Ikesue. Along with Shinbashi Hoshino, it is said to be the pinnacle of restaurants in the Kyoto flavor category. Reservations are extremely difficult as it seems to be by invitation only. I was able to visit with the help of a regular customer's father. Due to no photos allowed, I will omit most of the details about the dishes, but the taste and beauty of the soup were outstanding. Their attitude of not being bound by traditional cooking methods was evident, and their constant pursuit of change was apparent. It was incredibly delicious. Thank you for the meal.

The meal consisted of various dishes such as mashed edamame, simmered sea bream, sesame sea bream salad, steamed rice with Hokkaido hairy crab, vinegar jelly, potato salad, Omi beef shabu-shabu with sansho pepper, lettuce, roasted dried tomatoes, fig taro, smoked duck breast, deep-fried scallop shells, conger eel bones, fresh ginger, corn, asparagus, lotus root, and ginkgo nuts. There were also fish somen noodles with abalone and water shield, grilled sea bream with fatty tuna and octopus from Akashi, grilled conger eel with soy sauce jelly, a soup with Matsutake mushrooms and conger eel from Iwate, a dish with roe and swim bladder of conger eel, fried young ayu fish from Lake Biwa with tade vinegar, deep-fried shrimp cream croquette, fried onion from Awaji Island, shiitake mushroom and cucumber salad with sesame vinegar dressing, herring and eggplant, Kyoto tofu skin, and Fushimi chili pepper pickles. The meal was completed with a dish of ginger and scallop rice, belly rice, beef simmered in soy sauce, warabi mochi, and an invitation to enjoy the delicious food and beautiful presentation. Thank you very much!

Thank you for viewing. I revisited "Iyuki," a Tabelog Award 2023 Bronze-winning restaurant and one of the top 100 restaurants. Iyuki always serves a variety of dishes in small portions, which is very satisfying. On this day, I enjoyed many dishes including: Uni and carrot mousse, sea bream broth jelly; Sea bream sesame salad rice steamed dish; Conger eel wrapped in burdock; Eel noodle soup with abalone, mizuna, okra; Flower Sichuan pepper and Tajima beef shabu-shabu with lettuce and dried tomatoes; Hairy crab with egg vinegar and vinegar jelly, potato salad with potatoes and onions; Scallop fried in butter, asparagus, corn, lotus root, ginger tempura, eel bone senbei; Grilled eel with soy jelly, plum, wasabi; Flounder and Engawa with abalone, octopus from Akashi; Scallop and lotus root soup with potato and eel; Grilled young ayu from Lake Biwa with tade vinegar, pickled celery and myoga; Fried young ayu from Lake Biwa with daikon oroshi in vinegar; Shrimp cream croquette, onion fry from Awaji, with Worcestershire sauce; Donko shiitake and cucumber with sesame vinegar dressing; Octopus from Akashi, Ishikawa small potatoes, Kyoto yuba, simmered silk pods, cold; Pickles; Rice with ginger and scallop; Belly rice; Mixed fish rice; Beef shigure simmered rice; Warabi mochi. Everything was delicious and there were no disappointments. I was very satisfied on this day. I definitely want to visit again. Thank you for the meal.

Photography is not allowed for the food, but it was delicious! I tried eating young ayu for the first time! The course had a lot of dishes. You might get full if you don't have a big appetite. The Harasugo rice for souvenirs was also excellent. Thank you for the feast.

Dad and I went to Iyuki together. It had been a while since our last visit in April during the bamboo shoot and wild mountain vegetables season. Iyuki is a restaurant that operates on a referral basis, meaning you need a recommendation from a regular customer to make a reservation and be allowed in. Also, taking photos is not allowed. Iyuki is one of my favorite restaurants because they serve a variety of dishes little by little. This time, we had dishes made with conger eel and sweetfish. The conger eel fish noodles made from 100% conger eel paste were delicious, especially when paired with the cold broth. The sweetfish, which had grown a bit larger from Lake Biwa, was satisfying to eat, whether grilled with salt or deep-fried. I personally preferred the deep-fried sweetfish over the grilled one. The meal ended with my favorite Harasu rice. I usually have a second helping of Harasu rice as ochazuke, where I pour broth over the rice, making it extra special for me. After enjoying a variety of dishes and the Harasu rice with dessert of white peaches, we were full. The chef and staff saw us off, and we received chirimen sansho and a fan from Ginza Iyuki as souvenirs. Thank you very much. Here is the menu for July: - Steamed conger eel in sea bream broth with sea urchin and carrot mousse - Sea bream sesame dressing rice steamed - Steamed Ishikawa hairy crab with potato salad, perilla, beach vitex, and crab vinegar jelly - Raw egg vinegar - Shabu-shabu with Omi beef and Sansho pepper, lettuce, dried tomato - Smoked duck breast with cold fig and sweet miso - Tempura of conger eel backbone, scallop rice cracker, asparagus, gas, lotus root, corn, fresh ginger, new ginkgo - Conger eel fish noodles made from conger eel paste, abalone with kudzu starch, pounded okra - Sashimi of conger eel, grilled frost flounder, octopus - Soup with conger eel and shrimp - Grilled sweetfish, octopus soft simmered, Kyoto yuba, Ishikawa small taro cold simmered - Steamed rice with new ginger and scallops - Harasu rice - Ochazuke with Harasu rice - Accompaniments for rice - Beef jushu stew - Dessert of bracken rice cake - White peach

Thank you for viewing. I revisited the Tabelog Award 2023 Bronze-winning restaurant "Iyuki" with a hundred stores. The top-level customer service in Tokyo is thorough, including the head chef, the female owner, and the apprentices and staff, making it a delightful place to spend time. The dishes included "Simmered Yoshino Konnyaku," "Sesame-flavored Sea Bream Salad Rice Steamed," "Lightly Boiled Beans from Kyoto," "Grilled Maizuru Shellfish with Sauce," "Real Sansho Soba, Water Shield, Fried Sansho Branch," "Shabu-shabu of Flower Sansho and Omi Beef, Lettuce, Dried Tomato," "Hairy Crab, Egg Vinegar, Double Vinegar Jelly, Potato Salad-style," "Whitefish, Eel Bone Senbei, Salt, Fava Beans, Corn, Asparagus Tempura," "Grilled and Steamed Eel with Salt and Soy Sauce," "Shrimp and Eel Soup," "Grilled Young Ayu from Lake Biwa with Tadezu, Pickled Celery and Myoga," "Fried Young Ayu from Lake Biwa with Daikon Oroshi," "Scallop and White Asparagus Croquette, Awaji Onion Fry, Worcestershire Sauce," "Donko Shiitake and Cucumber in Sesame Vinegar," "Octopus from Akashi, Ishikawa Small Potatoes, Kyoto Yuba, Boiled Silk Pods," "Pickles," "Fresh Ginger and Scallop Rice," "Belly Rice," "Mixed Fish Rice," "Beef Time Rain Rice," "Cherries," "Warabi Mochi."

"Completely referral-based traditional Kyoto-style Japanese restaurant 'Issetsu' is simply marvelous! I visited this restaurant with a friend who referred me, and they mentioned that it's a very popular place where reservations are hard to come by, usually only twice a year. They also mentioned that there is a sister restaurant in Tsukiji specializing in softshell turtle cuisine called 'Rokkan,' which I would love to try next time! Legendary Japanese restaurant 'Kyomei' where Chef Ueda Masahiro, who used to be the head chef, has now opened his own restaurant while maintaining the essence of 'Kyomei' with his own unique touch. The dishes are characterized by a large number of plates and each dish is meticulously prepared with great care. Chef Ueda Masahiro is originally from Kyoto, where he grew up in a traditional ryokan. He aspired to be a Japanese cuisine chef from his teenage years and trained for 10 years at 'Tankuma' in Kyoto before moving to Tokyo. After honing his skills for 13 years at the prestigious Japanese restaurant 'Kyomei' in Shinbashi, he opened the Japanese restaurant 'Issetsu' in Ginza. In 2015, he opened the softshell turtle cuisine restaurant 'Rokkan' in Tsukiji."

Thank you for viewing. I revisited the Tabelog Award 2023 Bronze winning restaurant "Izuyuki" with a hundred famous stores. Each time, the master, the hostess, and everyone else are very polite and attentive. The atmosphere is wonderful and it is one of the few places where you can relax comfortably. I'm happy that you can enjoy a variety of dishes in small portions. Everything is delicious, so I always leave completely satisfied. Here are the dishes I had that day: - "Simmered zucchini" - It warms you up when you eat this. - "Sesame-flavored sea bream with steamed rice" - I have it every time and it's delicious, I want more. - "Marinated firefly squid" - Marinated firefly squid is not often served elsewhere. It's smooth and delicious. - "Light beans" - It has a little sweetness. - "Hair crab, egg yolk vinegar, double vinegar jelly, new potatoes and new onions potato salad style" - Crab and potato salad go well together. - "Grilled bamboo shoots from Kyoto Tsukahara, butterbur miso" - You start by eating it as is, then dip it in butterbur miso. - "Sichuan pepper and Shabu-shabu of Omi beef, lettuce, dried tomato" - The spiciness of Sichuan pepper goes well with the meat and lettuce. - "Shidoke, white fish, fat, kogomi, soramame, bamboo shoots, taranome, butterbur, bamboo shoot tempura" - "Grilled young ayu from Lake Biwa, with tade vinegar, celery and myoga pickles" - "Fried young ayu from Lake Biwa, grated daikon" - "Crab cream croquette, Awaji onion fry, with Worcestershire sauce" - The croquette is delicious. - "Wasabi leaf soaked in seaweed" - "Young bamboo shoot simmered, warabi, komomugi, katsuobushi" - "Pickles" - "Bamboo shoot rice" - "Harasu rice" - "Yuba rice cooked in the burnt rice of bamboo shoot rice" - "Beef shigure-ni rice" - "Strawberry from the ancient capital" - "Warabi mochi" I had a very enjoyable time. I would love to visit again. Thank you for the feast.

I went to "Iseki," which has been selected as one of the top 100 restaurants in Tokyo on Tabelog. The interior of the restaurant is bright, clean, and has a calm atmosphere with private rooms available. The variety of dishes offered were all incredibly delicious. In particular, the Omi beef was incredibly tender and flavorful. The restaurant is so popular that it's difficult to make a reservation, but all the dishes were truly exquisite. I had a blissful time there. The drinks were also delicious.

I thoroughly enjoyed the delicious spring mountain vegetables, bamboo shoots, young ayu from Lake Biwa, and sansho pepper. The shrimp and potato soup in the bowl was especially tasty. It was refreshing to encounter such honest and simple dishes. It would be even better if they were more affordable. Thank you for the meal - I will definitely visit again.

Dad and I went to Iyuki for dinner. It had been 4 months since our last visit during the crab season in December. We usually order osechi for New Year's from Iyuki, so we had already enjoyed that, but it had been a while since we dined in the restaurant. Iyuki offers a variety of dishes in small portions, which I love. Today, the bamboo shoot dishes were particularly delicious. The bamboo shoots were from Asaborake in Mozumezuka Hara and were served grilled, simmered, tempura, and in bamboo shoot rice. The flavors were sweet and delightful. I also couldn't resist getting seconds of the pickled firefly squid. The grilled ayu with biwako konbu shioyu and tempura were also very tasty. Dad enjoyed the fresh Hanayama ginger and the shabu-shabu with Omi beef. I had the bamboo shoot rice, harasu rice, and beef jikyuno nitsuke rice, but my favorite was still the harasu rice. It reminded me of the harasu rice I used to have at Kyoto Miya when I was 4 years old. The spring ingredients were all delicious, and I look forward to coming back again. Thank you for the wonderful meal. Here is the menu for April: April Menu - Wild yam simmered in Yoshino style - Sea bream with sesame dressing on steamed rice - Pickled firefly squid - Lightly cooked beans - Hair crab with crab vinegar jelly, potato, and egg vinegar dressing - Bo-fu-mono collection - Grilled bamboo shoots and fuki buds with miso - Hanayama pepper and shabu-shabu with Omi beef, dried tomato tempura - White fish, bamboo shoots, broad beans, young sweetfish, baby corn, cod sprouts, fuki buds sashimi - Pufferfish liver wrapped in tempura - Flounder, tuna, octopus grilled with salt - Soup with ayu fish, shrimp, satoimo, bamboo shoots, wakame, sea urchin, grilled sea bream bones - Grilled baby ayu from Lake Biwa - Fried baby ayu tempura - Fried pufferfish - Simmered bamboo shoots and warabi - Bamboo shoot rice - Burnt rice from bamboo shoot rice, okayu - Harasu rice - Chirimen sansho rice - Beef jikyuno nitsuke rice - Pickles - Dessert: Amaou strawberry warabi mochi

I had a business dinner at a Japanese restaurant (Izuyuki) where the other party invited me. The restaurant had a calm and luxurious atmosphere with tatami seating, and we had a course meal. We enjoyed various dishes such as appetizers, sashimi, tempura, grilled dishes, simmered dishes, all served meticulously. Seasonal bamboo shoots, white fish, sea bream, and other dishes were served at just the right timing and were delicious. The seasoning was elegant and light, making it easy to eat, and the cold sake was also very delicious. Since I don't often dine at such high-end restaurants, I only took one photo to remember the experience.

My ultimate favorite Japanese cuisine...this place is definitely the best...My goal this year is to try all the restaurants from Kyoto. I never hold back on carbs here and always go for 5 helpings lol. Bamboo shoots, pork belly, beef and vegetable stir-fry, dried young sardines, pork belly and dried young sardines - looking forward to the next visit already!

Every six months, we have a special treat. On this day, we enjoyed a fun meal with our usual group at the counter, watching the young staff work. Just like the old Kyoto-style, or even better, there were plenty of dishes prepared for us to enjoy little by little. We spent about 2 and a half hours there, enjoying 19 dishes! The preparation and operation were amazing. During this season, dishes made with light beans are served, and I even got a secret tip on how to cook them, so I might try it at home in the future. Here is the menu for March 2023: Yuba with white miso and shrimp potato, Sea bream with sesame dressing and steamed rice, Hairy crab and snow crab, Shabu-shabu with Omi beef and flower pepper, Sweetly cooked light beans, Firefly squid with vinegar miso, Tempura (butterbur, whitefish, taro sprouts, bamboo shoots, shrimp potato), Crab shell sake, Puffer fish milt chawanmushi, Puffer fish sashimi, puffer fish skin, stewed puffer fish, cod milt, Bluefin tuna, medium-fatty tuna, flounder sashimi, Carabinero prawn, rockfish, bamboo shoots, daikon radish soup, Grilled moroko fish with sauce, Lily root and Carabinero prawn cooked together, Light bean and bamboo shoot rice, Belly rice, Dried baby sardine rice, Beef and seaweed simmered rice, Warabi mochi, Champagne (half bottle), Sake selection for 6 cups/3 people. The bill came to about 68,000 yen per person.

Thank you for viewing. I revisited the Tabelog Award 2023 Bronze winning restaurant "Iseki" among the top 100 restaurants. The head chef, the hostess, and the apprentices always provide impeccable service. The atmosphere is very comfortable. The spring ingredients are starting to appear in the dishes. I always feel the arrival of spring through food. The variety of dishes is outstanding, with over 20 dishes served. However, the small portions make it possible to try everything. Every dish is delicious, so I am always fully satisfied. The dishes I had on this day included: "White miso soup" with mochi, shrimp, and Japanese mustard wrapped in yuba, "Steamed rice with sesame-flavored sea bream salad," "Tsuizan Matsubagani and Niigata Sekogani with Tosazu jelly," "Shabu-shabu of Omi beef and Hanazansho with lettuce," "Tempura of butterbur sprout, taro sprout, fava beans, bamboo shoots, white fish, shrimp, and Bachiko," "Koura sake," "Chawanmushi with fugu shirako," "Fugu liver roll and simmered fugu, cod milt," "Sea bream and sea bream skin senbei, mediterranean tuna," "Clam yam, bamboo shoots, rockfish soup with thin ice daikon," "Grilled Lake Biwa Moroko with karashi vinegar miso," "Steamed beans," "Spicy vinegar miso salad with ark shell and ice fish," "Grilled mediterranean tuna belly with green onion and grated daikon," "Mediterranean tuna cutlet with yuzu pepper and sauce," "Sesame-flavored water parsley salad," "Duck dumplings, shrimp, and silk pods," "Turnip steamed, rape blossom tempura, ginkgo nut," "Pickles," "Steamed bean rice," "Belly rice," "Shigure simmered rice," "Warabi mochi." I had a very enjoyable time and would like to visit again. Thank you for the meal.

I participated in an event for regular customers. I am very grateful!! The innovative Japanese cuisine, based on the traditional Kyoto style, was of the highest quality. The menu featured many dishes with sweetness as an accent, which I found to be unique and very delicious. Thank you for the wonderful meal. The dishes included: White miso zoni (exquisite!!), Sea bream with sesame rice steamed dish (exquisite!!), Karasumi mochi & Japanese sake (Hikitsugi) (exquisite!!), Snow crab (male & female) (exquisite!!), Shabu-shabu with Omi beef and Sansho pepper (exquisite!!), Tempura assortment (white fish, taro shoots, bamboo shoots, fava beans) (exquisite!!), Fugu Shirako chawanmushi (exquisite!!), Sashimi (Ako sea bream, bluefin tuna, Kesennuma medium fatty tuna, fugu, fugu Shirako) (exquisite!!), Bowl dish (shijimi clam shinjo, rockfish) (exquisite!!), Grilled cod roe & quail (exquisite!!), Ayu fry (exquisite!!), Wild boar cutlet (exquisite!!), Turnip steamed dish (exquisite!!), Mixed rice with vegetables (exquisite!!), Salmon belly rice (exquisite!!), Warabi mochi (exquisite!!)

I had a meal at Inoue-san's counter in January, but unfortunately my tiny mental capacity couldn't capture the dishes in photos haha. The dishes truly reflected the essence of Kyoto and were delicious! I will definitely visit again. Thank you for the meal!

Thank you for viewing. I visited the Tabelog Award 2023 Bronze winning restaurant, "Iseki", which is one of the top 100 restaurants. I always look forward to visiting here. The atmosphere is elegant yet warm. The food is served in small portions but many dishes, allowing you to try a variety of delicious items. On this day, I had the following dishes and here are my thoughts: - "Shiromiso Zoni" - Carrot, Daikon, Taro, Mochi. It made me feel like I was celebrating New Year's. - "Karamon Mochi, Black Soybeans" - "Sea Bream with Sesame Dressing on Steamed Rice" - The classic steamed rice dish is exquisite. - "Matsuba Crab, Seko Crab with Tosazu Jelly" - A satisfying dish with both male and female crabs. - "Bear Meat and Omi Beef Shabu-Shabu with Sansho Pepper" - Bear meat and Omi beef with Sansho pepper complement each other well. - "Tara Sprout, Fava Beans, Bamboo Shoot, Whitefish, Taro Tempura" - A luxurious tempura dish with a thin coating. - "Fugu Shirako Chawanmushi" - "Fugu Shirako Tempura and Cod Shirako" - Fugu lovers will be delighted with both the shirako dishes. - "Kegani Sake" - "Tai and Tai Skin Senbei, Nakanaka" - "Clam Potato and Bamboo Shoot Soup with Thinly Sliced Daikon" - A harmonious combination of flavors and textures. - "Grilled Moroko from Lake Biwa" - "Donko Wild Boar Cutlet, Konbu with Eggs, Onion Fry" - "Turnip Steamed, Nanohana Tempura, Ginkgo" - "Pickles" - "Koyaku Rice" - "Harasu Rice" - "Shigure-ni Rice" - "Zaru Rice" - "Warabi Mochi" I had a very enjoyable time and would love to visit again. Thank you for the meal.

Thank you for viewing. I revisited "Iyuki", a Tabelog Award 2022 Silver-winning restaurant and one of the top 100 restaurants. The service provided by the head chef and staff was excellent as always, making it a very comfortable experience. The dishes I tried included various preparations of blowfish such as grilled, sashimi, fried, and simmered. Some highlights were the "Yoshino simmered potato stems" which were reliably delicious, the "Sea bream with sesame dressing on rice" which I could have eaten 2-3 more servings of, and the "Matsuba crab and snow crab with vinegar jelly" which crab lovers would appreciate. The collaboration of bear meat, Omi beef, and sansho pepper in the "Shabu-shabu" was unique, and the blowfish shirako was a seasonal treat. The tempura selection was outstanding, with items like natural maitake mushrooms, rapeseed blossoms, scallops, shrimp, lotus root, and ginkgo nuts. The "Blowfish, blowfish simmered in soy sauce, cod milt, grated ponzu" and "Sashimi - sea bream, fried sea bream skin, medium fatty tuna" were also delicious. The "Honmoroko fish grilled with sauce from Lake Biwa" and "Lake Biwa icefish hot pot" were perfect for the season. The blowfish tempura was crispy and flavorful, and the persimmon with white miso and cashew nuts provided a refreshing finish. I also tried a variety of rice dishes and desserts, including "Warabi mochi". Overall, it was a delightful dining experience, and I look forward to visiting again. Thank you for the wonderful meal.