I visited "Asadaya" for lunch on the north side of Gion. They currently offer two lunch courses, priced at 8000 yen and 15000 yen, but when I visited (booked through Hitosara), I opted for the 10000 yen course. The entrance had a large noren curtain, and upon entering, I could see the entrance to the restaurant on the left. The interior was small with only 6 counter seats, and they operate on a reservation-only basis for two groups per day, lunch and dinner. It was just my husband and I for lunch that day, and the owner took care of us. My husband had a beer, while I had a non-alcoholic carbonated grape juice for a toast. The meal consisted of 7 dishes, all shown in the photos. Although the portion size was not large, I felt that for a 10000 yen course, the ingredients and presentation were a bit lacking. In Kyoto, there are many places where you can have a satisfying kaiseki lunch for around 5000-7000 yen, so I couldn't help but feel a bit disappointed with the value. I may have set my expectations too high, thinking of places like Mampuku, Wakuden Gion, or Matsukiyama before visiting. I apologize for being critical. Thank you for the meal~.

Kyoto Short Trip Final Chapter "Gion Asadaya" Dinner Located down a street lined with antique shops, this hidden gem of a restaurant offers a course menu featuring various dishes tailored to the season. - Appetizer: Wakasa chicken clams, asparagus, fresh ginger, Kochi fruit tomato, yolk miso, ponzu jelly - Soup: Tottori sweet sea bream, mugwort wheat gluten - Sashimi: Sea bream, squid, sea urchin - Side dish: Kawachi duck sushi - Hassun (assorted dishes): Firefly squid, sea bream roe, simmered clams, various small dishes, shrimp sushi - Fried dish: Young sweetfish, tartar vinegar - Simmered dish: Young bamboo shoots - Rice dish: Fukagawa rice - Dessert: Miyazaki mango, Sato Nishiki cherry - Sweet: Kashiwa mochi, matcha - Drinks: Barley shochu, Rose wine, Sake (3 types) Although the chef is still young, he selects delicious sake that complements the dishes, offering a menu filled with his unique passion. It was a delightful and enjoyable dining experience. Thank you for the wonderful meal.

Last night, I went to "Gion Asadaya". It is a restaurant that serves creative kaiseki cuisine with only two groups per day. The head chef seemed young but his skills and hospitality were excellent. The meal started with turban shell, tomatoes from Kochi Prefecture, and fresh ginger, followed by a platter of eight different dishes including mugwort dumplings, blackthroat seaperch, firefly squid, mullet roe, red snapper, and horse mackerel. Then, we had grilled young ayu with salt and vinegar made from Japanese knotweed. Next was the restaurant's specialty, sushi made with wild duck from Matsubara City, followed by bamboo shoots cooked in the morning and a dish of new burdock and clams cooked with rice. For dessert, we had Satonishiki apples from Yamagata and mangoes from Miyazaki Prefecture. It was a restaurant that makes you want to come back again.

When I went to Kyoto, I had dinner at this restaurant. For lunch, my friend's mom treated us to bento boxes, but she was busy for dinner, so my husband and I ended up having dinner here. The hotel we stayed at was within walking distance, and we had a meaningful walk along the antique street on the way here. Despite not having much knowledge of the area and the sun setting, the restaurant felt like it was quietly nestled in a traditional Kyoto neighborhood. We entered through a large noren curtain, and the approach to the entrance was adorned with paving stones, footlights, and plants, setting the mood for a Kyoto kaiseki meal. Inside the calm restaurant with a few counter seats, the white wooden counter had patterns of gourds and maple leaves, creating a lovely atmosphere. We opted for the chef's choice course priced at 15,000 yen, starting with a glass of Champagne and sake. The meal began with a shot of Akita sake, followed by Champagne (MARY・SESSILE) served from a half bottle. The dishes included dishes like snow crab and ikura in pear vinegar, a clear soup with tilefish and matsutake mushroom, and a seasonal hassun platter. The meal continued with dishes like simmered chicken, ayu fish, chestnuts, and sushi, as well as a sashimi course with straw-smoked Spanish mackerel and shime saba. The meal also featured a grilled course with matsutake mushrooms and duck, and a simmered dish with shrimp, octopus, and sea bream. The meal ended with a rice dish served with grilled pike conger eel and shimeji mushrooms. The review highlighted the unique presentation and flavors of each dish, showcasing the chef's skill in preparing Kyoto kaiseki cuisine.

Kappo restaurant opened in January 2015 on Nihonbashi Street. The chef, Asada, originally from Noto, trained for many years at Yoshitake and other places. What's unique about this place is that they offer the same menu and price for both lunch and dinner, at a reasonable price of 8,500 yen (plus tax). You can easily spot the restaurant by the large noren curtain with a white background and bright blue trim. As you enter, you'll see a triangular courtyard and a sunken kotatsu-style counter with only six seats in the cozy space. On a cold day, I enjoyed two cups of plum wine with hot water. The meal included a variety of dishes, such as snow crab, broccoli with ponzu sauce, scallops with grilled mochi, and more. The ozoni soup, served in celebration of the New Year, had a delicate bonito flavor. The sashimi of sea bream was beautifully presented with soy sauce and chili vinegar. The grilled duck sushi was a specialty, but the fatty texture was a bit overwhelming for me. The assorted appetizer plate featured dishes like cod milt, mackerel sushi, and duck breast. The rice dish with ginkgo nuts and burdock was subtly flavored and satisfying. The meal ended with a dessert of yellow powder ice cream and apple compote. The chef, working alone, put in a lot of effort into each dish, especially the soup. Overall, it was a pleasant dining experience with a quiet and cozy atmosphere.

A Michelin inspector also visited the restaurant (apparently, Michelin inspectors hand out their business cards after meals these days, haha), but it didn't make it into the 2017 Michelin Guide. However, if this small restaurant were to be featured in Michelin, it might get overwhelmed by onlookers. Instead of becoming a huge hit, I hope it remains a hidden gem where only us regulars can enjoy delicious meals. The restaurant always calls back promptly, and there was a significant improvement in quality when I visited in August, so I have changed my evaluation. The restaurant I visited a few days ago, "Gion Asadaya," is filled with handsome men. With only six counter seats, reservations must be made in advance, and they don't seem to want too many customers. The owner, who is from the famous "Kicho" family, seems to have a good eye for ingredients and cooking. The food is only available in an omakase course for 8000 yen (excluding tax). The dishes were delicious, such as the grated oyster from Ehime, the conger eel and grilled eggplant soup, and the assorted sashimi. The chef's straightforward and sincere attitude is evident in the dishes and the tranquil atmosphere of the restaurant. The restaurant's specialty, the grilled duck sushi, was excellent, and the other dishes like the grilled Biwa trout and winter melon hot pot with duck were also satisfying. The dessert, a watermelon and matcha mousse, was delicious. Overall, I had a great dining experience at this hidden gem of a restaurant.

I attended several New Year's parties, including work-related ones, in the gaps between my schedule. Gion Asanoya is a restaurant that I tried to make a reservation for in December last year but couldn't get through. As the title suggests, it is completely reservation-only. The course menu is straightforward at 8,000 yen, which I appreciate. If there were three courses priced at 8,000, 10,000, and 12,000 yen, I would find it difficult to choose. When there isn't much information available through reviews, I tend to go for the middle option. However, I often end up regretting my choice because I'm not sure if the price difference means an extra dish or different ingredients. On this day, with a forecast for snow the next day (which actually started early Monday morning), the restaurant's curtains were swaying in the strong wind. The restaurant is located deep in a quaint alley. The counter is made of white wood with inlaid maple leaves and fish. We started with a small appetizer, which I can't remember the fish but it had sea urchin and broccoli. The flavors gave me high expectations for the rest of the meal. The soup featured crab meat and rapeseed blossoms, perfect for the cold day. I started with warm sake instead of tea. The sashimi course included seared mackerel and spear squid. Mackerel was surprisingly in season despite the winter. The squid had a unique chewy texture and sweetness. The next dish was a pressed sushi of half-breed duck. There were only two reviews on Tabelog, both with images of this sushi. It seems to be the restaurant's specialty. It's supposed to be from Sakai, Osaka. The duck was delicious with no unpleasant smell. The grilled dish was cooked over charcoal, as it should be. It featured grilled amberjack and grated daikon radish with homemade spicy lotus root. The sea cucumber vinegar was soft and delicious. Inside a cute rabbit-shaped dish was a tenderly cooked turtle. The white sesame tofu had a subtle yuzu flavor and was one of the best I've ever had. The dried persimmon wrapped in cheese was also served, a trend that seems to be catching on. The round dish contained mashed taro with Okunoto natto inside. The simmered Kyoto vegetables were served as a side dish. The rice was cooked in a clay pot with lily bulbs and trefoil. The sweetness of the lily bulbs and the aroma of the trefoil were irresistible. The burnt rice was also delicious. I naturally went for seconds. The miso soup was red. For dessert, I had two types of warm sake, totaling three cups, and one cup of barley shochu. The bill came to 21,500 yen, which I consider a great deal. The young restaurant, celebrating its first anniversary this January, shows promise for further growth. I look forward to visiting again when the season changes. This review is quoted from my blog.

Opened in January this year, Asadaya is a traditional Japanese restaurant located in Gion. The restaurant is tucked away in a quiet area slightly removed from the bustling streets of Gion, making it a hidden gem. Despite its secluded location, it is easily accessible, just a 10-minute walk from the nearest Keihan station. Upon entering, you are greeted by a cozy and stylish interior with a warm wooden decor. The atmosphere is inviting and the young owner welcomes you with a friendly smile. The restaurant has a small counter with about six seats, each equipped with a cushion under the table to keep you warm during the cold winter months. The food served at Asadaya is a delightful blend of traditional and innovative dishes. The owner, who has trained at renowned traditional Japanese restaurants, prepares each dish with care and creativity. Some standout dishes include the duck sushi, which was surprisingly delicious and free of any gamey taste, and the grilled anglerfish with liver sandwiched in between, a flavorful and unique dish that pairs well with sake. The restaurant also offers a wide selection of drinks, including wine, shochu, and sake carefully selected by the owner to complement the dishes perfectly. Asadaya operates on a reservation-only basis, which may seem intimidating at first, but the 8000 yen course menu offers great value for the quality of food and service provided. Although the restaurant is still new and the staff may be inexperienced in some areas, their dedication to preserving tradition while exploring new culinary experiences is commendable. Overall, Asadaya is a promising new addition to the Kyoto dining scene, and I look forward to visiting again in the future.