At the end of winter, I went to a restaurant with a friend with the main goal of eating pufferfish. The meal included a variety of dishes such as a starter (freshly boiled conger eel), an assortment of small dishes (including steamed turnip with pufferfish, salted squid roe, seared mackerel sushi, salmon roe, fresh karasumi, and sautéed ginkgo nuts), pufferfish sashimi, a side dish (lily root), grilled pufferfish, simmered dish (taro with shrimp), red leaf rice, red miso soup, pickles, and dessert (leche). The starter was served in a cup, and the freshly boiled conger eel was meticulously prepared. The assortment of small dishes highlighted the seasonal ingredients with simple and delicate flavors. The cup dish with pufferfish and turnip was rich in texture, aroma, and flavor. The grilled pufferfish was perfectly cooked, juicy, and complemented well with the homemade citrus sauce. The red leaf rice was also delicious, and overall, the meal was very satisfying. The experience was at a level of satisfaction that is hard to come by.

For my wife's birthday, we went to this restaurant where we could enjoy the finest Matsubagani crab. Each person ordered one crab, and since it was past December, we couldn't have the female crabs with eggs. However, even the male Matsubagani crab was excellent in terms of meatiness, size, weight, sweetness, and freshness. It was a luxurious experience to enjoy dishes like crab hot pot, crab legs, crab grilled, and sashimi. It was a truly indulgent moment.

I made a reservation for my father's 60th birthday celebration. The dishes were all very elegant and delicious, just the right amount to feel satisfied. The private room was great because my 2-year-old daughter could play around without us having to worry about disturbing others. Although the price is a bit high, I highly recommend it for special occasions, especially for those with small children!

Dinner【TOP 1000 on Tabelog】 ■Course ¥36,300 (including tax) "Treating the heart of the tea ceremony, 'ichigo ichie', and offering the best that can be done now." In Kyoto, where there are many famous Japanese restaurants, you can experience the warmest hospitality at "Gion Suyu" located on Yasaka-dori in Gion, in front of the Teishumon gate of Kennin-ji, the oldest Zen temple in Kyoto. The building has a traditional sukiya-style design. Upon entering the restaurant, you will find a small garden and a stone-paved approach. The owner, Mr. Suyu, designed the store himself, emphasizing the beauty of Japanese architecture, allowing you to feel the elegance of Kyoto. The cuisine is a traditional Kyoto kaiseki with a touch of modern sensibility. A key element of the cuisine is the "Yasaka water" drawn up from 40 meters underground. Enjoy the vibrant hassun, grilled ayu cooked before your eyes, and the warm hospitality of Mr. Suyu. 1. Appetizer: Carabineros shrimp 2. Hassun: Tender octopus, horse mackerel sushi roll 3. Soup: Conger eel and shiitake mushroom soup 4. Sashimi 5. Grilled dish: Grilled ayu with salt 6. Simmered dish: Shark fin in silver sauce, emerald eggplant, white leek 7. Rice dish: Ginger rice 8. Dessert

Located on Gion Yasaka Street, this is a hidden gem that only those in the know are aware of! I had been wanting to visit this restaurant for a while, and finally my wish came true ✨ The appetizer, hassun (assorted seasonal dishes), soup, sashimi, and grilled dish were all perfect and absolutely wonderful ☺️ The food was excellent, the service was great, and the atmosphere was lovely, just as I had hoped for. I definitely want to visit again!! Thank you for reading this review until the end ✨ I hope it can be a helpful guide for those searching for delicious meals ☺️ Your likes and comments would be greatly appreciated as they motivate me. I will continue to strive to provide reviews that are useful, so I appreciate your support!!

<Gourmet Expedition 2023 Kyoto Edition #3> We enjoyed delicious kaiseki cuisine in Gion, Kyoto during the New Year. It's located right in front of Kennin-ji Temple, about a 10-minute walk from the station. It feels slightly off the center of Gion. Upon entering the restaurant, we were greeted with kombu tea in a traditional Kyoto-style waiting room before being seated at the counter. The first course was served in a pot, which was a warm and welcoming start after coming in from the cold outside. The hassun course resembled traditional New Year's dishes with black beans, kazunoko (herring roe), konbu with herring roe, and grated yam. The soup was a Kyoto-style white miso ozoni with crunchy uguisuna (Japanese mustard greens). The fugu sashimi was served with a tangy citrus-based sauce that complemented the unique flavor of the fugu perfectly. The grilled fugu shirako topped with caviar was simply delicious. The main dish was Tosa "Akagyu" beef, a lean cut of beef that became more flavorful with each bite, yet still tender like marbled beef. It was truly exceptional. While the overall dining experience and service were outstanding, the prices were a bit on the higher side. It would have been nice if the final course was crab or fish rice instead of plum rice, which added to the impression of a higher price point. Despite the cost, we felt happy to enjoy a traditional Kyoto kaiseki meal during the New Year.

It's Sunday afternoon in Kyoto. I left my luggage in a coin locker at the Shinkansen exit and decided to explore the city as usual. The sun is not too strong today, so there's no risk of getting a sunburn. According to Google Maps, it's about 2.2km, 29 minutes to Kennin-ji Temple. I spent about an hour wandering around the temple grounds, marveling at the replica folding screens and other artworks. As I emerged onto Yasaka Street, I spotted Gion Matsumiya's distinctive purple curtain. This was actually the main reason for my Kyoto trip this time. I managed to make a reservation easily, they were open for lunch, and they had a limited-time Matsunohigani crab course that I couldn't find anywhere else. It may be a bit extravagant, but I've always wanted to try live crab at a traditional Kyoto townhouse. After making the reservation, I suddenly remembered that I had actually tried it at Dojin four years ago. Oh well, forgetting things is what has kept me shamelessly living until today, so it's all good. Now, onto the main topic. Here is the course I enjoyed: - Kelp soup with kabosu citrus - Aperitif: Kotosenen from Fushimi - Appetizer: Various crab parts - Appetizer: Various dishes including squid and mackerel sushi - Soup: Steamed sea bream with dashi broth - Sashimi: Flounder, yellowtail, medium fatty tuna, squid - Lily bulb with moonlight: Sweet dish from Hokkaido - Snow crab: Shabu-shabu with crab miso, grilled crab legs, grilled crab shell with miso, crab shell sake - Deep-fried taro with shrimp - Rice: Maple leaf rice with spicy cod roe, pickles, miso soup with sweet potato - Dessert: Leche, wine jelly, yuzu ice cream, sweet red bean soup - Matcha green tea The atmosphere at Gion Matsumiya was serene and intimate, with only a few seats at the counter. The live crab was a sight to behold, and I marveled at its fate as it was expertly prepared before me. I only had half of the crab, savoring every bit of the miso from the shell. The price of crab has certainly gone up, but the experience was well worth it. Next time, I'll aim for fugu.

Had a business dinner at "Gion Matsutomo" in Kyoto. Located across from Kennin-ji Temple, this renowned restaurant is known for its winter snow crab and summer ayu dishes. We enjoyed the special menu for the month of June. Luckily, we got to taste the seasonal hamo (pike conger) which is a delicacy in Kyoto. We sat in a tatami room with a veranda. We watched as young ayu fish swam behind the newly installed bamboo blinds, slowly being grilled to perfection. The unique performance through the blinds added to the elegant atmosphere. The hot pot for the hamo shabu-shabu was also uniquely Kyoto-style. This restaurant offers a true kaiseki dining experience with exceptional hospitality. Thank you for the wonderful meal. Menu included: Appetizer - June tofu platter, Soup - Guji (tilefish) soup, Grilled dish - Kasago and swordtip squid, Hot pot - Ayu fish, Shabu-shabu - Hamo (pike conger), Rice dish - Yuba (tofu skin) rice, Dessert - River shrimp rice.

I have been working a lot in Nagoya lately, so I have been taking the opportunity to extend my trips to Kyoto and Osaka after work. Today, my friend in Kyoto made a reservation for us in Gion, so I am looking forward to it. After exploring Gion, we headed to the restaurant my friend had booked for us, "Gion Matoyu." The entrance had a very traditional and exclusive feel, but once inside, the staff welcomed us with smiles. The course menu had a wide variety of dishes, and we were able to enjoy the meal at a leisurely pace for about three hours. If you want to experience the charm of Kyoto while enjoying a meal and conversation with friends, I highly recommend this place. Thank you for the wonderful time! #With Maiko #Drank too much sake #Second round at a tea house

For lunch, prices start at 30,000 yen for new customers and 10,000 yen for regulars. The menu includes a soup made with cherry blossom crab, a terrine of firefly squid in celebration of Hinamatsuri, and a variety of dishes such as fuki no to and bamboo shoots. The total bill came to 38,000 yen.

Visited the Michelin two-star restaurant "Gion Suetomo" for the first time. Chef Suetomo trained at "Gion Maruyama" and "Gion Hanakasumi" before opening his own restaurant in February 2009. This time, I tried the seasonal "Mito Crab Course" available from November 7th to January 31st (dates may vary slightly). I opted for the luxurious course priced at 55,000 yen per person, which uses half of the Mito crab. Mito crab is a rare crab with limited shipments, so I believe there are not many places in Kyoto where you can enjoy it, making the visit to this restaurant worthwhile. The crab was served in various ways, including sashimi, grilled, and a miso-filled "shell grill," allowing us to fully appreciate the Mito crab. Although not a giant-sized crab at 1.2 kilograms, the freshness of the crab was exceptional. Additionally, the red clam and button shrimp were also delicious. I would like to try Chef Suetomo's dishes outside of the crab season. Thank you for the wonderful meal.

I visited Gion Matoyu. The restaurant is located along Yasaka Street, with a prominent temple called Kenji-ji across the street, making it easy to find. As soon as I opened the door to the restaurant, I was impressed by the attention to detail in the decor. The thought of being able to dine in such a extraordinary setting made me excited even before I started eating. The dishes prepared for me were all delicious, and I could feel the care and precision put into not only the taste but also the presentation of the food. I look forward to visiting again.

The other day, I was able to take a New Year's holiday in Kyoto, a little late. Since it was a special trip to Kyoto, this time I went to "Gion Sueyoshi". The entrance of the restaurant had a wonderful appearance. Kyoto is amazing. The atmosphere of the shops and streets is so different. It's on a whole different level compared to the usual places I go to. Inside the restaurant, the air felt different. I was seated at the counter and various dishes started to come out. First, appetizers, soup, blowfish sashimi, crab dishes... oh, they were all wonderful. So delicious. Every dish was amazing. This is a restaurant I definitely want to visit again. It's the number one restaurant I've been to so far. Thank you for the meal.

This is a restaurant located on Yasaka Street, south of Kennin-ji Temple in Kyoto's Gion district. Next to Kennin-ji Temple is Yasaka Kinkaku-ji Shrine, which has an interesting spot called the "Enkiri-ishi" or "Relationship-cutting stone". It is a massive stone in the shape of an ema (wooden wishing plaque) with a crack in the center where the power of the gods flows into a circular hole. Various wishes, from wishing for a happy marriage to cutting ties with a cheating spouse, are written on small wooden plaques called "katashiro" and pasted on the stone. Visitors walk through the hole in the stone from front to back while focusing on their wishes, symbolizing cutting negative ties and forming positive ones. The restaurant, although small, exudes a Kyoto-like atmosphere. Today's course menu costs 33,000 yen and features delicious dishes including female snow crab and soup. The quality of the ingredients may not entirely justify the price, but the ambiance and service are excellent. The previous visit included a seat where snow crab was grilled at the same price. The meal consisted of appetizers, turnips, sashimi, sea bream, mentaiko rice, dessert of pear, and matcha. Overall, the food was tasty, and the service and atmosphere were great.

First visit. Used for a work meeting dinner. I thought they would have crab since it's the season. The crab was a bit lacking in quantity, with one dish divided into three plates. It started with an appetizer platter. Overall, the flavors didn't leave a lasting impression on me (no wow factor). Others had a different opinion on the food.

5 years ago, I heard a story from a friend about eating Matsuba crab at a place like a guesthouse, and I wanted to try it myself. Finally, after 3 years, I was able to enjoy it at "Sueyoshi" in Kyoto, thanks to a review by Mairevi-sama. This trip to Kyoto was also perfect timing as the autumn leaves were at their peak. The course was crab-focused and included various dishes such as: crab innards, crab miso soup, jelly with crab meat, assorted appetizers, flatfish and squid sashimi, grilled crab, crab shell soup, fried taro, mentaiko rice, red miso soup, pickles, pear and purple sweet potato yokan, sea bream and turnip soup, small matcha tea, and a drink - ginger ale. I felt a bit hesitant to take photos at the counter, but the owner kindly allowed it. The skillful way in which the owner handled the crab in front of us was impressive, especially using a pestle to remove the meat from the shell. They also offered to adjust the amount of crab or recommend additional drinks, but it might be more elegant to inquire about these options when making a reservation, especially for dates or business meetings. I am glad to have been able to experience eating Matsuba crab at a restaurant in Kyoto.

I enjoyed the subtle flavors of the season at Matsu Tomo's private room lunch. It seems like there may have been a change in head chef, as the presentation and flavors leaned slightly towards the chef's background group. Regardless, I was pleasantly surprised to receive a complimentary dessert.

This is a Michelin one-star restaurant near Kennin-ji Temple in Gion, called Matoyu. Upon entering the restaurant, you are led to a small garden to wait, which is a pleasant moment. The dishes are mainly focused on fish, and the seasonal anglerfish was delicious, especially when prepared as shabu-shabu. The chef is friendly and talkative, but not overly intrusive, allowing you to enjoy your meal. I would definitely like to visit again.

Last time, the counter and autumn conditions were good, so maybe that's why the impression was not as good this time. The use of good ingredients was evident, but the dishes lacked freshness. It seemed like many dishes were pre-made and overcooked, like New Year's dishes. The temperature seemed to drop between plating and serving. I have been visiting this place even before writing this review, and it used to be a reliable restaurant for Kyoto and authentic Japanese cuisine, so it's disappointing to see the drop in quality. It may have been a difficult season for ingredients, but I felt like they needed to offer more innovative suggestions.

I visited a restaurant that I had been curious about for a while. It is located on a street with top-class restaurants, right in front of Kennin-ji Temple. I tried the 5,500 yen course menu. [Appetizer] - Namasu: seaweed, daikon radish, cucumber, carrot, and persimmon paste. [Assorted Appetizers] - Mochi with ginkgo nuts, black beans, rolled omelette, kumquat, hand-pressed sushi with sea bream, candied walnuts, seared burdock root, and marinated round clam. [Soup] - White miso soup with carrots, taro, and rice cake. [Sashimi] - Hokkaido salmon roe and shad roe. It was my first time trying thinly sliced blowfish. [Grilled Dish] - Grilled mackerel with spicy radish and grilled squid. [Simmered Dish] - Simmered burdock root, konjac, Chinese cabbage, and turnip. [Rice Dish] - Rice from Miyama. [Dessert] - Persimmon sherbet with strawberry paste and sweet potato jelly. The presentation and plating were beautiful, and the food was delicious. However, I didn't find any dish particularly memorable, and I didn't feel a sense of excitement throughout the meal. Perhaps it was because I'm not a fan of traditional New Year's cuisine. Also, I couldn't see the faces of the chefs, which made the experience somewhat lacking in warmth. The restaurant was larger than I expected, which may have contributed to the disconnect I felt.

I visited the restaurant on a weekend for lunch in December 2020 and reserved the lunch course. It is located facing south of Kennin-ji Temple. Upon entering the entrance, I was first asked to wait in a space that could be called a "waiting area," where I was served ginger tea. It was a small amount, but it had a sweetness to it and was comforting. I was then guided to a counter seat. Each dish was served in order and I received detailed explanations for each one. The courses included steamed dishes with taro, carrots, and burdock, an assortment of dishes including cod milt with jelly sauce, salmon roe with grated radish, and marinated saury, a bowl of scallops with water chestnuts and carrots, sashimi of flounder with sake and plum jelly sauce, grilled yellowtail collar with cauliflower and boiled watercress, a palate cleanser of turnip sherbet with black pepper, steamed tofu with soy milk, rice with Koshihikari rice from Miyama, miso soup, homemade pickles, persimmon sherbet with coconut sauce from Le Lecche, and matcha. Each dish was carefully prepared and delicious. The scallops with water chestnuts were a surprise with the scallop meat lightly cooked with a caramelized surface. The flounder sashimi was thick and had a relatively light taste, complemented well by the sake and plum jelly sauce. The grilled yellowtail collar was impressive with its thick and flavorful meat, and the cauliflower was fried in a unique way that made it incredibly delicious. The turnip sherbet was refreshing, and the black pepper salted pepper added a unique flavor.

We decided to go see the autumn leaves in Kyoto and ended up having lunch in Gion. We chose an 8000 yen lunch course and it was worth it. The appetizers were beautifully presented and each dish was delicious. The white rice was perfectly cooked with crispy edges, which was the best part.