I have been visiting this wonderful restaurant once a year, and this is my first visit since they moved. They have held a Michelin one-star rating for 14 years. The restaurant has moved to Kitano Shirakawa-cho and now has a more homely atmosphere. If it were closer to my home, I would love to visit at least once a quarter, but the anticipation and excitement of visiting increase because I can't come very often. Since they started offering à la carte dishes at night, we decided to try that. My young daughter has reached an age where she can eat a variety of fish, and as her parents, we don't eat much when we drink alcohol, so having options other than a course menu is really appreciated. The first dish, a cup of crab, was a big hit with my daughter, who was experiencing crab for the first time. She ended up eating almost all of my wife's portion, she was so impressed. The gentle jelly and the accent of crab eggs were really good. We ordered Kawahagi and Que for sashimi, and the cleanliness of the Kawahagi liver was outstanding! I love Kawahagi more than any other fish, so whenever I see sashimi at a restaurant, I immediately order it, or if it's being sold whole, I buy it and prepare it myself. But I have never seen such a transparent and creamy liver like this before, it just melted in my mouth. The freshness and handling methods must play a role in this. For the grilled dish, my daughter had Sawara, and we had steamed Giji with plums. We have Giji quite often, but the harmony of the broth and plums here is a taste that we cannot replicate at home, and every time we have it, we feel a sense of ecstasy that cannot be experienced elsewhere. My daughter usually avoids salt, but the fact that she took the broth and drank it all up on her own speaks volumes about the concentrated umami flavor. The combination of the head chef, the hostess, and their son is great, their smiles are kind, and I always think what a lovely restaurant it is and how I want to visit once a year.

Today, a friend made a reservation for me at this restaurant, which I had never visited before. It seems that the restaurant used to be located in Sanjo area and recently moved here. The dinner menu is mainly course meals. I was feeling a bit under the weather, so I didn't have any alcohol. We sat at the counter and could watch the chefs preparing the dishes, which were like freshly made pieces of art. Everything was delicious and wonderful. Earlier in the day, I had enjoyed viewing the evening cherry blossoms (weeping cherry blossoms and dry landscape garden) and then had a delicious meal, making it a very satisfying day.

I visited this restaurant for the first time after it moved. Unlike its previous location, it is now in a quiet and cozy place. The lady who served us was very friendly, and we had a nice chat while enjoying the dishes across the counter. You can feel the warmth as it is run by a family. The dishes are all seasonal, and among them, the sashimi and kue hot pot were excellent. It may not have the glamour of Gion, but I fell in love with this restaurant where every detail is taken care of in the space. I would love to visit again.

The traditional Setsubun nail-pulling Jizo-san visit has become a regular event. Of course, afterwards, we had lunch. Passing by Kitano Tenmangu Shrine and Hirano Shrine, we arrived at a cozy restaurant located in a residential area near Rakusei High School, which is known as the top school in Kyoto for further education. It turns out this is the owner's family home. The restaurant has a small counter with 5 seats and table seating as well. The purple-colored counter caught my attention, and I was told it is made of a South American wood called Purple Heart. The lunch set ranges from 5000 yen to 10000 yen, with 3 options available. I opted for the 5000 yen set. The meal started with a lid-covered appetizer of grilled cloud ear mushrooms, fuki (butterbur), rapeseed blossoms, and kudzu bean paste, which was perfect for the slightly warm day of Setsubun. The kudzu bean paste was delicious. The sashimi course included Tsunuburi from Kochi, Akou (a type of fish), Hirame (flounder), Kinmedai (golden eye snapper), and grilled Monogai squid. The variety and small portions made it enjoyable, with different toppings and seasonings. The Tsunuburi was particularly delicious. The grilled dish featured Toyama trout and fried Shirasae shrimp with a Noshiume plum sauce, both of which were excellent. The mixed dish included field greens, grated mountain yam, and karasumi (bottarga), providing a refreshing break between fish courses. The hot pot dish consisted of seared sawara (Spanish mackerel) with abalone mushrooms and Kujo green onions, with a flavorful broth and generous portions of green onions. The meal was accompanied by white rice cooked in an earthenware pot, Chilimen sansho pepper, pickled turnips, and kombu-infused Shibazuke pickles. The dessert was coffee and creme brulee, a classic finish that has remained unchanged since the Gion era. Overall, the 5000 yen course was very satisfying, with high-quality fish and a good variety. The broth was well-balanced, and the service provided by the owner and their son at the counter, as well as the hostess, was warm and welcoming. It was a heartwarming experience dining at this family-run restaurant.

The senior sent an email with the date and time for "Touzentei," and then another email recommending a taxi because it might be difficult to find. It seems that "Touzentei" has moved from its previous location near Gion and Tsubosaka Bridge. I arrived a little early on the day of our appointment by taxi from Shirokawa-cho in Kitano, and found "Touzentei" located behind a slightly austere building near a missionary school. The sign for "Touzentei" was hanging, and it's true that you wouldn't notice it without the sign (laughs). Five minutes before our appointment time, the senpai arrived, and the three of us entered! The master, who trained at various renowned restaurants including Mino Yukari, and his son were in charge of the cooking, with support from the wife. The elegant and calm atmosphere was very pleasant, with a comfortable counter seat and a table for one group. We sat at the counter and started with beer! The appetizer was "sea grapes," which was the main dish. When made by the master, it becomes an exquisite dish! The raw conger eel with finger lime was surprising and delicate. Conger eel is often eaten with plum, but the vegetable sweet and sour sauce was mellow and delicious. What an innovative idea! The sashimi of aged fish was superb, with a wonderful vessel! Usually, I enjoy the crispy scales of tilefish, but the boldness of using a large Kishu Nankoume plum and simmering it was surprising in both appearance and taste! When asked about sake, we were told to choose our favorite, so I cheekily requested "Number Six!!" and also requested Kikuhime Yamahai Junmai and Tama no Hikari Tokubetsu Junmai at the master's recommendation. The octopus with tofu sauce and simmered yuba were deeply delicious. The adult flavors were satisfying. The meal ended with dried baby sardine rice, and the second cup was a special sprinkle. This was also delicious! The food was delicious, the sake was delicious, and the conversation with the master and mistress was enjoyable, making for a fun atmosphere. Truly a Michelin-starred restaurant (received a Michelin star every year since the beginning of Michelin Kyoto). Although it may be difficult to come again, I would like to visit again. Thank you for the wonderful meal!!!!

Kyoto truly lives up to its reputation with its intricate and carefully prepared dishes. Each dish is delicious and flawless. I believe this is the best I have experienced so far. I would love to visit again. Highly recommended restaurant.

Touzentei in Kitano Shirakumemachi, Kyoto City (Randen). The seafood chirashi is delicious with a good variety of high-quality ingredients. #Touzentei #KitanoShirakumemachi #Badaitoori #Kasugadoori #Saidoori #Kaiseki #Kappo #Sushi #Sashimi #Seafood #ChirashiSushi #Takeout #StayHome #KyotoGourmet #Aishokuo #Aitaiyo #AitaiyounosoudaKyotodeTabeyou #AishokuoKyotoGourmet.

★Michelin★