I visited this restaurant with my coworkers. It is located a little off the beaten path from Kitashirakawa in Sakyo Ward, with a winding road that leads into the mountains. The entrance only has a last name plaque, so from the outside, it doesn't look like a restaurant. Inside, the tatami room is quiet, and you can enjoy your meal while looking out at a small garden through a glass door. Here is the content and impressions of the dishes: - Sashimi: Flounder and botan shrimp. The flounder was crunchy and the botan shrimp was large and delicious. - Simmered dish: Yuba, rolled egg, and shrimp ball. The flavors were traditional and might feel slightly lacking in saltiness for modern tastes. - Appetizer platter: Grilled sandfish with sea urchin, Datokuji-style wheat gluten, red snapper sushi, simmered bamboo shoots and chrysanthemum greens. The flavors were light and the presentation was a bit plain. - Steamed dish: Cherry trout wrapped in oak leaves with celery salad and cress and chicken breast with ponzu sauce. The cherry trout was very delicious and the celery salad was a pleasant surprise. - Cold dish: Turban shell, steamed Chinese cabbage, small eggplant, burdock root, snow peas, and salmon? The steamed Chinese cabbage was particularly tasty. - Rice: The rice was really, really delicious. - Miso soup: Miso soup with wheat gluten and green onions was okay. - Dessert: Grapefruit jelly was okay. - Matcha: Served with dried sweets. Overall, the meal was traditional Japanese cuisine. I noticed that similar ingredients like botan shrimp followed by shrimp ball and cherry trout followed by salmon were served one after another in the menu. This restaurant seems suitable for a discreet visit.

I visited a luxurious Japanese cuisine restaurant called Shunshin-an, which is known for hosting only one group per day, located in a quiet residential area in Kitashirakawa, avoiding the bustling Gion area for two consecutive nights. The restaurant was quietly nestled in the serene neighborhood, with a wooden sign saying Nakano on the gate leading to the restaurant. It was not immediately obvious from the exterior that this was a traditional Japanese kaiseki restaurant, making it a hidden gem in Kitashirakawa. I arrived early, allowing for some time to explore the surroundings and enjoy the peaceful garden view while waiting for the meal to be prepared. The first course included beautifully prepared bone-cutted conger eel, steamed live shrimp with yuzu sauce, and fresh flounder sashimi. The conger eel was served with wasabi soy sauce, highlighting the quality of the ingredients. The live shrimp had a delightful texture and flavor, while the flounder sashimi showcased the freshness of the fish. The second course was a warming soup with tofu, egg, and conger eel, which impressed with its perfectly balanced broth and seasoning. The third course, served on a beautiful plate, featured a variety of dishes including conger eel sushi, conger eel roe with agar jelly, octopus, and simmered vegetables. Each dish was delicious and well-executed. The fourth course included grilled conger eel with sesame, fried young ayu fish from Lake Biwa, grilled taro on eggplant, and grilled eggplant with shrimp in miso sauce. The flavors were rich and satisfying, with the fried young ayu fish standing out for its unique taste. Overall, the meal at Shunshin-an was a delightful experience, with each dish showcasing the chef's skill and the quality of the ingredients.

Located in a quiet residential area in Kitashirakawa, Shunshin-an is a Japanese restaurant that requires reservations and only accommodates one group per day, both for lunch and dinner. The owner of this restaurant honed his skills at Tsujitome in Akasaka for a long time. The dinner courses range from 13,000 yen to 30,000 yen, and we opted for the 15,000 yen course. The first course was a sashimi platter featuring conger eel, live kuruma prawn in hot broth, and flatfish. The quality of the sashimi was exceptional, with precise cutting techniques evident. The second course consisted of yuba tofu with egg, and conger eel soup, which had a clear and refined flavor. The third course included various dishes like boiled tofu, octopus roe and conger eel sushi, and conger eel roe jelly, all of which were delicious. The owner shared his passion for sushi and his experience with a renowned sushi restaurant in Nagasaki. The fourth course included grilled conger eel, deep-fried Biwa Lake smelt, taro on a bed of grilled eggplant, and a dish of various vegetables. The fifth course featured simmered eggplant, white radish, green beans, and stewed young sardines. The meal concluded with rice, pickles, and miso soup, all of which were simple yet delicious. The dessert was a white peach agar jelly, made with white peach juice, which was a delightful end to the meal. Overall, the dishes were not visually extravagant but were meticulously prepared and delicious. The hospitality of the owner and hostess was warm and welcoming, making it a memorable dining experience. The essence of kaiseki cuisine is to cherish each encounter, and we left the restaurant feeling grateful for this wonderful experience and looking forward to the next culinary adventure.

I visited during the day. Located in a residential area in Kitashirakawa, it has the appearance of a large old house. I was ushered into one of the several tatami rooms, where I spent a relaxing time with a view of the stone pagoda in the garden. It seemed like the other rooms were used for purposes other than dining, so even though there was only one group of customers, it wasn't particularly quiet. The dishes, such as child-bearing ayu fish, white fish coated with sea urchin, and candied chestnuts on a plate, were very delicious. The thick matsutake mushroom soup, a small bowl of white rice, the thickly cooked anago eel, and the shiso-flavored steamed bun that came at the end also left a strong impression. The intervals between dishes were very long, and spending two and a half hours on a meal during lunch may seem luxurious in a way. Since you are left alone in the tatami room, it seems more suitable for gatherings or meals with friends rather than family meals.

This is a well-known Japanese restaurant, Shunshin-an, quietly located in Shirakawa. The restaurant only accepts reservations for one group at a time for both lunch and dinner! They ask where the guests are from and adjust the amount of salt accordingly, showing great attention to detail. I was taken there for a client meeting this time! There seem to be about four course options. The course we had was probably a 15,000 yen course! The dishes from appetizers to desserts were incredibly elegant and delicious! I was truly impressed! It seems that they also hold cooking classes once a month. I would love to try it out!

It's a gift, but from what I've seen, it seems to be a highly regarded restaurant. They only serve one group per day, both day and night, and the food looks fantastic! The mackerel sushi they serve has a good amount of fat, the rice is well balanced, and the vinegar seasoning is just right. I really want to go there. Additionally, when I checked their website, I found out that they offer various etiquette courses and cooking classes. I wonder if I'll be able to go there someday.

★Michelin★