I used this restaurant for my parent's birthday celebration. While living in Kyoto, it is not easy for an ordinary salaryman to use such a high-class restaurant, and usually for celebrations, the standard hotel meal is the norm. However, on this special day, I decided to try it out for the first time. We were led to a private room that was about 16 tatami mats in size, perfect for four people. The table was just the right size, allowing for a comfortable and spacious dining experience with ample space between guests. Now onto the meal: - Chawanmushi with shirako: The egg and shirako were rich and smooth. - Hassun: Included black beans, octopus, two pieces of Otoro sushi, shrimp, edamame, kazunoko, sea cucumber. A satisfying selection of various ingredients in just the right amount. - Sashimi: Shimaji and flounder, thinly sliced, setting the stage for the main dishes to come. - Wanmono: Clam shinjo with red rice. The red rice was a special touch for the birthday celebration. - Yakimono: Grilled mackerel with karasumi sprinkled on top, accompanied by sweet potatoes. A light and flavorful dish. - Nabe: Conger eel simmered in broth, incredibly tender and melt-in-your-mouth. - Gohan: Fugu fin rice bowl with red miso. A unique and punchy flavor for a winter day. - Dessert: Strawberry mousse and nut-topped ice cream, a refreshing end to the meal. The entire dining experience lasted about two hours, perfectly timed and executed. The service was attentive and the celebration was well-organized. It may not be easy to visit again, but I hope to have the opportunity in the future.

The atmosphere of Kyoto cuisine drifts from the entrance of this restaurant, which is a newly established restaurant compared to Kyoto's longstanding cultural establishments of about 70 years. However, the service was impeccable, and I was able to enjoy my meal in a calm atmosphere. I thought they focused on Kyoto sake varieties, but they also included brands from Tohoku, allowing for a good selection without being overwhelming. As I enjoyed the dishes, towards the end, the specialty dish of simmered sea cucumber and tofu in a small pot arrived. It was difficult to capture its deliciousness in photos, but eating it piping hot was a luxurious experience and delicious. Good food truly speaks for itself. The final dish, with a sweetfish delicately placed on top of rice in red miso soup, appeared simple but brought a sense of satisfaction. Overall, the atmosphere was great, and I left feeling fully satisfied! And when I had my shoes polished at the end of the meal, I secretly breathed a sigh of relief at having fresh, newly polished socks, which was a nice touch.

Today I visited a long-established restaurant for the first time. Every dish had a rich and delicious broth. The traditional flavors were tasty, but there wasn't much freshness or innovation in the dishes. It could be a good place for entertaining clients. The service was average. If the service was better, it would definitely earn more stars.

It seems that Kinofu-san splurged on the bento for the university meeting after 4 years, and the bento lined up in the meeting room was amazing! The shop is located in front of my house, but it has always felt too high-end for a university professor like me, so I just pass by it every day. However, today Kinofu's bento was in the meeting room. I'm sure not just me, but many people were surprised and excited to see it, capturing its beauty with their cameras. The taste, as expected, was Kyoto-style seasoning! It was so delicious that it was almost too flavorful for people from other regions to handle. Every dish was filled with amazement and excitement.

Located on Shinmachi Street, just below Bukko-ji Temple, is the Michelin one-star restaurant Kinofu, specializing in traditional Kyoto cuisine. The dishes are designed to complement wines, showcasing the evolution of Kyoto cuisine with a balance of elegance and sophistication. It is undoubtedly a representative establishment of Kyoto.

First visit. Every dish was intricately prepared and wonderful. You can feel the passion of the chef. Delicious and beautiful. The atmosphere of the restaurant is very nice. I would love to visit again when I go to Kyoto. Thank you for a lovely time!

★Kyo-ryori in Kyoto ➡️ Kinofu I enjoyed a stylish lunch at a trendy restaurant in Kyoto! Of course, I chose sake ✨ that goes well with the food. On this day, I had a fun time with colleagues ordering various types of sake. The dessert was adorable (><)♡ It was a wonderful restaurant! ★Appetizers: ginnan, chestnut, mackerel sushi, abalone, shrimp, raw egg yolk and fish paste ★Sashimi: sea bream, tuna, squid ★Clear soup ★Ebi shinjo, white maitake mushroom, yuzu ★Fried food: shrimp in rice cracker batter, maitake mushroom, shishito pepper, scallop ★Yuba (tofu skin) in batter ★Simmered dish: turnip, cod roe, taro, green beans ★Mixed rice: carrot, shimeji mushrooms, fried tofu, burdock root, shiitake mushrooms ★Miso soup with wheat gluten ★Dessert: bracken rice cake, shine muscat grapes, grapefruit sorbet, egg ice cream with caramel sauce, yuzu jelly, chestnut yokan, coconut milk sherbet

Appetizers: Ginkgo nuts, chestnuts, mackerel sushi, clams, shrimp, fish paste with egg yolk, sea bream sashimi, tuna, squid soup, shrimp dumplings, white mushrooms, fried food with shrimp tempura, mushrooms, shishito peppers, scallop sashimi, deep-fried tofu with yuba, simmered turnip, cod roe, taro, green beans, rice cooked with carrots, shimeji mushrooms, fried tofu, burdock, shiitake mushrooms, miso soup with wheat gluten, dessert: bracken rice cake, Shine Muscat grapes, grapefruit jelly, chestnut yokan, coconut milk sherbet, egg ice cream with caramel sauce. Address: 416 Iwatoyamacho, Shimogyo-ku, Kyoto, 600-8445, Phone: 075-352-0001.

The food itself was excellent, but the service was disappointing. Despite making a reservation a month in advance and informing them that my companion was not fond of fish roe and soft-shelled turtle, the message did not seem to get through. Every time a dish was brought out, they would ask, "Can you eat this?" Since the message was not properly conveyed, they did not have alternative ingredients prepared, so instead of the soft-shelled turtle chawanmushi, they hastily made a meager and lackluster "crab meat and cucumber with ponzu sauce." The taste of all the dishes was excellent and I have no complaints there, but with the service mishaps, it makes it difficult to use for business dinners or special occasions.

I visited for the first time. First of all, I was surprised by how spacious the restaurant was. We had a private room since there were more than 10 of us, and each dish that was brought to us was delicious and surprising. The flavors were not extreme, but the combinations and cooking methods were new and surprising. For example, the rice had shark fin and seaweed with ginger mixed in. The dessert was grapes, peaches, and milk ice cream. Everything was delicious until the end. I had a great time. I will definitely come back!

Passing through the noren at the entrance facing Shinkyogoku Street and proceeding towards the back, the long-shaped land feels very Kyoto-like. The seating space is ample and the windows are wide open, allowing for a relaxing dining experience. The timing and composition of the course meal are well done. The Shinjo soup and grilled dish were particularly good. The hanging scroll depicts a view of a rocky shore with a sightseeing boat, and given the recent accident involving the KAZU1, prayers are offered for those who lost their lives.

This is a review of a restaurant that is known for its red book deity, offering private rooms in a traditional Japanese restaurant style. It is a great place for quiet meals or important business dinners. The food is 90% authentic Japanese cuisine with a touch of innovation. The wine is reasonably priced, but the same cannot be said for the sake. The pacing of the meal is appreciated. On the day of the review, the reviewer had dishes like Alaskan king crab and scallop with Iraqi dressing, chestnut simmered in its skin, and grilled Pacific saury. The reviewer found the saury to be a bit too soft in texture and wished for more contrast in flavors. The meal ended with a dessert of Brazilian nut ice cream and strawberry espuma. The drink menu included beer, sake, wine, and champagne at various price points.

The food is very delicious. The spacious room allows for a relaxing experience, making it perfect for families with children. Even if the kids run around, they won't disturb other customers. The quality of the food and service is worth the price, and you can enjoy your meal without any worries.

In the heart of Kyoto, there is a prestigious restaurant called "Kyoryori Kinofu." As I passed through the curtain and walked deeper into the restaurant, I was amazed by the depth of the place. What surprised me even more was the room I was guided to. It was a spacious area that could easily accommodate 20 people, with elegantly arranged tables. The service was excellent, and I had a luxurious lunch experience.

The ideal of the restaurant is fantastic. It aims to offer creative cuisine in a traditional Japanese multi-course meal setting. The goal is to expand the boundaries towards global recognition. The focus is on achieving Kyoto-style cuisine. Additionally, the sommelier qualification has been obtained to pioneer the use of wine in Kyoto. The wine brought in was a 1998 Domaine d'Auvenay Auxey Duresses Blanc, a rare and high-quality wine difficult to obtain. Unfortunately, there seemed to be a miscommunication as the wine was not paired well with the dishes, and the staff struggled to open it. The meal consisted of a seasonal course menu of traditional Kyoto cuisine, which was delicious but lacked adventurous elements. The wine's individuality did not shine through due to the mismatch with the food. Overall, it was a unique experience at a Kyoto restaurant, although the expectations for a wine pairing were not met.

Takashi Takahashi, of Kinofu, is a young noble in the world of Kyoto cuisine. He dines with artists in private rooms. His left hand is for technique, his right hand for artistry. He doesn't see his struggles as struggles. He can continue without getting tired. By feeling a connection between visible and invisible beauty, the world becomes intertwined.

This was my first visit to this restaurant. The theme is shojin cuisine, which means no meat or fish are used in the courses. Despite this restriction, the dishes were wonderful. They managed to create delicious flavors by using ingredients like oil and miso to compensate for the lack of salt commonly found in shojin cuisine. Thanks to this, even though I have no interest in shojin cuisine, I was able to enjoy the meal very much. One dish that stood out was the one where they rolled out fresh gluten to create a texture similar to a rolled omelette, and the scallion and ginger rice was particularly amazing. I would like to try dishes with fish next time.