☑️ The valet service takes care of parking and retrieving your car.☑️ The dish is served in a winter melon, which you can eat along with the food, adding a playful touch.☑️ On this day, there seemed to be a new staff member who was a bit rough with the explanations, but their earnestness was heartwarming.☑️ The private rooms offer a quiet, Kyoto-style atmosphere with a view of the garden.☑️ The JPY 33,000 course features eel rice, while the JPY 55,000 course includes sweetfish rice along with abalone and spiny lobster, and the JPY 77,000 course offers even more luxurious ingredients. I opted for the JPY 33,000 course because I was craving eel.-------・Yachimata Ginger Ale JPY 1,265Omakase Course JPY 33,000◎ Tea Sweets: Mint Jelly・Red and White Namasu / Sekihan (red rice)・Hassun (assorted seasonal dishes)◎ Choko: Tomato Puree with Yuba Cream◎ Mukuzuke: Akashi Sea Bream & Striped Horse Mackerel / Hamo (pike eel)◎ Steamed Dish: Winter Melon with Shark Fin and Soft-Shelled Turtle・Grilled Dish: Salt-Grilled Sweetfish・Chilled Dish: Scallops and Sea Urchin in Jelly・Main Dish: Eel Rice◎ Soup: Red Manganji Puree with Lotus Root Cake◎ Pickles・Dessert: Uji Kintoki (matcha dessert)---------▶︎ Yachimata Ginger AleMade with fresh ginger from Yachimata City, it has a refreshing balance of spiciness and sweetness. However, it’s a bit disappointing that artificial sweeteners like fructose and glucose syrup are used.▶︎ Tea Sweets: Mint JellyIncredibly refreshing and delicious! It’s a firmer jelly, perfect for hot summer days.▶︎ Red and White Namasu / SekihanThe namasu has a lovely aroma from yuzu peel. Since it was a celebration, I also enjoyed some sake pickled with sansho.▶︎ HassunIncludes myoga sushi, black sesame dressed Kyoto green beans, hamo cucumber rolls, cucumber in mustard vinegar, yamamomo (Japanese peach) steamed buns, anago (conger eel) Hachiman rolls, and jade ginkgo nuts—all beautifully presented in a shell of a hōzuki (Chinese lantern plant). I tried yamamomo for the first time and loved its balance of sweetness and acidity. The green beans were mild, with a nice richness from the spiciness and sesame.▶︎ Choko: Tomato Puree with Yuba CreamServed with junsai (water shield), green onions, and shiso flowers. The yuba and macadamia nut cream was incredibly rich and delicious! This combination of ingredients was a first for me.I remembered the chef saying on TV that he wanted to surprise his customers. It was a surprising yet delightful combination. The tomato was served in a sorbet form, making it refreshing.▶︎ MukuzukeServed on a lotus leaf. The Akashi sea bream was crunchy and paired well with a gentle soy sauce. The striped horse mackerel was refreshing with ponzu jelly, and yellow garlic chives cleansed the palate.The hamo was lightly grilled on one side and briefly boiled in broth on the other. It was warm and melted in the mouth.I particularly enjoyed the wasabi and plum jelly on the other side. The skin was lightly charred, giving it a wonderful aroma! My friends all agreed that this was a delicious way to enjoy hamo.▶︎ Steamed Dish: Winter Melon with Shark Fin and Soft-Shelled TurtleServed with green Manganji peppers, fresh ginger, and yuzu. The winter melon itself served as the dish, making it visually enjoyable. Plus, since it’s edible, it adds to the overall dining experience! The ginger was quite spicy and paired well with the sauce.▶︎ Grilled Dish: Salt-Grilled SweetfishThe sauce made with watercress, vinegar, and olive oil was milder and tastier than regular sweetfish sauce. The sweetfish was from Lake Biwa, small but with roe, so the edible portion was a bit limited. There was some bitterness, and the bones were a slight concern.▶︎ Chilled Dish: Scallops and Sea Urchin in JellyServed with wasabi and shiso flowers. The scallops were thinly sliced, making them easy to eat. The soft jelly provided a pleasant texture overall.▶︎ Main Dish: Grilled Beef with FigThe sauce made with figs and cinnamon had a natural sweetness that was delicious! I ended up finishing it all... The meat was a bit dry.▶︎ Rice: Eel RiceServed with fresh sansho and kinome (Japanese pepper leaves). The eel was grilled white! It was rich in fat, and the spiciness from the sansho was delightful. The rice was moist and tender. The leftovers were wrapped for me (though there’s a JPY 500 container fee).▶︎ Soup: Red Manganji Puree with Lotus Root CakeThe lotus root cake was chewy and absorbed the oil well, which I enjoyed.▶︎ PicklesIncludes pickled cucumber, eggplant in spicy miso, dried daikon, and salted kelp. The dried daikon was crispy and sweet, which was delicious. The eggplant in spicy miso had a hint of spiciness amidst the sweetness of the miso, creating a very refined flavor.▶︎ Dessert: Uji KintokiMatcha ice cream, shiratama (rice dumplings), and red beans. The matcha flavor was incredibly strong! The sweetness was just right. The red beans were large and retained their texture, making it delicious. The matcha ice cream was thick and rich.-------------️ The restaurant has only private rooms, offering a quiet, Kyoto-style atmosphere with a view of the garden.♂️ Service: Valet service is available for parking and retrieving your car.Occasions: Anniversaries, business meetings, special days.☎️ Reservations: Required (15% service charge for kaiseki).Tabelog Rating: 4.16 (as of August 2026).⏰ Business Hours: Lunch 12:00 PM - 2:00 PM (last entry 12:30 PM) / Dinner 5:00 PM - 8:00 PM (last entry 7:30 PM).Closed: Irregular holidays, year-end and New Year.Budget: Omakase courses JPY 22,000, JPY 33,000, JPY 55,000, JPY 77,000.Additional drinks and a 15% service charge apply.Address: 459 Shimogawara-cho, Higashiyama-ku, Kyoto City, Kyoto Prefecture, Japan / 17-minute walk from Higashiyama Station on the Tozai Subway Line.------Thank you for reading until the end.If you enjoyed this post, I would be happy if you could save or follow me!I also post gourmet content on Instagram :)I would appreciate it if you could take a look.Instagram @mogu.gourmet
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