Sennyuji Saika Kyoto

We started with a dish of hairy crab spring rolls topped with caviar.Next, we had sea bream marinated in kombu and a jellyfish carpaccio.The cloud-white pork was paired with thin cucumber slices that added a nice texture.We also enjoyed shark fin cooked in chicken oil, served with red vinegar.The steamed buns were slightly sweet and so delicious that I could eat them endlessly.We had eel with vermicelli and Suji sauce.The hot dishes offered a unique taste that truly captured the essence of Sichuan cuisine.The abalone noodles were perfectly complemented by a crispy, spicy sauce, making them incredibly tasty.For the finale, we had mapo tofu with a smaller portion of rice.We also tried a noodle dish with Chinese matsutake mushrooms.For dessert, we enjoyed almond tofu, which left us feeling quite full.As expected from a popular restaurant, the counter was fully occupied with 11 guests.Everyone was enjoying their favorite drinks alongside the Sichuan dishes.The view of the mountains and greenery from the window was lovely, but the restaurant was tucked away in a residential area, making it a bit tricky to find. We arrived just in time, almost late, and I apologize for the wait.The chef was cooking in the kitchen, looking quite warm, and I was glad to have a chance to chat with him on our way out.This Chinese restaurant offers a unique experience that truly stands out, and it’s no surprise that it’s so popular.It was a great meal! Less

To prepare for the upcoming hot season, I decided to enjoy some spicy Sichuan cuisine. I would have liked a beer, but since I drove here, I ordered warm jasmine tea instead.The meal started with spring rolls filled with hairy crab and topped with caviar. The filling was different from my last visit, but it was still delicious.The tuna and jellyfish carpaccio had a delightful crunch, perfectly complementing the tuna.The thinly sliced pork, resembling clouds (unpairou), paired well with the crisp cucumber.The shark fin soup was consistently delicious, and I enjoyed dipping the fluffy, hot flower buns into the broth, savoring every last drop.The pickled mustard greens and ginger served as a refreshing palate cleanser, with a nice texture and a light taste.The stewed beef, covered in plenty of chili and Sichuan peppercorns, looked very spicy, but the deep umami flavor made it a shame to leave any soup behind.The abalone noodles were addictive when mixed well, with a perfect balance of sweetness and spiciness along with the texture of the abalone.For the main course, I could choose between mapo eggplant, dan dan noodles, or both. Like most of my companions today, I was thrilled to choose both options.The mapo eggplant, especially the large chunks of eggplant, was fantastic.I topped my remaining mapo with rice.The dan dan noodles came with water shield, which made me think of the deep mud pond in Kyoto. However, I found out that it is a natural monument and not edible.For dessert, I had almond tofu and bird's nest soup. After the spicy Sichuan dishes, the sweet almond tofu was just perfect.I definitely want to come back and experience the seasonal changes. Less

When I think of Chinese cuisine in Kyoto, I usually picture something heavy and robust, but Saika was a bit different.As I waited for my meal while gazing at the greenery outside, I felt a sense of comfort. The atmosphere was relaxed, yet there was a palpable tension in the air regarding the food.From the very first spring roll, I thought, "Ah, I really like this." It had a playful touch with caviar on top, yet it didn’t feel gimmicky.The appetizers were also beautiful. The ingredients were well-defined, and instead of being overwhelmingly rich, the flavors were "deep." The presentation added a touch of elegance.What stood out to me was the use of spiciness.Rather than just being a mere shock, the heat came after a careful layering of aromas and umami. This kept the dish light, and before I knew it, I was craving the next bite.The dim sum was delightful as well. The dumplings and grilled items had a strong presence without disrupting the flow of the entire course.And then there were the noodles and the mapo tofu. They didn’t miss a beat until the very end.The spiciness was accompanied by umami, yet it felt light. Even though I thought I was full, everything remained delicious until the last bite.This is a place that builds satisfaction through the accumulation of each dish rather than relying on flashy surprises.I didn’t just find another restaurant I want to revisit in Kyoto; I found a place that makes me want to come back just to enjoy this food. Less

The restaurant is located next to the ancient temple, Seiryu-ji.It’s been 8 years since my last visit, and one of the charms of Saika is the view of nature from this counter.The glass walls extend all the way to the ceiling, creating an open and airy atmosphere.It feels like an escape from everyday life—no music is needed.I waited in the quiet space until the food arrived.I remember that during my previous visit, the dishes were too oily and heavily seasoned for my taste.This time, the flavors were carefully crafted, and I genuinely found everything to be delicious. It’s no wonder this place is popular.The prices are certainly not cheap, but I understand the cost is reflected in the quality of the ingredients.Some people complain about the lack of a chef’s greeting, but I think it’s unnecessary. I was completely satisfied enjoying delicious food while taking in the beautiful scenery.Since the location can be tricky to find, it’s best to have the restaurant call a taxi for your return.- Century Egg and Firefly Squid Spring Rolls topped with Caviar- Appetizer: Smoked Tuna with Tea Leaves, Fresh Jellyfish, and Herb Salad Carpaccio- Sichuan Specialty: Wun Pai Lo- Yosikiri Shark with Flower Buns- Zha Cai with Dumpling Dipping Sauce (Scallion, Ginger, and Sichuan Pepper Sauce)- Beef with Oil- Abalone Noodles- Mapo Tofu- Dan Dan Noodles- Almond Tofu Less