This restaurant is one of the top 100 Japanese cuisine spots in Kyoto and is awarded the 2026 BRONZE. It was bustling with activity during the Gion Matsuri festival. I visited in the evening and chose the mid-range course priced at JPY 22,000.1. Aperitif It was plum-based, rich in flavor with a nice balance of sweetness and depth, and a noticeable alcohol presence.2. Junsai Served in an ice bowl, this dish perfectly embodies "summer Kyoto cuisine." The dashi flavor was incredibly pronounced. - The slippery texture of junsai - The umami of the cold dashi - A refreshing palate reset.3. Hassun Featuring eel wrapped in burdock, simmered konnyaku, and sweetfish. A plate that showcases flavor, texture, and seasonal essence! Hassun is a dish that reflects the chef's sensibility, and I knew this place was a hit the moment I tasted it!4. Clear Soup with Hamo The delicious dashi reveals the restaurant's caliber. The hamo (pike eel) is prepared with: - Expert bone-cutting technique - Perfect cooking - Balance with the dashi All of these elements are critical, so if it tastes this good, this place is definitely skilled!5. Hamo Sashimi (with double vinegar) Not just more hamo! After being impressed by the warm dashi, this dish resets the palate with cold and tangy flavors. The hamo is: - Blanched to bloom like a flower - Light and fluffy in texture - Finished with vinegar for a refreshing taste A professional presentation that shows different aspects of the same ingredient. I'm truly impressed by the flavors.6. Sashimi - Sea Bream → Crunchy and flavorful - Squid → Sweetness - Yuba (tofu skin) → Creamy texture The Matsumae vinegar, infused with kombu umami, pairs perfectly!7. Fried Kamo Eggplant - Kamo eggplant → Juicy and creamy - Fried for added richness - Enhanced with white miso dashi for a creamy explosion.8. Grilled Sweetfish Aromatic with a hint of bitterness (from the innards), finished with a refreshing date vinegar.9. Mackerel Sushi and Eel Sushi Incorporating sushi here shows great taste. - Mackerel → Fatty and flavorful - Eel → Lightly sweet and savory This part significantly boosts satisfaction.10. Tempura of Sweetfish and Hamo The fact that they can serve fried dishes again without feeling heavy is a mark of professionalism; the light batter and quality ingredients make it endlessly enjoyable.11. Octopus Vinegar Dish 12. Kudzu Somen The texture is crunchy, very characteristic of Kyoto. Not your ordinary somen, it surprises with its texture.13. Mizuhan Ending with this dish shows incredible taste… - Cold dashi - Aroma of myoga and shiso - Easy to eat A beautifully composed finish to the meal.Lastly, there was a dessert of green plum and soy milk mochi.Overall Review: - The dashi was consistently strong - The seasonal elements of hamo and sweetfish were well represented - A perfect balance of heaviness and lightness - A structure that keeps you engaged until the end Not flashy, but everything was delicious!
We use cookies on this site to enhance your user experience.
