In October 2020, I attended a friend's birthday party at the restaurant "Mizai". I arrived early to take photos of the exterior in the daylight, but the entrance opened about 30 minutes before the reservation time. I was served warm salt-grilled fish and was seated at the counter. The dishes and drinks I had during this visit were as follows: [Kaiseki Course] *Price varies to 60,000 yen depending on the matsutake mushroom season. - Appetizer: Simmered newly harvested rice (from Okuizumo, Shimane Prefecture), miso soup with Hatcho miso, kudzu cake with mustard - Sake: Flower sake with garden osmanthus - Hassun: 5 kinds of mushrooms, red grapes, Tanba black beans, Hida Takayama kayanomi white miso with Kyoto carrots - Sashimi: Sea bream (from Awaji Island), swordtip squid (from Tsushima), squid ear with sesame, horse mackerel (from Wakayama) with ginger, 3.8kg bonito (from Miyagi) with vinegar citrus, medium fatty tuna (from Iwate), fatty tuna (from Miura), scales and belly skin of tuna, kelp and soy sauce simmered skin, sea bream liver, salt vinegar, medium fatty tuna belly with leek and ginger - Soup: Clear soup with tilefish and yuba, matsutake and matsutake - Grilled dish: Grilled black beef from Okuizumo, bramley apple sauce, sweet long red pepper, deep-fried horse mackerel (Fugenmaru), black pepper, wild vegetables from Tanba-Sasayama, drizzled with honey and sansho pepper from Japanese bees - Chopsticks rest: Hamo and matsutake chawanmushi - Yakimono: Matsutake and shrimp yam tempura with matsutake salt - Nimono: Simmered taro and sardines with chili leaves - Strong-flavored dish: Abalone with liver sauce, abalone soup jelly, Naruto wakame, migrating crab, crab miso, egg yolk vinegar, Tosa vinegar jelly, grilled sea bream - Meal: Jinta rice, 7 kinds of pickles, poured burnt water for ochazuke - Dessert: Chestnut paste with island chestnut simmered in astringent skin, sweet snack with natto from Daikakuji and kinako - Matcha: Matcha prepared with holy water from Yasaka Shrine - Mizumono: Assorted fruits, autumn gust (77 types of fruits in 2 items), pawpaw fruit, jellied sweet potato shochu, hojicha (from Koyamaen) We shared sake among 3 people: - Mizai Hakusan Hakkaku Junmai Daiginjo 50% 1 cup - Mizai Gifu Hidahomare Junmai Ginjo 50% 1 cup - Mizai Kanazawa Yamadanishiki Junmai Daiginjo 35% 1 cup - Mizai Shirokane Senshu Yamadanishiki Limited Drop Original Sake Komachi Junmai Daiginjo 2018 1 cup - Kikuzakura Fushimizu (water for making sake) Eating at Mizai is always a delightful experience, with a variety of delicious dishes and a warm hospitality that puts you at ease. The sashimi was a highlight for me, and I always look forward to the generous servings they offer. This time was no exception, and I thoroughly enjoyed the meal along with the sake. The presentation of the dishes was beautiful, and the flavors of the matsutake and shrimp tempura, grilled black beef, and abalone were exceptional. Despite the substantial amount of food, I managed to finish everything, including the pawpaw dessert. Mizai's commitment to maintaining freshness and continuously striving for excellence sets them apart, making dining there a truly memorable experience.

Michelin 2023 ★★★. Goût et Miyo 2023 18.5/20. Tabelog Silver 2023. Tabelog Top 100 2023. No photos allowed. The meal starts with a traditional tea kaiseki style, followed by a relaxed kaiseki style. The portion size has decreased compared to before, but it is still quite substantial, so it is best to prepare your stomach. Small portions are also available, but the difference is not significant. Every dish is excellent and serves as a model for many chefs. The dashi in the bowls is particularly outstanding. The presentation is artistic and beautiful. Because photos are not allowed, when dining elsewhere, you may be asked how the dishes and presentation were.

I visited for the first time and the restaurant uses plenty of high-quality ingredients, with a wide variety of sashimi options including a comparison of different tuna regions. The owner also served us a delicious matcha tea at the end. The chestnuts and red beans were cooked elegantly with just the right amount of sweetness, not cutting corners on desserts and snacks. Truly a top-notch establishment!

It was a long time since I last saw you, so I wanted to celebrate your birthday. I really appreciated the lovely message you prepared. The birthday dish and drink were fantastic. The fruit dish included 75 different types of fruits, and I managed to finish it all and even reach the final boss. I realized I need to strengthen my stomach for next time. The drinks were mainly original creations by the restaurant, sweet, elegant, and easy to drink. They paired the meat with Kenzo Estate's Rindo, which was a perfect match. It was a wonderful evening.

Michelin 2023 ★★★. Gault et Millau 2023 18.5/20. Tabelog Silver 2023. Tabelog Top 100 Restaurants 2023. No photos allowed. The meal starts with a traditional tea kaiseki style dish, followed by a more relaxed kaiseki style meal. The portion sizes have decreased compared to before, but are still quite substantial, so it's best to prepare your stomach accordingly. While there is an option for smaller portions, the difference isn't significant. Every dish is outstanding and serves as a model for many chefs. The dashi in the bowls is particularly exceptional. The presentation is also artistic and beautiful.

Lotus seed pure silver lotus root Awaji Island sea bream Awaji Island swordtip squid Awaji Island anglerfish Awaji Island fishing horse mackerel Miyabi shiogama Aomori 130kg tuna Boston tuna Obama abalone Okuizumo black-haired Wagyu beef seared Takagami chili pepper Tamba Sasayama vegetables Wild soft-shelled turtle Engawa Lake Biwa ayu salt-grilled Hotaruika blackened pickles Hon warabi mochi Junsai Tamba black beans Kinako Castle Yang figs White peach compote Shine Muscat 77 types of fruit cocktail Ginger cookie sorbet

I absolutely loved the abalone and winter melon dish, it had an irresistible flavor that made me feel extremely happy. For those who drink alcohol, it might be better to not drink too much, not because it's expensive, but because there are so many dishes that you might not be able to finish them all. There were also some lovely teas available, so that could be a good option as well. The sashimi and sweetfish were at a New Year's level of quality, and it was my first time trying turtle, which was amazing. The dessert was warabi mochi with green tea, peach compote, and three types of grapes. If you can eat more, there was also ginger gelato and black sugar jelly available.

Kyoto Maruyama Park, Japanese cuisine West Top 100, Tabelog Silver, Meizai. Its name resounds throughout the country as one of the pillars of Kyoto kaiseki cuisine. Honor. Photography of the food is prohibited. Sad. Walk while exploring Maruyama Park. Meizai is located at the end of the road leading deeper into the park. First, the disciples welcome you in front of the restaurant. Upon entering the restaurant, a welcome drink is served in a small waiting area. Soothing. With a price of over 50,000 yen per person for one night, the restaurant is fully booked with customers of a certain level. The dishes are exquisite, but I thought it would have been a more wonderful evening if I could have heard more details. I expected a quiet atmosphere for a high-class kaiseki, but there were some customers who were in high spirits and quite lively. It's important to cherish the other customers dining with you. Thank you for the meal.

Passing through Yasaka Shrine, crossing the Maruyama Park and heading towards the back, you will come across this restaurant. It had been about 7 years since my last visit, which was at the request of foreign customers. I couldn't take photos of the food, as it was a business meeting, so I couldn't take detailed notes. The portions were still incredibly large, even though there was an option for smaller portions. Each dish was fantastic, but personally, I enjoyed the variety in the appetizers. The rice dish at the end was also delicious. The dessert was impressive, made with dozens of different fruits. This is a place where you can enjoy a meal that you want to experience at least once. I would like to visit again if I have the chance.

The last visit was almost exactly a year ago, so I was looking forward to seeing how it has changed since then. One thing that surprised me this time was that most of the customers were foreigners. Out of 16 people, there were only about 6 Japanese, so I think this restaurant is popular worldwide! We were a group of four and sat at the corner counter seats. The atmosphere of this restaurant is known to be very relaxing, similar to being in a spa in Indonesia. Today, the omakase course menu was around 60,000 yen. Even in early summer, there were about 10 courses in total, making it one of the most expensive omakase course menus in Japan. This restaurant, known for holding onto its three Michelin stars for a long time, is celebrating its 20th anniversary this year. This experience was quite different from my last visit a year ago. I felt that the menu had not changed much compared to last time. There is a famous sashimi assortment, but honestly, I don't think eating such dishes at a supposed "famous restaurant" like this one would be that exciting. The quality of the ingredients is very high, and the presentation is quite elaborate, but I don't think the cost performance is justified here. The large bamboo leaf was delicious, and the two cooking methods were good, but... There are also many famous sake brands available. However, you have to specifically ask to see the sake list, or they will keep serving you sake that is "not available." Overall, what I liked the most about this meal was the atmosphere of the restaurant. The service staff were also quite good, providing very polite service...

I can't take photos. Sometimes I can't remember what I ate because my face doesn't show up in the pictures. He maintains a very traditional approach. The ingredients are also very fresh. But I think it's a bit understated.

It was a last-minute decision, but I was able to make a reservation at this restaurant. Although they do not allow photos, the presentation of the dishes is very artistic and definitely Instagram-worthy. I had heard that the portions were large, and indeed, the sashimi course was quite filling. The atmosphere of the restaurant was lovely, with many foreign customers. Here is a list of what I ate: - Mugwort tofu soup from Niigata - White sesame tofu salad with green beans and shiitake mushrooms - Boiled butterbur scape - Tai fish, swordtip squid, squid ear with sesame, bonito straw-grilled - Horse mackerel, tuna from Ishigaki (176kg), tuna from Ishigaki (156kg), tuna from Miyagi (135kg), tuna skin, soy sauce and kelp jelly, small oranges, sea bream liver, sesame oil, vinegar and salt - Eel soup with green algae and arrowroot starch - Grilled beef and Okuizumo black beef with six types of wild plants, green tomato, Japanese honeybee and sansho pepper sauce - Wasabi sorbet, seaweed, grated princess bamboo shoot, boiled udo (chopstick rest) - Eight-course meal: Biwa Lake sweetfish, sakura shrimp rice cracker, shrimp, lotus root, duck, kumquat, butterbur, foie gras, ginger, duck, butterbur, decorative helmet for May, about 13 different beautifully arranged dishes - Kombu-grilled bamboo shoot from Asahori takenoko in Kyoto - Abalone, pink salmon, firefly squid - Matcha made with the holy water from Yasaka Shrine - Kuzumochi with soybean paste, soramame (broad bean) paste - Shiranui, Satonishiki, blood orange jelly, blueberry - Strawberry and soy milk sorbet

I always wanted to go to Mizaizan - I'm glad I was able to make a last-minute reservation through One Michelin Star restaurant! The ingredients and service were top-notch, and it was a wonderful kaiseki experience. The portion sizes of the dishes were generous and I left feeling satisfied. Thank you for the feast!

Located within Maruyama Park in Kyoto, this restaurant is a hidden gem. Everything is refined and elegant. The experience flows seamlessly with the tea ceremony, and though 3 hours may seem long, it passes by in a flash. Each dish is Instagram-worthy, but capturing them in a photo just doesn't do them justice. It's a feeling that's hard to describe, making you want to absorb every detail with your mind. You'll find yourself wanting to come back again. Next time, I'll return during crab season next year. I won't spoil the surprise of the meal, but I recommend avoiding lunch if you're a regular person. Taste: ★★★★★ | Visual appeal: ★★★★★ | Price: ★★⭐︎⭐︎ | This time, it was 88,000 yen per person, but the exceptional quality makes it worth every penny.

Michelin three-star Japanese restaurant, Miza, has become a world-famous establishment. The course fee is 66,000 yen (prices vary in October). Unfortunately, no photos of the food are allowed. The number of dishes is quite large, and I felt like my stomach was going to burst.

I visited a Michelin 3-star restaurant in Kyoto! The atmosphere is amazing and the hospitality is excellent!! The food is traditional Japanese cuisine with a seasonal touch! However, the ingredients are not particularly rare, and honestly, the price for the course menu might be a bit high. The service charge seems a bit high too, haha!

I was at Maruyama Park where snow was falling, waiting for my friend who hadn't arrived yet. I was the only one there, waiting for the restaurant to open. After a few minutes, I was escorted to the counter where I was given a hot towel and sweet sake. As I waited, my friend arrived. The etiquette of the tea kaiseki was interesting and informative. Sometimes the salt seasoning was a bit weak, but overall, I enjoyed thinking about the various dishes as I ate. The sashimi was generous and delicious.

We started with white rice and white miso soup in the tea kaiseki course, followed by a simmered assortment of nine vegetables, prepared dishes of squid, red snapper, yellowtail, horse mackerel, and tuna, a soup of crab and scallops, fillet steak, a delicate and vivid assortment of dishes, and vinegar-marinated crab, tiger pufferfish, and shirako. We enjoyed the elegant atmosphere and the refined cuisine unique to Mizonai-san. The finale of rice with burnt crispy bits and burnt crispy soup was a masterpiece of subtraction that leaves you with an irresistible habit.

I struggled to make a reservation, but it was worth it to experience "Mizai" again. It's my first time visiting during the New Year. Once again, I thoroughly enjoyed my time at "Mizai". The sashimi selection here is unparalleled. The firm and flavorful sea bream, the tender and sticky squid, the sesame-dressed squid ears, the perfectly balanced yellowtail, the lightly seared yellowtail skin, and the two types of tuna from Katsuura and Shiogama with daikon radish - all were exquisite. The delicious horse mackerel was a standout. I left feeling completely satisfied. Thank you for the wonderful meal.

The other day, I visited the legendary restaurant "Mizai" that everyone admires. The artistic creations by Mr. Hitoshi Ishihara went beyond the realm of cuisine. The interior of the restaurant was truly magnificent, creating a tense and wonderful atmosphere. Mr. Ishihara's unique kaiseki cuisine was truly impressive.