I went to Kyoto. I have dinner here every time. I always go for the familiar course at Horikawa. The seasonal feel comes through in the appetizers. The rapeseed greens are surprisingly not bitter at all. The shrimp shinjo here is fluffy and incredibly delicious. The grilled fish is also cooked perfectly, moist and flavorful. I realized they don't serve tempura at Horikawa. We were talking about ordering more if we had room in our stomachs, but as usual, by the end of the meal, we were full. Maybe it's because we were chatting and drinking sake. I'd love to try their tempura someday. It was delicious. Thank you for the meal.

In San'nichi, enjoying this osechi meal is a blissful way to start the new year. It begins with a serving of sacred sake. You can choose between white miso or clear soup for your ozoni. The amount of osechi is not overwhelming, but each item is of high quality in terms of ingredients and flavor. The white miso ozoni is decorated with gold leaf on the mochi, creating a luxurious bowl.

On this day, the timing of dinner was uncertain, so I made a reservation after going to Kyoto. It was the day to return to Tokyo, but fortunately I was able to make a reservation early, which was lucky. I had the Kaiseki meal at Horikawa for dinner (13,000 yen). The meal consisted of: [Appetizers] Persimmon ohitashi, salted bonito, boiled shrimp, sweet simmered ayu, grilled chicken with ginkgo nuts and chestnuts, sea bream sushi, autumn leaves jelly. [Simmered Dish] Conger eel and matsutake mushroom in a clay pot, the cutting technique was amazing. [Sashimi] Sea bream, squid, tuna. [Grilled Dish] Miso-marinated karei (flounder). [Boiled Dish] Assorted vegetables. [Vinegared Dish] Eel wrapped in daikon radish. [Steamed Dish] Duck and chestnut bun with delicious dashi. [Soup] Red miso soup. [Rice] Matsutake mushroom rice. [Dessert] Warabi mochi, matcha ice cream, Kyoho grapes, persimmon, black soybeans. The dishes were beautifully presented in dishes that evoked the autumn season. The grilled fish was delicious and the dashi broth was very tasty. The restaurant was spacious, with a calming atmosphere and luxurious decor. The service from the female staff was also excellent.

This time I also chose the course at Hori River. It's autumn. The dobinmushi had matsutake mushrooms, which was warm and had delicious broth. The grilled conger eel here is really tasty. The silver cod with miso marinade was moist and tender, and absolutely delicious. The vinegar dish had a gentle acidity that was very tasty. Thank you for the meal.

"I visited 'Souda Kyoto' again, a restaurant that my family loves. We ordered the Horikawa course. The shrimp soup had a clear and fragrant broth, it was very delicious. The conger eel was soft and my father was impressed. We enjoyed the grilled ayu from head to tail. The simmered taro was so tender that it didn't require chewing. The duck dumpling was fluffy and packed with flavor. We were extremely satisfied. Thank you for the wonderful meal!"

During my stay at The Royal Park Hotel Kyoto, I had breakfast at the Kyoto cuisine restaurant Tankuma Kitamise on the basement floor. I enjoyed the Kyoto breakfast for 2,783 yen in a spacious seating area at the back of the restaurant. The traditional Kyoto dishes such as dashimaki (rolled omelette) and miso soup with yuba (tofu skin) were elegant and gentle in flavor, making it a very satisfying breakfast. The restaurant is conveniently located about 5 minutes by shuttle bus from Kyoto Station, making it a recommended choice for those who want to enjoy a Kyoto-style morning. ♡

The calm interior of the restaurant is enhanced by the covers on all the chairs, giving it a luxurious feel. The dishes are generally lightly seasoned but have a strong dashi flavor. The breakfast provided for guests is a Kyoto-style breakfast for 2,783 yen, but for an additional 363 yen, you can switch to rice porridge, or for 847 yen, you can have hot tofu. It would be more convenient to have a ladle if serving in a tea bowl.

The morning pleasure of New Year's Day is the osechi cuisine at "Kyoryori Tankuma Kitatei". Just like the year before last, we enjoy it during the spring and autumn. First, we toast with otoso to wish for good health and long life. The osechi dishes, filled with auspicious meanings, are beautifully arranged with a variety of colors. The white miso flavored ozoni is delicious. I hope to stay healthy this year too.

This is a restaurant located in the basement of The Ritz-Carlton Kyoto. I had the lunch course at Atago. The dishes are served in a traditional Japanese style, one by one. The presentation is elegant and you can enjoy your meal in a calm atmosphere. The assorted appetizers were delicious, especially the soft and chewy yuba. The white miso soup was slightly sweet with a smooth richness. The vegetable tempura had a delicate batter. The hot tofu was delicious with its hot temperature. The dessert of matcha and sweet red bean paste was also tasty. Despite the generous portions, the carefully prepared Japanese cuisine is gentle on the stomach. It was a meticulous Kyoto cuisine that allowed me to feel the changing seasons. Thank you for the wonderful meal.

I walked a little from Kyoto Station and had a kaiseki meal at the long-established Hotel Reiga Royal facing Horikawa Street. There are two Tanuki restaurants, "Honke Tanuki" and "Tanuki Kitate," but the one at Reiga Royal is Tanuki Kitate. I enjoyed seasonal Kyoto cuisine, but it may be a bit high-end. Thank you for the delicious meal.

I stayed at the Rihga Royal Hotel in Kyoto and used this restaurant. The restaurant is located in the basement of the hotel, so it was relatively quiet and relaxing. If you feel like going to the bustling downtown area for a meal is too much trouble, or if you're tired, then it's best to just dine at the hotel. There were plenty of seats, including a sushi counter. We opted for a table. We ordered a variety of dishes, but personally, I couldn't resist the delicious rolled omelette! The quality of the food depends on the presentation, the dishes, and the environment in which they are served, but overall, I was quite satisfied with this place.

The next Osaka branch manager has not been decided yet at Kawachiya. The deadline has passed. I couldn't make it to the New and Old Branch Managers meeting in the Kinki region. In fact, there is no successor. I searched for loopholes in the election system and rules for selecting branch managers in the industry to no avail. Kawachiya, with this body, is entering the third term. I wonder if they think they will last for four years. The chairpersons and vice chairpersons for each area in the Kinki region have been decided, but the Osaka branch, which will have the longest term under the current branch manager, was treated as a "sesame" case. The Kinki Branch Manager's Meeting also determined that it would be difficult for Kawachiya to complete the next term. The social gathering featured dishes from "Tankuma Kitamise" located in the hotel. As expected, each dish was meticulously prepared. It's like art. I felt heavy-hearted at the thought of serving as branch manager again, but the food was delicious.

I will have a gentle flavored breakfast! And please add some yudofu too. The yudofu here is a must-try, it's so delicious you can even drink the ponzu sauce. Please try the simmered vegetables as well! Personally, I really like dishes like simmered vegetables and okara. It turned out to be a very delicious breakfast!

At the hotel buffet, rice porridge is a staple, but I don't eat it if it's too watery or too messy. I think Japanese people prefer rice porridge like this. Rice porridge with sauce drizzled on top gives a Kyoto vibe. The rolled omelette and u-no-hana (edible chrysanthemum) placed on the plate also taste good.

I had dinner at Tankuma Kitamise because I stayed at the Ritz-Carlton Kyoto. The dishes and decorations were very festive for the Gion Festival season. The ayu fish was particularly delicious. You can eat it from head to tail. It had a great aroma, truly a fragrant fish. It was a very high-quality dinner.

I used this restaurant for a meeting. From the reservation to the service, everything was handled very politely, which was very helpful. The delicious food and nice atmosphere made for a great meeting. I would like to try their regular menu next time. I will definitely be going back.