Delicious and with a good pace! The portion was substantial and very tasty! The chef and his wife were both lovely people and I felt comfortable chatting with them even on my first visit. I feel like I've found a great restaurant! The chef trained overseas and it seems they have many international customers as well!

I was taken here for my birthday, and when I first walked into the restaurant, I was surprised because it didn't have the traditional Japanese atmosphere. It had a stylish and chic ambiance, more like a place you would find overseas. This is because the chef, who was raised in New York and honed his skills in top restaurants there, opened this restaurant. The exquisite Kyoto cuisine, showcasing the chef's talent and experience from New York and Kyoto, was delicious from start to finish. Every dish was incredibly tasty. There were also many foreign guests, and the interactions with the chef, who grew up in NY, were wonderful. During the birthday cake celebration, everyone created a lively and fun atmosphere. The chef's culinary skills and personality shone through, making it a fantastic restaurant that makes you want to come back for more.

Visited the restaurant to celebrate the pregnancy of two close friends. I wish them a happy and fulfilling motherhood. The restaurant is located on the fourth floor of a building facing the intersection of Koya-cho Street and Sanjo Street. The interior has a warm atmosphere despite the metal exterior of the building. The small space has both a counter and table seating, and I was surprised by the one-person operation. The staff was friendly and engaging, allowing for a relaxing dining experience. The Japanese cuisine served here is a unique take on traditional dishes, which was a refreshing change for someone tired of kaiseki. Every dish was delicious and well-prepared. Thank you for the wonderful meal. On the menu were: - Sirloin with nanohana and yurine - Miso soup with a tomato base (featuring oysters, large clams, and shungiku) - Katsuo (bonito) dish (I believe) - Eel - Simmered octopus - Baby eel - Harasu (belly) onigiri with vinegared rice - Soup - Dessert

I attended a collaboration lunch event between AnotherC in Sanjo Koya-cho and New York Wine Importer! The chef is from New York, so it is a rare opportunity to enjoy New York wines in Japan. On this day, the importer was invited to provide detailed explanations for each wine as we enjoyed various burgers prepared by the chef. It was a delicious and enjoyable event!

I enjoyed a Christmas limited course at AnotherC in Kiyamachi Sanjo, paired with New York wines. The owner, originally from New York and a former chef, opened the restaurant after training at a Michelin-starred Japanese restaurant in Kyoto. The cuisine is a unique blend of Japanese and Western flavors, keeping me entertained until the end. The pairing with New York wines was excellent!

We invited a New York wine importer to host a wine pairing event at AnotherC in Sannomiyacho. The dishes were all decorated to evoke the image of Christmas, and the wines were all rare finds in Japan. The pairing was excellent and the combination of food and wine was superb!

Mukomachi Street Sanjo is a popular restaurant. The sushi made by the owner, who used to work at a Michelin 3-star Japanese restaurant, is also excellent! I tried the mackerel sushi and eel sushi, both were very satisfying and delicious. I also had smoked black beans as a side dish with my drink, and it was a perfect match!

AnotherC, a popular restaurant in Sanjo Koya-cho, hosted a second private lunch event with a different group of members following the success of the previous one. The chef prepared a variety of popular lunch dishes, which paired perfectly with wine. The conversations with the New Yorker chef were enjoyable as well. It's a great place to dine!

We rented out the popular restaurant AnotherC located at Sanjo-dori, Kiya-machi for a lunch meeting. We ordered a variety of lunch menu items and shared them with everyone, all of which were delicious and well-received by everyone. We look forward to dining together again for their dinner course menu!

The dishes created by a chef who trained at a Michelin three-star restaurant in Santomachi are excellent at bringing out the flavors of the ingredients, resulting in an explosion of umami in your mouth! The chef is also happy to answer any questions about the dishes, making it a fun and educational dining experience. The location is great and the interior of the restaurant is stylish!

Another Sea, located at the corner of Sanjo Kiyamachi, is a restaurant that I have visited multiple times and have always been completely satisfied with. The style of dining is a course meal that you eat with chopsticks, but it is not strictly Japanese cuisine. While there are certainly Japanese elements, the focus is more on how to prepare seasonal ingredients in a delicious way. Therefore, there is no guarantee that the same dish you enjoyed on a previous visit will be served again next time (laughs), so please be aware of that. However, in my experience of visiting about five times, the variety of seasonal ingredients keeps things interesting and I never get tired of it. At the end of the meal, a small plate of snacks is served (see photo), and this is where a significant amount of alcohol tends to be consumed (laughs), so please be careful. The interior of the restaurant mainly consists of a counter, creating a cozy and welcoming atmosphere. It is suitable for dates or small group gatherings, and while it may be a bit pricey, the quality of the experience justifies the cost.

I was recommended by a friend in Kyoto to visit "Another Sea" located on the fourth floor of a building at the corner of Sanjo Kiya-machi. It's a small restaurant with a relaxed atmosphere, featuring a spacious counter and tables. As soon as you enter the restaurant, you can feel the pleasant ambiance. I started with their house wine, a Van Muse, which was delicious. The course menu was chef's choice, and the first dish was made with Satsuma wagyu sirloin. Although it was my first time at the restaurant, I didn't inquire further, but you could sense the passion and confidence in the dish. Next came a dish of cured kelp with sea bass, followed by a dish of grilled sea bass with sudachi citrus and chili vinegar. Then there was a dish of amberjack and oysters in sake kasu broth, with a unique use of sansho pepper that was delicious. The mackerel sushi and assorted appetizers were perfect for pairing with sake. The meal continued with a dish reminiscent of New Year's osechi, a comforting rice dish, and a dessert of pear. Of course, if you ask, they will continue to bring out more dishes. Each dish was carefully crafted with quality ingredients, free from preconceived notions. The wine selection was also well thought out to complement the dishes. The owner-chef, who grew up in New York, has a great sense of taste and personality that shines through in the restaurant, the food, and the drinks, making it a place that you will reluctantly leave.

AnotherC in Sanjo Koya-machi looks like a stylish bistro with a bar-like counter setup. The cuisine is innovative and rich in originality, not constrained by nationality or genre. On this day, I was surprised by a sudden steak dish, which incorporated a hint of Japanese flavor and was light and appetizing. There was seasoned rice on seaweed, topped with seasoned shrimp tempura, which you could roll up yourself to make a tempura sushi roll. The creative and enjoyable dishes made for a great time, and I look forward to seeing what they serve next time!

Akano-san's recommended Trump New York training English fluently, perfect for couples.

I made a same-day reservation by phone. Luckily, there was a cancellation and I was able to book a table for Monday at 7:30 PM. It was a last-minute reservation, so only the 10,000 yen course was available. I arrived at 7:10 PM at a building in the northwest of Sanjo Kiya-machi, on the 4th floor. There were four foreign guests at the counter, later joined by another two. In the end, there were seven people at the counter. I was seated at the left end of the counter, near the kitchen, which was a great spot to watch the chef at work. I ordered a draft beer, which I quickly finished and ordered another one. The chef seemed to be running the restaurant alone but was attentive to the guests and engaging in conversations. He had spent his childhood in New York, so he was fluent in English and was chatting with the foreign guests in English. The first dish was Satsuma Wagyu beef dip with kombu red wine and freshly grated wasabi. It was a unique combination and very delicious. I let the chef choose my drink, and he served me white wine. The second dish included duck with miso, Toyama firefly squid, eel with blue cheese, and pork belly with mustard on tortilla. Everything was delicious, but my favorite was the pork belly. The third dish was a soup with bonito flavor, smoked pork, grilled tomato, and asparagus. Mixing the tomato changed the flavor from Japanese to Western. I had barley shochu on the rocks. The fourth dish included various items like simmered eggs, Gifu edamame, sea bream shirako, sea bass nanban, marinated octopus, stir-fried bell peppers and dried shrimp, boiled komatsuna with fried tofu, grilled ayu from Lake Biwa, fried chicken, yuba, and sakura sushi with marinated sea bream. The fifth dish was lemon meringue, plum syrup from Wakayama, local strawberries in champagne syrup, and a chocolate dessert. The menu may vary depending on the guests. I spent about 2 hours enjoying the meal. It was not only delicious but also a fun and interesting experience. The bill came to about 16,000 yen including two beers, two glasses of wine, and one shochu. Thank you for the wonderful meal.

Originally, there was a different shop here, and I had visited a few times. However, when I went back after a long time, I was surprised! It had completely transformed into a lovely restaurant surrounded by greenery. There was a chef behind the counter and two sets of customers. When the chef noticed me peeking through the door, he kindly opened it for me. I learned that the previous shop had closed down and this restaurant had taken its place. It is a reservation-only restaurant with only 7 seats available per day. I received a shop card that day and left. Some time later, when I was looking for a restaurant to celebrate my boyfriend's birthday, I suddenly remembered Another C and decided to call them. The chef's polite and gentle demeanor, along with the restaurant's ambiance, left a great impression on me. The phone conversation was also very kind. I made a reservation for the 10,000 yen course menu plus a special dessert. It was a bit of a bold decision considering the price, but the result was very satisfying! From the moment I entered the restaurant and the chef recognized me, I felt happy. The dishes were all intricately prepared, with a Western appearance but a top-notch Japanese taste. The chef had trained extensively in top Japanese restaurants in Kyoto, which explained the high-quality taste. One notable dish was the chef's specialty Satsuma beef sirloin steak. The steak, which the chef proudly claimed to be the best in the world, was crispy on the outside, juicy and tender inside, bursting with the flavor of the meat. It was served at the beginning of the course, so we could fully enjoy its taste. Another highlight was the original style Smorgasbord. Thinly toasted bread topped with various ingredients, each bite was a delightful experience. The chef's attention to detail was evident in the seven different dishes we tried. Each dish was unique and delicious, prepared with precision using Japanese culinary techniques. The combination of ingredients, sauces, and presentation were all carefully considered. The wine selection was also extensive, and the chef expertly selected wines to complement the dishes. Apart from the delicious food, the chef's hospitality was exceptional. The stylish and enjoyable conversations over the counter added to the experience. Learning that the chef had trained at a prestigious Japanese restaurant in Kyoto before becoming the head chef at a famous high-end Japanese restaurant in New York explained his refined sense of taste. It was truly a delight to experience high-quality Japanese cuisine with a modern twist in Kyoto.

Located a 5-minute walk from Keihan Sanjo Station, this restaurant does not have a parking lot. Known for Chef Tominaga's creative dishes, who trained in New York and Japan, the restaurant is usually only open for dinner. However, I visited during the Kyoto Restaurant Winter Special for lunch. The restaurant is on the 4th floor of a building, with a spacious and stylish interior featuring counter and table seating. The 2500 yen lunch course I ordered included a minestrone soup with snow crab, chicken breast steak with rice, and cheesecake with local strawberries. The minestrone soup was flavorful with plenty of crab meat. The chicken breast steak, cooked to perfection, was surprisingly delicious. The pickled cabbage and cucumber on the side complemented the dish well. The dessert with fresh strawberries was also tasty. However, the three-course meal felt a bit lacking. It would have been better with one or two more dishes.