I had lunch at "Giwo Yamanobu Aokian", a quiet restaurant tucked away on the back streets of Gion Hanamikoji. It is a traditional ryotei located in a 100-year-old former tea house, exuding the nostalgic atmosphere of Gion. I reserved a private room and enjoyed a peaceful tatami room overlooking a small garden. The summer kaiseki meal included 9 dishes, such as hamo sushi, sashimi of hamo, tai, and hirame, and a light and flavorful clear soup with hamo, corn, edamame, and junsai. The steamed dish featured hamo wrapped in yuba with a ginger-flavored sauce, and the cold somen noodles had a refreshing taste. Overall, it was a delightful lunch where I could savor the elegance and flavors of Kyoto.

<Introduction> After enjoying the delicious fugu dishes at Izumo-tei in Akashi, we were recommended to visit Yamabun in Gion by the owner. Following a trip abroad during the New Year period, I decided to visit the restaurant with my mother. Gion restaurants are often associated with high prices and exclusivity, but it seems that there are hidden gems with great food and value that are not widely known. Yamabun in Gion is one such hidden gem. The atmosphere of the restaurant is wonderful, with a traditional Kyoto feel that is both calming and inviting. Despite the lack of foreign tourists due to the pandemic, the restaurant exudes a welcoming vibe that would surely be appreciated by visitors. <Dinner Course> We opted for the 7000 yen course menu, which mainly features fugu dishes (especially during winter). While Izumo-tei in Akashi may have an advantage in terms of freshness due to their live fugu tank, Yamabun compensates with expert preparation and delicate flavors. The overall quality of the dishes was impressive, especially considering the reasonable price. The portion sizes were generous, and the attention to detail in each dish was evident. <Conclusion> Located in a prime spot in Gion, Yamabun offers high-quality fugu dishes at a reasonable price. The refined dishes, including the sushi, are recommended for both tourists and locals alike. The owner was friendly and personable, and the service provided by the staff, including a university student working part-time, was excellent. Despite being a hidden gem that one might want to keep secret, it is important to support such establishments during these challenging times in Kyoto.

I visited this restaurant again after 7 years since I rode my bike from Tokyo to Kyoto. The owner remembered me and treated me to some sake, which was a nice surprise. I had pre-ordered the turtle cuisine, which was amazing. The raw blood red wine was shocking, and the turtle eggs, liver, and heart hot pot was rich and delicious. The broth with ginger was also delicious, and I had seconds. The porridge was perfectly seasoned, and the bone-in fried chicken was excellent. The turtle had been prepared by removing the mud for a week to eliminate any odor, and it weighed about 1.2kg. The sashimi of tuna, flounder, sea bream, and striped jack was excellent, sourced from a carrier since the market is closed on Sundays. The appetizers were also delicious. The sake was stored in special refrigeration from production to the liquor store to the restaurant, making it smooth and tasty. I also tried some Kyoto sake, which I highly recommend. Reservations are a must. Check out the details on the blog link provided.

I made a reservation through Ikkyu. The kaiseki meal cost 7000 yen. It included one free drink, which was just a glass. I was looking forward to it, but it turned out to be the worst experience. The matsutake mushroom steamed in a pot had no matsutake mushroom in it, only shiitake, maitake, and enoki mushrooms. As for the matsutake mushroom rice, it seemed like the flavor didn't soak in and lacked texture. I won't be going there again. The only good thing was that it's located in Gion. (T_T)

The matsutake mushroom chawanmushi had too many mushrooms other than matsutake, which was disappointing.

Great lunch meeting with my mentor.

It's lunchtime, and they offer courses for 3000, 4000, and 5000 yen! I chose the 4000 yen course and I was satisfied with the amount. The first dish had a variety of dishes packed in, such as mozuku vinegar, okra pickles, sesame dressing, sweet simmered dish, and spicy Manpukuji Togarashi temari sushi. It was a stimulating experience with various flavors. The simmered dish was a lightly flavored burdock stuffed with meat, called Horikawa burdock, a Kyoto vegetable commonly used in high-class restaurants. The summer vegetables were finely cut and topped with a broth-based jelly. The texture was firm. The dish made with yuba later on was also thick and firm. The large-cut vegetables inside were a bit difficult to eat. The mixed rice included edamame, fried tofu, abalone, and a hint of ginger. The dessert was a refreshing dish made with watermelon and apple. The chunky cuts allowed us to savor the texture of the ingredients. I think it's a good value for the money. It was a bit disappointing that there wasn't much explanation about the dishes, though. The third course only had sashimi. As for the sashimi... if you're a foodie, you'll understand when you see it. That's just between us.

Visited the restaurant based on a recommendation from someone. The entrance, like the surrounding shops, has a quaint atmosphere. Upon entering, the kitchen is right in front. I initially thought I had entered the wrong place, but it turned out to be the counter. It's quite narrow, with a door hitting your back as you sit down. The chef seemed a bit aloof, but since my friend was a regular, the service was decent. The food was okay, with dishes like conger eel being served. The variety and portion sizes were generous. The presentation was reminiscent of traditional Japanese cuisine. I leisurely enjoyed some drinks for over 3 hours and the bill came out to 8500 yen per person. The cost performance was good. It lacked a refined atmosphere, so I wouldn't necessarily recommend it for someone looking for a sophisticated dining experience in Gion. However, if it were located in Karasuma or Oike, it would be considered a hidden gem for those in the know.

I was taken to this restaurant in Kyoto, and both the taste and atmosphere were excellent with high quality and reasonable prices! The appetizers included boiled and chilled conger eel, as well as sashimi with conger eel. Unfortunately, there is no photo. We enjoyed various dishes of conger eel and vegetables (spring onions, green peppers) cooked on the table grill. It was delicious to be able to enjoy a variety of conger eel dishes during the rainy season, which I love.

Here is a restaurant that I heard was delicious from an acquaintance, so I visited with a friend. The location is about a 5-minute walk from Gion Shijo. The exterior is a traditional Kyoto townhouse, which has a nice atmosphere. Upon entering, we were greeted by the friendly owner and a female server with warm smiles. We were seated in a private room since the counter seats were full. We ordered the 5000 yen Gion course, which includes eel, so we were excited. The meal started with appetizers, including green bean salad and seaweed, which were all delicious. My personal favorite was the green bean salad. Next came the eel dish, which was served with plum and wasabi, and it was delicious. Grilled eel was also served, cooked with vegetables on a tabletop grill, which was fragrant and tasty. We also couldn't resist ordering the rolled omelette, which was filled with plenty of broth and was incredibly delicious. Fried eggplant was also served, and it was tasty with the flavorful broth. Rice and miso soup were also served, with the miso soup having a strong aroma that I personally enjoyed. Lastly, we had a fruit dessert, which was refreshing. I came to this restaurant based on a recommendation, and I was very satisfied with the delicious food and the attentive service from the female staff. I would definitely visit this restaurant again when I'm in the area. It was a delightful dining experience! Thank you for the meal! That's all!!

In February, near Shinmonzen Street, I warmed up at "Fukuwa Uchi" and then tried to have dinner in Gion, but all the places I wanted to go were closed. This place was open, so I decided to give it a try. The restaurant was run by the chef, a male cook, and a female staff member. As soon as I entered, I felt like an outsider among the regular customers. There were only about 6 seats at the small counter, and there was only one familiar couple seated. The chef seemed to be enjoying chatting with that couple, but he didn't say a word to me and just placed the dishes expressionlessly in front of me. It's fine to eat quietly, but the overall atmosphere was a bit off... The menu had a 6-course omakase option and about 5 side dishes, but there were no descriptions of the courses or their contents. I ordered a small bottle of beer and the "Jidai" set meal which included 4 dishes and Dashimaki. The sashimi, simmered vegetables, turnip steamed dish, bamboo shoot rice with red miso soup, and dessert were all decent but lacked the refined taste of Kyoto cuisine. The dishes were not very flavorful and the portions were small. The Dashimaki lacked the rich flavor of good broth. The atmosphere and service were okay, with the floor being heated which was nice, but the restaurant's unfriendliness towards newcomers is a common trait in Kyoto. The lack of hospitality and comfort might not be suitable for those looking for a welcoming experience. In the end, there was no typical customer service or communication, and the 10% service charge felt a bit off. It ended up being quite expensive. I regretted not going to "Kitazato" or "Gion Moriwaki" nearby. This visit made me realize the challenges of trying out new places and the strictness of Kyoto. The atmosphere and service of a restaurant are also important factors in the overall dining experience in touristy areas like Gion.

Kyoto Racecourse Tour (Day 1)When it comes to the glamorous town of Kyoto, one cannot forget about Gion. Surprisingly, there is also an off-track betting site here. I wanted to experience the atmosphere of this place, so I searched through food review websites and chose this restaurant. The restaurant is located in a renovated tea house, offering a traditional Kyoto townhouse atmosphere. They have a set menu starting from 5,000 yen, with seasonal dishes included. We decided to go for the 5,000 yen course, hoping for some matsutake mushrooms as well. The reservation was a bit nerve-wracking due to my lack of knowledge, but we were seated in a tatami room on the day of our visit. The room had a view of a miniature garden, adding to the traditional Kyoto vibe. We started with a toast with beer and were served by a young but skilled waitress. The meal consisted of various dishes, including appetizers, sashimi, simmered dishes, steamed dishes, and dessert. Each dish was flavorful and well-prepared, showcasing the chef's expertise. The ingredients were fresh, sourced directly from local Kyoto farmers. We enjoyed the entire meal, savoring each bite and sipping on sake selected by the chef. The experience allowed us to appreciate the elegance and charm of Kyoto, making it a memorable dining experience.

The restaurant offers course meals only, and you can choose based on the price. The appetizer includes at least 4 dishes, and the sashimi garnish is myoga instead of daikon. The grilled, steamed, and simmered dishes are all satisfying in terms of portion and quality. If you make a reservation in advance, you can enjoy a seasonal ingredients course. The hot pot and charcoal-grilled dishes are also very fulfilling. The mackerel sushi here is exquisite. I recommend adding the dashimaki as an extra order. You can also keep a bottle of shochu, which I think is a great deal. Above all, the food at this place was delicious.

I've been writing my blog about once every two weeks lately, as I've been getting used to my new environment after transferring and attending more and more meetings. In late March, I invited the assistant professor and two doctoral students from my old research lab to "Giouya Mitsumon Aokian", a restaurant in Gion, and had a great time. I feel that they will need to fill the gap I left behind, so I hope they can create the research lab they envision. The restaurant "Giouya Mitsumon Aokian" is located on the south side of Ichijo, a narrow alley off Hanamikoji. It's a nice place where you can feel the Kyoto atmosphere. We dined in a private room overlooking the inner garden, enjoying delicious kaiseki cuisine and sake. The course I reserved featured dishes centered around bamboo shoots, fitting for spring. We drank quite a bit of sake, with a focus on Japanese sake. As a student at Kyoto University, you will live in Kyoto for at least four years, and if you go on to graduate school, it could be six or nine years. However, when it comes time to leave Kyoto after finding employment, many students realize they haven't even visited famous temples and shrines or tried delicious Kyoto cuisine. That's why I chose an affordable restaurant in Gion this time. At "Giouya Mitsumon Aokian", I find that the 5000 yen course is well-balanced. It's enough to fill you up, and even if you drink quite a bit, it won't exceed around 10,000 yen per person.

I enjoyed dinner at "Gionya Manbun Aokian" located just a short walk from Gion Hanamikoji Street and Shijo Street in Kyoto! Gion Hanamikoji Street has beautiful houses with lattice on the first floor and sudare (bamboo blinds) on the second floor, creating a charming Kyoto atmosphere. This restaurant was featured in a book called "Tokaido Izakaya Gojusan-tsugi," and I had been wanting to visit. Since I wasn't sure what time I would arrive in Kyoto on my bicycle trip, I made a reservation on the same evening. They kindly accepted my request. I arrived a little earlier than the scheduled time and was allowed to park my bicycle next to the restaurant. I was seated at the counter where the chef prepared the dishes right in front of me. The menu was quite simple, with an omakase course starting from 3000 yen, in increments of 1000 yen, which I found to be reasonably priced for Gion. I tried to order the turtle dish as it was mentioned in the book, but unfortunately, it required a reservation in advance. Instead, I opted for the Gion course. I also ordered a local sake called Katura for 950 yen, which was served in a clear, beautiful glass. It was my first time trying Katura, and it was delicious! The dishes started arriving promptly. The vinegared fish and vegetables were refreshing and delicious. The abalone and scallops simmered in a slightly sweet sauce were perfect with sake. The grilled squid was flavorful, and even the head part was delicious. The dish with warabi (bracken fern), eggplant, taro, and fuki was tender and captured the essence of spring and Kyoto. The sashimi platter included horse mackerel, sea bream, and yokowa (a type of bonito), with the sea bream being particularly thick and succulent. Next, I grilled ayu (sweetfish), moroko (Lake Biwa smelt), bamboo shoots, shishito peppers, and shiitake mushrooms over binchotan charcoal. It was my first time eating this way, and the ingredients were perfectly cut for easy grilling, making it incredibly delicious! The bamboo shoots were in season and incredibly tasty. The soup with edamame and shrimp was warm and flavorful. Finally, I enjoyed a sushi platter with sayori (halfbeak fish), swordtip squid, and a red miso soup to finish off the meal. The dishes at "Gionya Manbun Aokian" were all made with quality ingredients and flavorful dashi, making them all delicious. The dashi was so good that I savored every last drop. The local sake was also excellent! I had a great time chatting with the chef, who was surprised to hear that I had cycled all the way from Tokyo. He seemed interested and even admired the disc brakes on my bike. He mentioned that I should try the turtle dish next time, so I look forward to returning! "Gionya Manbun Aokian" offers omakase courses starting from 3000 yen, making it a highly recommended restaurant with delicious food and reasonable prices!

More than 10 years ago, at a company haiku club event, a female member received a round of applause from the noisy male members for finding this chic restaurant. When asked why she chose this place, she said she found it in "Kateigaho" magazine. The daytime meeting was long, with leisurely drinks and a wonderful atmosphere, food, and sake. Despite being located in Gion, the prices are quite reasonable. I only visit a few times a year, but whenever I go, I can enjoy a relaxing and pleasant drinking experience. The omakase menu ranges from 3,000 to 10,000 yen, and I prefer the 4,000 or 5,000 yen course because I am more interested in sake. The selection of sake is unique, with a focus on Kyoto sake and not just trendy ones, chosen with a discerning eye for unique flavors. The sake vessels and cups are also tasteful, making the drinking experience enjoyable. The generous servings of sake are particularly delightful. The restaurant's attitude towards food is good, but their attitude towards sake is also commendable. While some restaurants only serve Nada and Fushimi sake, this place seems to avoid having the food overpower the sake. The small private rooms facing the courtyard are calming and not intimidating, with a relaxed and natural service that is just right, making it especially pleasant. Recently, I had a wonderful meal here with a renowned artist and their fans after their exhibition on Takoyakushi Street, enjoying a fulfilling time. It's a simple and elegant place where you can enjoy the sake and dishes, as well as the blissful moments of life. I love this restaurant.

It's been a while since I enjoyed a night in Kyoto. Eating in Gion was also a rare treat for me, and since I only know Yamamabuki in Gion, I opted for their omakase starting from 3,000 yen, which was surprisingly reasonable. I was led to a private room that felt like a detached space, and I was truly impressed. Despite the 3,000 yen omakase, the room was so nice. The appetizers that came out right away were well thought out. The tempura was served hot, while the cold dishes remained cold. Since it was omakase, I had no idea what would come next, which added to the excitement. This time, in early summer, I had delicious tempura of young ayu. The taste was delicate and typically Kyoto, which always impresses me. Next time, I would like to go in midsummer and try the hamo cuisine.