A cozy Kyoto cuisine restaurant located in a narrow alley on the south side of Gion. The chef's delicate and meticulous dishes, along with the sake selected by the proprietress, are exceptional. This month's chef's choice included 1) conger eel sushi and pickled vegetables, 2) conger eel and flounder sashimi with homemade foam soy sauce, 3) Kameoka beef (A5) steak, 4) Karasumi mochi, 5) sea bream and Kamonasu with homemade miso, 6) simmered ayu in tea (ayu fish grilled once and then simmered in tea), 7) jacopearl rice bowl, 8) homemade warabi mochi (a first-time experience of the deliciousness and softness of mochi), and 9) plum sherbet (rich). A long-time familiar couple also visited, and it was a very pleasant time. The menu differs between lunch and dinner, so I would like to visit at night next time.

On January 2, 2023, during the New Year holiday when many renowned restaurants were closed, I decided to revisit "Gion Mizuoka," located on the south side of Gion. It had been 12 years since my last visit, but I was warmly welcomed by the hostess with a big smile and the words "Welcome back, it's nice to see you remember us." I was seated at the central counter seat where I had the best view of Chef Mizuoka's hands. I started with a refreshing glass of draft beer. The meal began with a variety of appetizers, including dried persimmons, lotus root with sesame vinegar, simmered octopus, and herring roe with black soybeans. The soup course featured a traditional New Year's ozoni soup with round rice cakes, taro, sweet potatoes, carrots, daikon radish, and greens. The sashimi course included fresh red tuna and flounder with myoga ginger. Grilled dishes featured cold yellowtail with scallions and walnuts, and a side of conger eel with turnip and cod roe. The meal continued with a simmered dish of yuba rolls and bamboo shoots, followed by a decorative dish of boiled bamboo shoots with peas. The finale was a nigiri sushi of premium Omi beef and a miso soup, followed by sweetened green plums for dessert. I enjoyed a variety of sake pairings with my meal, including Sawayama Matsumoto Shuppari Haraboshi, Hatsuhinode Daiginjo, Izu unfiltered sake, and Haneda Junmai sake. Despite the early hour, I left the restaurant feeling pleasantly tipsy, and the hostess even gave me a good luck charm as I departed.

I visited Rokuharamitsu-ji Temple and found this restaurant nearby. There is a counter and a garden next to it. I ordered a course menu for about 5000 yen. Everything was carefully prepared and very delicious. The fish, simmered dish, and rice all had a gentle flavor that reflected the chef's personality. I tried sashimi with a mysterious soy sauce made by mixing soy sauce into whipped egg whites. It was delicious, and I was impressed by the wisdom of the geisha in Gion. Thank you for the wonderful meal. I will visit again.

I went to a study session in Kyoto for the first time in 2 years in August, so I stayed overnight and visited "Gion Mizuoka," a restaurant where you can enjoy visually appealing and delicious Kyoto cuisine. The dishes had changed a bit since my last visit in July. With the recommendation of a friend living in Kyoto, we enjoyed dishes such as sea eel, tuna, and steamed Kyoto beef. The chef's meticulous work was enjoyable to watch, and the sake recommended by the hostess perfectly complemented the meal. The dessert, including fig compote jelly, was also beautiful and delicious. I would love to visit "Mizuoka" again in a different season.

I rarely dine in Gion, but today I wanted to feel like a tourist, so I deliberately chose this restaurant. Watching foreigners in yukata taking photos in front of the noren, I couldn't help but think, "Kyoto is truly an entertainment city." Now, this restaurant was a first for me. I was escorted to a private room on the right after passing through the noren. There were also counter seats in front, but I quite liked the spaciousness of this private room where I could still feel the pedestrians outside. They asked if there were any ingredients I didn't like at the beginning. My friend, who is picky despite having many dislikes, answered, "Nothing in particular," which made me blurt out, "Really?" Even though it was a private room, you could hear the sounds and voices quite clearly, including the noises from the second floor. I guess that's the charm of this kind of restaurant. Thanks to this, we were able to relax and enjoy our meal. The proprietress was very cheerful, and while it may be impolite to say, she reminded me of Sazae-san, a bright and talkative person. I'm not sure if she just likes to chat or if it's part of the service for us tourists. We even received a send-off at the end. Thank you for the wonderful meal.

I celebrated my birthday. This is my second time having a meal in Gion. The restaurant is located between Yamato Oji Street and Hanami Koji Street. The exterior has a Kyoto-style appearance, but once you enter with your shoes on, it has a Western-style interior with a counter in front. There is the head chef, the hostess, and another person who served us tea. We were able to choose our seats and we chose a spot with a view of the garden. We left our hats and jackets at the entrance. The background music was piano music playing from a CD player. I chose a bottled beer as my drink, which was poured by the hostess. The head chef asked if there was anything I couldn't eat. We started with the "hassun," which included salmon roe with grated daikon radish, pickled ginger, scallops, and sweetened ayu fish with ginkgo nuts. The sweetened ayu fish was particularly delicious. I should have chosen sake. Next was the soup course, which consisted of conger eel, chrysanthemum flowers, and walnut tofu. The scent of sudachi citrus was prominent, and the broth had a rounded flavor. The sashimi course featured flounder from the Seto Inland Sea and bluefin tuna from Wakayama. We were instructed to eat it with wasabi and foam soy sauce, which is soy sauce mixed with water to prevent geisha from staining their kimonos with soy sauce. The main dish was roasted persimmon with persimmon flesh, shimeji mushrooms, and carabinero prawns mixed with eggplant miso. The eggplant miso is simmered for an hour. The combination of miso and persimmon was exquisite. The side dishes were eggplant, Daikokuji-style wheat gluten, taro, and pumpkin. The rice was slightly firm, and the miso soup had tofu as an ingredient. The pickled daikon radish and Chinese cabbage were perfectly seasoned. For dessert, we had chestnut sweetened with a hint of sweetness and a lemon tea. A surprise for my birthday was brought out - a candle stuck in a radish with gelato. It was a delightful surprise. As we left, the hostess escorted us to the entrance.

The landlady is friendly and the atmosphere is cozy. The food is carefully prepared and absolutely delicious.

A cozy traditional Japanese restaurant with surprisingly good cost performance. The staff are very friendly and welcoming.

At the time of opening (2011), yes, that was a pretty popular restaurant. According to Bonpapa's memory, Kyoto kaiseki cuisine was gaining popularity nationwide back then! This led to a wave of new restaurant openings, and all of them were packed. It was a situation where demand couldn't keep up. It was like the golf courses during the bubble era... Among those restaurants, Mizuoka was quite popular at the time. Their Tabelog rating was close to 4.00. Reservations were hard to come by, and I remember that children were not allowed in. With all of this going on, Bonpapa missed out on visiting the restaurant. It's been about 7 years since then. Honestly, I had almost forgotten about the place. But this time, with the family looking for a place to eat near Hanami Koji, I remembered it. The current Tabelog rating is now 3.15 (as of 2018). There haven't been any reviews in the past six months. The Japanese cuisine scene in Kyoto has been continuously growing with new restaurants opening one after another. Each restaurant owner is young and very skilled. It feels like Kyoto's Japanese restaurants are in a cutthroat era, where the younger generation outshines their mentors. Looking at it objectively, it seems like the "respect for tradition in Kyoto" is slowly fading away. That's the feeling I get. Is it just the flow of time...? Mizuoka seems to have taken a step back in this current situation. I made a reservation easily for a family meal, and we ordered the 5,000 yen Hime Kaiseki course. The head chef turned out to be a seasoned veteran, not the young chef I had imagined. It seems that they moved to Kyoto seven years ago, having run a restaurant in another area before. The food was delicious, with a focus on simplicity and quality ingredients. The kaiseki meal included various dishes like appetizers, steamed egg custard, sashimi, grilled bamboo shoots, simmered vegetables, freshly cooked rice, miso soup, and dessert. Despite not being elaborate or flashy, the healthy and simple dishes left us very satisfied. Traditional Kyoto cuisine is simple yet delicious. The difference from other prefectures' Japanese cuisine lies in the quality of ingredients, handmade preparation, and the minimal use of artificial seasonings. Overall, it was a satisfying meal that showcased the essence of Kyoto cuisine.

With the help of a friend who lives in Kyoto, I visited Gion Mizuoka and had a wonderful Kyoto cuisine experience. The appetizer for July was themed around summer - featuring a winter melon fan, black bean fireflies, and a mysterious watermelon creation that you must see for yourself at the restaurant. The atmosphere around Gion Matsuri was calm and peaceful in this area. The "Miroku beans" turned out to be a mix of edamame and dadacha beans, both fragrant and delicious. The summer in Kyoto, especially during Gion Matsuri, is hot, so visually cooling dishes are a relief. The scent of conger eel brought a smile to my face just by bringing it close with chopsticks. The delicate touch and attention to detail in pleasing customers were impressive. I was intrigued by the unique "foam soy sauce" before even trying the sashimi. The sashimi of sea bream and tuna paired with this foam soy sauce was a delight with its fluffy texture and even coating. The steak of Kyoto beef with yuzu pepper was tender and delicious. The side dish of watercress and fried tofu with seaweed was enhanced by the seaweed. The grilled suzuki with corn was unique in appearance but tasty with its sweet miso and corn flavors. The chef removed the lid to reveal the hot dish. The steamed conger eel with ginger was a summery dish with a touch of ginger. The building of this restaurant is 80 years old, yet it exudes a timeless charm with its well-preserved history and atmosphere of Gion. The peach dessert was incredibly delicious and lifted my spirits.

It was a charming traditional townhouse kaiseki restaurant that exceeded its price. I was on a business trip to Kyoto and wanted to find a local and delicious restaurant, so I avoided the well-known established restaurants and chain stores. I usually end up going to safe options near the station like Wakuden or Kichotei, but this time I wanted to explore something different. - Price: Recently, I've been into Ikyu's course for 8,800 yen per person, totaling to just under 20,000 yen for two people including drinks. - Location: Located near Gion Hanamikoji, it's a convenient and easy-to-find place, but be careful as Google Maps may stop working along the way. However, they were kind enough to come pick us up when we called. - Food: - Appetizer - Ozoni: Kyoto white miso soup, rich and juicy with a hint of bonito, a delightful New Year tradition. - Sashimi: Delicious sashimi, fresh and tender, reminiscent of somewhere I've eaten before. Ah, it's like the sashimi at Shinbashi Hirosaku! - Simmered yellowtail - Side dish: Not too light or too heavy, the dashi flavor comes through nicely. - Chirimen rice porridge - Homemade mandarin orange jelly To convey it well, how should I describe it? Have I had similar food in the past? I referred to Tokuchiyama in Tokyo. There were a couple of dishes at Tokuchiyama that I found surprisingly delicious, like the shirako-like sesame tofu. From that perspective, did the dishes at Mizuoka leave a similar impression of being incredibly delicious? The food has a generous portion, a solid Japanese flavor, and allows you to savor the taste of Kyoto without any disappointments. The location is also wonderful, giving you a feeling of stepping into the historic streets of Kyoto's Hanamikoji during the night. The ambiance of Gion at night is truly enchanting! Rating: 4 stars. - Seating: Spacious and not noisy. - Value for money: Overall, the quality is high and the value for money is excellent! Would I want to go again? Definitely, I would love to visit again.

Today, I went to the restaurant "Gion Mizuoka" that I had made a reservation for. The location is 570-119 Gion-machi Minamigawa, Higashiyama-ku, Kyoto City, about a 5-minute walk from Gion-Shijo Station. To get there, you walk towards Yasaka Shrine on Shijo Street, head south on Hanamikoji Street, turn right on the second street, then left on the narrow alleyway next to Gion Kinana Honten. The owner, Mizuoka-san, used to be a hotel chef before opening his own restaurant. Initially located near his home in Otsu, Shiga Prefecture, he fulfilled his dream of moving to Gion about 5 years ago and has been there since. The restaurant offers lunch courses priced at 3500 yen, 5000 yen, and 8000 yen, as well as dinner courses priced at 8000 yen, 10000 yen, 15000 yen, and 20000 yen (with reservation required). The seating includes a counter with a view of the garden for 7 people, private table rooms for up to 4 people, and a second-floor tatami seating area for up to 6 people, totaling about 17 seats. I ordered the "Hime Kaiseki Course" (5000 yen) and two sake tastings selected by the landlady (1000 yen each). The course included a variety of dishes such as simmered vegetables, deep-fried scallops, miso soup, sashimi, and more. The standout dish was the "Kaki no Horaku Yaki," a baked persimmon stuffed with diced persimmon, plump live shrimp, and miso paste. It was incredibly delicious and paired well with sake. Overall, the meal was a delightful experience with fresh ingredients, skillful preparation, and attentive service. I highly recommend visiting Gion Mizuoka for a taste of traditional Japanese cuisine in a cozy setting.

I occasionally visit Kyoto, and I always wanted to have a meal in Gion someday! But I thought it would be expensive, and it might be difficult to get a reservation, or even if I did, I might not feel welcome there... However, after watching a TV program about the "Kyoto Winter Special," I felt like even regular people are welcomed there. So, I ordered a guidebook and thoroughly researched several restaurants. I decided to make a reservation for a weekday about two weeks later! I called the first restaurant. It was a very traditional place! I was so excited! But unfortunately, during the Winter Special period (February), they were fully booked even on weekdays... Oh well. The young apprentice who answered the phone seemed a bit disorganized and was whispering to others, so I thought maybe they are not treating their staff well, and it might not be a pleasant experience. So, I switched my mindset and called the second restaurant. They were a relatively new place. I got a reservation! And I got my dream private room! (This restaurant only had a counter and private rooms, and as a first-timer in Gion, the counter seemed too intimidating for me, so I chose the private room...) The young apprentice who answered the phone was very efficient and refreshing, although not very eloquent. His polite language and the sound of geta sandals clacking as he went to check the reservation list gave a touch of Kyoto Gion atmosphere. The restaurant turned out to be "Gion Mizuoka." On the day of my reservation, I was a bit nervous and got lost for a moment... While wandering, I asked a young taxi driver for directions, and he answered with a very Kyoto dialect, which made me feel like I was really in Kyoto! Eventually, I found the restaurant on my own. The landlady welcomed me warmly. She was so friendly that my nervousness melted away... I was led to the private room, chatted with the landlady, and admired the restaurant's interior, and then the dishes started arriving one by one. I tried eel fry, which I had never tasted before, and the sashimi I forgot to take a picture of was delicious, and the blowfish surimi was unique, and the tempura with cod sprouts, heralding spring, was also delicious! The wakasagi was plump, and the miso soup had a great broth! The dessert, a citrus jelly in a hollowed-out fruit, was something I really wanted to try. The flavors of the dishes were completely different! The dishes were served by the landlady, the young apprentice who answered the phone, and the chef. The chef, though not very good at talking, explained each dish carefully. The apprentice explained the cod sprouts as "yukisaraso," which left a lasting impression on me. I enjoyed my first Kyoto cuisine in a private room, feeling truly happy and fulfilled. There seemed to be tatami rooms on the second floor, as I heard customers climbing up during the meal. The counter was fully occupied when we arrived. When we left, the chef saw us off outside, bowing deeply for a long time, which made me feel grateful. I highly recommend this restaurant to Gion beginners! The timing of the dishes, the seasoning, the warmth, everything was exquisite!

When it comes to Kyoto, it has a sophisticated image for people from Osaka. In terms of dining, there is a somewhat expensive image. Among the various areas in Kyoto, Gion is considered a high-end area, similar to Kita-Shinchi in Osaka. I was taken to a fancy restaurant in this area by someone important. We took the special express train to Gion Shijo Station, then walked through Hanamikoji Street to a high-end restaurant. It turned out to be a regular spot for the important person, and we were seated at a nice counter with a cheerful female owner serving us. First, we were served an elegant appetizer in a lacquered box. Then we had a seasonal Hamo fish soup, which paired perfectly with the broth. The Kyoto beef skewers were perfectly grilled, no unpleasant smell at all. The fried dishes included Hamo and Uni tempura, both delicious. We also enjoyed a sushi piece with Abalone as the finale, along with dessert and drinks. The food was elegant as expected, and the female owner treated us kindly. The restaurant used to be in Otsu, but moved to Hanamikoji Street two years ago. I may not be able to come here often, but I would like to remember this place for future occasions.

In July 2011, a friend recommended this restaurant to my mother and me, and it was our first visit. Despite the intimidating exterior, once we entered, we were warmly greeted by a lovely hostess and a warm chef. The interior was charming with a touch of elegance and cleanliness, with attention to detail in the design of chairs, wallpaper, and other elements. We were seated at the counter on the first floor, but there were private rooms on the first and second floors, with the ability to call geisha to the second floor. I have allergies to eggs and yuzu, and when I informed them during the reservation, they prepared a special menu for me. The dishes were delicious, with the flavors of the ingredients shining through, and each bite was a moment of gratitude. The dish with miso on Kamo eggplant was a perfect blend of sweetness from the eggplant, richness from the miso, and texture and flavor from the burdock inside. The seasonal conger eel was prepared before us, enhancing our appetite with the sound and skillful handling. The eel shabu-shabu was delicate and flavorful, with a hint of oiliness. I regret not being able to finish everything due to our food adventures in Kyoto before visiting. I look forward to returning with a bigger appetite. The delicious food and the kind-hearted staff brought us much happiness. The restaurant had just opened, but it seemed destined for success. In October 2012, I returned for a second visit, this time with a proper appetite. The reservation process was smooth, and we were warmly welcomed again. This time, we enjoyed autumn flavors, with the highlight being the steamed dish in a small pot. The matsutake mushroom was beautifully fragrant, not overpowering, and it was the first time I truly enjoyed matsutake. I learned that it was a precious matsutake from Hyogo that is hard to come by. The wagyu beef sushi was another highlight, with the meat melting in the mouth and the vinegared rice balancing the richness perfectly. The presentation was beautiful, and watching the chef's skillful hands at the counter added to the experience. The delicate and elegant flavors brought us to a blissful state once again. I also enjoyed a pleasant conversation with a foreigner at the counter. This second visit only deepened my love for this restaurant. It offers a relaxed atmosphere where you can enjoy Kyoto cuisine without any pretense.

The first meal of the new year was enjoyed at the late-night bar "MICHIYA," where I had two dishes, "Fugu Shirako" and "Grilled Nodoguro." However, when it comes to New Year's, the one thing you can't miss is "Ozoni." Ozoni varies in different regions with different shapes of mochi, such as round or square, and different ingredients and dashi. In Kyoto, the basic ozoni is made with round mochi and white miso. After visiting Yasaka Shrine in the morning of New Year's Day, I stopped by "Mizuoka," located in the backstreets of Hanamikoji in Gion. The restaurant originally had a kaiseki restaurant in Shiga, but the owner's dream came true last year when they relocated to Gion, so this New Year's they are open every day to observe the customer flow. Upon entering, I was greeted by the cheerful proprietress, Mizuoka Kahoko. I was seated at the counter where I could view the garden and ordered the "Celebration Hassun" and the special New Year's limited "Ozoni Set" for 2,000 yen. I also requested a set of four types of alcohol for tasting. The "Hassun" included dishes like "Simmered Suppon," kazunoko, duck roast with hama maki skewers, black beans, jikama, and oyster cooked in sake, all perfect for pairing with alcohol. The eagerly awaited "Ozoni" was a Kyoto-style dish with kombu dashi and white miso, containing round mochi, sweet potatoes, daikon, and bonito flakes, offering a rich and sweet taste typical of Kyoto. The sake tasting set included brands like "Kira Kura" and "Matsu no Tsukasa," representative of Shiga, but the proprietress recommended the refreshing "Biwa no Chojyu," which was a well-balanced and pleasant sake. After tasting five varieties of sake, I was in high spirits, and the proprietress kindly showed me to the second floor, hoping that I would come back to try their course menu. Despite the fierce competition in the area with numerous restaurants and teahouses, I look forward to returning to Mizuoka, where the service spirit is strong and the proprietress is welcoming.

I visited this newly opened restaurant today for the first time, as I am a fan of the owner's previous restaurant in Otsu. Gion is a bit intimidating and hard to visit, but I decided to go for it. The restaurant was beautifully decorated with large orchid flowers and had a lovely quiet atmosphere. There was even a well and a small garden on the premises, with a counter, private rooms, and a second floor. The staff showed us around and we were able to see geisha passing by through the window, adding to the Kyoto charm of the place. The lunch course was priced at 5000 yen, including tax, but as we leisurely enjoyed each course, we felt satisfied and had a truly elegant dining experience. The food was delicious, just like in the Otsu restaurant, and the Kyoto-style dishes were beautifully presented. My favorite dish of the day was the blue dish of green peas, artfully arranged to look like a frog. It was so cute! The hostess explained each dish with care and shared the charm of Kyoto with us, patiently answering our questions even though we were unfamiliar with Gion. We promised to come back again and left feeling satisfied. Since it's a small restaurant, I recommend making a reservation. We were fortunate to have a private room available today, which made our experience even more relaxing.

Once you cross the mountain from Shiga, you are already in Kyoto. I visited this restaurant while on a trip to Shiga for a meal with an acquaintance. I think the food here offers great value for money. The foam soy sauce, made not only with gelatin but also with egg white, gives a rich texture that transforms the sashimi into a different dish, which is interesting. However, the matsutake mushroom steamed in a pot lacked sharpness and clarity in the broth, making it a bit murky. Overall, considering the price, I have no complaints, but in terms of taste alone, it's not "incredibly delicious," just "pretty good." What stands out is the female owner. She is friendly, cheerful, and charming. If it were just for the food, I wouldn't necessarily come back here when in Kyoto, but I would consider visiting again just to see the female owner.

When in Kyoto, I wandered around Gion looking for a Kyoto-style meal. Many places seemed a bit pricey and intimidating, but then I saw a sign for a "Hayakoma Bento for 3000 yen." I hesitated because of the big red lantern that said "Gion Mizuoka," but the friendly landlady welcomed me in, so I eagerly entered. Sitting at the counter, I could see the chef right in front of me. I glanced to the side and saw a small garden with a stone lantern. My excitement rose. The chef was cooking right in front of me, using a large copper grater I had seen on TV. The landlady was friendly and chatty, and the young chef was charming. The atmosphere was really nice. As for the food, it was served in a bamboo basket with various dishes, each a small portion but plentiful. The grilled shrimp and fish were cooked perfectly. It was clear that this was professional work that I could never replicate at home. There were no gimmicks, just simple and carefully prepared dishes that exuded kindness. I ate everything so quickly that I can't remember all the details... Sorry. I thought it would be wonderful to become a regular at a place like this and experience the four seasons of Kyoto through their cuisine.