Before returning to Kyoto, we had dinner at a newly emerging Japanese restaurant that recently received a Bib Gourmand in the latest 2023 Michelin Guide. It is located in the Gion district, near Oike-Fuyacho. The spacious interior is designed with an L-shaped counter surrounding the kitchen, creating a pleasant atmosphere. Despite its casual pricing, the course composition and dishes are traditional and high-quality, allowing the ingredients and flavors to shine through. Personally, I was highly satisfied with the delicate traditional dishes such as the simmered sea bream with kelp, the steamed dish with conger eel and matsutake mushrooms, and the grilled silver cod. The finale of salmon roe rice with the aroma of perilla leaves and fresh, popping salmon roe was a luxurious delight. The meal included: Appetizer: Minari, Sashimi: Japanese amberjack, Sea bream marinated in kelp, Steamed dish: Conger eel and matsutake mushrooms, Grilled dish: Grilled silver cod in Kyoto style, Fried dish: Fried ginkgo nuts, Stewed dish: Stewed Kyoto pork with lotus root bun (additional order), Rice dish: Salmon roe rice, Dessert: Fruits. The restaurant is run by a kind and gentle owner and a beautiful young hostess. We opted for the short course this time, which was satisfying but not overly filling, so we added an extra dish. It's a great place for those who want to enjoy plenty of sake, as the light course can be complemented with additional orders. The restaurant offers a good balance of Japanese and Western dishes, making it easy to adjust the course to your liking. If you're looking for a casual Japanese restaurant in Kyoto for around 10,000 yen, I highly recommend this place.

Opened and quickly earned a Michelin Bib Gourmand in 2022, "Oryori Maeshiro" is a charming restaurant located in the south of the Kyoto Imperial Palace (Fuya-cho, Nijo). The owner, Kyu Maeshiro, originally from Okinawa, previously worked at "Goryorai Matsui" in Osaka, "Umeichi" in Shinsaibashi, and a traditional Japanese restaurant in Pontocho before opening his own restaurant on June 11, 2020. The restaurant has a clean and elegant interior, with only 10 counter seats, creating an intimate atmosphere. The menu is likely for dinner, but for lunch, there is only the Chef's Special Full Course for ¥10,000 per person (tax included) for solo diners. For two or more people, a course for ¥6,500 is also available. The meal started with a refreshing Asahi draft beer and included dishes such as Goya and Umibudo appetizer, a clear and flavorful soup, assorted sashimi, simmered vegetables, grilled eel with ponzu sauce, tempura of Kamo eggplant and corn, turtle soup, and peach sherbet for dessert. The total cost for the meal was ¥14,500, which is considered reasonable for Kyoto standards. Overall, the dining experience was enjoyable, and the reviewer expressed interest in returning for the a la carte menu at night when the female chef, who has received good reviews, is also present.

A wonderful Japanese restaurant where the meticulous work shines. There is no flashiness, so you will be surprised by the deliciousness. The atmosphere is welcoming and not pretentious. I made a reservation for 12:00 on a weekday. I felt a bit guilty because it was empty the whole time. It seems like the restaurant is run by a husband and wife, but on this day, only the husband was working. [What I ate] Lunch omakase course ¥6500 Draft beer (medium) ¥800 Sake (glass) ¥900 There was no meat, no fancy decorations, just simple dishes. But they were so delicious... I was amazed. If I had to mention one thing, it would be the grilled conger eel and daikon radish. I'm not a big fan of vegetables, but I realized how tasty they can be. Amazing. The husband is not the talkative type, but he responds kindly when spoken to. The atmosphere is great. I was recommended to visit by the owner of my favorite izakaya, and it was the right choice. Too right. I would love to visit again. Thank you for the meal.

During my trip to Kyoto, I visited a restaurant called Maeshiro for the first time. It has been featured in the 2023 Michelin Bib Gourmand guide. The restaurant is run by a husband and wife, and it only has a counter seating. During lunchtime, it is operated by just one person, so they limit the number of customers to ensure quality service and timely food delivery. I opted for the ¥6500 chef's special course for lunch. The simmered octopus and bitter melon appetizer was delicious, with the octopus being tender and sweet, and the bitter melon not too bitter with a nice dashi flavor. I also had the grilled pike conger with plum meat, which was incredibly soft and flavorful. The grilled sweetfish with tadezu (knotweed vinegar) was a must-try for summer. The Kamo eggplant with miso paste had a delicate yuzu aroma and just melted in the mouth. It was topped with shrimp, okra, and corn. The rice with dried young sardines and perilla leaves was a perfect complement to the meal. I couldn't resist asking for seconds. The meal ended with pickled melon and nametake mushroom miso soup, followed by a refreshing melon sherbet. Despite being full from the previous day's dinner and breakfast, I managed to enjoy every dish until the end. While there were no groundbreaking dishes, each one was meticulously prepared and full of flavor. I recommend opting for the course menu if you visit with a hearty appetite.

The 8000 yen course included simmered chrysanthemum and yuba, as well as an additional order of kani (crab) tempura for 4700 yen. The course also featured sashimi of striped jack and tuna, turtle soup, braised pork with daikon radish and greens, fried taro and blowfish, and a half portion of additional cloud ear mushroom soup for 1200 yen. The meal ended with black sesame ice cream. The kani tempura was a bit pricey for its size, making me realize the importance of sourcing. If you avoid extra orders, this place is reasonably priced. It offers a casual taste of Kyoto-style kaiseki cuisine.

The restaurant is run by a couple, with the husband originally from Okinawa and trained in Osaka. They were recently selected for the Michelin Bib Gourmand and I decided to visit. The seating consists of a counter surrounding a spacious kitchen. I was the only customer that evening, but the staff kindly engaged in conversation with me. The highly praised female owner mentioned in reviews was not present that day.

I used to only come at night before, but this time I went for lunch. They only offer course meals for lunch. From the appetizer to the dessert, everything was excellent. The sashimi of bonito, simmered bamboo shoots, oilfish with edamame and yuba, bamboo shoot rice, and dessert were part of the course menu. I also ordered extras like marinated firefly squid, spring vegetable tempura, and sata andagi. The sake was Tokujirou and it was incredibly delicious. The bamboo shoot rice was cooked in a clay pot, and they kindly offered to make onigiri with the leftovers to take home. I would love to visit again, whether it's day or night.

I visited this restaurant on the way back from my first shrine visit in Kyoto. We made a same-day reservation for 3 people, and the staff kindly prepared a table for us. We decided to go with the chef's special course for 8000 yen. The appetizers included celery and herring roe salad, sashimi of Spanish mackerel and fatty tuna, and miso soup with yellowtail. The main course was braised pork with taro, but the spinach was oddly cold. The dessert was black sesame ice cream, which was a unique experience. Although the restaurant has received a Bib Gourmand in the Kyoto Michelin Guide, the course menu might not offer the best value for money. It would have been nice to have grilled or fried dishes in the course. Overall, the food was decent but lacked complexity. The service was good, and the atmosphere of the restaurant was pleasant. I look forward to seeing how the restaurant evolves in the future. Thank you for the meal!

Located about a 5-minute walk from Kyoto City Hall Station, this counter-style traditional Japanese restaurant is situated in a quiet and peaceful area. The atmosphere strikes a perfect balance between formal and casual, allowing guests to relax while still being able to appreciate the chef's skills. With only counter seating available, diners can enjoy watching the chef at work from any seat. The dishes served here are incredibly delicious, as all ingredients are sourced directly from the market and are always fresh. From sashimi to small dishes, rolled omelette, grilled eel, and steamed egg custard, everything is of top-notch quality. The owner's wife will recommend a perfect sake to complement the meal, catering to each guest's preferences. The highlight of the menu is the mackerel sushi, which is simply outstanding. It is recommended to make a reservation in advance as they only serve the best quality ingredients. The dessert, a smooth and delicious pudding, was also a delightful surprise. This restaurant is so good that you almost don't want to share it with anyone, but it's too good not to recommend.

After work on a regular day, I met up with a companion and visited this restaurant that opened in the Imadegawa area in June 2020. The head chef, who trained at Osaka's Umeichi, and his wife run the restaurant. They offer both course meals and a la carte options. Upon arriving at the restaurant, my companion was already quite drunk, so I ended up ordering alone. Here's what I had: - Draft beer - Otoshi (appetizer) - Shine Muscat grape vinegar salad - Conger eel and matsutake mushroom soup - Kizushi (pressed sushi) with dashi - Tempura of gingko nuts and cart wheel - Tempura of shrimp, conger eel, and lotus root - Ikura (salmon roe) rice with red miso soup The restaurant has a counter-style kitchen similar to Umeichi. They focus on traditional Japanese cuisine with a variety of side dishes. The menu is a bit limited, but they offer both course meals and a la carte options, which is convenient. The soup with the same dashi as Umeichi was excellent. Both the head chef and his wife were very serious about their work. The head chef cooked quietly, and the wife left before us, saying, "My children are still young, so I will excuse myself first," which was very polite. The prices are reasonable, making it a great place to enjoy authentic Japanese cuisine without breaking the bank. As a bonus, the last photo is from Ueto-san, a nearby bar we visited on the way back. We had cocktails - I chose my favorite pear, while my companion chose persimmon.

The new restaurant opened in 2020, featured in the magazine "Katei Gahō." The head chef, originally from Okinawa, trained at renowned establishments like Shin-Saibashi Umeichi before finally fulfilling his dream of opening his own restaurant in Kyoto. The L-shaped counter layout allows customers to see the kitchen, a rare setup for a Japanese restaurant. Customers can enjoy both a la carte and course dishes, making it a versatile dining experience. For my first visit during lunchtime, I opted for the 9000 yen course, along with my usual plum wine on the rocks. The meal started with a delicious dish of simmered tomatoes in kombu broth, followed by sesame tofu with red beans inspired by the "sui-no-tsuki" motif. The sashimi course featured tuna, alfonsino, and sea urchin, with the alfonsino being particularly flavorful. The simmered dish included octopus, summer radish, eggplant, and yuba, with the radish standing out for its rich broth flavor. Grilled ayu fish from Kiyotaki with cucumber miso was a standout, showcasing the difference in quality from farmed ayu. The tempura dish of corn with Okinawan sea salt was crispy and flavorful, with a unique pink hue from the salt. The meal concluded with rice, pickled vegetables, red miso soup, and a choice of black sesame ice cream or shikuwasa citrus sherbet, both of which were rich and satisfying. The chef's personality shines through in his cooking, blending traditional techniques with Okinawan influences. While some dishes may have room for improvement, such as the seafood's freshness, the unique offerings like the simmered tomatoes show promise for the restaurant to become even more popular in the future.

A restaurant that opened in 2020 south of the Kyoto Imperial Palace. We found their dishes on Instagram and Facebook, and quickly made a reservation with a foodie friend. The young owner, originally from Okinawa (Mr. Maesato), trained in Osaka for a long time. The restaurant has a cute counter where the lovely wife and husband team run the place. We had the omakase course for 8000 yen, which included dishes like sashimi with tuna, yellowtail, and sea bream, steamed tilefish in a yuzu vessel, grilled tilefish with pine needles, deep-fried blowfish with potatoes, simmered Kyoto pork, mackerel sushi, and red miso soup (Sata Andagi) with black sesame sherbet. Despite being a young chef in Kyoto, their skill and quality of ingredients were outstanding. The flavors were excellent, especially the perfectly seasoned mackerel sushi. While we opted for the course this time, the restaurant mainly offers a la carte options, making it convenient and a place we'd want to visit monthly if it were closer. I also saw their feature in a recent magazine, so they are definitely on the rise.

There used to be a shop in Pontocho that I loved. They have now moved to a new location. I was happy to see the chef and the hostess again after a long time. The taste and atmosphere are just like before. It was a happy time.

The counter-style traditional Japanese restaurant was delicious. I thought that each dish was carefully prepared and really good!

★Bib Gourmand★