A must-visit restaurant when exploring the historical sites of the Boshin War and the Shinsengumi in Kyoto. The entrance displays vivid gun scars from the Boshin War, creating a modern atmosphere inside. We were escorted to a private room for lunch, where we enjoyed the beautifully presented Hana-kago Gozen. The sashimi was fresh and firm, the simmered dish highlighted the natural flavors with autumn-like accents of fu, and the tempura was crispy with quality oil. Each dish, including the hirame soup with plenty of ingredients and flavorful fish broth, and the delicious takikomi gohan, showcased the excellence of the ingredients. The smooth caramel pudding was a perfect ending to the meal. This traditional Japanese cuisine reflects the high skill of the chef, allowing us to savor a blissful moment while reminiscing about the end of the Edo period.

A long-established Kyoto cuisine restaurant in Fushimi, Kyoto. The lattice on the storefront still bears traces of the Battle of Toba-Fushimi. I visited as part of a Kyoto sightseeing bus tour and had a course lunch. The meal included tempura, simmered dishes, grilled fish, and more in a Matsukado-style bento box. The food was elegant and delicious, as expected from a longstanding establishment. However, the staff seemed understaffed, leading to delays in serving rice and mistakes in drink orders. If visited individually, the impression might have been different. It was interesting just to see the marks of bullet holes.

I visited a long-established Kyoto cuisine restaurant. I was shown to a private room, which made me feel grateful. They did not charge a room fee or a service charge, which I think is very fair. The taste of the food was neither good nor bad, but the service was efficient. I was able to enjoy a warm turnip dish. The Kyoto sea bream was delicious during this season. The dessert pudding seemed to be milk-based. Thank you for the meal.

I always visit my favorite restaurant, Uozanro, for important family birthdays, post-wedding meals, and marriage greetings. Every dish is truly delicious and exquisite, especially the clear soup which I love. My family often says they want to drink Uozanro's clear soup before they die. It is highly recommended when asked about Kyoto's best restaurants. I have experienced the cuisine in spring, summer, and winter, so I want to come back next time for the autumn meal. Thank you for the feast.

Today I went to Fushimi for a memorial service. It was held at a temple near Tanbabashi. If you're coming from Kobe, it might be faster to take the Shinkaisoku train to Kyoto Station and then transfer to Kintetsu to head south, but I prefer the Keihan line. I took the Keihan limited express from Yodoyabashi. The memorial service finished in the morning, and we had a meal afterwards at the renowned restaurant in Fushimi called "Uo Sanro." This is my second time going there for a meal after a memorial service, as I also went two years ago. The menu for this month is as follows: First, an appetizer platter. It looks refreshing, with delicious herring roe. The herring sushi is also very tasty. The appetizers are also refreshing, with cold chawanmushi topped with tomato jelly and sea urchin. Good sea urchin is truly delicious. Next is the soup, which has grilled sesame tofu, red snapper, and winter melon. It's been a while since I heard red snapper being called "guji." The sashimi consists of red sea bream, tuna (probably medium fatty tuna), and eel. I usually find it risky to eat eel in places other than proper restaurants (as it often doesn't taste good), but here you can enjoy it without worries. The grilled dish is salt-grilled ayu (sweetfish). I haven't had salt-grilled ayu since I was a child. The wild ayu that my late father used to catch was very delicious, but this is the first time since then. Farmed ayu usually doesn't taste good, but this one has the original delicious aroma of wild ayu, so it must be natural. The clear soup has a wonderful aroma. It's the essence of Kyoto cuisine. The vinegar dish is octopus. The rice dish is eel rice. The grilled eel's savory aroma combined with the fragrance of the Japanese pepper leaves sprinkled on top makes it very delicious. I ended up getting seconds. The miso soup is also delicious! Lastly, we had pear and muscat grapes. The meal was simply wonderful. It was just delicious. Thank you for the meal.

While working at a company in Nagoya and Fushimi, I couldn't visit this long-established restaurant. Suddenly, I decided to visit for lunch on a holiday. The restaurant's history dates back to the Edo period when Saburobei, originally from Sanuki, opened a fish specialty restaurant in the first year of the Meiji era. Fushimi, where the restaurant is located, had a bustling port with a lot of fresh fish from Seto Inland Sea and Kyoto vegetables. The restaurant also used the abundant famous water of Fushimi for sake brewing, making it a renowned Kyoto cuisine restaurant that has been passed down for 250 years. During the turbulent times of the end of the Edo period, the restaurant witnessed the Battle of Toba-Fushimi between the new government army led by the Satsuma and Choshu clans and the old shogunate army. This battle left real "bullet marks" on the lattice facing the road, preserving the tumultuous era. The restaurant, with the charming name "Uo Sanroku," was led to a private room with a view of the garden by a waitress. The creaking corridor added to the unique atmosphere of the long-established restaurant. The lunch set was presented in a flower basket. Six dishes (simmered dish, grilled fish, sashimi, vinegar dish, appetizer, fried dish) were beautifully arranged in a flower petal-like manner in a bamboo basket. It also included soup and rice dish. The dishes were delicately warm with a strong flavor. The soup was light and balanced, and the bamboo shoot rice was subtly flavored, perfect for enjoying while admiring the garden. The staff took proper precautions during this time, with minimal contact. Although there was limited time for conversation, the conversation flowed smoothly. Sometimes, it's nice to take your time and enjoy a meal at a long-established restaurant. Thank you for the delicious meal.

This famous restaurant in Fushimi, known for the bullet marks from the Battle of Tobafushimi, was unexpectedly used for a family event. We had high expectations upon entering, and we were not disappointed. The numerous dishes exceeded our expectations, and the beautiful tableware added to the experience. As someone who is usually only interested in the food, I found myself enjoying the beauty of the dishes as well. The final dessert, a pudding, was not your average dessert - it was a unique and delicious treat. I left the restaurant hoping for another opportunity to dine there in the future. Thank you for the wonderful meal.

I made a lunch reservation at Fish Sanroku and went there. It's a place with a long history, so I've been wanting to visit this restaurant for a while. I was guided to a private room on the 1st floor. The room had a view of the garden, a sunken kotatsu table, and underfloor heating, creating a nice atmosphere. The meal began. Today's course was the "Flower Course - 12,650 yen including tax" which included: - Appetizers - Turtle soup - Sashimi (tuna, squid, sea bream) - Soup with sea bream and millet - Tempura of conger eel with a sweet tea batter and mushroom sauce - Commemorative rice - Simmered sea bream and turnip - Rice with Kyoto-style Hebe rice, pickles, red miso soup - Dessert of Japanese pear and persimmon. Every dish was delicious with a very subtle flavor. The tempura of conger eel topped with mushroom sauce of shimeji, maitake, and hiratake was particularly appetizing, with a perfect match of crispy eel and sauce. The soup had a simple but delicious broth. The rice was made with Kyoto-style Hebe rice, and there was so much left that I took it home. I was very satisfied on this special day with a full stomach.

On the last day of my trip to Kyoto, I decided to leisurely explore Fushimi for the first time. I had made a web reservation for the lunch-only "Hanakago Gozen" at this restaurant. Fish Sanro, which opened in Fushimi in 1764, is said to be the gateway to the south of Kyoto. It has welcomed many distinguished guests from the end of the Edo period to the Showa and Heisei eras. The restaurant still bears the vivid marks of the Battle of Toba-Fushimi, making it a historical place. I had always admired this restaurant. My daughter and I were seated in a six-mat tatami room, which is the basic seating arrangement for all customers. This not only serves as a dining area but also as a place for hospitality and conversation. The waitress provided exceptional service, maintaining a good distance while being kind and attentive to our needs. I ordered a small bottle of "Konteki" sake from Fushimi Higashiyama Sake Brewery, and my daughter opted for the nostalgic "Baileys" (laughs). The Hanakago Gozen consisted of six small dishes arranged colorfully like plum petals, an eight-piece set, sashimi, simmered dish, grilled dish, fried dish, dressed dish, soup, rice, and dessert. The compact presentation of various seasonal dishes allowed us to enjoy a variety of flavors without getting bored until the end. In the slightly larger tatami room next to us, a young girl's Shichi-Go-San celebration with relatives was taking place, creating a warm and pleasant atmosphere. The restaurant's commitment to preserving tradition through diligent practice and respect for history was evident in the food, decor, and service. My daughter and I had a wonderful time to end our Kyoto trip. Thank you for the delicious meal.

On Sunday, I went to Fushimi for a family event and then had a meal at the restaurant called "Uosanro." It was my first time visiting this restaurant, although I was familiar with it. The appetizer, hassun, was amazing. The boiled greens were incredibly delicious and visually vibrant. The turtle and truffle chawanmushi had a powerful aroma that filled the room. It seemed like a fusion of French cuisine with Japanese influence. The flounder and firefly squid, as well as the toro tuna and yam, served with foamy egg yolk soy sauce were delightful. The seasonal doburoku was a must-try, with grilled pike conger and matsutake mushrooms. The grilled dish included the classic Kyoto dish of managatsuo with grilled guri. The vinegar dish with grated yam was a bit hazy in my memory due to the alcohol, but it was enjoyable. The meal concluded with a set of three items: matsutake rice, pickles (turnip, pickled sardines, salted kelp), miso soup, and melon sherbet with pear compote. Everything was delicious, showcasing the essence of Kyoto cuisine in highlighting the flavors of the ingredients. The use of seasonal and Kyoto-specific ingredients like matsutake, pike conger, managatsuo, and guri was a safe but satisfying choice. However, the incorporation of challenging ingredients like truffles, harmoniously blended into the dishes, was truly impressive. As I left the restaurant, I noticed the "bullet marks from the Battle of Toba-Fushimi." The nearby Gokonomiya was where the Shinsengumi were stationed, indicating the intense historical significance of the area. It was a delightful experience, and I thank the restaurant for providing such a unique and enjoyable dining experience.

The dishes were all delicious, especially the truffle and turtle soup which left a lasting impression. The restaurant is conveniently located near Fushimi Momoyama Station on the Keihan Main Line and Momoyama-Oiryama-mae Station on the Kintetsu Kyoto Line. The luxurious atmosphere of the restaurant, with a view of the garden from the hallway, is wonderful. The pricing is reasonable and they offer a variety of drinks including beer and sake. I would rate this restaurant between 3.0 to 3.5, with 3.5 being the highest rating for excellent satisfaction.

A long-established restaurant in Momoyama, Fushimi. Today we celebrated our in-laws' 80th and 90th birthdays. We took off our shoes at the entrance and went to the first-floor room. It had tatami flooring and table seating, which was very relaxing. Despite it being lunchtime, we had a kaiseki course meal to celebrate the occasion. The appetizer was a seared scallop with wasabi, which had a great taste. The assorted dishes included rice octopus, kinome dango, fava beans, ankimo, white fish, bamboo shoot miso, lily bulb, and cherry blossom sushi. The balance was perfect. The sashimi platter had fatty tuna, sea bream, and prawn, which could be enjoyed with soy sauce or chili ponzu. The soup contained fatty mackerel, cherry blossom tofu, and rapeseed blossoms. We also had celebratory red rice served in a fan-shaped plate. The grilled dish was bonito marinated in miso, along with seaweed and celery. The steamed dish featured golden threadfin bream and vegetables, which was elegant. The nore-sore dish had fresh young conger eel with sesame miso sauce. The sea bream and bamboo shoot rice had delicate flavors and was delicious. The miso soup had a rare ingredient, whale meat, and the pickles included spicy cucumber. For dessert, we had pudding and fruit, followed by warabi mochi and matcha. The course meal focused more on quality than quantity, with each dish from the appetizer to dessert being exceptional. The service was excellent, making it a perfect choice for a celebratory event. I must mention that the food was even more delicious than before. They excel in fish dishes and are highly recommended for special occasions.

I used this restaurant for a year-end party at my workplace in December 2019. The menu included: ● Hors d'oeuvre ● Sashimi ● Soup ● Grilled dish: Mackerel ● Simmered dish ● Fried dish: Tempura shrimp and squid ● Rice, red miso soup, pickles ● Dessert: Strawberry and Panna Cotta... I forgot the details, but all the dishes were very delicious. Compared to before, I can't quite put it into words, but I think the overall quality has improved. I would like to continue using this restaurant regularly in the future.

I made a reservation for lunch about 2 weeks ago and requested a 10,000 yen course centered around summer ingredients, including conger eel. When I arrived early, I was greeted by several women in traditional Japanese attire. I asked for a large private room with chair seating. The room was pre-cooled with air conditioning, so it was quite cool when I entered from the hot outside. The attention to detail was perfect. The only drink available was complimentary hot tea.

I had authentic Kyoto cuisine for the first time in a while. It was delicious. The restaurant was clean and the proprietress and staff were kind, making it a comfortable environment.

I received a course for 10,000 yen. It's the cheapest course. It's delicious but maybe just average. I think it's overpriced, probably for the ambiance.

I used it for the first time in a while. The appearance of the main entrance was still in a good atmosphere as before. The food was not flashy or unusual, but it felt like traditional Japanese cuisine. The price of alcohol seemed a bit high, but I think the cost performance is sufficient. The only thing that bothered me was the service of the veteran waitress. The way she placed the dishes was quite sloppy, and her manner of speaking seemed a bit arrogant. I pointed it out because I want the local famous restaurant to continue to do their best.

I had been to this restaurant for lunch a long time ago, but it was my first time going with my family for dinner. The food was amazing, but the intervals between dishes were too long. We chose the course with the fewest dishes, thinking it would take less than 2 hours, but it ended up taking over 2 and a half hours. Maybe my sense of time is off because I'm not used to high-end restaurants.