During a business trip, I unexpectedly had some free time around 11:50 am. I called a few famous restaurants, but most were fully booked a month in advance. However, one restaurant had an opening and graciously offered to hold a table for two. I rushed over in a taxi and was greeted warmly by the chef behind the counter. The tuna sushi was impressive, followed by more delicious dishes like sea urchin, red snapper, and scallops. The chef's skill and dedication were evident in every bite, and I was truly impressed. It was a Michelin-starred experience that I will never forget. Sushi in Kyoto is truly something special! I will definitely be back!

The sushi at this restaurant is so delicious that it ranks among the top ones I've visited. Although I felt a slight sense of condescension as one of three women in our early twenties, it was a rare occurrence and did not detract from the overall experience. Without that, there would be nothing to complain about at this restaurant.

In Gion Hanamikoji, there is a sushi restaurant that has been awarded one Michelin star. Dinner costs 29,700 yen, but surprisingly, lunch is only 13,200 yen. The lunch omakase course includes various dishes such as vinegared mozuku, hirame, isaki, shima aji, and more. Each dish is described in detail with praise for its texture, flavor, and overall deliciousness. The reviewer particularly enjoyed dishes like the sea bream, trout, and uni. The review also mentions the warm atmosphere of the restaurant and the friendly demeanor of the chef. Overall, it is recommended as a must-visit place for sushi lovers.

1. Cherry salmon (very average with no distinctive flavor) 2. White shrimp + caviar (rich and succulent) 3. Tuna (lean, medium fatty, and fatty tuna) 4. Small muscles (odorless) 5. Kombu-cured bonito (intense flavor but too thin) 6. Horse dung sea urchin (love eating sea urchin) 7. Che Hailao (half-cooked, exquisite taste, great shrimp flavor) 8. Conger eel (not a fan of this fish, but the best conger eel I've ever had) 9. Edo-style rolled omelette (was looking forward to it but disappointed, omelette pieces were too small) Reservation method: Pocket Concierge Estimated value: 29700 (average relic, too soft)

I visited "Gion Sushi Tadahiro" for lunch in Gion Shijo for the first time. The restaurant has a cozy atmosphere with a 12-seat counter. Most of the customers were first-timers like me. We started with some draft beer and the lunch course began. The menu included a variety of sushi such as flounder from Aomori, thread-sail filefish from Ishikawa, young snapper, yellowtail from Himi, squid, white shrimp from Toyama, marinated tuna, medium fatty tuna from Shiojiri, and more. The rice was at a good temperature, but slightly softer than my preference. The highlights were the young snapper and yellowtail, both with a tender and fluffy texture. The tuna from Shiojiri had a great balance of fat. The prices for drinks were a bit high, but the sushi was truly delicious. It was a great first sushi experience in Kyoto!

I was overwhelmed by the luxurious sushi lunch in Gion. It felt like I had watched a movie for about 2 hours! Being a Michelin restaurant, everything was excellent! The toilet incense smelled so good that I ended up buying the same one. I was so happy when they served high-quality sushi for dinner. I even ordered a Tekka Maki as an extra. I will definitely go back again. Thank you for the wonderful meal!

This is my second visit. I enjoyed Oma tuna handled by the famous wholesaler Ishitsukasa. I had three types of sushi: marinated, fatty tuna, and rolls. The tuna was rich in fat and very flavorful. The tuna on this day had been aged for over a week, so the flavor was very concentrated. The sushi with kawahagi liver and the highest-grade white amadai, known as the phantom sweetfish, were unforgettable. The red vinegar rice was not sour at all, but mellow, allowing you to fully taste the fish. We also had the seasonal horsehair crab, making it a wonderful dinner.

Gion Sushi Tadahiro Tabelog Award 2019 Bronze Winner Sushi WEST 2022 Top 100 Restaurant Michelin Kyoto 2022 1-Star Restaurant This sushi restaurant opened in Gion, Kyoto in April 2017. They accept same-day reservations and welcome solo diners. They serve both lunch and dinner. The restaurant is a 5-minute walk from Gion-Shijo Station, Exit 6. The interior is clean and features a L-shaped counter with 12 seats. They offer only an omakase course. The head chef trained at a famous restaurant in Tokyo. The sushi rice is tailored to complement the seafood, enhancing the flavors of the fish. This is a wonderful sushi restaurant where you can enjoy authentic Edo-style sushi in Gion. Thank you very much for the meal. Omakase Course ¥10000 - Mozuku and Shirako - Halibut - Shunko Tai (young snapper) - Yellowtail - Firefly squid - Marinated tuna - Medium fatty tuna - Fatty tuna - Kohada (gizzard shad) - White shrimp and caviar - Sea urchin - Salmon roe - Soup - Spot prawn - Conger eel - Mackerel hand roll - Tamago (sweet omelette)

The atmosphere of the restaurant was very nice, and we used it to celebrate someone's special occasion. Even though our reservation time was significantly delayed, the staff handled it with great care. The sharp gaze of the head chef was unforgettable, and the omakase course was both delicious and reasonably priced. I believe this is a truly satisfying restaurant. It may have only been around for about 4 years, but I sincerely hope it becomes a beloved place for everyone. I look forward to visiting again and taking more time to enjoy it!

The atmosphere was just right, not too formal or too casual. Since there was no showcase, the distance with the head chef was close, and it was fun to see the master's skills up close. The tuna was especially delicious, but overall, the sushi had a rich umami flavor from aging. The taste for a lunch price of 11,000 yen is almost impossible in Tokyo. I definitely want to stop by when I go to Kyoto, and I also want to visit at night. The meal included: Seaweed, Hairy Crab, and Sea Urchin Vinegar, Spring Child Snapper, Ishaki Striped Jack, Horse Mackerel, Big Shrimp and Caviar Pickled, Tuna, Tuna (Medium Fatty Tuna), Gizzard Shad, Sea Urchin, Carabinero, Clam Miso Soup, Conger Eel Head Roll (with Shiso Leaf and Iburi Gakko), Additional Sushi: Golden Eye Snapper, Cherry Salmon.

This restaurant has been awarded one Michelin star in the Michelin Guide Kyoto 2022 edition. It is also listed as one of the top 100 sushi restaurants in Sushi WEST on Tabelog. Located in Gion, you can enjoy authentic Edo-style sushi here. It's rare to find a sushi restaurant open for lunch in this area, so it was a delightful experience. Thank you for the delicious meal.

I was introduced to this restaurant and went with a friend. The atmosphere of the restaurant was very clean and beautiful. We sat at the counter and the course started. We enjoyed recommended sake with the sashimi, appetizers, soup, and sushi. Each dish was carefully prepared with a focus on quality ingredients, and the delicate flavors were delicious. The chef was very friendly and we had a great time chatting with him. It became one of our recommended restaurants.

Neatly arranged hors d'oeuvres tell the whole story. It feels like there's nothing on the glass. But it's nice to eat the carefully arranged hors d'oeuvres little by little. Red snapper, kawahagi, surimi, spring squid, white fish, marinated tuna belly, sardine, sea urchin, spot prawn, conger eel, seared blackthroat seaperch, caviar. It was tough waiting outside in the rain until the opening time.

I visited for lunch but ordered the evening omakase course. I apologize for the inconvenience. The course included rice topped with whitebait, kawahagi liver sauce, kinmedai shabu-shabu, octopus simmered in cherry blossoms, squid ink, sazae, mozuku sushi, sea bream skin, ark shell, striped jack, squid, akami tuna, toro, konoshiro, uni, shrimp, anago, miso soup, and tamagoyaki. In my opinion, the portion size seemed a bit small for the price and the service was slow. The flavors were not bad, but there were not many surprises. This was my first visit, so it might improve after a few more visits. I would like to revisit when I go to Kyoto again. Thank you for the meal.

On January 10, 2021, I received the following dishes at the restaurant: - Warm sea grapes - Flounder with kelp - Cuttlefish from Taikawa - Yellowtail from Himi - Mackerel - Squid - Tuna (medium fatty tuna) - Sardine - Sea urchin - Skin of a conger eel - Shrimp - Salmon roe - Clear soup - Conger eel - Egg

I ordered the lunch course for 11,000 yen ☆Taimozuku☆Flatfish with kelp☆Sea bream☆Thread-sail filefish with liver☆Buri (from Himi)☆Mackerel☆Japanese flying squid☆Tuna (medium fatty tuna)☆Sardine☆Sea urchin☆Kohada☆Sweet shrimp☆Salmon roe☆Clear soup☆Conger eel☆Egg. It was delicious, thank you for the feast! Thank you very much, Chubo-sama!

Michelin-starred sushi restaurant. Located on the south side of Gion with a high-end appearance, the quiet atmosphere is full of Gion vibes! The head chef stands in the middle and prepares the sushi. It seems like they only offer courses. The first dish arrives. Honestly, the taste is just average. There was no wow factor. I felt like I was paying a lot of money for something mediocre. So I was disappointed until the sushi arrived. The sushi was delicious. Michelin stars don't mean much. In the end, it's all about personal taste when it comes to food.

Chawanmushi made with white fish roe ☆ A very rich and flavorful dish made with 100% white fish roe, without using eggs. Buri shabu shabu ☆☆ Using different parts of the fish, the texture and fat content vary, making it delicious in two different ways. The gentle ponzu sauce balances the flavors well. Kawahagi ◎ The liver sauce adds depth of flavor, but the texture of the fish is a bit weak. Octopus simmered in cherry blossoms and miso-marinated karasumi ☆☆ The chewy texture of the octopus pairs perfectly with the sticky wasabi, and the miso-marinated karasumi adds a rich flavor and aroma. Monkfish liver ◎ Light and flavorful, pairs well with the Nara pickles and seared mackerel with thick seaweed. Seared mackerel with warm broth is superb. Red snapper ◎, Ark shell ☆☆, and Mackerel ☆☆ all have excellent texture, aroma, and flavor. Mackerel sushi ☆ Lightly dehydrated, but strong in flavor. Pickled fish ☆☆ Great aroma and strong flavor. Medium fatty tuna ☆☆ Strong flavor from the marinade. Otoro ☆ Slightly less flavor compared to the medium fatty tuna, but still delicious with the unique aroma of tuna during this season. Small fin fish ☆ Perfect. Sea urchin ◎ Delicious with a slight bitterness. Spot prawn ☆ Perfectly cooked to my liking. Conger eel ◎ Delicious, but slightly on the cooler side. Scallop ☆ Strong aroma of the scallop. Tamago ☆ Delicious with a strong aroma of the shrimp. [Rating] ☆☆☆☆☆☆◎○△▲× Overall, a fantastic dining experience. However, I did notice that the sushi rice was slightly too moist as I had felt before. Nonetheless, I was very satisfied with the meal. Drinks included 1 highball, 2 beers, and 5 servings of sake. The total bill for two people was 65,780 yen.

Sea urchin is delicious!! The shock of tuna surpassing the deliciousness of medium fatty tuna with its lean red meat. Normally, I always go for medium fatty tuna, but this time I felt like I wanted to eat more red meat. The shrimp is boiled on the spot and peeled while still hot, bringing out the natural sweetness of the shrimp to the fullest. It was disappointing that there was a slight lingering raw smell. I am not a chef, so I don't know if this can be improved, but haha.

Gion Sushi Tadahiro - Kyoto: Just a 5-minute walk from Gion-Shijo Station, you will find Gion Sushi Tadahiro, a restaurant that has been awarded one Michelin star for four consecutive years. From the ambiance of the restaurant to the service, sushi making, and dishes, you can feel the attention to detail in every aspect. Headed by Master Tadahiro Morita, this sushi restaurant is full of thoughtfulness and care. The bluefin tuna, sourced from Maguro Ishiji, was a highlight of the meal, especially the 209.0kg bluefin tuna from Oma, Aomori, which had been aged for 6 days and had a light marination that enhanced the flavor of the tuna. The boiled shrimp, which was said to be best when freshly boiled, was prepared right in front of us and turned into delicious sushi. It was the best shrimp sushi I have ever had! The lightly marinated salmon roe, kobada, additional boiled surf clam, and the Madara white fish milt that can be eaten raw were all prepared with care and tasted amazing. I was truly impressed. I would definitely visit this sushi restaurant again when I come back to Gion. Thank you for the wonderful meal.

Today's dinner in Kyoto, Michelin-starred - I visited to try the sushi of Chef Tadahiro Morita, who uses ingredients sourced from Tsukiji in Tokyo and specializes in Edomae sushi. The chef trained at a sushi restaurant in Tokyo and now showcases his skills in Gion, Kyoto, utilizing his intangible assets such as his sourcing connections. Upon entering the restaurant, you are greeted with a space enveloped in wood, with decorative ice chambers and a large counter. The sushi, with its distinctive Edo-style vinegared rice, is a highlight. The sushi toppings, aged for about four to five days, are packed with flavor and tender, making them very delicious. The friendly chef's engaging conversations add to the dining experience at Gion Sushi Tadahiro. The homely atmosphere is very pleasant. Today's menu: 57,640 yen for 2 people, Omakase course: 27,500 yen. Cloud ear mushroom with ponzu sauce, Kawahagi with liver sauce, Bonito tataki, Kegani crab, Ankimo from Yoichi, Tender octopus, Half-fried horse mackerel with dashi, Flounder fin, 14kg amberjack from Himi, Mackerel, Aori squid, White shrimp from Toyama, Red tuna, Sea urchin, Kuruma prawn, Clam soup, Anago, Tekkamaki, and other drinks.