Located about a 3-minute walk from Nijo Castle Station on the Tozai subway line, this is a Japanese restaurant where you can enjoy kama-meshi. Wanting to have a Japanese meal during a trip to Kyoto, I narrowed down my options based on budget on the One Michelin Star restaurant website, and after reading reviews on Tabelog, I thought this place looked good. I made a reservation in advance and visited for dinner on a Saturday. The dinner course had 3 options, but the dish that caught my interest, the "Wakasa guji-yaki," was not included in any of the courses, so I reserved the cheapest option, "KOKA" (5,800 yen) for 2 people. The "KOKA" course includes appetizers, sashimi, grilled dish, simmered dish, kama-meshi, pickles, red miso soup, and dessert. You can choose the type of kama-meshi you want from several options. On the day of the visit, the choices included seafood butter, paella-style, sea bream, sweet potato and scallop, oyster, crab, among others. My companion chose "seafood butter," while I chose "crab." We started with a toast with a bottle of Sapporo Black Label beer each. The dishes we had that day included "Kumidashi yuba," a delicate soup with yuba, sea urchin, and wasabi, sashimi of sea bream and yellowtail, "Komachi ayu and small sea bream with sake lees dressing," "Wakasa guji-yaki" (grilled tilefish), "Karasenju" (kazunoko with grated daikon), "Kaburamushi" (steamed turnip), "Agedo nabanii" (fried and simmered dishes), and "Kakiage" (mixed vegetable tempura). We also enjoyed various types of sake throughout the meal. The bill for 2 people was approximately ==========

I felt like revisiting this restaurant that I used to frequent when I was working in Kyoto, so I made a reservation for a course meal and visited after a long time. I was guided to the counter. First, I ordered some sake. I requested the limited edition sake of the day, "Etsu Gaizen Junmai Ginjo," which was poured into a small cup and served by the staff. I took a sip. It was a delicious sake with a refreshing taste and a rich flavor. Next, I had the fish and yam noodles with grated mountain yam. It's a familiar dish in Kyoto on hot days, and the refreshing taste and light umami were delightful. For the finale of the meal, I was asked what I wanted for the rice dish. I hesitated between the mixed ingredients or sea bream but decided on the rice dish with sweetfish since there were some remaining. The appetizer consisted of sea bream and striped jack fish. It was consistently delicious. Sea bream in Kyoto always raises expectations for some reason, but the sea bream here was delicious. The sake complemented the meal well. The grilled dish included dried sweetfish, shrimp-stuffed shishito pepper, and ginger. The dried sweetfish was small in size and had just the right amount of moisture removed, concentrating the flavor without any unpleasantness when eaten from head to tail. Additionally, the shrimp-stuffed shishito pepper harmonized well with the umami and sweetness of the shrimp, along with the slight bitterness of the shishito pepper, creating another delicious dish. The sake was excellent. I then ordered the "Yuki no Chaya Junmai Ginjo," which had a balanced sweetness and acidity, surprisingly dry, and paired well with the dishes. The aroma was also pleasant. The simmered dish was a pumpkin-filled steamed bun. When the lid was lifted, a fragrant scent of dashi and sansho pepper wafted up. I took a bite with a wooden spoon. The chewy texture of the steamed bun and the sweetness of the pumpkin, combined with minced pork seasoned lightly with miso, filled my mouth with the savory taste of the meat. The dish was topped with a flavorful dashi sauce, enhancing the aroma. I love lotus root steamed buns, but this pumpkin steamed bun I tried for the first time was also incredibly delicious. I couldn't help but smile. I savored the hot dishes slowly while enjoying the sake. After finishing the pumpkin steamed bun, the sweetfish rice was ready. First, pickles were served, followed by the sweetfish rice, a tea bowl, and red miso soup. When I opened the lid of the sweetfish rice, the aroma of sweetfish, sliced taro, and sansho pepper and dashi filled the air. I gently mixed the sweetfish, taro, and crispy rice in the tea bowl. The first bite was delicious, with the umami of the dashi blending with the sweetfish flavor into the rice and taro, creating a delightful taste. The crispy rice was tasty, but surprisingly, the taro was chewy and sticky, adding a great accent. I enjoyed the pickles and clam miso soup as I progressed through the meal. The tea bowl was soon empty, and I asked for a refill. I continued to enjoy the sweetfish rice along with the red miso soup and pickles. I was quite full, but the food was so delicious that I had a third serving of sake and thoroughly enjoyed all the sweetfish rice with the miso soup and pickles. For dessert, I had a pear. It made me feel the season once again. It was cool, refreshing, and a perfect end to a hot summer evening meal. There were many customers that day, so I couldn't talk much with the head chef, but the staff took care of me at every moment, and I had a very pleasant time. The dishes were all delicious, and I was able to enjoy Kyoto's night after a long time, accompanied by Japanese sake. I would love to visit again soon.

Located a 3-minute walk from Nijojo-mae Station on the Kyoto Municipal Subway, this restaurant is situated near the famous wealth-bringing power spot, Gokin Shrine. There is no parking available. The restaurant is listed in the Michelin Guide as a Bib Gourmand establishment. I chose this place to experience a Kyoto-style lunch. The exterior exudes a quaint Kyoto townhouse atmosphere. Inside, there are 7 counter seats in this traditional Japanese cuisine restaurant, managed by the head chef and a female staff member. Making a same-day reservation was easily accepted. I was the only customer that day. The restaurant has been open for 9 years and is well-maintained. For lunch, there is only one option: a Kama-meshi course for 3,300 yen including tax. The meal consisted of fish somen with grated yam, sashimi of sea bream and amberjack, assorted tempura, turban shell kama-meshi, clam miso soup, pickles, and plum dessert. It was an elegant and Kyoto-style lunch experience. The head chef is friendly and engaging. The dishes are refined (with elegant portions). The sashimi was outstanding, showcasing skillful techniques. The tempura was crispy and had a delightful texture, especially the lotus root. And the kama-meshi - the option to choose from 10 varieties is great. I selected my favorite, turban shell. The portion had a generous amount of meat, about 2 bowls of rice, satisfyingly filling. The liver was also present, imparting a taste of the sea. Delicious. The plum dessert was also delightful. Overall, considering the price, this lunch is worth recommending, encompassing both the ambiance and food quality.

I visited for lunch. I had the seasonal dish, sazae kama-meshi. I was intrigued by the paella-style description, so I'd like to try it next time. I also want to come alone for dinner. It was delicious.

I had the February night's special course meal "Kouka". ・Appetizer (Chawanmushi, I forgot the details...) ・Sashimi (Yellowtail and sea bream) ・Grilled dish (Hamo and green onion) ・Simmered dish (Turnip) ・Kamameshi (I chose sea bream from many options) ・Dessert (Nama-fu Abekawa style) The kamameshi was cooked with broth and was very delicious. Personally, I would have been happier with one more dish. (I should have added one...)

Since the beginning of this year, due to a lot of work and even catching the flu, I haven't been able to go out and enjoy delicious food. However, as February rolled around and my health improved significantly, I made a reservation and visited this restaurant in Kyoto that I often go to. Sitting at the counter, I started with a glass of Hakkaisan Junmai Ginjo sake, poured by the head chef. It's a refreshing and clean-tasting sake. I also ordered the specialty kama-meshi, opting for the sea bream version this time. As an appetizer, they served icefish tempura with grated daikon in ponzu sauce. Icefish is a specialty from Lake Biwa, only available at this time of year. It was moist and smooth, with a subtle taste of sweetfish. The sea bream and yellowtail sashimi were fresh and flavorful. The yellowtail had just the right amount of fat, and the skin was seared to perfection. Next was the grilled fugu with scallions, accompanied by a soy sauce and mirin sauce with a hint of sansho pepper. The fugu was firm and tasty, complemented by the savory sauce. The grilled scallions added a sweet touch. I then enjoyed the Yuki no Matsubara Junmai Ginjo sake, which had a great aroma and a refined taste. The steamed clam dish was heartwarming on a chilly Kyoto night, with tender and flavorful clams. The tofu skin and rapeseed blossoms added a nice texture and bitterness. The sea bream kama-meshi was a delight, with a tantalizing aroma of sea bream and sansho pepper when the lid was lifted. The sea bream's flavor spread in my mouth, and it paired well with the red miso soup and pickles. The burnt rice was fragrant and crunchy. Although the portions were generous, I enjoyed every bit of it. For dessert, I had the same delicious abekawa made with fresh wheat gluten, which had a chewy texture and a perfect level of sweetness. Every dish that day was delicious, especially the icefish tempura and sashimi. The hospitality from the head chef and the lovely staff made it a wonderful experience. Although I'll be transferring to Osaka in April and may not be able to visit the restaurant often, I hope to return seasonally when I have the chance.

A restaurant near Nijo Castle where you can have a lunch course featuring kamameshi. The lunch course is the only option available, priced at 3300 yen. For dinner, they offer à la carte main dishes with only one course available. There were so many types of kamameshi to choose from that I had a hard time deciding, but I opted for the classic Gomoku Kamameshi. Kamameshi in Kyoto is lightly seasoned with a flavorful dashi broth, and it was just right when eaten with pickles. The seasoning was well-balanced, giving a refreshing sensation similar to eating pickles as a palate cleanser. From appetizers to sashimi, tempura, kamameshi, and dessert, everything was delicious at this wonderful restaurant. Despite its small size, it had a charming atmosphere typical of Kyoto's cozy eateries.

As the end of the year approached, I wanted to have something delicious one last time. After managing to find a day with an available reservation, I booked a course and was able to visit this restaurant. First, I ordered some sake. The head chef himself poured the first cup from a sake flask. I can't remember the brand, but it was a relatively fragrant and easy-to-drink junmai ginjo sake. "Delicious," I whispered to myself. The appetizer consisted of scooped yuba (tofu skin) with sea urchin, garnished with seaweed and wasabi. The sweetness of the sea urchin enveloped the yuba, making it deliciously straightforward. The sashimi course featured sea bream and rolled seaweed. The sea bream was fresh and full of flavor, while the rolled seaweed had a youthful taste that harmonized well with the seaweed's savory aroma, exuding a beauty akin to a slightly sophisticated young girl. It paired well with the sake. The grilled dish that followed was Biwa Lake salt-grilled shishamo smelt with ginger vinegar. The crispy grilled shishamo was accompanied by grilled shiitake mushrooms and green onions, to be dipped in vinegar. It was delicate yet flavorful, with a hint of crispiness. Truly delicious; I could eat it endlessly. The grilled onions and shiitake mushrooms were also rich in sweetness and umami. I ordered a refill of sake at this point, opting for a special junmai called "Momo no Shizuku." It had a smooth texture and a gentle taste that spread pleasantly, complementing the dishes well. Next was the turnip with crab sauce. Turnips cooked in broth were topped with a crab meat sauce and served with thinned turnip greens. It was enjoyed with a wooden spoon. The turnips coated in the flavorful sauce were hot, enhancing the sweetness of the turnips, making it very tasty. I savored it carefully to ensure no sauce was left behind. The meal concluded with crab rice cooked in a pot with red clam miso soup and pickles. The pot rice was infused with the robust flavor of crab, permeating each grain of rice. It was undeniably delicious. The red clam miso soup also held its own against the pot rice's strength. The pickles served as a palate cleanser, allowing me to enjoy the meal until the end. For dessert, I had fresh fu with soybean flour. Boiled fu coated in soybean flour had a pleasantly chewy texture. Once again, I thoroughly enjoyed the seasonal dishes and engaging conversations with the head chef. I look forward to visiting seasonally in the future.

I found this restaurant while looking for a delicious rice place near the hotel. I was worried about getting a reservation at this counter-only restaurant, but we managed to go there at the last minute on the day. We ordered a tempura assortment, blowfish Karaage, simmered fresh wheat gluten, roasted duck, and kettle rice. Everything was delicious!!

With the arrival of autumn, the heat has gradually eased, but there are still days when it can be scorching hot. In such a situation, craving for delicious food, I visited this restaurant after a long time. I had made a reservation for a course in advance. I was seated at the counter and first ordered a cold-pressed Toyobijin Junmai Ginjo sake. It was served in a small pitcher, and the server poured the first cup for me. It had a refreshing taste with a well-balanced flavor of rice umami and acidity, making it a perfect sake for still hot days. The appetizer arrived, featuring a small dish of fig with sesame paste. The gentle sweetness of the fig and the rich flavor of the sesame paste blended well, gently soothing the tired body from the heat. The next dish was grilled conger eel and sea bream. The conger eel was grilled with plum paste, showcasing just the right amount of fat and a wonderful combination of smoky flavor and rich umami. The sea bream was also delicious and perfectly cooked. Sake flowed smoothly. Next, grilled trout was served with a side of mactra and grated wasabi stem. The trout, caught in the sea before migrating to the river, had a subtle sake lees flavor that complemented the rich umami of the fish. It paired well with rice and sake. The mactra and grated wasabi stem had a refreshing spiciness from the wasabi and a crunchy texture from the mactra, making it a perfect match for endless sake enjoyment. As the Toyobijin ran out, I ordered the Chrysanthemum Princess Junmai cold-pressed sake. It had a strong umami flavor with a smooth finish, a sake for sake lovers. Enjoying the grilled trout, mactra, sake, and having a wonderful time. The next dish was steamed eel. It was served on top of soba tea with tofu, wrapped in filtered tofu, topped with grated wasabi, and drizzled with sauce. It had a delicate flavor, but that allowed the eel's umami to shine, and the steaming process gave the eel a soft texture. It was also a delicious dish. After a while, the kettle rice was ready, served with red soup with clam, and pickles. When the lid of the kettle was opened, the aroma of matsutake mushrooms wafted out, tempting the appetite. I scooped some into a bowl and took a bite. The fragrant matsutake flavor spread. Following that, the deliciousness of the matsutake and dashi-infused rice came through. I couldn't stop eating. After finishing the first bowl, I had seconds before finally feeling satisfied. I then enjoyed the red soup with clams, which paired excellently with the matsutake rice, adding its own unique umami. Finally, I savored the matsutake rice, red soup, and pickles without leaving any behind. The last course was a pear, which I had for the first time this year. It had a refreshing and elegant sweetness, leaving me fully satisfied until the end. All the dishes here are straightforward and unpretentious, allowing you to enjoy them sincerely. The cost performance is excellent, and the sake is reasonably priced. Additionally, the friendly chef's stories are as interesting as the food. I look forward to visiting seasonally to enjoy the delicious dishes, sake, and the chef's anecdotes each time.

I stopped by on my way home from work. It's a small restaurant with only a counter. You can enjoy the meticulous and refined dishes prepared by the owner. Having delicious food while enjoying tasty drinks. It's quite a luxurious time. The dishes were all delicious, so it was a satisfying restaurant. I would like to visit again.

I wanted to eat something delicious, so I made a reservation and visited this restaurant located a little away from my workplace. It's a traditional Japanese restaurant known for its delicious kamameshi. I ordered the "Kohka" course. Along Oshikoji Street, there are old townhouses and hidden traditional Japanese restaurants, creating a nostalgic atmosphere. This restaurant is located closest to Nijo Castle on Oshikoji Street. I entered through the noren curtain. It's a cute restaurant with a counter seating for 6-7 people. The chef and a cute student are running the place. First, I ordered Goryu Bai Junmai Ginjo sake. A tokkuri and a small glass with legs were prepared, and the cute student poured the first cup for me. It was refreshing and paired well with the food. As the appetizer, I was served fish somen with grated yam. I enjoyed it mixed with the yam. The fish somen had a good texture, enhanced by the umami of the fish. The sashimi course featured fresh bonito and grilled conger eel with soy sauce and plum paste. The conger eel with plum paste was warm and flavorful, followed by the rich taste of the conger eel. The bonito was beautifully colored, with a chewy texture and a refreshing acidity. It was as delicious as the premium mochi bonito you can find at a specialty izakaya in Nanki Shirahama. I was impressed by the flavors of the sashimi course, which of course paired well with the sake. The grilled dish was cherry trout with sansho pepper. When it was brought to the table, a nice scent of sansho pepper filled the air. It was seasoned with soy sauce, sake, and mirin, not greasy but with a refined umami taste. The aroma of the sansho pepper added a nice touch, enhancing the flavor of the cherry trout. The accompanying fava beans were cooked and seasoned perfectly, making it easy to enjoy more sake. Next, the steamed dish was eggplant with shrimp sauce. Served in a lidded container with a small ladle, it had a delicate dashi aroma. The container contained round eggplant, taro, shrimp, and thickened sauce, garnished with chopped seaweed and green onions. The round eggplant soaked in dashi was deliciously hot. The taro was tender, allowing the natural flavor to shine through. The yuba had a smooth texture with a rich soybean flavor and a delightful crunch from the shrimp. Just as I finished the steamed dish, the ayu kamameshi was brought out. It was served in an individual pot, and I lifted the lid to reveal grilled ayu with taro and plenty of sansho pepper. The gentle aroma of dashi, the savory scent of ayu, and the vivid fragrance of sansho pepper filled the air. I mixed it lightly and served it in my bowl. The rice was meticulously cooked, enveloped in the flavors of dashi, ayu, and sansho pepper, creating a delightful taste. The crispy rice crust was fragrant, and the sansho pepper enhanced not only the rice but also the red miso soup. The taro, soaked in dashi, was tender and sticky, adding to the deliciousness. The pickled cucumber and cherry blossom pickles were refreshing and complemented the kamameshi well. After finishing the meal, I had eaten about half of the kamameshi. My stomach was quite full. I thought about asking for a takeaway, but I still had room for more. In the end, I enjoyed everything without leaving any leftovers.

Visited for lunch. Welcomed with pleasant service upon entering. Lunch course was the only option. It included appetizer, sashimi, tempura, rice cooked in a pot, and dessert. There were about ten choices for the rice, I chose sea bream. The appetizer was scooped yuba with dashi and wasabi on the side, elegant and delicious. The sashimi was sea bream and amberjack, offering a fresh and crunchy texture. The tempura consisted of shrimp, pumpkin, shiso leaf, sweet potato, and lotus root, crispy and tasty, especially with salt. The sea bream rice cooked in a pot had a refined broth, perfectly complementing the sea bream flavor. The red miso soup with a hint of sansho pepper was also exquisite.

Since the pandemic started, I hadn't been able to go out for lunch, but just as the restrictions eased, I was able to visit for a few weeks. The restaurant I visited this time, "Ichihana," is a Michelin-rated Bib Gourmand establishment. So, I made a reservation just in case. I was looking forward to trying their kamameshi for lunch. The options included kamameshi with various ingredients like mixed vegetables, mountain vegetables, small taro and dried baby sardines, chicken and mushrooms, seafood butter, paella-style, sea bream with sweet potatoes and scallops, oysters, crab, and more. It was a tough choice because they all looked delicious... After much deliberation, I chose the crab since it was winter. We sat at the counter. Unfortunately, we were the only customers at that time of day. With Nijo Castle nearby, it seems they used to have many tourists, but now reservations are scarce. It's truly a big blow to Kyoto, which heavily relies on tourism income. The cozy atmosphere of the restaurant, delicious food, and enjoyable conversation made it feel like a moment free from the pandemic. It was a perfect escape during a time when people were starting to feel tired of the pandemic. I know this post is a bit late, but with the increase in tourists in Kyoto, I hope that restaurants are gradually bustling by now. I'm looking forward to that. It was a lovely restaurant serving carefully crafted traditional Japanese cuisine. I'd like to visit for dinner next time. It was delicious. Thank you for the meal.

Listed in the Michelin Guide Kyoto 2021. A gourmet friend made a reservation for us. Just a few minutes' walk from ANA Hotel where we stayed. Located right next to Nijo Castle. The appetizer was a delicious dish of edible chrysanthemum "mottenohoka" immersed in broth. The assorted sashimi was 1980 yen, the fried tofu with miso was 660 yen, the fried eggplant with miso was 660 yen, the mozuku seaweed vinegar was 660 yen, the yuba tofu skin salad was 660 yen, the assorted tempura was 1980 yen, and the mixed rice with five ingredients was 1100 yen. The signature dish of mixed rice was incredibly delicious. This is a restaurant that makes you want to visit again and again with the changing seasons. I definitely want to go back!

I visited this restaurant as it is listed in the Michelin Guide Kyoto 2021! For lunch, only course meals are available. You can choose from various options for the main dish, which is a pot rice dish. The tempura was crispy and freshly fried, and the pot rice dish was delicious, highlighting the flavors of the ingredients. The meal included small dishes such as "edible chrysanthemum," sashimi of "repeated bonito," tempura of "shrimp, eggplant, lotus root, green pepper, sweet potato," pot rice dish with "sea bream," pickles, red miso soup, and dessert.

Located about 150 meters across the road from the first visit to Nijo Castle. I visited for lunch. I made a reservation about 10 days ago. It seems to be a restaurant that opened in 2015 and has won the Bib Gourmand from 2017 to 2021. Entered at 12:40, there were 3 groups of 6 guests before us, and we were 10 minutes late. The interior is a small restaurant-style with a straight counter with 7 seats. The appearance of the sukiya-style architecture is impressive. The lunch menu is a separate 2,700 yen omakase. Before entering, I looked at the menu outside the store: small dish, sashimi, tempura, rice cooked in a pot, red miso soup, dessert, consisting of one soup and three side dishes, plus a sweet (bonus). The dishes that appeared were: appetizer: side dishes, yuba tofu with sea urchin and wasabi, sashimi: side dish, sea bream and yellowtail, fried dish: main dish, assorted tempura (shrimp, sweet potato, pumpkin, shishito pepper, sweet potato), finishing dish: sea bream rice cooked in a pot, a choice of 7 standard or 3 seasonal types, red miso soup, pickles, dessert: grilled fu, sprinkled with soybean flour. In terms of presentation, it was a traditional one soup and three side dishes. As for the main dish, it was a bit unconventional, perhaps because the rice cooked in a pot was set as the main dish. The quality of the ingredients seems to exceed the price, but I felt it was a bit lacking in terms of the presentation aspect. It may be a portion size more suited for women. Ingredients such as yuba tofu, sweet potato (Kyoto vegetables), and grilled fu give a Kyoto feel. The tempura had a strong fry with a firm coating made of flour and water only, without eggs. The oil used was soybean. The shrimp was slightly overcooked, which was a shame. The rice cooked in a pot had a lineup of 10 choices to choose from, which was a difficult decision. There was a dedicated high-tech cooking device in the center of the kitchen. The seasonal rice cooked in a pot had options like scallops and potatoes, oysters, and crab, but not knowing their existence, I chose the standard menu with sea bream. However, the burnt rice crust was well done. It was a traditional Japanese one soup and three side dishes lunch. The shrimp being over-fried was disappointing. Left at 1:35, we were the last customers.

Just a 3-minute walk from Nijo Castle Station on the subway, you'll see "Ikka," a Kyoto-style restaurant with a traditional noren curtain. The head chef, Yusei Kawaji, who trained for 13 years at the renowned kamameshi restaurant "Kappo Kamameshi Takekishi," opened "Ikka" in 2015. The specialty here, of course, is the kamameshi that the head chef has mastered over the years, with about 10 varieties to choose from. The ingredients change with the seasons. Located away from the hustle and bustle of the city, the owner's wish is for guests to enjoy their meals leisurely. With only 7 counter seats in a small space, the owner and two female assistants run the restaurant, creating a cozy atmosphere. While kamameshi is the specialty, it is not the only highlight. The lunch set is based on one soup and three side dishes. After small dishes like appetizers, sashimi, and tempura, the main event is the famous kamameshi. The tempura, in particular, has a crispy texture and a delicious flavor that makes you want more. As for the kamameshi, there are classic options like "gomoku" and "chicken and mushrooms," as well as unique choices like "paella-style," allowing you to choose your favorite ingredients based on your mood. Among the tempting choices, I picked "sweet potato and scallop." My family ordered gomoku and bamboo shoot with whitebait, so we shared a variety. The kamameshi, cooked in individual small pots from the rice, is exquisite. The freshly cooked, fluffy rice, the aroma of the broth, and the sweet fragrance of the sweet potatoes fill your mouth. The comforting and nostalgic flavor of the kamameshi is perfect for the cold autumn and winter seasons. In the chilly Kyoto weather, it's recommended to take a break from sightseeing and warm up with a visit to this restaurant.

On Friday at 1:00 PM, I went to "Ikka" in front of Nijo Castle. The lunch set costs 2,970 yen including tax and there is only one course option. For the main dish of rice cooked in a pot, you can choose from 10 different types. There are various attractive options, from basic to unique ones and seasonal choices. This time, I chose the "Turban shell rice" from the three seasonal options. First, the appetizer of "fish somen" arrived. One bite. Delicious. It's made of kamaboko noodles, and there is a theory that it originated from a long-established kamaboko store in Kyoto called "Ibarakiya." The unique texture of processed food, the slimy texture, and the refreshing cold broth really revived my appetite for a tired body in the summer. Next, the "sea bream and yellowtail sashimi" arrived. Dip it in soy sauce and take a bite. Delicious. It's elegant with a bit of wasabi and myoga on top. Freshness is also great. Next, the "seasonal tempura" arrived. There are five kinds: shrimp, pumpkin, green pepper, sweet potato, and lotus root. They are all delicious with crispy batter when dipped in tempura sauce and salt. Finally, the "turban shell rice" arrived. It's nice that they serve it in a clay pot. When you open the lid, the colorful ingredients inside the pot brighten it up. Scoop a bite into the bowl. Delicious. The perfect balance of broth and rice cooking. With plenty of turban shell, the crunchy texture and the aroma of the liver spread in your mouth. The crispy rice is also delicious. Lastly, the dessert of plum arrived. One bite. Delicious. Just the right amount of sweetness and sourness. A perfect ending. Ah, it was delicious. I'd like to come back at night next time. Thank you for the meal.

A small kama-meshi restaurant located next to Nijo Castle, behind the ANA Hotel. They offer set courses where they cook the chosen kama-meshi in front of you at the counter and serve it at the end of the course. Today's menu (September 2019) includes yuba appetizer, seared bonito, tempura, kama-meshi (autumn salmon and mushroom butter), and a dessert (pear). Each dish is well-prepared. The freshly cooked kama-meshi is delightful, especially with the flavors of salmon and butter spreading in your mouth. The crispy rice at the bottom of the pot was also delicious. The chef's enjoyable stories create a pleasant atmosphere. It's a popular restaurant that often gets fully booked on weekends.

This is a restaurant near Nijo Castle in May 2019. It was a hot day, but we walked from the Karasuma subway station. We didn't make a reservation, so we were worried about what to do if it was full, but when we opened the door, there were exactly two seats available. The restaurant had only counter seats, about 8 in total. Three elderly ladies were already seated in the back, and two Chinese ladies were in the front, so we were lucky to find two empty seats in between. The restaurant was run by two elderly women, one seemed to be the head chef and the other an apprentice. For lunch, they only offered a Kamameshi lunch set for 2600 yen (excluding tax). The set included appetizers, sashimi, tempura, Kamameshi, pickles, miso soup, and dessert. The good thing was that you could choose from 10 different types of Kamameshi. We chose "Seafood Butter" and "Sea Bream". We enjoyed the cold oolong tea while waiting. The first dish was a cold soba with a rich sauce. The sashimi that followed was sea bream and striped jack, both fresh and delicious. The tempura included shrimp and five other items. We enjoyed it with lemon juice, tempura dipping sauce, and salt. The Kamameshi finally arrived. When we opened the lid of the Seafood Butter Kamameshi, we found shrimp, squid, scallops, clams, and rice mixed with butter. It was delicious with a hint of buttery aroma. My partner had a large sea bream fillet in the center of the Kamameshi. Both dishes had a delicious crispy layer at the bottom. It felt like it had been years since I last ate crispy rice. The dessert was melon. I would definitely revisit to try all the Kamameshi varieties. Thank you for the wonderful meal.