Located just a 1-minute walk from Higashiyama Station, "LURRA°" offers a course menu with pairing for ¥33,000 (excluding service charge). Some of the standout dishes included the Gazpacho, Edamame Toastada with Shishito Peppers and Bonito, Hamaguri Clam with Tomato and Preserved Strawberries from last year, Uni Bavarois with Tomato Raisins and Clove Fruit, and Oysters from Okinoshima with Roasted Yeast and Seasonal Flowers. The experience began promptly at 5:20 PM with a door opening, followed by a relaxed and informative explanation starting at 5:30 PM. The wine pairing started with a Premier Cru Champagne from the Loire region, followed by a Pinot Noir, Pinot Meunier, and Chardonnay blend. Each dish was carefully crafted with unique flavors and textures, creating a delightful culinary experience. The meal ended with desserts like Almond Jelly with White Peach and Champagne, Decopon Ice Cream with Pine Nuts and Pine Cones, and Roasted Kombu Donuts with Cassis. Overall, the dining experience at "LURRA°" was a perfect blend of innovative dishes and exceptional pairings, making it a memorable dining experience.

First visit. LURRA near Higashiyama in Kyoto. I took a taxi to the restaurant and even the taxi driver recommended this place. From the beginning to the end, I was impressed by the hospitality of the restaurant. The interior is renovated from an old folk house, creating a fantastic atmosphere. The seating is only at the counter, and the dishes start coming out all at once. There is only one course option, with the choice of alcohol/non-alcohol pairing, and each dish that comes out is a delight in terms of appearance, taste, and texture, enjoyed with the wine pairing. Thanks to LURRA, my night in Kyoto became unforgettable. Thank you for the wonderful meal! <Menu> - Potato mille-feuille with domestic ham and black truffle - Lotus root in koji tempura, carp sushi and lemongrass remoulade - Hokkaido scallop with kombu butter and seaweed - Garlic tumbler with yam ricotta cheese and spring onion - Octopus with grains of paradise and red shishito pepper - Enoki mushroom with umami paste and summer truffle - Kyoto summer vegetables with duck eggplant, sunflower, and golden tahini - Grilled baby corn onigiri with hominy and crab corn dashi - Almond ice cream with white peach and champagne - Amane melon gelato with coconut cream and lemon verbena - Roasted kombu donut with cassis

I visited Rula for the second time in 2 years and 4 months to try their seasonal vegetable-focused omakase course cooked in a pizza oven. The chef, Kiya, who is half American and half Japanese, creates dishes using fresh seasonal vegetables from Kyoto, cooked over wood fire to bring out a smoky and juicy sweetness. The restaurant aims for local sourcing, with 90% of ingredients from Kyoto and using Nara wood for the pizza oven. The dishes, such as wood-fire roasted vegetables, octopus art, and melon dessert, showcase the chef's unique creativity. The vibrant and energetic atmosphere, along with the visually stunning and Instagram-worthy dishes, create a unique dining experience at Rula. The course with drink pairing costs 33,000 yen and includes dishes like gaspacho, potato mille-feuille with Kyoto potatoes, lotus root tempura, sea urchin bavarois, Hokkaido scallops with kombu butter, and roasted summer vegetables. The meal ends with desserts like almond ice cream, melon gelato, and roasted kombu donuts with cassis pairing.

I had always wanted to visit Rula-san. I had heard wonderful things about it from many people, so I was excited even before it started. The dishes were creative, using edible plates and having a story behind each one. And the main vegetables were just amazing! The wine pairing was also unique, featuring wines from lesser-known regions and the explanations were detailed and very good.

Located in Higashiyama, Kyoto, LURRA˚ is a restaurant that offers innovative cuisine blending Nordic flavors with the four seasons of Japan. The name "LURRA" means "earth" in Basque, and the symbol "°" represents the moon. The restaurant, housed in a renovated machiya (traditional townhouse), has a cozy and intimate atmosphere with only 10 counter seats, creating a theatrical dining experience. Chef Jacob Kear, who honed his skills at restaurants in LA and Tokyo before training at NOMA in Denmark, opened LURRA˚ to offer a unique culinary journey. The 12 creative dishes served with 7 drink pairings provide guests with a special dining experience. The menu includes dishes like edamame toast with chili peppers and bonito, clam with tomato and last year's preserved berries, sea urchin bavarois with tomato raisins and clove buds, and more.

From the moment it opened, "LURRA°" had been a topic among gourmets. In the latest Michelin guide, it earned one star. The chef honed his skills at the world-renowned "NOMA" in Denmark, which has been named the world's No. 1 restaurant multiple times. The standout feature of "LURRA°" cuisine is perhaps the fact that it is all cooked over wood fire. The chef expertly uses two types of ovens, a Kiln oven and a wood-fired oven. With the Kiln oven, he cooks meat and smokes it using cherry wood, while with the wood-fired oven, he grills vegetables using oak wood. By using high temperatures, he is able to keep the inside moist and the outside crispy. The flavor of vegetables cooked quickly in the oven, with their moisture intact, is wonderful and unforgettable. The wine and cocktails paired with the dishes are also of a much higher level, catering to connoisseurs. The cocktails are particularly innovative, with reduced alcohol content to not overpower the food, and flavors and aromas that complement each dish. The restaurant's approach to pairing, with unique and creative flavors, is truly groundbreaking. Through a three-hour culinary adventure, they push the boundaries and strive for perfection in every aspect, offering a truly unique dining experience.

In recent years, one of the restaurants that has been a hot topic among gourmet enthusiasts is LURRA° in Kyoto, Higashiyama Sanjo. Behind the counter, there are two wood-fired ovens where foreign chefs skillfully create innovative dishes. The courses come with drink pairings, which are also creative. The dishes, reminiscent of the legendary restaurant Noma in Scandinavia, are full of originality and feature Japanese ingredients. One unforgettable dish is the "Clam, Tomato, and Last Year's Preserved Berry," which uses bee pollen as a unique flavor accent not commonly found in Japan. Another dish, the White Asparagus with Saffron Yolk Vinegar and Golden Tahini, surprises diners with a saffron-colored paste on the plate, creating the illusion of being served on a yellow dish. While reservations are currently difficult to come by, LURRA° has the potential to sweep various awards in the future.

I came to experience the spring atmosphere at Rula once again. It was truly amazing! Starting from the amuse-bouche soup, my senses were awakened, and new dishes kept coming one after another. Each dish carried the aroma of spring ingredients, satisfying my taste, smell, and sight. The coordinated and speedy teamwork of the staff was also impressive to watch. I felt the urge to stay seated there forever. I realized once again that top-notch restaurants are places where you can feel truly happy. I have already made a reservation for the next visit in early summer. Looking forward to it! ❤️

I tried dishes and ingredients I had never eaten before! I was amazed by the cooking methods. They used firewood or a stove? Each dish was so innovative. If you can drink alcohol, I don't understand why you wouldn't pair it with a meal. The best.

I always dreamed of going to Kyoto, and LURRA°, who I wanted to visit, mainly serves vegetable dishes, most of which are from Kyoto. The innovative dishes, based on Nordic cuisine, were incredibly beautiful and delicious. They cook using firewood instead of gas, so the restaurant was filled with a wonderful aroma. It felt like traveling to various countries, with the added bonus of being able to watch the cooking process and interact with the friendly staff. The pairing options were great, including not only wine but also beer, sake, cocktails, and more. I tried mead for the first time and it was delicious. Thank you for the chopsticks and souvenirs. It was a wonderful restaurant.

I visited here for the first time in about 2 and a half years. Since the onset of the pandemic, there have been periods of closure and renovation, and LURRA has changed a bit. The main dining area remains the same, but it feels somewhat more modern than before. Some of the original staff have left, and the team now has a more international feel, with a few female members added to what used to be an all-male team. Influenced by Michelin, the majority of customers are now from overseas, which explains the current setup. The food has changed slightly, with a different flow in the courses. There are more finger foods now, reminiscent of the style and flavors of restaurants like Frantzen in Sweden or Saison in San Francisco. Previously, meat dishes were served after vegetable dishes, but now vegetables seem to take the spotlight. With more finger foods, the course progresses quickly to the meat dishes, making it feel shorter than before. Some dishes, like the appetizer with tapioca, grilled rice balls, and the deep-fried ice cream donuts at the end, remain unchanged. Perhaps due to it being my second visit, the sense of awe was somewhat diminished. The price of the course has also increased, making it less feasible to come frequently, but if the opportunity arises, I would like to visit again in a different season.

I went to Kyoto to experience innovative cuisine with my friends. It was my first time at Lula and I was so excited! We also opted for the drink pairing, and the show at Lula began. The atmosphere was amazing, and I was served dish after dish of unfamiliar food. I tried my best to keep up, but each dish came with a detailed explanation, allowing me to appreciate the depth and the passion of the producers in each bite. The open kitchen, where the staff worked, felt like watching a theater performance and added to the excitement of waiting for each dish. I would love to visit this restaurant again in the future.

The pairing course at this restaurant costs around 30,000 yen. They offer non-alcoholic pairings as well. The open kitchen creates a lively atmosphere where guests can watch the chefs cooking while waiting for their food. The staff pay close attention to the customers, making them feel prioritized. However, there were moments where the close proximity made me a bit uncomfortable due to my shyness. Each dish is paired with a drink and explained in detail. The variety of ingredients and cooking methods made the dining experience enjoyable. The use of Kyoto's unique ingredients was particularly delightful. The highlight was the special vegetable dish, featuring layers of sweet potatoes and various vegetables and flowers. It was incredibly delicious and satisfying. The menu changes based on seasonal ingredients, so it's uncertain if I'll have the chance to enjoy the sweet potato mille-feuille dish again. This uncertainty leaves me feeling a bit wistful.

We visited this restaurant for the 5:30 pm seating with a friend's recommendation. The interior, renovated from a traditional Kyoto townhouse, gave us a unique feeling of being in a foreign country while still in Japan. The dishes we ordered were all delicious and each had its own distinct flavor profile. The drink pairing was well thought out and enhanced the overall dining experience. The staff provided explanations for each dish, adding to the enjoyment of the meal. The non-alcoholic pairing option was also excellent, ensuring that everyone could enjoy the experience. Dining at the counter allowed us to interact and enjoy the meal together. I would highly recommend this restaurant for couples, friends, and families.

Finally, I made it to "LURRA°" on my third attempt! This innovative restaurant, based on Nordic cuisine, is run by three people I met at "Clooney" in New Zealand. It has a Michelin star and is located in a beautifully renovated machiya in Higashiyama. The open kitchen is stunning. The omakase course costs 30,250 yen (including tax) with drink pairings. You can choose between alcoholic and non-alcoholic pairings. I opted for one alcoholic drink and the rest non-alcoholic. The dishes I enjoyed included: Tokobushi tart with kelp and fennel remoulade, tapioca fritters with Mimolette cheese and sea urchin, tomato agar with passion fruit and junsai, Okra with Chiang Mai sausage and red shishito pepper, pumpkin panna cotta with pumpkin seed cream and tuna belly, Sujiala with mat shellfish and Vin Jaune, Hokkaido short horn beef with black spring onion and preserve, Kama vegetables with Greek yogurt and shiso smack, and Inochi no Ichi grilled onigiri with chicken broth soup and egg yolk pickle. The rice used, Inochi no Ichi, was also featured at "sower," so it seems to be a notable rice variety. The desserts were served in a different location, as it was a two-part meal with a break for setting up the counter. The figs with fresh, ice cream, and sorbet, Montbray cheese ice cream with walnuts and seasonal grapes, and black doughnuts with grilled milk and ash were all delicious. The food was tasty and creative, with a great sense of ingredient combinations. The pumpkin panna cotta was particularly impressive visually and in taste. For those who drink alcohol, this place is highly recommended! (Personally, I prefer not to have a pairing with non-alcoholic drinks, so I feel the price could be a bit lower without it. I added an extra drink during the snacks portion, hence the total cost. Spent: 32,400 yen Rating: 4 points 5 points: Definitely want to revisit! 4 points: Would revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is probably enough. 1 point: Not worth visiting.)

Finally, I visited Rula, the restaurant I've been wanting to go to. It's a 10-minute walk from Keihan Sanjo Station, located on a street lined with traditional machiya houses. The large windows cut into the building make it particularly bright inside. The open kitchen, converted from a machiya house, exudes a sense of openness. The kitchen does not have gas, so all cooking is done using a wood-fired oven and fireplace. Just that fact alone gives me goosebumps. I ordered the course menu with drink pairing for 27,500 yen. The meal started with a gazpacho that was not on the menu. Despite containing vegetables and watermelon, it was transparent, topped with shiso oil for an extra refreshing touch. The courses continued with dishes like thinly sliced octopus with kelp and fennel remoulade, tapioca fritters with mimolette cheese and sea urchin, and tomato aspic with passion fruit and water shield broth. Each dish was a delightful surprise, with unique flavors and textures. The main dish featured Kyoto vegetables cooked in a pot, served with Greek yogurt and perilla sauce. The meal ended with a dessert course, where we all gathered around the table to enjoy fresh figs in various forms. The experience was truly unforgettable, with each dish showcasing the chef's creativity and skill.

Hello, this is Yuzan. This time, I will review Rula in Kyoto. [Ambiance] A unique space. The warmth of the renovated old house is personally my favorite. [Food] Each dish is original and has a uniqueness that is unlike any other restaurant. [Service] The service is casual, but not bad, I actually like it. Personally, I think it should be elevated to a Michelin 2-star level. I would like to visit again when the season changes. It's a wonderful restaurant that I would recommend. Thank you for reading Yuzan's review. I would be happy if you could press the like button (^^) Thank you.