About a year has passed since my last visit. When I entered the restaurant, instead of the usual cheerful "Welcome!", the atmosphere naturally led me to my seat, which was nice. That day, I happened to sit with three people who were seated next to me during my previous visit. Since they were running a little late, I started off alone with a Masters Dream cocktail. The appetizers like simmered abalone, barracuda, eggplant with black sesame were delicious, and I quickly moved on to the omakase menu with some sake. The exquisite Tenryo Daiginjo sake that I enjoyed last time was served right away, and I could tell it was going to be a great night. The dishes that followed, such as vinegar-dressed conger eel and cucumber, conger eel wrapped in yuba, red sea urchin with jelly, and conger eel with new ginkgo nuts, were all incredibly delicious. The soup with simmered conger eel and winter melon, the ayu from Lake Biwa, and the flavorful lotus root dumplings were all beyond delicious. The fragrant finale of kelp and toro rice, as well as the warabi mochi and Geisha coffee ice cream, made for a luxurious dining experience. I enjoyed chatting with the young apprentice and the chef at the counter, and ended up staying longer than planned, indulging in drinks with the three people. I'll be more mindful of the time next time. Looking forward to visiting again for one last time this winter. It was delicious, thank you for the wonderful meal!

On this day, the taste of Udon finally became Kyoto-style. It was so delicious and tasty... The combination of Mr. Gunji and Mr. Kanamori was amazing. It was a private party, but there was a cancellation and it ended up being for six people. I apologized, but Mr. Gunji said, "It's okay~". The menu for the day included: - Appetizers: Boiled turtle shell and udo, sea bream and sea cucumber intestines, steamed abalone and barracuda stick sushi - Conger eel skin and cucumber vinegar dish - Simmered taro - Fig miso - Candied abalone - Sashimi: Tai from Akashi - Turtle hot pot: Softshell turtle - Grilled Pacific saury with yuzu sauce - Anchovy and eggplant - Three types of rice: Belly, salmon roe, turtle porridge - Warabi mochi The Kyoto-style was evident in everything! The dishes, the presentation, everything was top-notch! Everyone agreed, "We've never had softshell turtle this delicious before." They should take their softshell turtle business more seriously out there in the world, and the belly was also amazing! Where do they source these ingredients from? I want to buy them for home! The taste of Udon has reached a whole new level. Looking forward to next month!

This is a review of Ajihito, a restaurant run by Chef Gunji, who trained at the renowned Kyoto Aji restaurant in Shinbashi before opening his own place in 2016. The name of the restaurant was given by Chef Nishi Kenichiro, and I have been a regular customer since it opened. The meal consisted of various dishes such as sea eel bone dashi jelly, Kyoto-style fried taro stems, burdock tempura with yuba, and more. Chef Gunji's simple yet profound culinary skills made for an exquisite dining experience. It was a truly blissful time.

I visited the renowned restaurant Tastehiro in Niitomi-cho, which is known for its roots in Kyoto cuisine. The owner, Gunji Daisho, who has worked at Kyoto cuisine for many years, runs the restaurant. The atmosphere inside the restaurant is different, with a sense of elegance and sophistication. The dishes I had included: Myoga sushi, sweet potato, simmered octopus, sea urchin jelly, simmered potato stems, figs with miso, fried conger eel and ginkgo nuts, sea bream sashimi, conger eel and winter melon soup, grilled sweetfish, herring and eggplant, kelp rice, and warabi mochi. The dishes showcased the natural flavors of the ingredients, reflecting the essence of Kyoto cuisine while incorporating Gunji Daisho's unique touch. Personally, I particularly enjoyed the fried conger eel and ginkgo nuts, which I felt perfectly captured the essence of the best home-cooked meal in Kyoto cuisine. I believe that Tastehiro will continue to evolve, combining the DNA of Kyoto cuisine with Gunji Daisho's creativity, captivating even more fans. I look forward to visiting again. Thank you for the wonderful meal.

Located in a residential area in the back alley of Shin-Tomi Town, this Japanese restaurant inherits the essence of Kyoto cuisine. Upon entering, you are enveloped in a solemn atmosphere that evokes a subtle excitement. The dishes are simple, showcasing the deliciousness of the broth and the meticulous work put into each dish. Despite the soaring cost of ingredients, the prices are surprisingly reasonable. Some highlights include: ・Appetizers: sushi of barracuda, grilled sea urchin, tender octopus. ・Sea urchin jelly: A delicate and deep flavor with a perfect balance of jelly and sea urchin textures. ・Zucchini: Fresh and crunchy with a rich and thick broth that is impressive. ・Fig: Juicy and sweet, a wonderful dish. ・Conger eel rice crackers: Paired with fresh ginkgo nuts, the contrast of textures is delightful. ・Sashimi: Snapper, yellowtail. ・Conger eel soup: With edible wild plants and winter melon, the fluffy texture is an unforgettable experience. ・Sweetfish: From the Azumagawa River in Shiga Prefecture, tender and flavorful with a refreshing balance of tade vinegar. ・Kamo eggplant: With a filling of shrimp and abalone, the high moisture content allows the flavors to penetrate deeply. ・Kombu rice: Using dashi, Rishiri kombu, and soy sauce foam. The rice retains its texture while the flavor of the broth spreads thoroughly. ・Warabi mochi: A wonderful experience to fully appreciate the season through Japanese cuisine, savoring the arrival of summer in a relaxed setting.

I was looking forward to the private summer party. It was held on a weekend, which was rare, so it was fun with a different group of people than usual. The omakase course included kamasu sushi, grilled sea urchin, octopus, maruten, eggplant with black sesame dressing, sea urchin jelly, sweet potato stem simmered in Yoshino style, figs, tilefish with rice cracker, new ginkgo nuts, Thai and okoze, tilefish and winter melon, junsai, Ayu from Azumino River, Fushimi chili pepper, Kamo eggplant, shrimp and abalone sauce, kombu toro rice, warabi mochi. The summer course was also fulfilling. I had Japanese food four times in the same week, so I could really appreciate the deliciousness of Ajihirono. Everything was delicious, but the sea urchin jelly, sweet potato stem, and tilefish with rice cracker were the best. The tilefish soup with ayu and Kamo eggplant were also excellent for this season. Of course, the finale of rice was exquisite. Why is Rokusanjin rice so delicious? I ate a lot of warabi mochi and left completely satisfied. I didn't used to like summer, but the food here is delicious. I love the taste and atmosphere here. Looking forward to the next visit.

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow me on Instagram. I also recruit companions for hard-to-book restaurants on Instagram. It's been a while since my last visit. This time, it was delicious again! The ayu was small but excellent. The jun-sai included abalone, wasabi, sea urchin, jelly, and other summer-themed items, which made me happy. I think they will have moved by the next time I go.

It has been about a year since my last visit. During that time, I visited various restaurants, experiencing both excitement and disappointment, but returning here made me truly feel like saying "I'm home." This restaurant is one that I honestly want to keep all to myself. The appetizers included six different dishes: a beautifully arranged myoga sushi, tender simmered octopus, isaki fish, bachiko fish, sweet potato, and sesame-dressed eggplant stems. Each dish was delicious in its own way. Next, we had refreshing greens and abalone for the hot season. The abalone was elegantly sliced, not overly garnished. Just perfect. We also had red seaweed with a savory sauce. It was a unique experience for me to have such a dish with seaweed. The ginger complemented the sauce perfectly, creating a comforting harmony. The sea urchin jelly dish was a standout. The jelly was made from dashi with added tai fish bones. I wish I could buy this somewhere. The fried abalone and shiso leaf dish was a perfect balance of maximizing the flavors of the ingredients while achieving a crispy texture. The sashimi consisted of tai fish sashimi and steamed akou fish. The soy sauce, ponzu sauce, and vinegar citrus sauce all paired perfectly with the fresh fish. The soup with conger eel and winter melon was a comforting seasonal dish. The ayu fish with tade vinegar was another seasonal delight. And once again, the tade leaf made an appearance, awakening the palate. The herring and eggplant dish was surprisingly delicious, showcasing the excellence of Kyoto herring. The meal concluded with a rice dish topped with kelp foam whipped in bonito broth. The smooth texture was truly satisfying. The warabi mochi dessert was delightfully chewy. It wasn't about any single dish, but the overall balance and harmony of the meal that was truly remarkable. In a time when restaurant prices are rising and many places are focusing on flashy dishes with expensive ingredients, this restaurant remains unwavering, with a solid core and authenticity. It provides not only a sense of culinary comfort but also a sense of emotional comfort, trust, and connection that can be passed down to future generations. Reflecting on these thoughts, I made my way home feeling content and grateful. Thank you, Chef Gunji, for a wonderful meal!

It's been a while since my last visit, about 5 months. There was a new chef. They started in May. I was comforted by the familiar and soothing atmosphere and taste. It seems they haven't decided on a new location yet, so it might be towards the end of October before they move. I hope their reservations don't get canceled.

The bamboo season has ended and it's a difficult period for high-end Japanese restaurants before the first ayu fish arrives. Today, the dishes prepared by Chef Gonji were all full of Kyoto flavors and incredibly delicious. The simmered dish of eggplant and bonito flakes was particularly memorable, reminding me of the skills of a Kyoto master. It's rare to find a restaurant that puts so much effort into bringing out the seasonal flavors of humble ingredients. The light bean mixed rice brought tears to my eyes, I had three helpings. Keep up the good work!

"Mihiro" is a traditional Japanese restaurant with limited availability for reservations. The owner, Gunji, trained at the famous "Kyomei" for 17 years. Kyomei's master, Nishi Kenichiro, was the first to bestow the name "Mi" upon the restaurant. The interior consists of a simple 7-seat counter, with a high-quality, quiet, adult atmosphere. The course menu is omakase only, priced at around 30,000 yen. Gunji is a reserved individual, responding politely when spoken to but not initiating conversation. The signature dish, Harasu rice, was crispy on the outside and tender on the inside, delicious. The dishes, made with seasonal vegetables and fresh fish without unnecessary seasoning, showcase the natural flavors of the ingredients, creating a comforting dining experience.

It had been a while since I last visited Ajihito, and I had a lot of fun. The sushi with myoga and sea bream, udo and komatsuna, Wakasa flounder with pickled turnip, abalone with edamame and iwatake mushrooms, sprouted taro and celery ohitashi, grilled chicken and shellfish with sansho pepper, sea bream Matsukawa style, Akou shrimp, true yam and okoze tempura, herring and eggplant kobutoro rice, warabi mochi - all the dishes were simple yet incredibly delicious. It was quite mysterious how dishes like the edamame turned out so well. There were many ingredients that made me feel the season, and everything was just delicious. The finale of the Lu Shan Ren rice was exquisite, and I couldn't resist having seconds. The warabi mochi was also so delicious that I wanted to have a large portion. It's a place where you can enjoy simply delicious food. I look forward to my next visit.

【Revisit】Weekend rain flavor at Hiro, the regular visit in April 2023. The gentle simmering oyster dotenabe, sweetly cooked light beans, and light bean & bamboo shoot mixed rice. Classic Japanese cuisine by Count Gonsuke, inheriting the traditional Kyoto taste. I like the cozy atmosphere and the sense of distance. Already reserved for the best season next time. Looking forward to it.

Continuing from the last time, it's the "Bamboo Shoot" gathering. The appetizer may be simple, but it's delicious! Dishes include wild vegetables with cod, lightly boiled beans, fugu shirako with tara no me, Akashi sea bream, acou soup, tiger fish (okoze) tempura, and red snapper eggs. The Harasu rice can only be found here. And of course, the bamboo shoot rice has the best Kyoto flavor.

In April, when there are no expensive ingredients, the skills of Japanese restaurants are put to the test. The head chef at Kyomi taught me various seasonal flavors. Among them, the lightly sweetened Uzui beans and Tai no ko (red snapper roe) are unforgettable. The Uzui beans from Kishu, cooked to perfection with a subtle sweetness, are the taste of spring itself. When I first tried the Uzui bean rice dish at Kyomi, I was amazed in every way. It made me realize what a true top-class restaurant is like. The head chef also served me Tai no ko for the first time. The taste, passed down directly from the head chef, is truly amazing. It's a spring flavor that cannot be replicated by anyone else. Thank you very much.

I was taken to this restaurant, thank you. It's a shop run by Mr. Gunji, who knows everything about Kyomisa. The interior of the shop has shelves of tableware in the back, creating a calm atmosphere. The dishes are gentle yet not lacking in depth, making it a very comfortable place to be. It made me think of how Kyomisa used to be. Thank you for the meal, Mr. Gunji. #Gourmet #Japanese cuisine #Shintomi-cho #Reservation only #Just between us #The staff enjoyed the meal #That's all from the scene

The chef, who hails from Kyoto, skillfully prepares the dishes at this restaurant. The ingredients are clearly treated with care, and the food is delicious. The fried scallops, a common dish in Kyoto-style restaurants, were particularly tasty with the fresh sesame oil. The sea bream soup was elegant and delicate, and very delicious.

"I visit this place regularly. Every time, the udon is delicious and heartwarming, but when they serve seasonal dishes, it's even more delicious. When they brought out the oyster hot pot, it had such a Kyoto flavor... it was so heartwarming. The appetizers are also elaborate and amazing. The seasonal light beans were delicious. The Lake Biwa natural moroko, bamboo shoot rice is truly exceptional. By soaking the bamboo shoots in soy sauce, you can really taste the flavor of the bamboo shoots with the rice. The stomach rice is also amazing, but this time, the bamboo shoot rice won. Official blog: https://alwaysudon.com/"

During autumn and spring, I always make reservations to visit Ajihito. I wish I could make reservations for summer and winter as well. On this day, I was once again impressed by the amazing dishes. While flashy Japanese cuisine may be popular in Ginza, I personally prefer the cuisine of Chef Gunji, who strongly inherits the DNA of Kyoto flavors. I look forward to visiting again in the future!