Kentan Horibe @ Kyoto City - "As May comes to an end, let's study the kaiseki cuisine of May tonight at Kentan Horibe. First, let's take a look at the "Kenki" on the Kentan Horibe website (https://www.kyoto-horibe.com/kentanki). May starts with iris sake in celebration of Children's Day. The first course is abalone and sea urchin with butterbur stalk. Next is a simmered dish of oil woman's kudzu pounding. Warabi fern puree with plum paste for the oil woman. Yuzu bud roots are also included. The sashimi course features spiny lobster served in a samurai helmet for Children's Day. Scallion salt sauce, soy sauce-marinated bonito with egg yolk soy sauce, and vegetable and ponzu sauce. Trout marinated in salt koji, rice steamed with conger eel and corn, sea bream sushi, sea bream roe marinated in sake lees, batico biwa lake natural young ayu. Beef and warabi shabu-shabu with fried food, Kamo eggplant and seaweed salad. The meal includes cherry shrimp clay pot rice, champagne sherbet, Miyazaki mango, ramune jelly, mugwort sweet potato steamed bun. Spinach puree for extracting pigments and creating blue color. According to "Kenki," the owner Mr. Tsutomu Horibe is working with the concept of "dyeing work." He feels that people who enjoy dining out always seek visually appealing and pleasantly surprising flavors. However, he also values dishes that are "profoundly delicious after reaching the stomach," which may seem somewhat old-fashioned. I believe that such sentiments become memories of Kyoto. Kentan Horibe (Kentan Horibe) Address: 273 Tenjinyamacho, Nakagyo-ku, Kyoto 604-8221 Phone: 075-746-3111"

I visited this restaurant for dinner on Sunday, September 3rd. Last time was in December 2020, on a cold day, but this time I made a reservation for a seat at 19:00 during the intense heatwave through Tabelog. There were 3 women and 2 men including myself at the counter seats. We started with a refreshing pre-dinner drink of mountain peach liquor on crushed ice, with choices of sweet potato soda, shochu from Kagoshima's Akune, and chilled sake. The meal included appetizers of shrimp and potato, a dish of edamame beans with karasumi and rice, a soup with green ?? and bonito sashimi with okra, and deep-fried eggplant. Sashimi featured sea bream from Akashi, and a dish with shrimp head tempura, bonito, and sesame soy sauce. The meal continued with a platter of dishes including eel, abalone miso, and yellowtail sushi. The hot pot contained turtle and a moon-shaped egg, and a spring roll was served under a cool blue maple tree with fish somen and rock seaweed in an ice bowl. The main course was clay pot rice with grilled eel and pickles, followed by dessert of Shine Muscat, Kyoho grapes, figs, and pear cider jelly kakigori. The drinks included roasted green tea (with chilled sake), Senkin Senka Hanabi from Tochigi, Tennoto Gofujyu Amazake Junmai Ginjo from Akita, Tanaka from Aomori, and Komorebi Tengu Junmai Ginjo Nigori Namazake from Shiga. It was a leisurely and delicious dining experience. Thank you for the wonderful meal.

The well-received "Horibe" in Gion has changed its name to "Kentan Horibe" and started afresh in the Karasuma area. The restaurant is renovated from a traditional townhouse with a small garden, making it a charming spot for tourists. Despite that, it has managed to secure a solid one-star rating, which is impressive. The main seating in the restaurant is at the counter, but there are also table seats in the dining area and private rooms at the back, which seem perfect for secret gatherings with their completely private facilities. Chef Horibe, who started his career in Gion at the age of 21, is a prominent figure in the Gion district. He has a gentle demeanor and warmly welcomes guests. The pricing is reasonable for this class of Japanese restaurant, with beers under a thousand yen, and sake and wine around the same price range. Starting with the chilled water tofu covered in ice for June, symbolizing good health, the meal progresses with dishes like steamed white asparagus and hamo fish soup. The sashimi octopus with green onion salt sauce is unexpectedly delicious, revealing new possibilities for octopus. The hamo fish prepared in a grilled frost style is a unique dish worth trying. The multi-course meal ends with freshly cooked white rice topped with grilled eel, accompanied by a variety of pickles and desserts like mango jelly and kuzu yaki. The entire course costs 21,000 yen, with a total bill around 26,000 yen including drinks and service charges, making it a reasonable price for enjoying authentic Japanese cuisine in Kyoto's bustling area. The experience would easily cost 40-50,000 yen in a high-end Tokyo restaurant. The reviewer expresses a desire to try a lavish dinner in one of the private rooms next time.

[Lunch] In June and July, I chose the course with grilled salted ayu, limited to those months. When it's a limited-time offer, I can't resist. - First course: Sesame tofu with Awaji sea urchin and assorted leaf ice. The presentation of breaking the ice with chopsticks is interesting. The assorted leaves include grown water shield. The tofu is designed to resemble the month of Mizuki. Fun. - Soup: Akashi tilefish and Kamo eggplant. The dashi from Kyoto and Osaka is always delicious. - Grilled dish: Lake Biwa grilled ayu with salt. They showed us the lively ayu before cooking. During this season, every restaurant offers ayu, but the difference lies in each restaurant. - Hot pot: Hamo and white taro. The richest flavor among the dishes so far. Goes well with alcohol. - Main dish: New tea rice in a clay pot with pickles. Ah, it's already that time of the year. Feeling a bit tipsy at this point, and I think the fish was definitely sea bream. - Fruit: Fruit tomato, champagne sherbet, and another yellow citrus fruit below. - Dessert: Kuzumochi. A confection made by blending arrowroot and sweet bean paste, then baking the surface. Probably unique to Kyoto. - Alcohol: Draft beer Aosora (Yamadanishiki) from Kyoto's Aosora (Ocho) and Futamata from Okazaki City, Aichi Prefecture. It was a very Kyoto-style restaurant where I could leisurely enjoy a good time. I'd like to visit for dinner next time. Thank you for the wonderful meal.

This is my third trip to Kyoto this year ❤️ I love Kyoto so much that I've become quite knowledgeable about it haha During the autumn foliage season, every restaurant in Kyoto is crowded and it's hard to make reservations, but they somehow managed to find us a seat!! And it was at the counter! I love eating Kyoto cuisine at the counter the most ☺️ They didn't quite understand my advance request for dietary changes (due to allergies), but they were flexible and accommodated it! However, overall, the service was slow and we had to wait a long time for the food... The flavors were gentle and comforting, warming both my heart and body ❤️ I enjoyed autumn Kyoto gourmet dishes such as mackerel sushi and dishes using Kujo green onions, and it was a happy time!

This is a Japanese restaurant located in Kyoto, off a narrow alley from Shijo. Upon entering through the noren curtain and proceeding to the back of the restaurant, you'll find counter seats. Everything is neatly prepared with a refined atmosphere. I visited for lunch that day. Over the counter, there was a moon-viewing arrangement. The head chef is from Kyoto, which is rare for Kyoto restaurants. He wanted to be a shrine carpenter, a man of the town, or a chef, and chose the path of a chef. After running a restaurant in Gion for 10 years, he relocated here 6 years ago. In addition to counter seats, there are private rooms in the back. We had the 10000 yen lunch course, and the meticulous work left us very satisfied. Here's what we had: 1. Minced white shrimp, taro, this cotton, rock mushrooms, and water chestnuts. The head chef explained that this dish is also called "imo-tsuki" or "potato moon," served with ears of rice in a moon-viewing arrangement. 2. A bowl with egg tofu shaped like a full moon in snapping turtle broth. Inside, there's snapping turtle, rock seaweed, and the dish is called "Moon and Snapping Turtle." 3. Sashimi of fresh sea bream with kelp, soy sauce, and vinegar. It has a very elegant and moist texture. 4. Grilled gudgeon fish scales with tade vinegar. The fish scales are a perfect example of how they should be grilled. 5. Tempura of figs from Joyo and conger eel. Crispy and delicious. The head chef is from Joyo. 6. Edamame rice, yuba, shredded taro stems miso soup, and pickles. 7. Pear juice with tapioca and shine muscat grapes. 8. Heart-shaped rice cake with black honey. Kyoto is known for black honey. They showed us a beautiful purple agar-agar in front of us. The salted kelp for tea was served with Perrier. They kept changing the tea for us from the beginning of the meal, showing great attention to detail. The course composition and portion size were very appropriate and we were pleased.

Located about a 5-minute walk from Shijo-Karasuma, this Japanese restaurant is situated west of the intersection of Nishiki Koji Street and Muromachi Street. It holds one Michelin star and has a high rating of 3.75 on Tabelog as of November 6, 2022. The lunch course is priced at 8,800 yen (excluding tax). The menu includes various dishes such as appetizers (white shrimp, nagaimo, sea cucumber intestines, and iwatake mushrooms), soup (soft-shelled turtle egg custard), sashimi (meita dai), grilled dish (grilled goby with a hat), fried conger eel and fig, rice with crispy rice crackers, dried baby sardines, red miso soup, pickles, pear juice, and shine muscat thick soup. The soft-shelled turtle egg custard was well-prepared, and the broth was not overly strong, appealing to a wide range of tastes. The meita dai brought out its umami flavor, and the grilled goby was cooked perfectly with crispy skin and tender flesh. Eating the grilled goby with tade vinegar may seem unusual, but it provides a refreshing taste. While it may remind one of the combination of eel and tade vinegar in modern French cuisine, it works well here too. With a little sake, the total cost came to just over 10,000 yen. The dishes may not be flashy but they showcase meticulous craftsmanship. Considering the price, the quality of ingredients is decent. The service and atmosphere were also excellent. Reservations are easy to make, and the overall value for money is good. I believe it is a great restaurant.

A Kyoto cuisine restaurant located in a small alley in Shijo. I found it on Tabelog and decided to visit. Each dish was explained to us, allowing us to feel the essence of Kyoto. The most delicious dish was the sashimi of peeled conger eel mixed with eggs (I forgot to take a photo). Delicate yet flavorful. Excellent ambiance. Elegant service. The prices might be higher than on Tabelog. We had a course meal for 10,000 yen per person for Saturday lunch. I am satisfied.

I visited this place with a friend in Kobe before. I had a very good impression at that time, and I thought my husband would definitely like it, so we visited as a couple this time. It was the day of the pre-festival float procession. The restaurant is very close to the Sanjinko Shrine, and next to Okudosan, I noticed a charm for "fire safety" dedicated to the Sanjinko Shrine. The Sanjinko Shrine is known for its fire prevention benefits, so I plan to receive this charm next year. When you open the door at Horibe-san, there is a very charming corridor ahead. Passing through here, you will see lovely counter seats. The atmosphere of the restaurant is dignified, but the master's service is gentle, creating a very pleasant space. Regarding each dish, I think it would be helpful to refer to the photos, but this time, there were many wonderful dishes. Especially, we are not big fans of conger eel, but the conger eel here is amazing! In particular, the "otoshi" dish is served with conger eel that retains its warmth just dropped on a bed of ice, with a fluffy texture and elastic skin, allowing you to fully savor it. The grilled sweetfish also has an elegant aroma and is cooked to perfection. "Among the restaurants we have visited in recent years, this is at the top level! The food is delicious and the atmosphere is great," said my husband. The meticulously crafted dishes with deep flavors touch the heart. "Next time, it's going to be dinner..." I was delighted to see how much he liked it. Whether it's for dinner or lunch, I hope to revisit before the end of the year. We enjoyed the delicious meal. Thank you very much!

There are 10 counter seats, 1 table, and 1 private room in the back. The lighting is dim, with natural wood and painted walls, a wide black lacquered counter, and a sophisticated and calm atmosphere. It was almost full on weekdays at lunchtime. The lunch course is ¥6,500 (including tax ¥7,605) with only one option. The appetizers of broad beans and udo in sesame sauce, and minced green onion and mirugai in sesame sauce with rice crackers provide a variety of textures. The soup with wakame, bamboo shoots, and light soybean broth is subtly flavored, with a hint of spring from the lingering bitterness of the bamboo shoots. The sashimi of sea bream, tuna, and squid is served with spring onion sauce and tuna liver, adding a unique touch to each piece. The beef and butterbur roll was flavorful with a hint of saltiness, and the attention to serving it on a warm plate was impressive. The tempura of young ayu, taro sprouts, and mugwort tofu with tempura dipping sauce has fried butterbur leaves, and the young ayu has a slight bitterness that pairs well with sake. The soft and creamy texture of the mugwort tofu is delightful. The rice dish of trout, bamboo shoot skin, and trefoil is cooked in individual pots, highlighting the gentle flavors of the trout. They also offer to pack any leftovers for you. The plentiful pickles add variety to the flavors. The red miso soup with thick fried tofu and a hint of mustard is a nice touch. For dessert, there is yuzu and champagne sherbet, Dekopon jelly, and warabi mochi. The Dekopon jelly is reminiscent of "summer tangerine sugar" from the restaurant. The warabi mochi comes with black honey, but it's sweet enough on its own. Lastly, they serve a seaweed paste as a tea accompaniment. Despite not using high-end ingredients due to its reasonable price, the meal offers a good variety of dishes, with smaller portions suitable for seniors. Personally, I found the rice dish and dessert to be the highlights.

This restaurant is one I've been wanting to visit for a long time. I finally got a reservation and was able to go. The entrance of the restaurant has a nice atmosphere. The interior is also calming, and I'm looking forward to the food and presentation. The staff, all men, were very kind. As you can see in the photos, the dishes, presentation, and taste were all fantastic beyond imagination. There are really so many great restaurants in Kyoto. I envy people in Kyoto. This is a restaurant I will definitely want to visit again. Thank you for the meal.

When you go on a Kansai expedition, you can't miss out on Kyoto's traditional Japanese cuisine, right? So, this time I visited a Michelin-starred restaurant celebrating its 15th anniversary located on Nishiki Koji-dori, near Imadegawa Street in Kyoto. The name of the restaurant is "Kentan," which means "to deeply pursue, explore, cultivate oneself." The master chef can be seen skillfully preparing dishes at the 10-seat counter, while there are also table and tatami seating available. I love the atmosphere of this Kyoto-style restaurant; it feels so calming. Since I was having Japanese cuisine in Kyoto, I decided to pair it with Kyoto's dry special junmai sake, which was refreshing and easy to drink. The meal started with an appetizer featuring November wild boar, garnished with ginkgo nuts and decorative cords. The colorful namasu salad with sesame dressing, and the moist and flavorful sea bream sushi were delightful. The clear soup with a fragrant broth and the unique ginkgo nut tofu were both delicious. The sashimi course included fatty Mie tuna and seared skin-on saury, enjoyed with grated daikon radish, green onions, and seaweed. The grilled dish of miso-marinated maple trout on cedar plank was tender with a hint of yuzu aroma, served with simmered bamboo shoots. The presentation was lovely. I had another glass of sake, enjoying the taste of Miyama Nishiki rice in Kyoto's Aosora hiya-oroshi sake, featuring a cute label depicting a festival scene. The anago egg yolk simmer and the just-seasoned sea arrowhead with Kyoto's Kujo green onions were equally delightful. For the meal, I initially planned to have a light portion of matsutake mushroom rice, but ended up having two servings along with pickles and red miso soup. The dessert consisted of persimmon with champagne and kumquat sorbet with pomegranate seeds for a tangy finish. The warm homemade steamed chestnut yokan was perfectly sweet and had a delightful texture. In between courses, the roasted green tea and salted kelp added a nice touch. The seasonal ingredients and beautifully presented dishes made the dining experience truly satisfying. I highly recommend this delicious Kyoto cuisine. Kyoto is truly a place to visit in every season to savor the wonderful food and drinks. Thank you for the feast!

I was impressed once again by the dishes that carefully showcase the seasonal ingredients. The flavors and presentation were exquisite and beautiful, truly unique to Kyoto cuisine. The chestnut sweet at the end was amazing! No matter how many times I visit, I always want to come back here right away! I think I'll keep coming here for life, haha!

Whenever I go to Kyoto, I always make sure to visit this restaurant. They offer dishes that match the season and special events on the calendar. I have enjoyed many wonderful dishes that make the most of the ingredients. I highly recommend this place.

A restaurant where you always find something new no matter how many times you visit. I came to Kyoto just to visit this place. The owner, Mr. Horibe, is the best! The chestnut sweet potato that won this time was so delicious, it even appeared in my dreams. I want to enjoy the seasonal dishes every season at this restaurant.