The course was very satisfying. The second dish, the signature white miso ozoni, helps settle the stomach. The grilled dish that followed, cooked on cedar boards for gentle warmth, was a unique take on grilling that I had never experienced before. The pre-meal sweet sea bream head, slowly grilled for hours with multiple layers of sake, had a depth and richness that needed no additional seasoning. There were no extravagant presentations, just dishes that let the flavors speak for themselves.

- Matsuba crab, salmon roe, grated daikon radish, rapeseed flower - White miso ozoni soup - Red salmon (aged for 3 weeks), firefly squid, flounder sprout salad - Amberjack miso soup - Taro root tempura, deep-fried goby fish, Oma bamboo shoots, lily root, carrot sauce - Japanese yam with wasabi, sea cucumber, seaweed - Grilled goby fish - Strawberry, Japanese citrus, vanilla sauce, white wine jelly It was a thought-provoking dining experience, reflecting on the traditions that should be preserved and the ones that should evolve. This Michelin-starred restaurant has maintained its three-star rating for 12 consecutive years, a testament to its world-renowned status. With over 200 years and six generations of tradition, the dedication to preserving heritage is truly remarkable. However, some of the signature dishes like the "white miso ozoni soup" and "grilled goby fish" left me a bit puzzled. The white miso ozoni soup is a simple dish with white miso and mochi, known for its inherited miso melting technique and seasoning balance, yet it felt underwhelming and surprisingly made with outsourced miso. As for the grilled goby fish, the fish scales were off-putting, and the excessive saltiness made it hard to appreciate. It was served with hot water to make a broth for the meal, along with pickles for rice, which was disappointing. Despite being the restaurant's iconic dishes, they seemed outdated and overpriced at ¥26,000 per person without any premium ingredients. While these dishes might have been considered luxurious and delicious 200 years ago, their relevance in today's culinary scene is questionable. It's not about dismissing historical recipes, but rather focusing on whether they cater to modern tastes. As a business, restaurants need to adapt to customers' preferences to thrive. The service and ambiance were impeccable, but the true value of a dining establishment lies in its ability to resonate with contemporary diners. This experience truly made me contemplate the essence of a restaurant. Just one perspective. Thank you for the meal.

I visited Mr. Nakamura for the first time in over 10 years on January 2nd. The cooking and the dishes were very traditional for New Year's. The heirloom white miso soup was a bit different from what I remembered, with a strong kick of mustard, but it was delicious. Today's menu included: New Year's appetizer, white miso soup, sashimi of grouper, sashimi of spiny lobster, steamed dish with bamboo shoots, simmered Kyoto vegetables, kelp tea, aged salmon and salmon roe, grilled grouper with sake, and clear soup with vegetables.

Established during the culture and politics era, the restaurant began by transporting fish such as trout and mackerel from Wakasa to Kyoto via the mackerel highway, serving them to court nobles and others. Since then, they have inherited the tradition of serving dishes like "white miso zoni" with a taste passed down through generations and hospitality that values each encounter. The "seasonal course meal" focuses on enhancing the taste, color, and aroma of the ingredients without being extravagant, creating a harmonious balance with the dishes. [Drinks] 1. Cola 2. Oolong tea [Price] 26,500 yen (including tax) [Lunch Course] - Appetizer: Tofu with perilla flowers and seaweed in light broth - Zoni: White miso zoni with grilled round rice cakes and Japanese mustard - Sashimi: Octopus, conger eel, and horse mackerel with soy sauce and ginger soy sauce - Grilled Dish: Horse mackerel from Gifu with lotus root and sesame - Simmered Dish: Conger eel with kudzu paste, conger eel roe sauce, Kamo eggplant, tofu skin, and yuzu - Vinegared Dish: Sliced grilled conger eel with cold noodles - Steamed Dish: Steamed sea bream with sake, served with bones and skin on a separate plate to pour kombu broth from a cast iron pot - Rice Dish: Edamame rice with pickles - Dessert: Shaved ice

A Kyoto cuisine restaurant that has won three Michelin stars for 6 consecutive years. Welcomed by the female owner with three fingers raised, my back naturally straightened U・x・U. The focus here is on enhancing the taste and aroma of the ingredients, without any unnecessary embellishments. I find myself liking these kind of adult-oriented restaurants more and more each year. And one of their specialties, the white miso zoni, is incredibly delicious even though it is made simply by dissolving white miso in groundwater without any stock or seasonings... I could probably survive for a week just by drinking this (laughs). This is the perfect restaurant for those who want to experience top-notch Kyoto cuisine. A truly wonderful experience. Thank you for the meal!

In February, I visited Nakamura in Kyoto with two other people. We enjoyed red salmon sashimi served in a Satsuma orange dish, which was a dish that actress Nao Matsushita had on NHK and I wanted to try. The sashimi was marinated in kombu seaweed. The white miso soup had a hearty and warm flavor. The rice steamed with blackthroat seaperch was delicious. The soup with clams, seaweed, and bamboo shoots had a refreshing scent of wood sorrel. I really enjoy hot soup like this. The sea cucumber and yam had a soft texture and a gentle taste. The steamed blackthroat seaperch was consistently high quality as always. Thank you for the wonderful meal today.

This is a restaurant that has been awarded three Michelin stars in the Michelin Guide Kyoto 2022. The space of the restaurant is very calming and elegant. The service was also excellent, making it a very comfortable place to dine. I could understand why they have consistently earned three stars.

The renowned traditional Japanese restaurant on Tomino-koji, Gyuji, offers delicious sashimi and seared dishes. I used to think Gyuji was overpriced and not that tasty, but after trying the dish prepared with precision, I finally understood its deliciousness. Everything here is plain yet incredibly tasty. On the way out, we were even bid farewell by the head chef, Nakamura-san.

Nakamura Restaurant won the Tabelog Award 2020 Bronze, and has 3 Michelin stars in Kyoto 2020. Located just a 2-minute walk from Kyoto City Hall Station, this restaurant requires reservations for a minimum of 2 people. The entire restaurant consists of private rooms, providing a spacious and relaxing dining experience. The staff provides impeccable service, serving dishes like grilled fish and white miso soup that brings out the natural flavors of the ingredients. They offer a variety of dishes such as Takagi tofu, seaweed, and white miso soup that has been served for 160 years. The menu includes sashimi, hamo fish with plum, shrimp with soy sauce, and striped jack with soy sauce. They also serve ayu fish from Adokawa, tempura with chili pepper, and corn from Hokkaido. The meal concludes with kujin sake-steamed dish and ginger rice, followed by plum jelly and vanilla ice cream for dessert.

During my Kyoto expedition, I visited Nakamura, a 200-year-old traditional restaurant that has been awarded 3 Michelin stars for 8 consecutive years. The service and ambiance were particularly impressive to me, ranking high among all the places I've been to. I pay attention to the atmosphere as well as the taste, and I found the space very comfortable. The famous white miso soup was delicious as expected.

When you pass through the blue and white noren at the promised time, a waitress sitting in seiza will greet you politely. After disinfecting your hands, you will be guided to the room on the right at the back. In the center of the room is a long red lacquered table. You can enjoy the view of a small but elegant garden, hanging scrolls with ancient characters and a beautiful lotus folding screen. Even before the meal begins, you are already immersed in the world of Japanese aesthetics, feeling captivated. First, 1) Takigawa tofu - Tofu cut into long strips and tied together with perilla seeds and seaweed on top, served with a light broth. When you put your chopsticks in, it crumbles like noodles, creating a beautiful presentation. The taste of tofu is rich, and the contrast of cream-colored tofu, purple perilla seeds, and green seaweed is beautiful. A specialty of Nakamura, 2) White miso soup - White miso made with well water from the underground well, poured over grilled round rice cakes, with a hint of Japanese mustard. The gentle sweetness of white miso combined with the subtle Japanese mustard, blending with the fragrant and finely textured grilled rice cakes, is delightful. It's a technique that only the 6th generation master can achieve. Have you ever tasted such delicious miso soup? You can't help but recall your memories. 3) Sashimi - Grilled striped jack with citrus soy sauce, simmered conger eel with plum, and carabinero shrimp with soy sauce. The slightly grilled striped jack was a fresh experience for me. The carabinero shrimp had a good flavor, and the conger eel evoked the season. All served on ice, enhancing the deliciousness. 4) Bowl dish - Conger eel and kudzu starch pounded in transparent conger eel broth, with kudzu starch pounded into a fluffy texture, large pieces of conger eel, egg yolk tofu, and crunchy shiitake mushrooms. Topped with plum on the conger eel and yuzu slices on the shiitake mushrooms, the two acidic flavors provided a nice accent. 5) Simmered dish - Conger eel, striped jack tempura, zucchini with thin kudzu sauce. This dish contained thick, grilled conger eel, tempura-fried striped jack with a crispy exterior and fluffy interior, zucchini and shishito pepper. The light but well-thickened kudzu sauce had a subtle taste, and the different textures and flavors resulting from various cooking methods were very enjoyable. 6) Vinegared dish - Cold eel, mozuku seaweed, junsa...

The restaurant has been operating for about 200 years, currently led by the sixth generation owner. The space has been renovated and is now clean and elegant, with three rooms on the first floor and a large hall on the second floor. We opted for the ¥15,000 lunch course, which included: - Steamed egg tofu with crab and tangy citrus jelly, a light and refreshing start. - Nakamura's specialty white miso soup with grilled rice cakes, a flavorful dish made with just white miso, water, and grated hot pepper. - Sliced flounder, shrimp, and squid sashimi. - Pickled baby fish with spicy radish. - Assorted simmered vegetables including young shoots, bamboo shoots, clams, and scallops. - Ice fish salad with finely chopped Japanese pepper plant stems for a crunchy texture. - Grilled goby fish served with kelp broth, tender and perfectly seasoned. - Bamboo shoot rice and pickles for the main course, with perfectly cooked rice and mild pickles. - Dessert of homemade vanilla ice cream, plum juice jelly aged for 4 years, plum juice pulp aged for 8 years, and goji berries. The dishes were meticulously prepared with great attention to texture and balance. The service was exceptional, starting from the warm welcome to the attentive service throughout the meal. The head chef, who also answered the phone, was friendly and welcoming. It was a leisurely and enjoyable dining experience, and I look forward to returning in a different season.

Date of visit: 1/18/2020 dinner Ordered: ¥35,000 course, beer, and sake Visited Kyoto for dinner at the Michelin 3-star Nakamura. The white miso soup was exceptional. The specialty dish of grilled fish didn't quite hit the mark. The story of the 6th generation chef was very interesting. The service, led by the hostess, was outstanding. Had a pleasant dining experience. Thank you for the meal.

First Visit 201910 (No.1480) "Digitize the essence of Japanese cuisine", a program that was broadcast on BS in March of this year, but was also rebroadcast, so some of you may have seen it. The content was about grilled dishes, and one of the dishes that appeared was this grilled dish ♡ I made a reservation to try the grilled dish of "guji" (sweetfish) that even the head chefs of famous Japanese restaurants in Kyoto respect! This long-established restaurant can trace its history back to the end of the Edo period to the Bunsei era (1804-1830), and is currently run by the 6th generation, Mr. Motokazu Nakamura. Michelin Guide Kyoto ☆☆☆ 2011-2019 The Tabelog Award Bronze 2017-2019 just by looking at this, you can understand the level of the restaurant, right (^_-) I entered the restaurant a little earlier than the reservation time, but it's only one rotation, so it was no problem! The hostess greeted us with three fingers and then we were guided to our room, which was too spacious for two people? Two folding screens were placed in the room, and dishes were brought in through the entrance behind them? Famous people like Matsumoto Seicho and Shiba Ryotaro have visited and left behind writings, which are used in the room (placed). There was a seal at the bottom left of the folding screen in the room, but whose is it? On the day of our visit, we enjoyed our dinner while listening to the sound of the shamisen played by a geisha in another room. The service was excellent, as expected, but since it's a completely private room, it's impossible to have attentive service. In addition, we were unfamiliar with how to ask for additional drinks or tea to be replaced. Well, having a call button like in a family restaurant would be a turn-off (laughs). This time, we ordered the cheapest course of 25,000 yen. This was added with 10% tax and a 15% service charge. The total bill was 65,600 yen, so I assume these two drinks cost 2,480 yen (actual payment was 3,137 yen). The dishes included homemade sesame tofu with sea urchin, spinach, and a light sauce, which was delicious. There was also a white miso soup with grilled round rice cakes and white miso, made only with water (from the underground spring here), which was a special dish and very tasty. The grilled horse mackerel with sudachi and Sado seaweed salt was also excellent. The rice steamed with kammasu fish from Hokkaido, matsutake mushrooms, ginkgo nuts, chestnuts, and pickles was delicious. The bowl with deep-fried conger eel, matsutake mushrooms, small sea bream, and yuba, with a touch of miso, was also very good. The dish of fresh salmon roe and vinegar was tasty, and the highlight of the visit, the grilled sweetfish with sake and soup, was incredibly juicy and flavorful. We were advised not to eat the skin at first, but after enjoying the flesh, we were instructed to pour hot water over the remaining skin and bones to make a delicious broth. This hot water, which is emphasized as "hot water" on the restaurant's website and the pamphlet we received, is ==========

Today's dinner in Kyoto was at Nakamura, located a little east of Karasuma Oike Station, which has been awarded three Michelin stars for 8 consecutive years. We opted for the chef's special course at this traditional Kyoto restaurant. Set in a Kyoto-style townhouse with a garden, Nakamura's Kyoto cuisine is truly impressive, showcasing the refined flavors that have been perfected over generations. The dishes we enjoyed included sesame tofu topped with sweet hairy crab, a traditional New Year's soup with white miso and grilled mochi, simmered conger eel, grilled conger eel, and amberjack sashimi. Each dish was a testament to the expertise and dedication passed down through the generations at Nakamura. The meal ended with a delightful dessert of homemade vanilla ice cream, mango sorbet, grapes, pomegranate, and white wine jelly. The attentive and friendly service from the hostess added to the overall experience. I highly recommend Nakamura for anyone looking to savor the rich history and flavors of Kyoto.

I visited "Nakamura," a restaurant that has been awarded three Michelin stars for 9 consecutive years. The famous dish "Shiromiso Zoni," which has been passed down through generations at Nakamura, is now being carried on by the 6th generation. The restaurant has a long history dating back to the Bunka-Bunsei era, with the first generation transporting mackerel and eels to Kyoto via the "Saba Kaido" route. Over the years, the restaurant has evolved, with each generation contributing to its legacy. In addition to the Shiromiso Zoni, the "Grilled Guji" dish is also popular. The building itself is old but has a beautiful garden, creating a lovely atmosphere. The large room where I was seated was stunning, with a view of the impressive garden. The highlight of the meal was the Shiromiso Zoni, but the "Takigawa Tofu with Aosa Seaweed and Okra" served at the beginning was also excellent. The dishes I enjoyed that day included various seafood dishes, grilled guji, ginger rice, pickles, and matcha kakigori for dessert. Overall, it was a delightful dining experience in Kyoto.

I visited "Nakamura" located about a 5-minute walk from Gojo Station. They have won the Tabelog Award Bronze in 2019, 2018, and 2017, and are a regular recipient of three Michelin stars. The exterior is a traditional Kyoto townhouse. It is situated between the previous restaurant "Tempura Yoshikawa," giving off a high-class atmosphere. The room we were seated in had a view of a beautiful inner garden. The dishes we enjoyed included: - Taki-gawa tofu with green seaweed - Famous white miso soup - Grilled shima aji, simmered hamo, and sashimi of carabinero prawn - Kamo eggplant with hamo, hamo roe, and Takagamine chili pepper - Kuzu pounded rice cake with hamo in a bowl - Tsumami yuba and sea urchin from the Shiretoko Peninsula - Famous guji sake-grilled fish - Ginger rice - Shaved ice Despite the scorching heat of over 30 degrees every day, the dishes served in glassware helped us feel refreshed. The "Taki-gawa tofu" was thinly sliced like a waterfall and easy to pick up with chopsticks. The "white miso soup" has been a tradition for 130 years, made with only white miso, groundwater, and chili pepper, but the flavor is amazing. The "guji sake-grilled fish" was tender and juicy, with a simple preparation of salting, letting it sit overnight, sprinkling with sake, and grilling. The sweetness was outstanding. We even enjoyed the leftover bones in a soup later. Both our hearts and stomachs were completely satisfied.

Located near Kyoto City Hall, just a short walk south from Oike Street down Tomikojin, is Nakamura, where you can enjoy a relaxing meal in a room with a sunken kotatsu table. The "White Miso Zoni" is a simple dish made by mixing white miso and ground chili pepper, then diluting it with well water and adding grilled round mochi. The refined sweetness of the white miso, combined with a hint of chili pepper aroma and the fragrant round mochi, brings out the best in the ingredients. The "Sweet Sea Bream Sake Yaki" features tender, sweet flesh that is full of umami. They leave the skin and bones intact, then pour hot kombu broth over them. The menu also includes dishes like Takiawase tofu, jun-sai, hanaho, sprinkled yuzu white miso chili pepper zoni, hamo dropping, grilled frost, tuna, red snapper, hamo kudzu pounding, clear soup with tempura, boiled yuba, donko shiitake mushrooms, tsuruna, pumpkin fu, yuzu octopus, scallop grilled frost, crab, white potato stem, cucumber, pounded okra, sweet sea bream sake yaki, hot water, new ginger rice, pickles, hojicha tea, and pear and Kyoho grape jelly.

A restaurant that has been awarded three Michelin stars for 8 consecutive years since 2011. While I have had drinks with strangers before, this was my first experience with Michelin. Upon arrival at the restaurant, the historical and elegant atmosphere was evident. The interior was calm and we were seated on the second floor as a group. The restaurant has been passing down a secret recipe from generation to generation, aiming to convey the taste that has been cultivated over the years. While cherishing tradition, they continue to innovate and evolve, ensuring that customers never get bored. We started with a starter of Takigawa tofu, finely chopped to resemble a waterfall or river, topped with seaweed, turnip greens, and pounded okra, creating a variety of flavors with soba broth as an accent. One of the restaurant's specialties, white miso soup with round rice cakes made with well water from a 250m-deep well on the premises, was rich in flavor despite not using any seasonings or broth. The Danube clam from Tango, served with sesame vinegar sauce, was tender and meaty, with a gentle flavor that did not overpower the clam. Grilled ayu from Waragawa, Gifu Prefecture, was brought to the table on charcoal and then served, creating excitement among the diners. The fluffy ayu, without any burnt spots, was sweet and delicious, with a refreshing taste when enjoyed with tadezu vinegar. The steamed eel sushi in the middle of the meal was large and satisfying, with eel that melted in the mouth and a subtle vinegar flavor in the sushi rice. A refreshing vinegar dish followed, with a thickly sliced octopus that had a strong presence and a delightful tanginess. The dish of hamo, which marked the beginning of summer, was prepared with arrowroot starch after deboning, resulting in a well-balanced texture in the bowl with shiitake mushrooms, winter melon, and yuba. Purple sea urchin and grilled hamo wrapped in dashi jelly were served, introducing a raw element towards the end of the meal, offering a new and unique flavor combination. The second specialty of the restaurant, sweetfish sake grilled overnight and then baked with sake, had a fragrant and tender flesh that easily separated from the bones, bursting with sweetness. The simple yet impactful dish was born from the strict orders of noisy court nobles, as stated in the restaurant's pamphlet on the essence of Kyoto cuisine. After enjoying the fish, we were instructed to leave the skin and bones and were then served a dashi soup made only with hot water and kelp as a prelude to the meal's end. The combination of saltiness and umami from the sweetfish with the kelp dashi was exceptional. This was followed by a ginger rice dish for the finale, which had a gentle flavor. Mixing the sweetfish soup with the ginger rice created a delicious ochazuke, balancing the fishy aroma with the ginger and creating a superb dish. By this point, we were already full, and although I didn't have high expectations for dessert, the participants were surprised by the plum dessert served at the end. The ice cream was covered with plum jelly and topped with candied green plums, a surprising twist for an ice cream dessert in a traditional Japanese restaurant. Instead of the usual water agar or red bean dessert, the plum dessert was a delightful surprise.

We visited the restaurant with a group of 20 people. As we entered the shop, we walked on the water-splashed cobblestone path and were welcomed inside by the friendly staff. We were seated for a chef's choice course meal, which included dishes such as tofu, spicy white miso soup, grilled ayu fish, steamed conger eel sushi, and more. Each dish brought surprise and admiration, showcasing the flavors of the ingredients. We enjoyed sake with the meal, and by the time the famous sweet sea bream dish was served, everyone was already a little tipsy and fully focused on savoring the delicious food. The dishes were so impressive that they even silenced the chatty old men in the group. It's frustrating that we can't easily say "we'll definitely come back" - that's how good the food was.