 yen per person, but there were many dishes and I was full. In particular, the shark fin soup was voluminous and delicious. The private room and service were also very good.

A health-conscious creative Chinese restaurant that uses pesticide-free Kyoto vegetables. Located in a renovated Kyoto townhouse along the Takase River, the interior of the restaurant has a Japanese style. There are many private rooms, making it suitable for various occasions such as dates and business entertainment. The restaurant incorporates the concept of "food as medicine" to prevent diseases through food. They use pesticide-free Kyoto vegetables from contracted farms and pay attention to details in their cooking methods. The overall taste is elegant, typical of Kyoto-style Chinese cuisine. The chef is from Yokohama and trained at local Yokohama Chinatown restaurants such as "Manchinro". He holds the highest qualification as a Chinese cuisine chef in China, is certified as a Kyoto International Tourism Ambassador, and is recognized as a "modern master" by Kyoto Prefecture. There are several affiliated restaurants in the Kansai region. The name of the restaurant, Ichinofunairi, refers to a place name - an inlet for docking ships on the Takase River.

It was so delicious. It was my first time trying a full course of Chinese cuisine, and I was impressed. Each dish was really tasty, and the portion was surprisingly generous, so I was very satisfied. The view was also nice. Especially, the second dish with shrimp was just amazing.

The historic building and the view of the moat created a calm and relaxing atmosphere in the private room. The service was bright and attentive, and they kindly accommodated my dietary restrictions that I had forgotten to mention when booking the course. The food was delicious overall, especially the moderately rich braised shark fin, the cabbage and Jinhua ham soup, and the fried rice. I would definitely recommend this restaurant to friends.

Special occasions call for French or Chinese cuisine. This day was a birthday lunch. The private room had a nice atmosphere, and the appetizers were delightful. The Chinese dishes were rich yet light on the stomach, elegant and satisfying. Each dish was a delight for the eyes and the body. Of course, everything was delicious~

Located in Kyoto, this restaurant, "Sosaku Chuka Ichinofunairi," is a renovated historic townhouse facing the Takase River. Known for its creative Chinese cuisine, this Michelin-selected restaurant offers private dining rooms for a leisurely dining experience.

I used it for lunch. It is a sunken hearth seat with a view of Takase River from the window. The Chinese dish made with Kyoto ingredients was elegant and beautiful, and very delicious. They must have served it right away. I could enjoy the hot dishes with steam in a private room. Hot Chinese food is the most delicious after all. Thank you for the meal.

I revisited after a long time. It's a restaurant that I want to go to many times. The cuisine is a creative Chinese with a gentle taste that has a Japanese atmosphere. This time, I had the lunch course again. They also have a wide selection of drinks. The cooking and seasoning of the dishes are exquisite, and the presentation is beautiful. All the seating is in private rooms, and the tatami seats are very comfortable, allowing me to relax and unwind. The service is also kind and polite. They even see you off to the road, always making sure to see you off until you are out of sight. It is conveniently located near Kyoto City Hall, next to Hotel Okura Kyoto. I will definitely visit again. Thank you for the meal.

I indulged in the ultimate happiness at a restaurant with a concept of "food as medicine," enjoying dishes like aged Shanghai crab and carabinero shrimp in aged liquor, miso-filled shark fin, abalone spring rolls, special chili sauce with large prawns, spare ribs in herbal steamed soup, Fujian-style fried vermicelli, and dessert. The course costs 15,850 yen with one drink included. The restaurant's concept and high-grade food and staff truly live up to the name of a top-notch restaurant. The dinner was enchanting, and I was captivated by the charm of the owner.