This time, we had our meal at a table seat and it was nice to have a view of the garden. The dishes seem to be getting more delicate each time we visit. The combination of ingredients was interesting as always. The dish with whey was particularly impressive. I heard from an acquaintance that koke's wine list was ranked first in Asia in an overseas competition, so we ordered a bottle. Pairing was good, but ordering a bottle was also nice. It was a bit difficult to make a reservation this time since they were featured in the Michelin guide this year, so I will make sure to plan ahead for the next visit.

After the Sunday meditation session, I usually explore different cafes for breakfast, but this time I went to Modern Spanish for some reason. This new restaurant, Modern Spanish, opened last April after separating from the famous Kobe (I've never been there pretending to know) and has already been awarded a Michelin star. It is located on the first floor of a facility called "IDO" with a well in the courtyard, and despite its small size, it has a calm and dignified atmosphere that is hard to describe. I heard a lecture by Ken Miki, a veteran in the design industry in Kansai, before, and he serves as the art director for this restaurant. The concept of "IDO" is to create a tea room with various ideas and efforts for a cup of tea, and to provide hospitality where the host and guest become one, which is called "ichiza kensetsu." The young chef Nakamura and the sommelier Oyama, who moved from Casent, are also working together, and not only the food but also the meticulous service is impressive. The Spanish-style SNACK and TAPAS, as well as the impactful whey, fish, and meat dishes, have a simple and beautiful Japanese touch. The whey, which I thought was meat at first, turned out to be roasted cabbage. Its sweetness and soft texture are striking in addition to its appearance. The duck meat, which is unbelievably large (from Kameoka duck), has a crispy skin and a juicy, flavorful meat (especially the fat), creating a unique deliciousness of duck that I have never experienced before. Chef Nakamura is from Naha, and his use of Okinawan ingredients such as tofu adds a unique touch, creating a distinctive world view. The coordination among the chef and the four staff members, including occasional eye contact, shows that they are carefully timing the speed at which we eat and when they serve the dishes. While immersing myself in this space and food to experience "ichiza kensetsu," I cannot deny the feeling of my own inadequacy in becoming one with the host. However, I realized how deep and diverse the world of food is, and how many different expressions are possible.

I visited this restaurant for a special occasion dinner. The lovely atmosphere and the service provided by the staff were soothing throughout. The avant-garde and wonderful dishes, paired with modern and clean natural wines, stood out among the restaurants I have visited, allowing me to spend a blissful time. I definitely want to visit again.

The delicate and beautiful dishes incorporating ingredients from Okinawa, the chef's hometown, along with 9 paired wines from France, Spain, Austria, and others, add a colorful touch. The staff exudes a strong sense of professionalism, making the experience pleasant. The refined interior allows diners to view the kitchen from the counter seats and the courtyard from the table seats, with a charming well in the courtyard (used for drawing soft water for cooking). It's impressive to see a young chef and sommelier managing a restaurant of this caliber with such a strong buddy dynamic. If I had to point out any negatives from this day, it would be the desire for a bit more visual consistency in the presentation of the tapas served simultaneously, and the wine paired with the bonito fish had a slightly overpowering aroma. The prices are on the higher side, making it not easily accessible, but given the quality of the food, service, and atmosphere, it's understandable. I was truly impressed by the high level of professionalism exhibited by these young chefs.

Located in Karasuma Oike, this is a modern Spanish restaurant run by a chef from Kobe's "Casent". They have been awarded one Michelin star. The name "KOKE" stands for K (Kyoto), O (Okinawa), K (Kobe), E (Espanyol). It's a combination of a Kyoto restaurant, an Okinawan chef, training in Kobe, and a Spanish cuisine restaurant. The course menu changes with the seasons, and it's interesting to see Okinawan ingredients used throughout. The water used in the dishes is drawn from the underground of the courtyard, which showcases Kyoto's clean water. The dinner course with wine pairing costs ¥34,800 (excluding tax), and I made a reservation online in advance. The wine pairing surprised me with the amount on the day, as it was quite substantial - about 700ml, equivalent to a full bottle! There is also a small option available, which might be more suitable for most people. The intricate dishes feature a variety of ingredients, so they cannot accommodate dislikes or allergies. It's recommended to check the reservation site for details. The tapas were adorable and diverse, perfect for those who like to try a little of everything. The standout dish for me was the duck - the cooking was exceptional! Overall, the course was impressive, but it may not be suitable for those with many dislikes. The atmosphere is great, making it a perfect spot for a date.

The well on the premises is impressive, with a considerable amount of water. It's interesting to have Western cuisine, which is fire-based, followed by Japanese cuisine, which is water-based. While innovative, this concept may have its ups and downs, but I quite enjoyed it. The multi-layered combinations and the simple yet meticulously prepared duck cooked over a wood fire in the kitchen were particularly outstanding.

Restaurant Koke, located in Karasuma Oike, Kyoto, opened in 2021. This innovative restaurant, based on Spanish cuisine, quickly earned a Michelin one-star rating and a 3.77 rating on Tabelog's Top 5000 list. The lunch course costs 13,000 yen (including tax and service charge) and includes dishes like Water, Snack, Watershield, Tapas, Cabbage, Butterfish, Duck, Sweets, and Strawberry. The atmosphere is calm and relaxing, and guests can enjoy a leisurely 90-minute meal in a cozy Japanese garden at the entrance.

A visit after a little over 2 months since the last visit. Last time was for weekend lunch, but this time it's for dinner. The trees, now bare of leaves in the winter season, lit up, give a different but impressive atmosphere. As I approached the entrance, Madame opened the door to greet me before I could. I thought I arrived early, but other customers were already seated. The atmosphere is relaxed, even with some fluctuations in the number of customers as tourists return for dinner in Kyoto. The spacious counter is comfortable, and the dishes, while some overlap with the previous visit, have a fresh and unique presentation. The influence of the wine pairings adds to the experience, with almost no repetitive dishes and a sense of excitement and surprise. The use of firewood in restaurants is increasing nationwide, and in Kyoto, but here it is subtly used to add a hint of aroma and balance. I opted for the wine pairing again, and the selection, leaning towards clean and natural flavors, was well-crafted and complemented the direction of the dishes. Some wines were interesting on their own as well. The course ended in just 2 and a half hours, relatively quick for the day. The pace was good, and even though other customers finished their meals, the space felt welcoming and I thought it would be nice if they also had a bar. I look forward to visiting again in a different season at a more leisurely pace.

I have two Myレビ-style people I refer to in Kyoto. One of them I greatly refer to. The high-rated shops by that person are never disappointing. Sometimes there are hits too. This time was not a miss again. I am very grateful. However, as the title suggests, taste-wise, I felt it was just an average high-end restaurant. The ratings are quite high to avoid contradicting the initial ratings on Tabelog, but honestly, considering the price, I feel the score should be a bit lower. I didn't feel it was at the level of Nakure in Sendai. The prices are also much higher than at our place. I think my standards have gotten higher than when I first started using Tabelog, but I can't help feeling that I can't be satisfied with this level anymore. It's a good restaurant, though. It might be good for those who like stylish restaurants. In terms of price, it's about the same as the recent visit to "Don Bravo" in Tokyo Kokuryo, but the level of taste was quite different. (I will also write a comment on "Don Bravo" when I have time. I felt a good kind of transformation from "Don Bravo". The food is simply delicious. The nearby customers were impressed by the fish they ate, but I felt it was just "okay" in terms of taste. The interior of the restaurant is well-designed with wood, clean, and stylish, which left a very good impression on me. They draw up groundwater from above and the water flows, twisting, which left an impression. I heard that this happens naturally due to the difference in the specific gravity of the water components. I don't really understand the content as I'm just writing what I heard. Relatively, I think the first few dishes were quite good. I felt the fish and meat were just average. Considering the price, I feel "Jizai" is much better. I will list the menu as it is, but I don't really like this type of menu. I also wrote about the highly rated Kanazawa Respiration. (1) Water (2) SNACK (3) Seigoin Kabu (4) TAPAS (5) Sweet Potato (6) Fish (7) Meat (8) Smoked Butter (9) Apple Well, maybe they are considering a sudden change in the menu. The staff is kind and explains things carefully. For example, the first "Water" is water drawn from underground and a soup made with chicken broth. I wish they could at least write "water, chicken". I can't help but feel that the taste is just a safe, tasty chicken broth, a generally good taste of chicken. The SNACK (2) left more of an impression than the SNACK itself. There was dried karasumi on top, and inside there was a combination of tofu-like and mascarpone, a combination I had never tasted before, which gave a complex taste rather than whether it was delicious or not. I didn't feel it was bad at all. I remember that the staff are from Okinawa. I don't have time to write in detail, so I'll keep it short, but I was surprised by the appearance of the sweet potato. The taste was a blend of sweet potato seasonality and a Western flavor, and it was simply delicious. However, it didn't have the same impact as the black sweet potato at Jizaiya that I recently wrote about. The fish was sa...

Visited KOKE for the first time in about a year. Located in a facility centered around a well on a back street near Karasuma Oike, the autumn leaves in the garden are beautiful at this time of year. The leaves seem to be a bit later this year compared to last year, but they look even more beautiful at night when they are lit up. This time, I visited for lunch. The course is shorter compared to dinner, but still packed with enough essence. The dishes and wine pairing were amazing when I visited last time, but I felt that there was not much change in the flow and content of the courses due to the high level of completion. However, this time, the dishes were different. While the overall impression remained the same, each dish felt new. There were elements of Japanese cuisine with a seasoning reminiscent of Spanish cuisine. I opted for the omakase wine pairing, which mainly consisted of natural wines. Unlike last time, there were no wines from Australia or California, but the lineup was interesting and easy to enjoy. KOKE has been ranked as the number one Asian wine list internationally, and I look forward to what they have in store. Despite having fewer staff, the service felt more stable than before. Overall, I was extremely satisfied with my experience at this Kyoto restaurant, which was among the best I have visited in the city. I look forward to visiting for dinner next time to fully experience its potential.

The cuisine is diverse, delicious, and beautifully presented. The restaurant exudes a sense of aesthetics throughout. The dishes are served in lovely dishes. It's a very good restaurant. They also pay attention to the water they use, which seems to be well water or spring water on the premises. For me, it's one of the top three restaurants of 2022.

I was truly amazed by how modern this place is. The food is delicious and the wine selection is fantastic. The interior of the restaurant is really modern and amazing. The service is also perfect. Due to COVID, there are only two 4-person tables and 8 seats at the counter, making it a luxurious space. Everything exceeded my expectations. The chef is from the famous Kobe restaurant Kacent, and the sommelier is also from Kacent. It's no wonder everything was perfect. Thank you for the wonderful meal.

Koke, Nakagyo-ku. I've always wanted to visit Koke-san. The moment I entered, the atmosphere was really nice at this restaurant. I started my meal thinking how nice this kitchen is. The unique dishes were lovely in appearance. The timing of each dish was good, and the service was very polite. #koke #Spanish cuisine #Kyoto restaurant #girls' lunch #Kyoto gourmet #foodie #want to connect with food lovers

I was very impressed by the stylish interior of the restaurant. The food was delicious, and the presentation and performance made it enjoyable for the eyes as well. The duck steak? had no gamey taste at all and was very tender, it was excellent. They also have a wide variety of wines!

A Michelin-starred restaurant run by a chef from Kobe Kaiseki. They offer a tart with beets and karasumi, conger eel from Awaji Island, a soup with junsa from Akita Prefecture, red snapper and prosciutto from Akashi, horse mackerel from Awaji Island, chorizo from Spain, onions from Awaji Island, redfish from the Goto Islands, and duck risotto from Kameoka, Kyoto.

Since I opened it, I had been curious about it, but I hadn't visited the restaurant yet. Last month, Casento in Kobe was so delicious, and the chef is from there, so I made a reservation right away. They have also received a Michelin one-star within a year. The omakase course was 19,800 yen. The dishes were all delicious, from the Water Turtle Ridge Chicken Soup to the Snacks, Tapas, and Desserts. The flavors were unique and well-balanced, with each dish being a delightful surprise. The ambiance was cozy, and the service was impeccable. Overall, it was a fantastic dining experience.

Located about a 5-minute walk from Karasuma Oike Station, the trendy Spanish restaurant "Restaurant Koke" is hidden behind a charming garden. The restaurant has a cozy interior with a counter seating for 7-8 people and 2 tables, totaling 16 seats. Chef Yusaku Nakamura, originally from Okinawa, honed his skills at the 3-star restaurant "Casento" in Kobe. The wine pairing is priced at around 15,000 yen, but we opted for a bottle of wine instead. The restaurant is known for its unique water, extracted from chicken essence, which adds a special touch to the dining experience. The small plates menu offers a modern Spanish twist, with dishes like hamachi and beet tart with karasumi. Each dish is carefully crafted and memorable. The main dishes, such as pigeon and sea bream, are flavorful and satisfying. The meal ends with a dessert of smoked butter and amaretto, followed by a financer with strawberry jam and goat's milk. Overall, the high quality of each dish justifies the reasonable price of around 30,000 yen per person, including wine.

Visited for an event. The menu is very simple, but each dish is expertly prepared. This time, I ordered wine pairings to go with the meal. I won't go into detail on each dish due to the variety, but every single one was delicious. The calm atmosphere inside the restaurant heightened my taste buds, and I had a satisfying experience from start to finish. Perfect for celebrations and special occasions. *Photos, wine pairings, dishes*

Today, I visited Cocé, a restaurant where Chef Nakamura, who trained at the Spanish cuisine restaurant Casent in Hyogo, creates innovative dishes. Using local spring water and seasonal ingredients, Chef Nakamura's delicate creations are both beautiful and delicious. Each dish is meticulously crafted to bring out the flavors of the ingredients, showcasing his skill and creativity. The elegant and moody atmosphere of the restaurant, along with the intricately designed dishes, make it perfect for dates, events, and girls' nights out. I highly recommend Cocé for those special occasions. The dinner course menu costs 24,310 yen, while the dinner course itself costs 19,800 yen.

Located a 4-minute walk from Karasuma-Oike Station, this area also has good access from Kyoto Station. The restaurant features a lovely courtyard and a spacious open kitchen with a visible wood fire. The chef is from Cassis. The dishes made using spring water from the premises have a remarkably clear and impressive taste. The lunch course is priced at 13,000 yen, but the quality is quite good for the price. - Fermented Tea Drink (not included in the course) ☆ Kombucha. Soft sweetness and slight fizziness with a rich thickness. By far the most delicious Kombucha I have ever had. - Water ☆ Spring water and a soup made with Nana-tani chicken, a local chicken from Kameoka. The depth of flavor is like enjoying the whole chicken. You can feel the purity of the water without any impurities. - SNACK Beet and goat milk, bottarga tart. Under the bottarga are dill and seaweed. A three-dimensional and impactful flavor. - Shepherd's purse ☆☆ Shepherd's purse, watercress cream cheese, chilled clam soup. The balance of cream cheese acidity and balsamic sweetness is intuitively delicious. - TAPAS Cashew nut mousse, marinated horse mackerel, Aguu pork prosciutto and sea bream, passion fruit gazpacho, salami and goat cheese sablé. - Whey ☆ Matsunami cabbage roast, fresh cheese sauce, herb purée. A gentle acidity envelops the sweetness of the cabbage. Simple yet delicate and delicious. - Fish Grilled sea bass over binchotan charcoal, tomato, dill, onion sauce, cucumber sauce. - Meat ☆☆☆ Roast Nana-tani duck. The skin is crisply grilled, coated with honey, and cooked over a wood fire. Black garlic sauce. The juicy skin and subtle honey aroma are amazing. The meat has a rich flavor and was the best duck dish I have ever had. - Malt ☆ Cheese mousse, malt sauce, whole peppercorns. The strong sweetness of the malt sauce is accented by black pepper, creating a defined flavor profile. - Strawberry ☆☆ Asuka Ruby strawberries with financiers, goat milk ice cream. Caramelized with binchotan charcoal, the aroma is quite strong and wonderful. A dish where you can enjoy both warm and cold elements. The tempo is good, and the service staff's explanations and serving are quite meticulous. Many dishes have a wow factor as soon as you taste them, making it a fantastic restaurant. I already want to revisit soon.

This is a restaurant where a chef who used to work at Cassent in Kobe has opened his own place. I visited for lunch! The building where the restaurant is located is very stylish. Inside, there are counter seats and table seats. There is an open kitchen with a wood-fired oven in the back, and you can see the wood crackling and burning from the counter seats. From the table seats, you can enjoy a beautiful, well-maintained serene garden view while dining. The atmosphere is open and stylish, and just very chic. I tried the 13,000 yen course. Here's what I had: - Chicken soup made with water from a local spring - Two snacks: one was a beet roulade sandwich with fresh cheese, and the other was a tart with karasumi (bottarga) and various fillings - A dish with clam broth and cress mousse topped with firefly squid - Tapas with five different dishes, including stracciatella mousse, Okinawan passion fruit gazpacho, Awaji horse mackerel marinated with juniper berries, Saitama Serrano ham with Akashi sea bream sashimi, and Sobrasada and cheese sablé - Roasted whey cabbage with fresh cream cheese sauce and whey soup - Wood-fired roasted hirasuzuki from the Goto Islands with white cucumber and chrysanthemum flower purée - Wood-fired roasted seven-valley duck with sherry sauce, mustard oil, and black garlic purée - Smoked butter mousse with burnt amaretto sauce - Strawberry financiers with Nara strawberry jam and goat's milk ice cream The cuisine is based on Spanish cooking but incorporates Japanese, spices, herbs, and other elements seamlessly. The refined and beautiful dishes are well-balanced and innovative. The whey and meat dishes were particularly delicious. With a fantastic atmosphere and excellent service, this restaurant is highly recommended for dates or special occasions!

I discovered a love for Spanish cuisine since trying Bebek. I opted for a non-alcoholic lunch and was surprised that the meat was not heavy and I could easily finish it. The cabbage soup-based dish was unique and delicious. I still want to taste it with alcohol. Unlike the trend of chef-focused restaurants, the staff and chef at this place were very polite and likable.