It has been over 15 years since I first visited this top-class traditional Japanese restaurant, where I remember being worried about my attire and hairstyle, making me stand up straight. It feels fresh in my memory. I have visited this place multiple times since the start of Tabelog, although I may have forgotten to count some visits, so I believe I have been here dozens of times. I visit seasonally, and I am happy to be recognized by Head Chef Tokooka and the landlady. In April, there were many spring-like dishes that were visually beautiful and enjoyable for women. Bamboo shoots, sansho pepper, clams, all with exquisite flavors. Personally, I was impressed by the abalone tempura, which I heard is steamed before being fried. It is exquisite. While there are many delicious restaurants when dining out, the level of service here is exceptional, making me feel good and in a good mood the next day. Hospitality is also important. The "Chef's Choice Course" included dishes like cherry blossom tea, grilled Ise lobster with tomato and sesame tofu, and charcoal-grilled young sweetfish and fried abalone from Kyushu. It was all delicious. Thank you very much.

Michelin Guide Kyoto Osaka 2023 Three-Star Rating Michelin Guide Kyoto Osaka 2022 Three-Star Rating Michelin Guide Kyoto Osaka 2021 Three-Star Rating Michelin Guide Kyoto Osaka 2020 Three-Star Rating Michelin Guide Kyoto Osaka 2019 Three-Star Rating Michelin Guide Kyoto Osaka 2018 Three-Star Rating Michelin Guide Kyoto Osaka 2017 Three-Star Rating Michelin Guide Kyoto Osaka 2016 Three-Star Rating Michelin Guide Kansai 2015 Three-Star Rating Michelin Guide Kansai 2014 Three-Star Rating Michelin Guide Kyoto Osaka 2013 Three-Star Rating Michelin Guide Kyoto Osaka 2012 Three-Star Rating Michelin Guide Kyoto Osaka 2011 Three-Star Rating Michelin Guide Kyoto Osaka 2010 Three-Star Rating Tabelog Award 2023 Bronze Tabelog Award 2022 Bronze Tabelog Award 2021 Bronze Tabelog Award 2020 Bronze Tabelog Japan Cuisine West Top 100 Restaurants 2023 Selection Tabelog Japan Cuisine West Top 100 Restaurants 2021 Selection Featured Dishes: - Junmai Daiginjo Sake "Kichio" by Seijo Teiwou with Gold Leaf on Yellow Oak Leaf (Inspired by Fireflies) - Octopus (Akashi) Vinegar Dish with Morohay and Mozuku - Vinegared Junsai Lily Root with Ume Plum Paste - Grilled Gizzard Shad (Himeji) with Caviar (Miyazaki) on Top - Simmered Beef Tongue with Mashed Potatoes and Tempura Corn - Tomato Tsukemono with Tosa Vinegar - Steamed Sweet Potato - Conger Eel (Awaji) Soup - Fatty Tuna (Sakaiminato), Flounder (Akashi), and Turban Shell (Hokkaido) Aburi with Fried Kombu - Sea Urchin and Vegetables - Grilled Young Ayu (Lake Biwa) - Fried Young Ayu (Lake Biwa) - Burdock Rice with Eel Kabayaki and Fragrant Vegetables (Kombu, Cucumber, Eggplant) - Kiln-Baked Rice with Pickles - Melon, Grapefruit (Sagan Ruby), Cherry (Beni Shuho), Mango (Taiyo no Tamago) - Mizuki (Japanese Sweet) - Matcha - Kirin Lager Beer

We stayed in Arashiyama for the Shichi-Go-San celebration of our children, and decided to make a reservation and visit this famous restaurant to make the most of the occasion. It truly lives up to its reputation as the epitome of traditional Japanese dining! Located along the Katsura River, the restaurant exudes a magnificent ambiance that captivates you from the moment you arrive. The spacious private rooms are elegantly decorated with exquisite furnishings, including a hanging scroll calligraphy by a master of the Urasenke school specially prepared for the day. The view of the beautiful inner garden through the veranda is simply breathtaking. Moreover, we were pleasantly surprised to receive original mask cases made of sturdy woven fabric with magnetic closures as souvenirs – a delightful touch of hospitality! Starting with the comforting kombu plum tea, every dish served was exceptionally delicious, featuring seasonal ingredients and exquisite tableware adorned with auspicious motifs for the occasion. The crane-shaped clear soup, clam chawanmushi, bamboo shoot and wakame salad, simmered mountain vegetables rice, and dessert were all incredibly tasty!!! Our daughter was so impressed that she wanted to eat as much as possible, even if it meant a little tummy ache! She even insisted on changing into comfortable clothes back at our nearby inn before continuing her feast (^◇^;). The impeccable hospitality extended by the staff who accompanied us to and from the restaurant was truly heartwarming! On the other hand, our son sulked over a minor issue and remained in a sulky mood throughout the meal... but the staff's warm and gracious service never wavered, which was a great relief (he eventually cheered up later, phew...). Overall, the entire experience was truly exceptional. This is what true hospitality feels like, and it was incredibly pleasant! We would love to visit again when we return to Arashiyama. Thank you very much!

It takes about 20 minutes by taxi from Kyoto Station. They served cold brewed green tea as a welcome drink. The dishes included komatsuna and tomato with pickled ginger, egg yolk sauce, diamond crab, hamo with Iwate matsutake mushrooms, san-do beans, umeboshi, and more. The sashimi included toro, abalone, wasabi, ginger, shiitake mushrooms, and spinach. The chopstick rest included sujiko, wasabi, mushrooms, and vegetables. The main dishes included abalone, edamame, grilled beef tongue, hamo nanban-yaki, sweet potatoes, kinukazuki, grilled goby, and more. They also served matsutake mushroom rice, Kyoto red chicken, Hokkaido rice, and a custard-flavored sauce with moon-viewing dumplings. The atmosphere of the restaurant was very pleasant, and the service was excellent. Thank you for the meal.

On the second day of my trip to Arashiyama, I visited the main branch of Kicho for the first time and ordered the chef's choice. The ice-cold appetizer with shrimp and homemade caviar was delicious. The eel soup was slightly sweet and very tasty, even better than Kyoto cuisine in Tokyo. The chef prepared a tasting of sea urchin, both raw and dipped in kelp broth, which was delicious. The toro sushi was a nice palate cleanser. The eight-course meal wrapped in lotus leaf included delicious ayu from the Hozu River. The summer vegetable medley was also very tasty. The highlight was the abalone rice dish and Hokkaido scallops. The meal ended with fruit and matcha ice cream. The only downside was the slightly high price, over 100,000 yen per person. For this quality, I believe there are equally delicious restaurants at around 60% of the price. However, the atmosphere was excellent, as expected of a long-standing establishment. The farewell from the female staff was a nice touch. Thank you for the wonderful meal.

The atmosphere from the front of the store is wonderful! The entrance also has a great atmosphere! The welcome felt full of love, and the rooms and gardens were lovely. The food and drinks were all amazing! I recommend looking at all the photos of this place, it's truly top-notch. I feel like I want to learn proper manners from this place! I have plans to visit again, so I'll strive to level up before going. My mother, who usually doesn't say much, told me, "If you're going to Kyoto's Kichotei, make sure to bring this and that, and use this like this! You need to go prepared!" I see... that's education. Next time, I'll put what I've learned into practice at Kichotei. It's a place where you can grow as a woman! Well, Kichotei is full of kind people, so you can enjoy delicious food without feeling nervous!! It would be wonderful to become a regular here. The tea-infused rice crackers and scented bookmark as souvenirs made my family smile.

■Kyoto Arashiyama: "Japanese cuisine that taught me adult behavior" Kabuki actor Ichikawa Sarunoshin, who visited an unforgettable restaurant as a child. That place is "Kyoto Kitcho" in Arashiyama, Kyoto. When it comes to "Kyoto Kitcho," it is a renowned Japanese cuisine restaurant that every gourmet dreams of. Even though he was invited by an acquaintance of his father, the fact that his first experience at "Kitcho" was in the early years of elementary school is surprising. The dish he had was "Winter Melon Kenchin." A winter melon cut in half, hollowed out in the middle, filled with chicken wings, drumsticks, and bonito cooked in traditional techniques, poured with rich chicken broth, and topped with a savory sauce. Grilled eel was also served on the side. When it comes to "Kitcho," there is the Tai Chazuke. "Otaicha" where sesame sauce is poured over sea bream sashimi is one of the popular dishes loved by many customers since its establishment. Another memorable dish is the "Matsutake Zashiki Yaki." A dish where matsutake mushrooms are steamed on a charcoal grill covered with parchment paper and sprinkled with water. He vividly remembers the mountain of matsutake mushrooms placed in front of him.

There are several impressive gates along the river in Arashiyama, Kyoto, and one of the most charming gates was at Kyoto Kitcho Honten. The atmosphere from the garden to the entrance was elegant, and I felt glad to have come. The dishes were all delicious, and the presentation was perfect. Dishes like Yuzuriha and Tora, fitting for January, were delightful. The first soup allowed me to taste the depth and richness of the broth, which was truly impressive. The fugu and maguro dishes, served with wasabi soy sauce, liver, ponzu, and other flavors, were all enjoyable, showcasing the skill and sophistication of the chefs. The hospitality of the staff was also excellent, truly living up to its reputation as a top-class restaurant! I would love to visit again in a different season.

I started a gourmet website. Homepage "https://blog.33inc.jp" instagram "@mitomi_emon" The beginning of Arashiyama Kichotei started from one lantern!? Arashiyama Kichotei, a representative Japanese restaurant. It is said that its beginning started from one lantern. The founder, Mr. Teiichi Yuki, fell in love with a lantern with nine stars. Originally owned by a tool merchant who taught food, art, and business. Eventually, he inherited the villa where the lantern was located, which became the site of the Arashiyama main store. It's interesting that it started not from the location, but from the lantern itself. Today, we had a meal in a room where the lantern is visible. And the purpose of this visit is another one. It is a greeting and rallying meeting for our new challenge. Chef Kazuma Sakifuji, who is from Arashiyama Kichotei, is opening a new restaurant and is paying a visit to his training place. Perhaps being guided to such a wonderful room might be a form of support. And the fact that the respected sous chef took care of the grilled dishes is also a wonderful gesture. Thank you very much. Here are the dishes we had: "Vinegar dish" with fried crab. "Soup" with Matsutake mushrooms from Wakayama and sea cucumber from Tokushima. Served with sesame tofu. "Appetizer" with Awaji sea bream in monkfish liver soy sauce. "Sushi" with Oma tuna nigiri sushi. "Steamed dish" with Matsutake mushrooms. "Red rice" a celebration dish of Kichotei. "Platter" with stone bream wrapped in Matsutake, Miyazaki beef loin, white miso with mushrooms, sweet potatoes, caviar, and more. "Grilled dish" with grilled butterfish. Croquettes filled with mushrooms, full of umami from the moisture! "Simmered dish" with winter melon in a pot. A creative idea. Served with eel. "Rice dish" with Kyoto Akadaka chicken and Matsutake mushroom rice. "Dessert" with chestnut sweet potato.

Visited the renowned traditional Japanese restaurant Yoshikura in Arashiyama, Kyoto, which is known for its authentic continuation of the founder Teiichi Yuki's philosophy of "World Famous Japanese Cuisine." The grand entrance, elegant main house, and inner garden enhance the overall experience. The hospitality from the female proprietress and staff exudes pure Japanese service spirit, making one eager to try the seasonal menu offerings. - Vinegared dish of Ise Ebi (spiny lobster) ☆☆ Served with sesame jelly, the texture and grilled flavor are perfectly balanced. Presented in a Miyakodori (Kyoto-style pottery) vessel. - Ainame (greenling fish) soup ☆☆☆ The perfectly cooked ainame is tender yet firm, with a rich and deep dashi flavor. The combination of umami and subtle sweetness showcases high culinary skills. Adding Shimane seaweed enhances the experience, with the aroma filling the air upon dipping. - Okoze (stonefish) from Nagasaki, served with wasabi, green onions, deep-fried kelp, butterbur sprouts soy sauce, and ponzu. The flavor of the butterbur sprouts soy sauce is outstanding, complemented by the combination of deep-fried kelp and ponzu. - Salt-grilled tuna and scallop ☆☆ The lightly seared scallop is best enjoyed dipped in ginger soy sauce and sesame. The harmony of sesame sweetness and scallop's natural sweetness is remarkable, a carefully crafted dish. - Clam chawanmushi (savory egg custard) served with ginger and green onions. - Hassun (assorted seasonal appetizers) As the dish is brought in, the lighting slightly dims, showcasing the beautifully arranged assortment. Featuring carabinero prawn with original caviar, beef tongue simmered in sauce, mashed potatoes, karasumi (bottarga) daikon radish, edamame, taranome (buds of aralia elata) tempura, and firefly squid. The caviar's saltiness and flavor complexity are exceptional. - Ayu (sweetfish) ☆☆ Enjoyed with tade vinegar. Served in two ways: grilled and deep-fried, with the latter showcasing exceptional flavor. - Bamboo shoots served with sansho (Japanese pepper) leaves and edamame. With a satisfying texture and a delicate balance of flavors, the strong aroma of the sansho leaves pairs well with the dish. - Miyazaki beef and mountain vegetable rice served with kinome (Japanese pepper sprouts). - Donabe (clay pot) rice with simmered beef and rape blossoms ☆☆☆ The generous portion of beef simmered in sauce features a perfect balance of marbling, making it irresistibly delicious. One might find themselves asking for seconds. An incredible dining experience that leaves one wanting more, from the taste to the ambiance, hospitality, tableware, and philosophy unique to Yoshikura. - Seasonal fruits including Amao strawberries, Benihoppe strawberries, mango, and melon. Concluding with a matcha green tea preparation. The exceptional flavors, combined with the ambiance, hospitality, tableware, and philosophy unique to Yoshikura, make for a truly valuable and extraordinary dining experience that evokes a sense of happiness for being Japanese.

Thank you for viewing. I hope you can give me your "likes", "follows", and "save the shop". I visited the Michelin three-star and Tabelog Award 2021 Bronze-winning "Kyoto Kitcho Arashiyama Main Store" after a few years. This place has been around for 90 years now. It's amazing, isn't it? The location is about a 5-minute walk from Arashiyama Station. I drove from Kyoto on this day, but there was so much traffic everywhere that it took over 50 minutes. If foreign tourists come back, the crowds will return to almost pre-pandemic levels. The service is impeccable, of course. Everyone is friendly, smiling, and provides attentive service. It's a truly prestigious three-star old store. The guest rooms have a traditional feel to them, which adds to the charm. It's so Kyoto-like. I love it. The food is delicious overall. The highlight was probably the appetizer course. Suddenly, the room went dark, and a large appetizer dish with light was brought in. Oh, what a great presentation. Visiting new places or places you haven't been to in years is always refreshing. When it comes to Japanese cuisine in Kyoto, most people, including non-foodies, think of "Kitcho." While foodies may think of various other places, everyone knows about this one. By the way, I received a cloth mask case with the Kitcho logo, which is apparently only available during this season. It will be a nice memento. I chose the navy blue one out of the navy blue and red options. Please see the photo. I had a very enjoyable time. I hope to visit again in a different season. Thank you for the meal. The dishes I had on this day were as follows: "Cherry Blossom Hot Water", "Scallop and Spring Vegetable Vinegar Dish", "Sea Cucumber Intestine and Spring Vegetables", "Grilled Flounder in a Bowl, Seaweed", "Red Snapper from Wakayama, Konbu Tempura, Butterbur Shoots Soy Sauce, Ponzu", "Ise Ebi and Hachijo Island Bluefin Tuna Toro, Wasabi, Sesame, Soy Sauce", "Young Bamboo Shoots Simmered in Dashi, Inch Beans, Wood Sorrel, Bonito Flakes", Appetizer Course: "Grilled Flounder in Nanban Marinade, Sayori Vinegar Dish, Grilled Tarako, Shrimp and Caviar, Grilled Fu with Sauce, Deep-Fried Tofu with Squid, Torigai Shellfish Salad", "Noto Trout Herb Grilled, Shiso, Sesame, Shichimi, Grilled Lily Bulb and Taraxacum Sprout Tempura", "Clam Chawanmushi", "Sansai Rice with Miyazawa Beef Tare Yaki", "Pickles", "White Rice", "Additional Miyazawa Beef Tare Yaki", "Beef Stew and Ume Kabu", "Two Types of Kochi Strawberries, Beni Hoppe and Yayoi Hime, Dekopon Jelly (with Custard Sauce), Shizuoka Musk Melon", "Grilled Sakura Mochi, Various Cherry Blossoms, Suhama Dango", "Matcha".

- Sakura hot spring bath - Scallop and spring vegetable vinegar dish - Spring vegetables and fresh baby eel - Abalone soup with seaweed - Sliced sea bream - Lobster and fatty tuna - Organic bamboo shoots and young bamboo shoots simmered - Assorted appetizers (pickled abalone, vinegar dish with saury, seared karasumi, shrimp and caviar, grilled fu, deep-fried squid, sea snail salad) - Grilled trout with herbs, tempura of taro sprouts and lily bulbs - Steamed clam custard - Mountain vegetable rice, grilled Miyazaki beef with sauce, simmered beef, pickled plum - Two types of strawberries (red hothouse, Yayoi-hime), jelly and custard with dekopon, mask melon - Grilled cherry blossom mochi When it comes to Japanese restaurants, this may be the most well-known name nationwide. The service, atmosphere, and cuisine are all deserving of a Michelin 3-star rating. It may be an experience that can only be had at Yoshikawa. In short, it is a restaurant that leaves you feeling enriched. The food overall is delicious. Especially, the performance with the assorted appetizers is unique to Yoshikawa. Just when you think the lights in the room have gone out, a beautiful assortment of appetizers with lit candles appears from the back of the room. Such performances elevate the mood. I am completely satisfied not only with the food but also with other aspects. Truly a wonderful restaurant in both name and reality. I will visit again on another occasion. Thank you for the feast.

The iconic flagship restaurant of the Yoshikawa Group, Arashiyama Yoshikawa, is well-known for its stunning Japanese garden view from the private rooms, especially during the seasons of fresh greenery and autumn leaves. The restaurant's history is tied to the founder, Teiichi Yuki, who started in Osaka before moving to Kyoto. The traditional Japanese cuisine served here is meticulously prepared and presented, staying true to its roots while also incorporating modern touches. The dishes are simple yet delicious, showcasing the essence of Japanese culinary art. Despite the restaurant's traditional approach, the flavors are rich and satisfying, making it a must-visit for those seeking an authentic dining experience in Kyoto.

Arashiyama Yoshikura is a renowned restaurant in Kyoto, known for its exquisite kaiseki cuisine. The restaurant has received several awards, including the Arashiyama Yoshikura Foodlog Award 2020 Bronze, Michelin Kyoto 2020 3 stars, Go Emiyo 2020 4 tock cuisine masters 2019 4th Silver Award, and OAD 2020 Top 100 Japan 21. Located a 6-minute walk from Arashiyama Station on the Arashiyama Main Line and a 12-minute walk from Hankyu Arashiyama Station, the restaurant is set in a beautiful garden setting with spacious private rooms. The owner, a grandson of the founder, has honed his skills over the years and offers seasonal kaiseki dishes that are truly exceptional. The menu includes dishes like simmered hamo with plum and yuzu, assorted sashimi, grilled ayu fish, and a variety of delicious desserts like melon, fig, and custard cream. Overall, a delightful dining experience at one of Kyoto's top restaurants.

Hello, this is Mitomi Emon! Instagram "@mitomi_emon" blog "http://ameblo.jp/nobuhiromitomi" "Effortful thoughts turn into flowers, birds, wind, and moon, all become dishes." These are the words of Teiichi Yuki, the founder of one of Japan's leading ryotei brands, "Kicho." This philosophy of putting heart into every effort and turning it into a dish has been passed down by his sons and sons-in-law. This time, let me introduce one of Kyoto's leading ryotei, "Arashiyama Kicho." Run by Norio Tokoka, the third generation since Yuki, this ryotei offers us the beauty of the four seasons in Arashiyama, meticulously maintained gardens, furnishings, and tableware, all of which delight us as "dishes." Of course, the seasons are incorporated into the dishes as well. Symbolizing this, in the hassun course, this time we have a surprise with a bon lantern on a tray! Moreover, it is made from peeled daikon radish, adding to the surprise. It conveys the seasons and also showcases the skills and taste. Is there anything "NO" in Kicho??? One of the charms is the hospitality that responds to any customer's request. Despite being a prestigious ryotei, it is appealing how it accommodates us. An episode that symbolizes this. After having a bowl of conger eel, we were asked about the balance of "dashi." Dashi, which is arguably the most important element in Japanese cuisine, is decided based on the customer's preference. The dashi we had this time was on the stronger side, suitable for us from Kanto, but the intensity of the dashi can change the taste of the subsequent dishes. This kind of hospitality is rare to come by. Also, information about the preferences and dominant hand of customers is all digitized. The more you visit, the more comfortable it becomes. Striving for the ultimate is seeking even higher heights. While the first generation created, the second generation stabilized, the third generation aims even higher. Seeking the ultimate even after receiving the highest praise is one of Kicho's greatness. That's why, even after nearly a century since its founding, the dishes continue to evolve and challenge. Let's introduce some impressive dishes. "Tsubugai and Ise Ebi" Mukozuke. Presented on a hot stone to be finished to your liking. The uniqueness lies in adding flavor with caviar to kombu soy sauce. "Conger Eel Soup" The highest quality conger eel from Yura. As mentioned earlier, it serves as a benchmark with a firm dashi. "Sashimi" Amategarei. The seasoning is interesting, with its liver, sliced soy sauce, vinegar soy sauce, and deep-fried kelp. "Sushi" Thinly sliced tuna from Sakaiminato. The sushi is perfectly seasoned with vinegar. "Uni" The master, Mr. Tokoka, prepares it in the room. Creating an output like a hot spring egg in kombu dashi. A symbolically challenging dish in the current Kicho. "Sweetfish" Pay attention to the grilling and saltiness, as well as the quality of the tadezu. A viscous sauce made with a large amount of tade and a unique umami from malt vinegar. "Grilled Vegetables" Chopsticks rest. Water eggplant, okra, zucchini, and shishito pepper. The flavor of freshly shaved bonito flakes is outstanding! "Eel Zaku" This is exquisite. With a soft texture steamed in the Kanto style, the umami from the inside and the acidity from the outside shake hands firmly! "Abalone Rice" The meal consists of small fried abalone and cucumber. The rice soaked in dashi, the umami of abalone, and the flavor of the frying oil. There is no reason why the rice doesn't disappear. Haha "Fruit" "Dessert"

A restaurant that had held three Michelin stars for 12 consecutive years since the Michelin Guide Kyoto was first published. However, starting in 2022, it has either been inducted into the Hall of Fame or completely removed from the guide. It is one of Japan's top Japanese restaurants, excelling in service, taste, and ambiance. A must-visit to experience the pinnacle of Japanese cuisine.

Tonight we strolled around Kyoto - in 2020, I visited the Kangoji Temple once a year. I hope to work hard this year too! And since I'm here, I decided to enjoy some delicious food. The restaurant is called Kyoto Yoshikura Arashiyama Main Store, located in the tourist area of Arashiyama. It's a great location along the Katsura River. I opted for the chef's special course, which cost 50,000 yen. It's the beginning of the year, so I decided to treat myself and invest in self-improvement! The restaurant is housed in a historic building and has a lovely atmosphere. First, I had some mountain vegetables and crab appetizers, followed by homemade sesame tofu and clam soup. I was completely captivated by the clam soup - it was delicious! Next came the sashimi with bluefin tuna and cuttlefish, then the Matsuba crab. The hachijun, a set of eight dishes using ingredients for Setsubun, was impressive. I was surprised by the grilled dish - they brought out a dish and smashed it with a wooden mallet for us to eat! It's a traditional way to ward off evil spirits. Inside the broken pottery were the grilled items. This experience was truly unique and surprising! Finally, we had a simmered vegetable dish and rice. The food was amazing, but what stood out the most was the exceptional service. If I had to mention one thing, it would be that there was no menu provided. Typically, for a Japanese restaurant at this price point, having a menu to take home is part of the experience. Nevertheless, I had a wonderful and memorable time here and would love to visit again in the future. Thank you for the delicious meal!