The atmosphere is cozy and welcoming. The interior is a bit small and shows its age, but it gives off a reassuring feeling. The stern-looking owner is actually friendly and can engage in conversation with the older regular customers who seem to favor this place. The menu is limited, but all dishes are made to bring out the natural flavors of the ingredients. While some may find it lacking in fancy dishes compared to modern restaurants, it has a nostalgic charm to it. The sushi is not Edo-style, but more of a standard type. I would like to go back when I want to relax and enjoy a leisurely meal.

After enjoying sashimi of kawahagi and deep-fried utsubo, I had a few pieces of sushi made for me. It was a late lunch and I had a parfait before coming, so I couldn't eat too much at this restaurant. But everything was delicious. They also seem to have a decent selection of sake. I would like to visit again if I have the chance.

In mid-August, I had dinner at a sushi restaurant in Kyoto. The restaurant is a 3-minute walk from Gion Shijo Station, and I had made a reservation in advance. Everything was going smoothly with my work, so we decided to have a casual celebration here. We ordered a few of the recommended appetizers listed on the board and left the sushi selection to the chef. Afterwards, we enjoyed some sushi that the chef prepared for us. <À la carte> Appetizer: Squid and Sea Urchin Sashimi Assortment Pickled Water Eggplant Homemade Karasumi (bottarga) Matsutake Mushroom and Conger Eel Steamed in a Pot Sea Urchin, Salmon Roe, Fatty Tuna Tear Roll (Half) The homemade pickled water eggplant made by the chef was incredibly delicious! In Tokyo, you can only find ones that are pickled for a longer period. The homemade karasumi was large and satisfying to eat. Just with these dishes, the sake went down smoothly. After enjoying the sushi, we tried the restaurant's highly recommended Tear Roll. The chef and the hostess were very friendly and the atmosphere was welcoming. I would love to visit this place again. Thank you for the wonderful meal.

I visited the restaurant alone after a long time. I wanted to grab a bite before meeting the lady in Gion. I didn't have a reservation but managed to get a seat around 8:00 after calling again. It was nice to relax after the other guests left. The chef saved some of my favorite dishes for me even though I arrived late. The food was delicious as always! I made a reservation for next time before heading to Gion. Thank you for the meal, it was delicious.

I recommend making a reservation before visiting Sushi Takamori with your friends on the last day of the year as it tends to be fully booked regardless of the season. We enjoyed today's recommended dishes such as turban shell, tuna collar, and squid tempura with white wine. As always, the food was delicious. Thank you, Master Takamori! ✨

It seems like the restaurant was chosen by Bib Gourmand. Thank you for the meal! (人´_｀)

Tear rolls, chawanmushi is delicious!

I finally managed to get into this restaurant after being turned away twice due to popularity and being fully booked. It's listed on TripAdvisor, so there are a lot of foreigners here (lol). Despite seeming intimidating, the staff are friendly and welcoming. They even take photos with solo foreign tourists and have great customer service. The atmosphere is cozy. I ordered a few dishes and ended with some sushi rolls. The tempura with spring vegetables had some unique options like taro shoots that I've never tried before, which was exciting. The broad beans with olive oil were a nice touch. The scallops, firefly squid, and sashimi platter were all fresh and delicious. It's no wonder they run out of ingredients. The foreigners were ordering tons of tuna sushi and rolls (lol). I quickly ordered the fatty tuna nigiri and more rolls. The "tear roll" was inside out with wasabi on the outside. It had both fatty tuna and regular tuna, making it a luxurious and satisfying thick roll. The quality of wasabi was top-notch, with a strong kick but also a rich aroma and sweetness. The sushi ranged from 300 to 1000 yen for 2 pieces, while the "tear roll" was around 1500 yen for half. Next time, I want to focus on the nigiri. Overall, the portions were generous, and with some drinks, it came out to around 10,000 yen per person.

It's been a while since I enjoyed the night in Kyoto! As someone who considers sushi bar hopping a life work, I definitely want to drink at a sushi restaurant. This time, I chose "Sushi Takashi" in the night district of Kyoto, Gion. **About the Restaurant:** Located in a narrow alley in Gion, off the main street of Shijo Avenue and south down Yamato Oji Avenue, the restaurant has a small, Kyoto-like atmosphere. It feels more like a small izakaya than a sushi restaurant. The dimly lit narrow alley where the restaurant is located gives it a hidden gem vibe. Upon entering, you'll find a long interior with two table seats in front and a counter with 10 seats surrounding the kitchen in the back. As a team of two, we were seated at the counter. **Menu Lineup:** The menu is handwritten by the owner, which adds to the charm of the place. The fish dishes have indications of their origin, showing the attention to detail. The prices are a bit high, especially for items like "Rishiri Saltwater Uni." **Dishes Ordered:** We started with a refreshing beer before ordering a variety of dishes. The meal included a starter of "Seared Scallop" and "Edamame," followed by a sashimi platter with items like "Conger Eel," "Suzuki," "Sweet Shrimp," "Tsubugai," "Red Snapper," "Bluefin Tuna," "Medium Fatty Tuna," and "Flounder." The conger eel was thick and tender, complemented by the subtle sweetness of the plum. The sashimi platter was a generous mix of flavors and textures, showcasing the freshness of the ingredients. Overall, the experience at Sushi Takashi was delightful, with a cozy ambiance and high-quality dishes that satisfied our sushi cravings.

On New Year's Eve in 2011, after listening to the bell tolls for the New Year, I visited the renowned sushi restaurant "Sushitaka" which had changed its name to "Sushitaka" from the name "Yamataka" and moved to a new location down Yamato Oji Shijo from Gion's 16th street. The restaurant had a calm and elegant atmosphere with a counter seating for eight and two small tables for four. The head chef, Mr. Yoshitomo Kinugawa, was standing behind the counter alone, as the handsome chef who used to be there had returned to his family's restaurant in Shizuoka. Instead, two cute female staff members were assisting the chef. We celebrated the relocation with a bottle of Heartland beer and were served appetizers of "Shitake and Naika" to accompany the beer. The dishes included "Akou" (also known as Kijihata), "live octopus", and "kizushi". The Akou, a high-quality fish, had a semi-transparent flesh with a firm texture and a rich flavor. The live octopus was thinly sliced and had a white, sticky texture with a sweet taste. The kizushi was lightly seasoned with salt and vinegar, offering a delicate and rare flavor. After enjoying the meal, we settled the bill before heading to Yasaka Shrine to pray, avoiding drinking too much before the New Year bell rang. In another review from June 2008, the reviewer visited the same restaurant after a night of club activities in Gion. The atmosphere was different from the previous visit, with many people from nearby restaurants gathering at the sushi restaurant. The reviewer enjoyed a light meal of "white clam" and two cups of sake before moving on to sushi. The dishes included "anago", "madai", "shiroebi", "shimesaba", octopus, and ikura. The anago and madai were particularly delicious, with the ikura being a popular dish at the restaurant. The reviewer quickly enjoyed the meal and sake before leaving, noting that this was a common way to use the restaurant late at night. In a review from January 2008, the reviewer visited the restaurant "Sushitaka" after it had relocated to Gion from Tako Yakushiji-cho. The new location was a bit hidden in a narrow alley off of Shijo Street, near Hanami Koji Street. The restaurant had a traditional townhouse-style exterior and a calm atmosphere. The reviewer noted that Gion had many similar narrow streets and sushi restaurants, making it a common sight in Kyoto. The head chef, known as "taisyo" or Yoshitomo Kinugawa, welcomed the reviewer for the first time at the new location. The reviewer described the location as cozy and elegant, with a warm and inviting atmosphere.

The sushi restaurant has a soft atmosphere with female vocal background music playing. It is not a touristy spot, mostly frequented by regular customers. The menu includes seasonal dishes like rapeseed flowers and bamboo shoots. The drink selection is impressive, with options like Braumeister, Heartland, and Kirin Lager. The chef even surprised me with a dish of bamboo shoots. The food was delicious, especially the taraba crab innards and the grilled bamboo shoots. The total bill came to 6900 yen for three beers and two glasses of sake. The owner is a delightful character, making the dining experience even more enjoyable.

This sushi restaurant is a favorite of mine and my mother's. We hadn't been here in quite a while, probably about 3 years. During that time, they moved twice and even changed their name. They used to be on Takoyakushi Street, then near Yasaka Shrine, and recently moved to their current location. Despite it being a long time since our last visit, they remembered us as soon as we walked in, which was really nice. I've always had the impression that this restaurant is loved by locals. The warm atmosphere and delicious sushi make it a great place to dine. The best part is they serve plenty of freshly grated wasabi, so you can pile it on without it being too spicy. This time, we had an appetizer, edamame, konjac with roe, assorted sushi, mackerel sushi, simmered conger eel, two beers, and shochu, all for around 5000 yen per person. They also offer lunch sets starting from around 1200 yen, which are a great deal. It's a family-friendly restaurant where you can enjoy a casual meal. I think their lunch menu is particularly good value, ranging from 1000 to 2000 yen. Some customers were also enjoying a la carte orders like sashimi with their drinks. In a city like Kyoto, where many restaurants cater to tourists, this place felt like a local favorite. They have a good selection of side dishes and delicacies, as well as a variety of shochu and sake to choose from.

How about trying the "Kyoto-style" sushi at Sushi Takashi Nigiri? When it comes to representative fish dishes in Japan, sushi is the first thing that comes to mind. Whether it's Edomae or boxed sushi, there are various types, but the concept of Chef Takashi, who was born and raised in Kyoto and has been independent in the heart of the city, has remained unchanged since the relocation to Gion about a year and a half ago. One of the unique aspects of this place is the order of one dish, followed by alcohol, and finally enjoying the sushi, which is only available until 3:00 in the morning. According to Chef Takashi, "The best balance between the topping and the rice is everything when it comes to sushi." The exquisite balance that pleases both the heated body and stomach naturally exudes a "Kyoto-style" essence. [Former shop name: Sushi-ya no Yamataka] 21-10 Yamatocho, Higashiyama-ku, Kyoto City 075-531-6010 [Weekdays] 17:30-3:00 (L.O. 2:30 the next day) [Sundays and holidays] 17:00-23:00 (L.O. 22:00) Lunch service available, open on Sundays. [Average budget] 6000 yen

Today's dining companion was not fond of set courses and was looking for a place where they could order a la carte. I was thinking of dining by the riverside, but unfortunately, it was raining. So, I decided to go to a sushi restaurant where we could have some snacks while enjoying our meal. I found a hidden gem called "Sushitaka" down a quiet street off Yamato Oji Shijo. This place is famous for its "Namida Maki," which was highly recommended by a friend, so I couldn't resist trying it. The location of the restaurant is slightly different from what is shown on Tabelog, it's a bit further east. The cozy interior has a small raised tatami seating area and an L-shaped counter that can accommodate about 8 people. We started with some seared scallops as a complimentary appetizer, which were delicious. And of course, we ordered some beer to go with it. The menu included dishes like shako vinegar, grilled eel, conger eel soup, pickled mackerel, sliced octopus, cured whale, and the famous Namida Maki (half portion). We also enjoyed some special junmai sake called "Matsunotsukasa" from Shiga Ryuo, Matsuse Sake Brewery. The dishes were all excellent and paired well with the sake. The Namida Maki, with minced tuna and green wasabi paste wrapped in seaweed, was a standout. It was flavorful and melted in your mouth. We were impressed by the quality of the food and can't wait to come back to try their sushi. The restaurant is open until 3:00 AM, so it could be a great spot for a late-night snack after a night out in Gion.

The restaurant is located down Shijo Naramon, one street to the east. It's along a shortcut from Naramon to Hanami Koji. The exterior of the shop is simple, without unnecessary signs or menus. Inside, there are tatami seating in the front and a counter in the back. It gets busy with groups from around 7 pm to 9 pm, so it's best to go around 9 pm. Making a reservation for an early time might be a good idea. They have a variety of appealing dishes, such as kizushi and seared squid, which change daily. When I visited, I ordered a sashimi platter and was recommended the shrimp tempura by the staff. It was delicious. I also tried the grilled live scallop with lemon and salt, which was thick and had a great texture. I ended the meal with some sushi, which had a more masculine style of preparation. Despite the price, I felt completely satisfied with the experience and would love to go back again.

The head chef, Mr. Kigawa, is a kind Kyoto native with a slightly shy demeanor. His family runs a vegetable shop, and the old shop name "Yamataka" was derived from that. After training in Shinchi and Minami, he opened his own restaurant which has now settled in its current location. The atmosphere of the restaurant is clearly that of an izakaya, with a variety of drinks available, but the selection of sake is lacking for a true izakaya experience. The sushi, despite differences in quality, does not quite measure up to the nearby "Matsumoto". The sake selection includes Heartland Draft (floral aroma), Braumeister (light bitterness), Shunroku (light and dry), Hinodemori (slightly sweet), and Jameson on the rocks (subtle). The young female staff members are friendly. The appetizers include swordtip emperor and seared scallops. The seasonal dishes listed on the board are enticing. The seasonal delicacies like sea cucumber are small but delicious. The grilled cod milt is rich and sweet. The simmered bamboo shoots have a gentle texture, perfect for spring. The cherry shrimp tempura is beautifully crispy. The chef sources ingredients from several places at the Central Market and does not use a delivery service. He is not aiming for Edo-style sushi, so the rice is lightly seasoned. The sushi pieces are on the smaller side, and he aspires for them to be more elegant, like Mr. Yamauchi from "Inase" in Fukushima or Mr. Aburai from "Kizushi" in Ningyocho. Lately, he has become more strict with the shape of the sushi and his ratings have become even tougher. The squid, flounder, and lean tuna are all underwhelming. He doesn't have gizzard shad, so he offers fresh mackerel instead, which should be marinated. The sea urchin sushi is tasty but lacking in presentation. There is no simmered conger eel, and the raw ark shell is unimpressive. It's surprising that there is no shrimp in stock. The grilled conger eel is tender enough to replace the simmered one. The rolled omelette is just average. There is no kampyo roll, only cucumber. Overall, the sushi quality is standard for Kyoto. The restaurant is conveniently located and affordable, so it's always busy with reservations. I enjoy the appetizers and can easily bring friends along, but I still feel unsatisfied after less than two hours. I don't have a regular bar in Gion, so I head to "Cordon Noir" in Sanjo for Irish whiskey on the rocks, haggis, chocolate, and a beginner-friendly Montecristo No. 4 cigar to complete the night, even though the bill exceeds 10,000 yen.

When it was operating as Tako Yakushi, I used to visit about once a month. Whenever I went, I always ordered the "famous Namidamaki," which had been featured on TV and in magazines. It was delicious as always! On the day of our visit, the shrimp, fresh mackerel, flounder, red clam were especially tasty. They still only served natural ingredients. My girlfriend and I enjoyed four cups of local sake, and ended up spending less than 20,000 yen because the prices hadn't changed. I heard they will be relocating at the end of May 2010 and reopening in early July, likely on the south side of Gion. I look forward to visiting again.