Sangencha (山玄茶) Kyoto

Summer is in full swing, and when you think of summer, you think of sweetfish!We gathered at our usual counter with five people.One person even wore a kimono! ╰(*´︶`*)╯♡Seriously?!I thought wearing a kimono would be impossible in this heat, but she looked lovely and brave.We enjoyed a course meal prepared by the cheerful and wonderful chef and staff.With my four friends, we chatted, joked, and laughed for about two hours during lunch.Even though I was staying at a nearby place that day,I couldn’t drink alcohol and had to stick to non-alcoholic drinks! What a shame, it brought tears to my eyes.But the food was incredibly delicious, so I managed just fine without the drinks! ☆*:.｡. o(≧▽≦)o .｡.:*☆Served in a chilled dish, we had chilled chawanmushi (savory egg custard) with sea urchin and junsai (water shield).The sashimi was fresh and varied.On this day, which is the Day of the Doyo Unagi (eel), we had steamed eel rice.The shrimp beans were a specialty from Lake Biwa.Then came the fried sweetfish with wasabi vinegar.The sweetfish looked a bit scary, but I bit right into it, head and all, and it was delicious!As usual, we had the hassun (seasonal appetizer platter).Hidden under the Tanabata (Star Festival) leaves were delightful surprises.I particularly enjoyed the tender octopus, corn, and scallop tempura, along with winter melon and red konjac.And of course, we had our usual favorites!We nibbled on funazushi (fermented carp) and enjoyed every bite.It was a pity I couldn’t have any alcohol with it; I almost cried.For the finale, we had clay pot rice.First, we enjoyed it as is, then added salt and furikake (rice seasoning), and some chirimen sansho (dried baby sardines with Japanese pepper).This time, that was all I could manage since I had an Italian reservation a few hours later, so I skipped my usual unagi chazuke (eel over rice with tea).The dessert was also absolutely delicious:Shine Muscat grapes with coconut milk ice cream,And black sesame pudding hidden beneath the cup.Plus, we had warabi mochi (bracken starch dumplings) with sweet red bean paste!I was completely satisfied.It was time for some fun with candy!I chose pink, and when I drink, my hands turn bright red! U❣️chan, your back is red too—are you all red all over? You look like a little red baby! ☆*:.｡. o(≧▽≦)o .｡.:*☆We took a commemorative photo together.It was a great meal, and I had a wonderful time.Afterward, we stepped outside for a group photo, all in our shoes.It was a cheerful atmosphere,Delicious food,And I can’t wait for the next gathering!In autumn, we’ll have a Matsutake mushroom feast! Looking forward to it! Less

In July, I visited Sangencha in Gion. I enjoyed a series of dishes that showcased the artisans' aesthetic sensibilities in a serene atmosphere.Each plate was beautifully presented, but the highlight was the sea bream from Awaji, which was exceptional. The delicate knife work enhanced its refined fat and clear sweetness, and the texture was remarkable. It was elegantly accompanied by tuna, octopus, and squid, creating a stunning display.The seasonal sweetfish was grilled to perfection and then lightly deep-fried. Its beauty was preserved, allowing for a delightful experience from head to fin.The standout dish was the somen served in a hand-carved ice bowl. The sight of the somen in the uniquely crafted ice vessel was refreshing, and the cool texture provided a rich sense of refreshment.For the final rice dish, I enjoyed Koshihikari rice from the chef's hometown of Shiga, paired with traditional "ebi-mame" (shrimp beans). The fluffy rice combined with the simple umami of the shrimp made for a deeply satisfying conclusion.For dessert, I had mango and a yokan that reflected the teachings from the chef's training at "Shofukuro." I concluded my meal with matcha, leaving me with a heartwarming experience. The exquisite dishes and attentive service made for a wonderful summer moment. Less

I was surprised to find such a place on the back streets of Gion, proving that Kyoto still has many hidden gems.The interior features a sunken counter with about 8 seats, and the small garden has a sense of history, with lush greenery that looks vibrant.The meal started with a cold yam dish and shrimp, where the flavor of the shrimp was rich and intense. Next was the simmered conger eel, with a well-balanced broth that perfectly complemented the dish. The sashimi was served with tomatoes and broccoli, which added a nutritious touch. Then came the grilled sea bass and the grilled sweetfish flavored with ginger soy sauce. For lunch, the hachizuna (a type of appetizer) and shiraae (tofu salad) were exceptional. The chef's beloved Lake Biwa river shrimp paired with cooked soybeans offered a wonderful taste, with the beans absorbing the delicious flavors. We also enjoyed fried rice crackers with octopus and eggplant, followed by tai (sea bream) with sweet fish flakes over rice, and a tea rice dish with eel simmered in sansho pepper. It was a whirlwind of flavors, and I can’t wait to come back for dinner! Less

The restaurant is located down a narrow alley. As soon as you enter, the scent of incense reminds you that you are in Kyoto. I sat at the counter and enjoyed a course meal. First, we warmed our stomachs with kombu tea before diving into the dishes. The meal included vinegared dishes, clear soup, sashimi, steamed dishes, grilled items, assorted appetizers, and fried dishes—all delicious, making my body feel joyful. The flavors of the dishes were enveloped in the kindness of the head chef and his apprentices, creating a truly happy moment. This is a place I would love to visit again when I come to Kyoto. Less

It's been a while since I visited Sangencha. Everything is delicious as always. The appetizer features abalone, sea urchin, and sesame tofu. The soup contains eggplant and, if I remember correctly, a type of rockfish. The seasonal eggplant is delightful. The sashimi is prepared with great care. We also enjoyed simmered kinmedai (golden eye snapper) and young sweetfish. I added sweetfish sushi, marinated medium fatty tuna, and fried conger eel to our meal. My dining companion also found everything delicious. It was a great meal. I will definitely visit again. Less