I have been asking a friend who lives in Kyoto to make a reservation for me at this restaurant since last year, and my long-awaited first visit finally happened. With only 8 counter seats available, it can be difficult to secure a reservation, especially since most people tend to book for 2 people. However, I think this limited seating arrangement allows the restaurant to maintain a certain quality that might not be possible with a larger capacity. Unfortunately, taking photos inside the restaurant is not allowed, so I can only provide a list of what I had that day: - Mugwort tofu with miso sauce - Warabi with bonito flakes - Aniname soup with chicken and clam - Grilled dried bonito with fresh onion and wild garlic - Steamed sea bream with shirako - Sweetfish tempura with tade vinegar - Pea and shrimp manju with ginger filling - Tuna sushi - Fuki leaf and dried young sardines pickle - Fuki rice with whitebait - Miyazaki mango - Tosa sake The restaurant's approach to Japanese cuisine is unique, striking a balance between being too flashy and too plain. Personally, I loved the tuna sushi, it was truly exceptional. I was also pleasantly surprised by the bill compared to other popular Japanese restaurants in Kyoto. I would love to visit again if given the chance, it's definitely a must-visit spot.

This is a review of a book. Located in Gion, Kyoto, this is the ultimate super-difficult-to-reserve restaurant that represents Japan. Just like last time, I was able to visit with the father of a regular customer. Thank you very much. The last time I visited was two months ago, but I vividly remember the excitement I felt at that time. I never thought that this time, there would be an even greater sense of excitement than last time. It is no exaggeration to say that this is the only restaurant where you can feel the best taste by changing the broth according to the ingredients. This is a restaurant that I want to visit until the end of my life. It was very, very delicious... Thank you for the meal!

Thank you for viewing. I visited "Sakazuki Tsuka Hon", a restaurant that won the Tabelog Award 2023 Silver and is also one of the top 100 Japanese cuisine restaurants in the WEST 2023. Every time I come here, I feel warm and cozy. The atmosphere is elegant yet inviting. The dishes are faithful to tradition yet innovative, offering unique flavors. I always enjoy fresh and delicious meals here. On this day, I had dishes such as "Joyo Soup", "Winter Melon with Miso", "Kudzu Manju and Water Shield Soup", "Thin Pea Manju", "Horse Mackerel Sashimi with Onion and Myoga", "Grilled Conger Eel with Vinegar, Yuzu, Salt, Ume Plum, and Wasabi", "Sea Urchin Sushi", "Murasaki Uni from Shakotan", "Chilled Eggplant with Ginger", "Sweetfish from Ashikaga with Vinegar and Tade", "Sweetfish Bone Senbei", "Steamed Abalone with Liver, Egg, and Green Onion", "Fresh Ginger and Mixed Fish Rice", "Eggplant Pickles", "Kombu", "Clam Soup", and "Mango". I had a delightful time enjoying these delicious dishes and would love to visit again. Thank you for the wonderful meal.

One of the most difficult restaurants to make a reservation in the country. Reservations are only available for regular customers. Taking photos is prohibited. The small restaurant has a gentle and calm atmosphere, with a kind master. The food is simple yet creative, and everything was delicious. I would definitely want to go back if given the chance. The restaurant is located on Hanami Koji, so you can continue to enjoy the ambiance even after leaving the restaurant. - Order details - Assorted Sake Lees Tofu Winter Melon with Yuzu Miso Kudzu Mochi with Junmai Sake Thinly Sliced Ayu Fish with Warabi Mochi Myoga, Sesame, Perilla Sprouts Hamo Rice with Sea Urchin Chilled Kamo Eggplant Red Mutsu Abalone Chawanmushi Grilled Conger Eel with Awaji Island Whitebait Mango, Melon Juice Fukui Prefecture, Denshin The total cost was 27,000 yen. Cash only.

I was able to visit the nationally renowned and extremely difficult-to-book restaurant, Satsukutsuka Hon. I am truly grateful to my father for making the reservation. The dishes, made with high-quality ingredients, were incredibly impressive and left me feeling completely satisfied. It was my first time experiencing such flawless Japanese cuisine! The course menu was both fulfilling and reasonably priced at 25,000 yen. The head chef was like a handsome actor, and I was surprised to see that there was another chef working alongside him. The meal was absolutely delicious. Thank you very much.

Located on the south side of Gion-cho in Kyoto, "Tsukamoto" is a cozy and simple Japanese restaurant where first-time visitors are not allowed. It was my first visit, thanks to a delightful invitation. The interior of the restaurant is off-limits for photography, and taking notes can be challenging. It is a place where you can savor the dishes while listening to the chef's stories. I remember enjoying dishes such as "Sea Bream Shirako" which was smooth and flavorful yet refreshing, and "Fuki no Ohitashi" with a perfect balance of aroma, texture, and dashi. The meal ended with delicious dishes like Endo bean manju, grilled conger eel, salt-grilled sweetfish, chawanmushi, and sakura shrimp rice. It was a memorable dining experience.

I was taken to the long-awaited restaurant "Sukuu Book"!! It is a recipient of "The Tabelog Award 2023 Silver". I couldn't take photos, so here is the exterior only. The dishes I had: Sea bream shirako with fuki, Endo beans kudzu manju, Thinly sliced horse mackerel, Simmered conger eel, Kamo eggplant, Sweetfish, Sea bream chawanmushi, Mirugai with ginger, Cherry shrimp rice, Mango and Tosa summer orange. I was captivated from the first dish of sea bream shirako. Simple dishes like fuki ohitashi and Kamo eggplant were surprisingly delicious. The grilled conger eel was also exquisite. I would love to try their winter dishes. Amount spent: 28,000 yen Rating: 5 points 5 points: Definitely want to visit again!! 4 points: Would like to revisit if given the chance! 3 points: Would be okay to revisit. 2 points: Once is enough. 1 point: No need to go.

The meal was superb as always. The restaurant does not allow photos or notes, so I focused entirely on the experience without using my phone. Here is a rough recollection of the dishes: Firefly squid and bamboo shoots in vinegar miso, natural young ayu, red snapper sashimi, boiled bamboo shoots, white fish, sakuramasu... all dishes were executed with precision and were outstanding. The horse mackerel had many bones, which I found a bit challenging. The way they utilized the acidity was truly impressive. The combination of sakuramasu and new onions created a balance between sweetness and vinegar in the sauce. The perfectly cooked sakuramasu with crispy skin and medium rare center was truly a sight to behold. I would love to visit this restaurant again in different seasons. The bill came out to only 2.5 after drinks, which was unbelievably reasonable. Firefly squid and bamboo shoots in wood sorrel vinegar miso, fried natural young ayu, horse mackerel with shiitake mushrooms and bracken, red snapper sashimi with ponzu sauce and soy sauce, sushi with young bamboo shoots, white fish in jyoyou pot, sakuramasu with new onions in vinegar sauce, bamboo shoots, red snapper, rice, dessert of buntan and strawberries.

This is my first visit to Suko no Tsukasa Hon in Kyoto. It is one of the most difficult restaurants to make a reservation at among the famous Japanese restaurants in Kyoto. They do not accept first-time customers, so only those who already have a reservation can dine there. Of course, I couldn't make a reservation either. Photography is not allowed inside the restaurant, so I couldn't take notes and had to write from memory. There may be some missing details. The dishes I had included boiled bamboo shoots with young leaves, sashimi of sea bream and sandfish, deep-fried young ayu fish with rice flour, grilled Biwa trout, simmered bamboo shoots, white fish in Yanagawa pot, bamboo shoot rice, and a dessert of Tosa buntan citrus and strawberries. It was surprising to see female chefs in addition to the head chef, but they worked together seamlessly, creating exquisite Kyoto cuisine. The service was also excellent. They changed the hot towels so frequently that I was amazed. And the prices were surprisingly affordable for Kyoto. I was just amazed. I would love to visit this restaurant again someday.

Tonight, I went to this restaurant. This restaurant received The Tabelog Award 2022 Silver, was selected as one of the Top 100 Japanese Cuisine Restaurants by Tabelog in 2021, and has been awarded two Michelin stars. Photography of the dishes and interior is not allowed. The popular "Satsuboku Tsukamoto" restaurant, known for its delicious Japanese cuisine served at a 5-seat counter in a mixed-use building in Pontocho, reopened in June 4, 2008. The owner is Hiroshi Tsukamoto. Tsukamoto entered the Kyoto culinary world at the age of 18 and trained at several restaurants. It is a reservation-only restaurant for regular customers. It was an honor to visit such a restaurant for the first time. For drinks, I had chilled sake from Echigo, Niigata Prefecture. The meal included dishes such as yuzu sesame tofu, crab and nagaimo with kelp, duck meatball with turnip, simmered whitebait with ponzu sauce, crab sushi, steamed shirako with mushrooms, grilled yellowtail collar, shrimp with taro, crab porridge, red turnip nukazuke, and salted kelp, and Nashi pear with Nashi pear sauce. Everything was very delicious. Thank you for the meal.

#Tsukamoto-san, who I've been wanting to visit, is finally here#The way the ingredients are combined#The broth in the bowl is amazing#Just when I thought matsutake season was over#Snow crab season begins#There are also koppes#Starting with a 12-kilo yellowtail and spicy daikon radish#I love Kyoto#The cozy atmosphere of the small shop#Tsukamoto-san's personality#It's comforting#It was delicious.

In late October 2022, Saturday at 6:00 PM. Tarako, Shirako, Kani, Kinoko, Duck, Matsutake Mushroom, Ginkgo, Sweetfish, Sesame Tofu, Bonito, Pear, Western Pear, Fig, etc... I remember the ingredients in a jumbled order. Always so delicious, truly happy☆ Both the chef and Ukai-san are kind and make me feel happy♪

I was invited and visited for the first time. The restaurant has only 6 counter seats, and the head chef is a handsome older man with an actor-like aura, creating a pleasant yet slightly tense atmosphere. The dishes were all carefully prepared, highlighting the flavors of Kyoto. I was truly impressed.

I was looking forward to September because it was my first time. Tsukamoto's style is to change the dashi according to the ingredients. The dashi in the bowl was beautiful, refreshing, and had a good sharpness. When I asked, they said they only use the core part of the bonito flakes by shaving off the outer layer, so that might be it. I think they must be careful not to bring out any off-flavors when shaving. It was truly wonderful cuisine.

No photos allowed. I will refrain from describing the details of the dishes, but it was truly a unique experience. Each dish was special, showing creativity and effort. The chef and staff were attentive, creating a welcoming and enjoyable atmosphere without any unnecessary tension. I hope to have the opportunity to visit again in the future.

This day, we went to a restaurant in Gion Shijo for a banquet, which is known for being extremely difficult to make a reservation. We started with a toast with beer. Unfortunately, photos of the food are not allowed. The group that gathered this day consisted of food enthusiasts who have traveled all over Japan trying different cuisines, and we were all amazed by the deliciousness of the dishes. The course menu had a great variety of flavors, aromas, and textures, keeping us satisfied and never feeling overwhelmed. The highlight of the meal was the 290kg tuna caught in Tsuruga, which was light and refreshing, yet packed with flavor. It was a truly amazing tuna. We felt grateful for the amazing dining experience at this restaurant, thanks to Chef Tsukamoto's skills and personality. The dishes we enjoyed that day included tai (sea bream) shirako tofu, takenoko (bamboo shoots) with sansho sauce, okoze (stonefish) and takenoko soup, tai sashimi from Naruto, 290kg tuna akami (lean red meat) from Tsuruga, konoko (sea cucumber intestines), wakasagi (smelt) tempura, himawari manju (steamed bun) with tai no ko (sea bream roe), medium fatty tuna nigiri, tai and takenoko rice, and a dessert of Tosa buntan (citrus fruit) and strawberries.

"I revisited 'Sokutaku Tsukamoto,' which was selected for 'The Tabelog Award Silver 2022.' The restaurant is located about a 4-minute walk from Gion-Shijo Station on the Keihan Main Line. In Kyoto, there are many restaurants that are difficult to make reservations at, and this restaurant is one of them. I could not take photos inside the restaurant, so I only took a picture of the exterior. The dishes I had this time included: - Sea bream shirako tofu - Bamboo shoot with wood sorrel sauce - Okoze fish soup with bamboo shoots - 2-kilo Nartuto sea bream sashimi - 290-kilo Fukuoka tuna sashimi - Sticky rice cake with this cotton candy - Maizuru sea-caught ayu fish tempura - Sea bream roe and pea steamed bun - Noto cherry salmon charcoal-grilled with new onion sauce - 290-kilo Fukuoka tuna medium fatty tuna sushi - Sea bream and bamboo shoot rice - Tosapuntan and strawberry smoothie. The composition was completely different from when I visited last month. This time, sea bream seemed to be the main focus, with dishes served in the beginning, middle, and end. Each dish had a different impression, so I enjoyed them with a fresh feeling. A few personal thoughts... First, the 'Sea bream shirako tofu.' Compared to blowfish or cod, it had a creamy texture but left a refreshing taste after eating. The 'Naruto sea bream sashimi' was in season, with a firm texture and moist fat that was irresistible with every bite. The 'Sea bream and bamboo shoot rice' was visually appealing, fragrant, and delicious - a perfect dish. I was so satisfied and delighted throughout the meal. Thank you for the wonderful experience."

Located about a 5-minute walk from Gion-Shijo Station, this restaurant moved here in 2008 and is one of the most difficult-to-reserve places in Kyoto. The only way to visit is to be brought by a regular customer. No photography allowed. I arrived early out of excitement. I couldn't take detailed notes, but here is a rough summary: Tai (sea bream) shirako (milt) tofu with bamboo shoot soup, assorted sashimi of Tai, tuna, kohada, sakuramasu, Tai and bamboo shoot rice, buntan and strawberry suri-nagashi. Despite using the same ingredients, each dish had a different and delicious taste. Personally, I enjoyed the tofu at the beginning and the rice dish at the end. Even for a first-time visitor, this restaurant is easy to enjoy with delicious food. It's a highly sought-after reservation, but I would love to visit again if given the chance.

I finally revisited "Sukuhaku Tsukamoto" in Kyoto. It is a very difficult restaurant to make a reservation at. The location is about a 4-minute walk from Gion-Shijo Station on the Keihan Main Line. I was only able to take a photo of the exterior as photography of the food and interior is not allowed. The restaurant has only 8 counter seats. Despite the difficulty of making a reservation and the no photography policy, the atmosphere inside is cozy and you can enjoy delicious food, making you want to go back again. Here is the list of dishes I had this time: - Nanohana steamed - Wakasagi from Lake Biwa deep-fried with persimmon - Danba's Mihono's original shiitake mushrooms and clam Manjo's soup - Akagai from Yamaguchi, mirugai, firefly squid, and scallions - Tai sashimi and skin with tai shirako soy sauce - New konowata and new nori rice steamed - Tsukahara's bamboo shoots and new wakame - Fuki no to sesame tofu - Red sea bream with mountain udo - Bamboo shoot rice - Tosabunten and strawberry sauce I was impressed by how delicious each dish was. The ones that stood out to me were the "New konowata and new nori rice steamed," which had a unique taste and texture perfect for this season, and the "Fuki no to sesame tofu," which had a smooth texture with a hint of bitterness and sesame flavor, making it a delicious taste of spring. I would love to visit again in a different season. Thank you for the wonderful meal.

I was able to revisit after a long time. It's a wonderful time to enjoy the blessings of spring. The fuki-no-to sesame tofu miso dengaku is amazing, and the deep-fried nodoguro (blackthroat seaperch) is perfectly crispy with just the right amount of fat. The gentle smile of the chef and the delicious food create a blissful time. This restaurant is elegant and wonderful in every way. I hope to visit again soon.

You must be invited by someone to visit this place. No photos allowed inside the restaurant. Comments on the food... However, the modern utopia is here in Gion, Kyoto. There is a sign that reads "sotsuku douji" hanging. It could be translated as "harmony of opposites"? I think it means the thoughts of the customer and the chef come together as one, and then are sublimated. It's not trendy or gimmicky food. No truffles or caviar. They respect the lives of the ingredients and cook them to be as delicious as possible. It's food that makes everyone happy. I would be happy to visit again. Thank you for the meal.