I used it for a meal with an important customer. It is located in the back of Hanamikoji Street, across from Wins. It seems to have been recently renovated and has a very beautiful appearance. There is a counter and private rooms, and we used a private room which had a very private feel, perfect for business meals. The food is not the type that uses expensive ingredients to raise prices, but rather uses reliable techniques and ingredients. The menu structure gives a sense of the seasons in Kyoto. Eel, sea bream, conger eel, eggplant, and seasonal ingredients were used in just the right amount, cooked perfectly. It was a wonderful meal typical of Kyoto's traditional cuisine.

When you enter the entrance, a spacious space unfolds. Tell your name, open the door further, and head to the counter on the right. The distance between the seats is sufficient, making you feel relaxed and comfortable. The hydrangeas of Tokoka Jinsei displayed in front are wonderful. It's enjoyable to admire the interior and furnishings while waiting for the food. It's a good idea to read the detailed explanations on the website beforehand. The cuisine by the fourth-generation owner is solid, subtle, and blends well with the high-quality atmosphere. The sashimi of Isaki from Nagasaki was exquisite. The rolled sushi made with white sea bream from Tsukumi, Oita, was also memorable. The bowl with carefully selected Tangmo tofu showed a perfect harmony.

I have been coming to this restaurant for 50 years, since my grandfather's time. Every year for over 20 years, I have been coming here for my father's birthday and for New Year's. The head chef has changed, but he is actually a senior from my high school. I admire the amazing dishes he creates. Everything about this restaurant is wonderful, but this year, the bowl dish was especially impressive! My body seems to have a sensor that prompts me to come here and eat this restaurant's food three times a year, and each time I am filled with amazement and gratitude.

I had been wanting to visit Kombei for a while. The interior decorations are said to have been done by a master carpenter, and the renovation was done 2 years ago, around the time when the COVID infection started spreading. However, I could feel the effort put in to maintain the charm of the restaurant during my visit. It was just after New Year's, in mid-January, but I was satisfied with the dishes that allowed me to enjoy the New Year's atmosphere. In Kyoto, a winter soup typically consists of white miso, and it was truly delicious. The dishes were all elaborate and enjoyable. The only downside was the lively group of geisha accompanying guests at the neighboring table on this day. It's not something that happens all the time, so I would like to visit again next time.

This was my second visit to Mokubei-san. I heard that they will be temporarily closed for renovation, so I decided to have dinner with one other person. We reserved the most affordable evening course at 9,000 yen excluding tax, and we sat at the counter on the first floor. The course included dashimaki tamago, hassun, soup (lotus root manju), sashimi (medium fatty tuna, sea bream), grilled dish (trout, firefly squid), simmered dish (bamboo shoots), grilled scallop with vegetables, rice dish (mixed rice, miso soup), and two types of dessert. The dashi here is truly to my liking, perfectly balanced in every aspect. The mixed rice was cooked in a pot for two people, and even though we declined seconds, they kindly offered to make onigiri for us to take home. The white bottle of wine we had (6,000 yen) was a popular choice, and I believe they only charged around double the retail price, making it a good deal. The haiku that was included with the hassun dish was a famous story that has been depicted in paintings, and the addition of the flowers was a nice touch. The total bill came to just under 26,000 yen after an 8% consumption tax, but it was well worth it for the high level of satisfaction. We visited on a holiday around 6 pm, and there were only two other customers at the counter, but by 7 pm, the restaurant was full. Despite the crowd, the dishes were served promptly, and we were able to leave the restaurant after about 2 hours.

The octopus simmered until tender and the raw anglerfish were particularly delicious that day. The atmosphere inside the restaurant was calm.

This is a shop where you can experience a high-quality world. You can enjoy Kyoto cuisine both visually and in taste. There are private rooms where you can relax and have a pleasant conversation. Reservations are required.

Excellent service and attentiveness! The dishes were not only beautiful and delicious, but the restaurant also provided explanations about the ingredients in multiple languages, gave hand-written seasonal poems, and offered chopsticks in a lovely case that can be taken home along with a hand towel (which is eco-friendly and great). The staff's insight and thoughtfulness were remarkable, as they noticed my dislikes and quietly offered to change the dish for my companion. It's a wonderful restaurant, and I hope to support them during these tough times of the pandemic.

I changed the title and rating from "You can enjoy a reliable taste without cheap glamour (☆4.0)" to "It seems to have shifted towards tourists, which is disappointing (☆2.5)". I have never been satisfied when trying to have a kaiseki lunch in Kyoto for around 3,000 yen, even when I chose a place that caught my eye or a highly rated restaurant on Tabelog. Some say that it's a mistake to try to have Kyoto cuisine for around 3,000 yen, even for lunch (-_-;). This time, even when I tried to make a reservation at a place that I thought was good, it was fully booked even a month in advance, and they even turned down solo diners. So, I decided to revisit this place where you can enjoy a reliable taste without much visual appeal. When I looked at the menu outside, it seemed that the only option for around 3,000 yen was the "Shoka-do Bento for 3,150 yen (limited to 15 servings)". I don't drink alcohol and I'm dining alone, so I'm fine with enjoying various delicious items little by little in a bento box. When I entered, even though it was a weekday, there was only one seat available at the counter out of about 7 seats, and everyone seemed like tourists. It seems like they were featured in a magazine or something, as it was the first time I saw it so crowded even though I had been here a few times before (later I found out that they have one Michelin star). The kitchen staff also seemed different. They explained a waka poem by Murasaki Shikibu in calligraphy, but they spoke too quickly and I couldn't hear well. The handwriting was too good to read clearly (^_^;). The bento box included dishes such as grilled conger eel with plum, grilled sea bream with plum, grilled fish, a variety of items with kudzu sauce like octopus, okra, corn, pumpkin, and fried wheat gluten, saury rolled sushi, roasted chestnuts, boiled white sesame spinach with pine nuts, edamame, maple leaf-shaped wheat gluten, rolled omelette, candied walnuts, rice, dried small fish, simmered kelp, cucumber pickles, and more, making it visually appealing with a variety of items. In addition, there was a dish of vinegared sesame-dressed julienned burdock, and a soup with conger eel, shimeji mushrooms, and matsutake mushrooms. For dessert, there was a sweet rice cake with fruit, and thin tea. The dishes themselves had a reliable taste, especially the kudzu sauce, which was unique and delicious, but compared to the previous 3,500 yen kaiseki meal, the level of effort and taste were significantly different, which was disappointing. Perhaps they made an effort not to use soy sauce in the bento box, but having conger eel, sea bream, and rolled sushi rice all with plum seasoning seems lacking in variety. The soup was served halfway through the meal, which made me wonder if they had forgotten about it. The vinegared sesame-dressed burdock came in a cup-like container with a paper lid securely tied with a thin string. The paper lid, thin string, calligraphy, and tea served in a teacup all added to the Kyoto-style atmosphere, and the visual beauty of items such as maple leaf-shaped wheat gluten, rolled omelette, edamame, and maple leaves would be appealing to foreigners and tourists. It's a shame that they seem to have shifted towards catering to tourists. (2010'10) I visited this place for the first time in two years. I had come here a year ago, but they were closed on Sundays. Upon opening the sliding door and entering, I noticed that there were folding fans with geisha names written on them displayed immediately to the left. The first floor had a small counter with 8 seats, but the kitchen beyond the counter seemed quite spacious, probably because there is a second floor. Even though the restaurant faces Gion Hanamikoji, it is usually not very crowded. I was told that hardly any tourists come here. Although there is a handwritten menu displayed outside, the prices are written, but there are no photos or menu items listed, so you can't really tell what's inside. Well, it's better to have a quiet atmosphere, but it could be a drawback. The appetizer was grilled eggplant with sesame dressing. It was well chilled, and the mellow aroma of sesame increased my appetite. Inside the steamed bamboo skin were matsutake mushrooms, conger eel, ginkgo nuts, and rice. The rice didn't seem to be glutinous rice, but it was chewy and each flavor blended well, making it delicious. The sashimi consisted of sea bream and saury. The saury skin had fine cuts with a knife.

In early summer, the evening atmosphere of Hanamikoji was different from the daytime. Real maiko walked elegantly, and black taxis waited in front of famous tea houses. It was a special scene, far from everyday life. The dance practice hall of Hanamikoji is located right across from Kombei, a Kyoto kaiseki restaurant that earned a Michelin one-star rating in 2011. The restaurant itself is not flashy, but exudes a simple elegance. And above all, the food is outstanding. I thoroughly enjoyed it. Exterior and Interior: Located on the traditional Hanamikoji street, Kombei has a simple and unassuming exterior that may surprise you. Upon entering, there is a counter on the right and a staircase leading to the second floor at the back. The approach to the staircase is paved with stones, adding a nice touch. The second floor has several private rooms, both with tatami mats and chairs. The interior has a traditional feel, simple yet refined, with a sense of removing unnecessary elements. Menu: The dinner courses are priced at 8000 yen, 10000 yen, 12000 yen, and 15000 yen excluding tax. Considering the location and the quality of the food, the prices are quite reasonable. Food: - Appetizer: Sea urchin soup with various ingredients, complex yet with excellent dashi flavor. - Soup: Clear soup with water shield, subtly flavored yet rich. - Sashimi: Flatfish and fatty tuna, fresh and delicious. - Simmered dish: Kyoto eggplant and yuba, showcasing the flavors of Kyoto. - Fried dish: Fish, crispy and tasty. - Grilled dish: Trout, tender and flavorful. - Steamed dish: Grilled conger eel, with a hint of smokiness. - Rice and pickles: Bean rice, clear soup, perfectly seasoned with salt and the occasional aroma of sansho pepper. Service: The food was served by a young woman and a young man, likely an apprentice, who were attentive and polite. The attention to detail in the food presentation and the use of warm ceramic dishes added to the experience. Overall, I recently dined at Fujiman, a local restaurant, for the same price of 12000 yen. While Fujiman was also delicious, dining at Kombei gave me a deeper satisfaction of enjoying authentic Kyoto cuisine in Kyoto. It was truly a valuable experience.

Located in Gion Hanami Koji, this long-established restaurant holds a Michelin one-star rating. Feeling a bit nervous upon arrival, I opted for the middle course. The dishes were delicately flavored with a gentle dashi, evoking a sense of nostalgia for Kyoto. The attention to detail extended to the beautiful tableware and handwritten waka poems by the owner. Despite the slight distance between us, the owner seemed to have heard our conversation and surprised us with a custom-made onigiri at the end. The thoughtfulness and impeccable service throughout the meal left me in awe. Even the reservation process was handled with care, and the consideration for non-smoking guests was greatly appreciated. This restaurant truly embodies the traditional hospitality of Kyoto.

I had a 5250 yen kaiseki meal at "Mokubei" on Hanami Koji. The autumn-themed hassun dish featured a beautiful handwritten Japanese poem from the Ogura Hyakunin Isshu, enhancing the seasonal atmosphere. The meal included autumn delicacies like Pacific saury sushi, shrimp chips, and boiled young bamboo shoots. The dishes were thoughtfully prepared, such as the grilled Spanish mackerel with rice crackers and the rich blancmange dessert. The restaurant, established in 1928, has been a longstanding fixture in the bustling Hanami Koji area for almost fifty years. While preserving the traditions of Kyoto cuisine, they also incorporate new elements, showcasing the beauty of Japan and Kyoto to the world.

This is my second visit to this restaurant. I went in the spring last time, and this time I went in the autumn. I was looking forward to experiencing what kind of autumn it would be. I enjoy sitting at the counter and listening to the various stories told by the owner. The owner is very particular about Kyoto cuisine, and it is evident that he puts a lot of effort into every aspect, even down to the dishes. Watching him work makes me want to come back again. The evening course is priced at 10,000 yen, which may seem expensive, but I think it's worth it considering everything included. The flavors are gentle and satisfying, allowing you to eat to your heart's content. It's the kind of place that makes you want to visit every time the seasons change.

I had the opportunity to visit a Michelin-starred restaurant on Hanami Koji, thanks to a friend who took me there. The dinner was exquisite, with each dish showcasing a delicate touch. The use of salt was perfect, and the chef truly knows how to bring out the best in each ingredient. I was impressed by the seasonal Kyoto cuisine. The way the chef handled the knife was so beautiful that I couldn't help but be captivated. Dining at a high-class restaurant like this can make you feel a bit nervous as a guest, but it's a good kind of nervousness. The chef pays close attention to how you eat and drink, engaging in conversation along the way. I believe that dining at a traditional Japanese restaurant is a valuable experience. While there are tatami rooms available, I highly recommend sitting at the counter.

This restaurant is located in a superb location right in front of the Gion Kaburenjo Theater on Hanami-koji Street. It has 8 counter seats and a fairly large tatami seating area on the second floor. In the kitchen, there is the head chef and about 4 apprentices, along with a female owner and another maid. The kitchen in front of the counter was very clean but somewhat plain. The menu consists of a la carte dishes and set courses ranging from 8,000 yen to 15,000 yen, with the 15,000 yen course requiring advance reservation. The 12,000 yen course I had included the following dishes: - Appetizers: Firefly squid, scallop, squid with vinegar miso, jellied soup - Grilled dish: Cherry blossom-steamed tilefish - Sashimi: Fatty tuna, horse mackerel, simmered fish - Simmered dish: Bamboo shoot, fiddlehead fern, grilled sea trout with young bamboo shoots and duck - Eight side dishes: Bottarga, vinegared dish with seaweed, konjac, shiso rice, gluten, scallop, bamboo shoot, lily bulb, and bracken in wild vegetable miso - Steamed dish: Tofu skin with thickened sauce - Rice dish: Sea urchin rice with seaweed tea - Dessert: Mascarpone cheese mousse with grapefruit and cherry blossom jelly sauce The sashimi and steamed dish were particularly delicious. The tilefish had a nice touch of heat on the skin. The simmered dish felt a bit disjointed in flavors. The grilled sea trout had an overpowering scent of green onions and the egg yolk topping seemed unnecessary. The salt seasoning was a bit strong, making it the least impressive dish. Overall, the other dishes met the standard level of taste. The neighboring regular customers ordered various items a la carte, and the second chef happily accommodated their requests, serving delicious-looking dishes. The location across from the Gion Kaburenjo Theater is perfect for experiencing the Kyoto atmosphere, and it seems that they do not charge a service fee, so the value for money is good. Although I did not order a la carte, it seems that ordering freely from the menu might lead to higher satisfaction than choosing a set course. If I have the chance to revisit, I would definitely like to try a la carte dishes.

It might be a bit intimidating to visit if you don't know about it. Luckily, I was taken there by a regular customer! The restaurant is located near Hanami-Koji, across from the Kaburenjo Theater. The first floor has only a counter, while the second floor has tatami seating. I sat at the counter. The atmosphere of this long-established Kyoto restaurant made me a bit nervous... but the owner was friendly and put me at ease. His son, who is a chef, was also there and had a cool vibe. Each dish was carefully prepared and delicious. I was told that this restaurant is popular among foodies. Even though such places can be intimidating, this one seemed welcoming to newcomers. There were even solo diners. I look forward to visiting again, maybe for lunch next time!

Located diagonally across from Gion Kaburenjo in Hanamikoji Street, this Kyoto cuisine restaurant recently earned one Michelin star. I had heard from others that their skills were solid, so I decided to try their 5,250 yen kaiseki course. The first dish was fig and duck breast with sesame sauce, which had a nice balance of flavors. The soup featured sea bream, which was delicious with a clear taste. The sashimi course included conger eel and sea bream, both prepared skillfully. Next was a jelly dish with sweet potato, winter melon, shiitake mushrooms, and pumpkin, all tasty. The grilled dish was miso-marinated tilefish, expertly cooked. The simmered dish of conger eel and eggplant was subtly delicious. A refreshing vinegar dish with shrimp and octopus was served, followed by rice, miso soup, pickles, and dessert of vanilla mousse and balsamic jelly, along with beans. Overall, the food was not flashy but well-prepared, appealing more to older diners. The only downside was the lack of explanations for the dishes, which could have enhanced the dining experience. This restaurant may require multiple visits to fully appreciate its flavors.