**TAKAYAMA** Bronze2026 Innovative Cuisine 2025 Tabelog Score 3.95 For our dinner during our trip to Gion, we chose this restaurant as our main destination. I was excited to see what kind of dishes awaited us. The location is a short walk across the Kamo River from Gion-Shijo Station, situated on the second floor of a stylish new shopping complex filled with trendy shops. The restaurant has minimal signage on the second floor, and there’s no handle on the door. At the designated time, we were allowed to enter. Inside, we found a spacious, slightly circular counter table that was wonderfully open. The table appeared to be made of cement—perhaps it was Moltex? The space features a beige or white color scheme throughout the floor, walls, and ceiling. It’s wide and open, with an interior that sparks creativity, making me very excited for the meal to come. Soon after, Chef Takayama greeted us warmly. All the staff were incredibly friendly, providing high hospitality. The background music was upbeat European tunes. The restaurant has a maximum of 12 seats, but there were only 8 guests today. I learned that over 90% of the customers were foreigners. Kyoto is truly remarkable! The restaurant opened in December 2019, and it’s so well-maintained that it feels brand new. Everything sparkles. **Today's Menu (Course)** Juice with Dry Ice Caviar Snack with Manganji Pepper Sour Cream Foie Gras Cream Puff with Duck Ice Pop and Hyuganatsu Jam Takayama Sandwich with Truffle Cookie Ice Cookie **Finger Foods (5 items)** Bruschetta with Grilled Fruit Tomato and Eggplant Arancini with Salami and Mini Tomato Confit Spunya with Sea Urchin and Arugula Tapioca Chips with Shrimp Tartare and Crab Chips Chilled Corn Soup **Appetizers (5 items)** Fritto with Grouper and Plum Sauce Carpaccio (Sea Bream, Bluefin Tuna, Japanese Sea Bream, Squid, and Spanish Mackerel) Gelato with Parmigiano Cheese Prosciutto with Fruits (Melon and Fig) Fruit Tomato with Basil Oil **Chef's Homemade Bread** Made with Rice Flour and Whole Wheat **Fish Main Course** Grilled Biwa Trout with Kyoto Vegetables, Genovese Sauce, Kale Oil, and Bisque **Meat Main Course** Aged Sirloin Steak from Sakaeya in Shiga Prefecture with Duck Eggplant, Sauce, and Salt **Homemade Pasta** Ravioli filled with Meat Sauce and Salt Foam **Risotto** With Parmigiano Cheese, Edamame, Edamame Gelato, and Prosciutto **Pre-Dessert** Ice Cake with Yuzu and Lemon Flavor Tiramisu with Grapes Dai-Fuku with Coconut Milk Flavor Citrus Sorbet with Hyuganatsu Smoothie with Banana and Cucumber **Main Dessert** All Mango **Tea Sweets** Takayama Style American Coffee **Drink Orders** Pinot Noir Champagne Silvaner White Wine Burgundy Chardonnay Italian Tuscany Sangiovese Red Wine Dinner started promptly at 6 PM. We began with a surprise dish that had a strong personality, featuring a dry ice presentation. I won’t spoil the details, but it was quite entertaining! Next, a heavy box appeared. When opened, it revealed a caviar snack, presented like a treasure chest filled with black pearls. The presentation was exquisite. Continuing, we were served a white bouquet with a foie gras cream puff, showcasing beautiful craftsmanship. The transition from the previous dark presentation to this white one was striking. Then came the Takayama Sandwich, a cookie filled with truffle ice cream, keeping the excitement alive. Next, five small dishes labeled as finger foods were presented. Though small, each was crafted with great care. At this point, I started to feel full. I thought this was the appetizer, but then came another five appetizers. The attention to detail was astounding, and I could only imagine the amount of work that went into it. The homemade bread served afterward was crispy and satisfying, made with whole wheat, giving it a substantial weight. By now, I was quite full again. We moved on to the fish and meat main courses. The fish main course was visually stunning and colorful. I requested a smaller portion for the meat main course since I was full, but it was delicious, and the sauce was excellent. Afterward, pasta and risotto were served. I had them in small portions, but my stomach was bursting. The desserts included both pre-dessert and main dessert, which were incredibly delicious, but I was stuffed. After finishing everything, I thought we were done with coffee, but the biggest challenge was yet to come. Even the foreign guests next to us were laughing in disbelief. We exchanged amused glances. A staggering amount of tea sweets arrived, each with a different approach. The level of detail was extraordinary. There were about 20 varieties. This is the essence of Takayama! I was told to only eat five, and the rest were packed into a box for us. Wow, what an experience! The world of TAKAYAMA is truly remarkable. One thing is for sure: come hungry! It was a great meal!