I want to try authentic Kyoto cuisine at least once. But I feel a bit intimidated. I don't have enough experience to confidently walk into a traditional high-end restaurant. While planning my trip, I came across this place. I made a reservation for 19:00, but they called me in the afternoon on the day of my reservation, saying they had a table ready from 18:00. They warmly welcomed me to come early, so I arrived well before my scheduled time. The restaurant had a full counter with 8 seats, run by the chef and hostess. They offered a selection of 60 types of sake, and recommended one to pair with each dish. The menu included lotus root salad, steamed snow crab, grilled conger eel in a soup, sashimi with sea urchin, assorted appetizers, fried tofu pouch with yuba, steamed spiny lobster with barley risotto, mackerel sushi, shark fin noodles, and two desserts. The snow crab dish completely impressed me, and I enjoyed the rest of the meal along with the pleasant atmosphere and friendly conversations among the customers. The dishes were all delicious, with the grilled conger eel and the steamed spiny lobster being particularly outstanding. They incorporated seasonal ingredients without being overly extravagant, offering a solid foundation of traditional Kyoto cuisine. The total cost for the course menu and half portion of sake was 16,500 yen, which I found to be reasonable. This restaurant is a great choice for those new to Kyoto cuisine and feeling a bit hesitant. It's a bit far from the station, but worth the visit. I also learned that they have a Michelin star, which was a pleasant surprise.

Visited on a weekend night. [Atmosphere/Service] The restaurant has only 6 counter seats and is run by a friendly couple, the owner and the lady. It seems like there are many regular customers, but they made us feel welcome and engaged in conversation with us. The service was impeccable, with attention to detail. [Drinks] The owner, a sake enthusiast, brought out 3 bottles for us to choose from after we shared our preferences. Each one was delicious, making it hard to decide. You can also leave it to them to choose for you. [Food] Every dish was delicious and impressive. They serve a wide range of dishes, from traditional Japanese to creative ones. According to regulars, they change up the menu often, so you won't get bored. [Overall] Both the taste and service were excellent. It's not cheap, but we definitely want to come back again.

The craftsmanship of the owner behind the counter is fully on display, and soon the delicious dishes are served to accompany the drinks. As I dream of the blissful moment when the food and drink meet, my glass is joyfully emptied. The conversations with other customers are enjoyable, and I find myself having another drink. Is there a better way to enjoy a perfect summer gathering like this?

I will indulge in luxury and selfishness. The meal is based on trust and reliability, delicious, enjoyable, surprising, educational, with unique encounters and interactions, and finally, satisfying payment. This rare restaurant, Kako Okamoto, has everything we need for a blissful experience.

The thoughtful craftsmanship and skill at this Okamoto Theater blend eloquently, shining even brighter tonight. In this season of Kyoto's culinary delights, encountering sweetfish and conger eel multiple times while dining out is common, but this restaurant always exceeds expectations and provides a unique and enjoyable experience. It's a true pleasure to be able to visit such a place.

Kyoto cuisine is based on a division of labor among many people, which is important for nurturing the next generation. However, I can't help but feel that individual skills that excel in unity create a deliciousness that cannot be matched. It is impressive how they manage to source such high-quality ingredients at this price in Kyoto. Located just a 10-minute taxi ride from Shijo to Kyoto Station, this restaurant offers a happy dining space that is sure to attract both out-of-town visitors and locals. Tonight, we had a great night and got properly drunk once again.

I visited the restaurant Kayou Okamoto for the first time. Chef Okamoto trained at renowned restaurants such as Gion Hanakichou and Kyoto Kamigamo Goryouri Akizawa before opening his own restaurant in 2013. The restaurant has been awarded a Michelin star twice, showcasing his outstanding skills and experience. Kayou Okamoto offers traditional Japanese cuisine with a focus on sake, boasting a selection of over 60 varieties. The price is around 15,000 yen per person, making it a great value for the quality. My personal favorite was the mackerel sushi with sansho pepper, which had a perfect balance of flavors. Chef Okamoto's friendly demeanor and engaging conversation made the dining experience enjoyable. I look forward to visiting again in the future. Thank you for the wonderful meal.

Today, I visited the restaurant Yoshikawa Okamoto, which is aptly named as a counter-style kaiseki where you can enjoy dishes paired with Michelin-starred sake. We opted for the chef's special course, which included dishes like grated Wada burdock, Shijimi whitefish from Lake Shinji, sashimi of bonito, simmered sardines, and charcoal-grilled bread. The highlight was the delicious mackerel sushi, which was rich in flavor and unforgettable. Yoshikawa Okamoto may not be flashy, but it is a perfect place to gather for sake and appetizers. The total cost for today's menu was 33,000 yen for two people, with the chef's special course priced at 13,500 yen.

This is my third visit to Japan Sake Paradise with Mr. Okamoto. This time, I visited on a weekday after work at 7:30 pm. I had the Omakase course for 13,500 yen, which was the only course available. The dishes included grated turnip with steamed tea, steamed abalone and root vegetables with liver sauce, rice cake and shirako in a bowl, blowfish soup, spicy simmered sardines, red sea cucumber with kelp, sake-steamed yellowtail with yuzu paste, two types of mackerel sushi, shark fin ramen, strawberry dessert, and sake-steamed buns. As always, I was very satisfied with the course, which uses seasonal ingredients while keeping the price reasonable. I love the spicy simmered sardines and mackerel sushi, which are both classics. As a Kyoto native, I have had various types of mackerel sushi, but the one here is my absolute favorite. The restaurant is a bit hard to get to, but it is a place where regular customers come to enjoy the chef's goal of having a shop where people are willing to go the extra mile to visit. We are also one of those regular customers. The sake, food, and the cheerful personality of the chef are all part of the charm of this restaurant.

Michelin Kyoto 2022 awarded one star to "Kakou Okamoto"! The restaurant is located about a 15-minute walk from Kiyomizu Gojo Station, along the Higashiyama-Shibuya Road. I made a web reservation in advance and arrived at 6:00 pm. The interior has an L-shaped counter with 8 seats, and the owner is very friendly, creating a relaxed atmosphere. I started by ordering a regular size draft beer. They have a selection of around 50 carefully chosen sake from all over Japan, with a variety of glasses available for enjoying different pairings with the dishes. Exciting! Then, the omakase course began! - Walnut tofu with a chewy texture, rich and sweet with celery. I quickly switched to sake, starting with "La tigre" from Nagano Prefecture, Ozawa Sake Brewery. Next up was "Shirataka Sen" Junmai Ginjo from Fukui Prefecture, Yamamoto Sake Brewery. - Female snow crab with pine nuts and watercress, and sea urchin. I couldn't stop with the sake! I tried "Chiebijin" freshly pressed Junmai sake from Nakano Sake Brewery in Oita Prefecture. - Botan shrimp from Nagasaki with Yodogawa radish. - Matsubagani liver from Akashi, served with wasabi and daikon. I continued with "Hi No 15" from Akita Prefecture for the next sake. - Hiyayakko whitebait chawanmushi, pickled Akoya clams with watercress, and kumiai yuba with bonito shuto. The following sake was "Nanbu Bijin" Omasake Special. - Anago from Akashi with leek sauce, and sabazushi. I also enjoyed the famous chicken soup ramen and fruits such as Tochiotome strawberries, Aomori apples, and fully ripe kinkan from Miyazaki. For dessert, a yuzu-flavored omajyu with white bean paste inside. The meal was delicious with tasty dishes, sake, great ambiance, and enjoyable conversation. I was very satisfied with the omakase course! Thank you for the feast!

Here you can enjoy carefully selected sake and a chef's choice menu that pairs perfectly with the drinks. This place has become a favorite for my companion since our first visit, so we decided to come back again. The cozy counter with 8 seats has a homely atmosphere. They don't serve all dishes at once, but instead adjust the serving style to suit the preferences of each customer. The dishes we enjoyed included sake, daikon rice porridge with karasumi, steamed Japanese mussels with shirako vinegar, crab soup with yamaimo, bonito from Hirado with grated turnip, simmered sardines with okaka, whale soft skin vinegar wash, crab miso with rice, grilled sea bream from Akashi with grated turnip, mackerel sushi with pickled turnip and sansho pepper, chicken broth ramen with shark fin, and dessert with persimmon jelly, orange keshi steamed bun, and purple sweet potato paste. The chef, who prepares everything from sourcing to cooking, is the only one in charge. Despite keeping the prices reasonable, they focus on using seasonal ingredients to create delicious dishes. The crab soup with yamaimo was exceptional, with fluffy and flavorful yamaimo complementing the delicate crab. The crab miso served on a crab shell with rice was also a delightful dish. The portions were small but satisfying, allowing us to enjoy a variety of dishes without feeling overly full. Of course, the sake also flowed easily (laughs). The chef's friendly personality and skilled cooking made for a fun and delicious dining experience. This place seems like it will become a regular spot for us.

I was surprised by the variety of sake, the affordability of sake, the knowledge about sake, and the handsome owner! Although it may seem like a place just for alcohol, the food is also excellent. From traditional dishes to creative ones, the experience and expertise of this long-standing establishment is evident in every dish. The 13-course meal, with each dish being small in size, seemed just right in terms of portion, but by the end, I was pleasantly full. My favorite was the crab soup, made from the same crab that later appeared in the crab miso porridge. Mixing it all together was simply delicious! Instead of a traditional appetizer platter, various small dishes were served, all perfectly complementing the sake. The cooking and sake recommendations were all personally handled by the owner, which did take some time, but it was worth it as everything felt freshly made. Going with a friend might be better than going alone as it's a bit of a leisurely pace, in line with the concept of the restaurant. I look forward to visiting again with some sake-loving friends on a special occasion. Thank you for the wonderful meal.

The plan in Kobe was suddenly canceled due to circumstances on the shop's side. With no reservation on a Saturday, we were fortunate to secure a reservation here just one hour before. When we arrived after 6 pm, the 7-seat counter was full with us being the last customers. It was lucky. The head chef, Okamoto-san, trained at Yoshikane and Kamigamo Akiyama, and opened his own restaurant in 2013, continuously earning a Michelin star. With a two-person team of the head chef and the hostess, the atmosphere is homely with many regular customers. The cuisine is omakase only. They offer a wide selection of sake from all over Japan. The meal we had was a 13,500 yen course which included draft beer, sake, and the following dishes: white rice with ginkgo nuts, homemade soy sauce-marinated ikura on top, Nagasaki natural shrimp, simmered scallops, autumn eggplant with raw yuba sauce, steamed sake with bean curd and boiled tofu, aged Akashi sea bream, simmered sardines with green potato stems and chrysanthemum flower sauce, sashimi of Pacific saury with Kujo green onions, steamed red snapper and Shinshu matsutake mushrooms, two types of mackerel sushi (pickled and with sansho pepper), fucoidan with homemade noodles in chicken broth ramen, and dessert of Sarunashi and Shine Muscat grapes with figs in cinnamon sauce and steamed bun with wasanbon sugar. The dishes were carefully prepared without using luxury ingredients, incorporating a simple yet slightly original cooking style that allowed for an enjoyable pairing with sake. The hassun dish in the middle of the course was full of appetizers that complemented the sake, with the delicious ayu no shirako being a standout. The meal ended with two types of mackerel sushi, a Kyoto specialty, with pickled shari and sansho pepper, offering a double delight. The elegant fucoidan ramen after drinking was a well-thought-out ending dish. With around 60 types of sake available, the head chef selects about 3 bottles to match the dishes, explaining their flavors and allowing customers to choose which one they would like to drink. The prices are also reasonable. With a fulfilling course and the opportunity to enjoy sake, the price is quite a bargain. My companion loved it so much that we immediately made a reservation for the next visit. This is a recommended restaurant for sake lovers.

A little while ago, in August, I visited the restaurant for the first time in a year and two months. The first drink I ordered was a sweet potato shochu soda. The shochu was Kagoshima's sweet potato shochu, Kogashiro, made with early-season rice from Osumi and black koji. The appetizer consisted of grilled eggplant puree with sweet Hokkaido sea urchin and Fushimi red pepper. The sake was Akita's Yamamoto Junmai Ginjo Strobel Red Nama Genshu. The sashimi course included whale tail meat, which was delicious and had no fishy taste. The sake pairing included Ibaraki's Buyu Junmai Ginjo Yamada Nishiki and Fukui's Hayaseura Yamahai Junmai Shubo Sake. The meal continued with various dishes like grilled stonefish eggs, spring rolls with matsutake mushrooms, and swordfish from Akashi. The sake selection included Kumamoto's Mizutaka Takamori Junmai Ginjo Muroka Nama Genshu. The meal concluded with the restaurant's famous mackerel sushi and a chicken soup with shark fin and rice noodles. The final sake was Shimane's Kaishun Kanbun no Shizuku, a dessert sake with a rich sweetness and slight bitterness. The meal ended with a traditional steamed bun dessert. It was a delightful dining experience.

Second visit. Kyoto city. Near Kiyomizu-dera. A restaurant specializing in sake and appetizers. It's a 15-minute walk from Kiyomizu Gojo Station, but taking a bus from Kyoto Station might be more convenient. By the way, it's a little over a 30-minute walk from Kyoto Station (measured). Since my last impression was very good, I decided to visit again. The restaurant offers only a course menu, where you can leave the selection of sake to the staff. Alternatively, you can choose from multiple options. They also adjust the portion size, so you can enjoy it freely. This time, I opted for the sake course with a smaller portion, all served cold. For reference, the total bill was 15,500 yen (including tax) for the food and about 2 servings of sake. Very reasonable. The food was as meticulous as before and paired excellently with the sake. It had a solid basic taste with some clever touches that were expertly executed. The compatibility with sake was spot on. I never questioned why they did something. The pacing of the dishes was good, and the conversation with the owner was enjoyable. It was very cozy. I would definitely go back when I visit Kyoto again.

There is a quiet shop nestled in the middle of a quaint Kyoto-like sloping street. The interior consists of only L-shaped counter seats. We had the 13,500 yen course. We were served: - Cold Chawanmushi (with snow peas and sea urchin on top. The smooth texture of the cold chawanmushi was pleasant as the weather was getting warmer. The freshness of the snow peas was also delightful.) - Hair Crab with Sudachi Sauce (shredded hair crab with a refreshing sudachi citrus sauce. Served with white potato stem and sea pineapple. The combination of crab umami and sudachi sauce was perfect.) - Soup (Akashi sea bream with kudzu starch, sea bream roe, and stick yuba. The sea bream was fluffy and flavorful. The subtle texture of kudzu was also delicious.) - Sashimi (Isaki from Goto. Slightly seared on the skin. Served with wild watercress and shirasu seasoned with fish sauce.) - Hors d'oeuvre Okamoto Style: - Spicy Simmered Sardine (sardines simmered in vinegar for 2 hours, then cooked in sake and seasonings for an additional 2.5 hours with bonito powder. The sardines were tender, the acidity was mellow, and it was delicious.) - Domestic Dried Fern Bracken and Fiddlehead Fern (mixed with dried young sardines, fried tofu, and spicy sansho pepper.) - Junsai (Akita's plump junsai with wasabi vinegar.) - Kenzaki Squid and Sea Pineapple (crispy Kenzaki squid and sea pineapple salad.) - Shinshu Salmon and Mochi Rice Risotto (Smoked salmon with cherry wood chips. Awaji new onions steamed in sake with mochi rice. Served with wood buds and asparagus. The sweet new onions and chewy mochi rice paired well with the tender and moist salmon.) - Mackerel Sushi Roll (2 types. One with chopped pickles in sushi rice, and the other with cooked sansho pepper. Both were excellent!) - Shark Fin Ramen (Ramen with castrated local chicken shabu-shabu meat and chicken bone consommé soup with brown rice noodles. Topped with shark fin. The clear consommé soup was rich and flavorful. The noodles were transparent, firm, and chewy. Both the shark fin and the soup were outstanding.) - Blueberry Smoothie (With a hint of liquor for an adult taste.) - Steamed Bun (The chef rolls the bean paste, tears and stretches the dough in front of you, wraps the bean paste, and steams the bun. The steaming hot bun is irresistible. The fluffy dough with mugwort and white bean paste inside is homemade and heartwarming.) The dishes had a twist to them, but they fit perfectly and were incredibly delicious. Even though I don't drink much, there was a wide variety of sake, so I consulted with the chef and ended up ordering a few types! The dishes paired well with the sake, so I got carried away and tried several. The chef's skillful hands were a pleasure to watch, and his constant cleanliness was commendable. The course price was affordable, and the value for money was amazing! Delicious food, great service, and excellent value for money. I would love to visit again when in Kyoto. ♬

Hello everyone, good job today. Today, I want to talk a little about my favorite four-character idioms. There are phrases like "luxurious living," "feasting and revelry," and "nourishing and invigorating." However, my favorite four-character idiom is "ichi-go ichi-e" which means "one time, one meeting." I am grateful for the various encounters I have had with family, friends, and loved ones, as well as the encounters with different people that have shaped who I am today. Now, let me share a review of a favorite restaurant I encountered in Kyoto. If you have a favorite four-character idiom, please let me know. On a certain day in December, on my third day in Kyoto, I visited a restaurant called "Kakou Okamoto," which I really liked. I had two restaurants in Kyoto that I wanted to take my parents to, one being "Tori Taka" which I visited on the first day, and the other being "Kakou Okamoto." When discussing the Kyoto trip with my father, I immediately thought of making a reservation at Kakou Okamoto. I had actually made a reservation in July, but had to cancel it due to the pandemic. I felt really sorry about it. As always, the combination of Mr. Okamoto and his wife was excellent, and their conversation skills were wonderful. Not only did they entertain us with their food and drinks, but also with their talk. In this restaurant, you can enjoy the good smells and sounds that come from the cooking process, touch the carefully selected plates and dishes, and enjoy Mr. Okamoto's excellent skills and dishes with your eyes. The dishes served as sake accompaniments were incredibly delicious. This restaurant truly delights all five senses, and I am grateful that I came here. I had always wanted to bring someone special here after my first visit, and I was really happy that it came true. I look forward to being taken care of by this restaurant for a long time. Thank you for the feast! *The photos are posted in order of the dishes: 13 dishes, 1 beer, and 10 sake.