Hassun (八寸) Kyoto

I had lunch here. Upon entering, I was guided through a stone-paved corridor to the back of a counter with about 10 seats. The interior was enveloped in the charming atmosphere typical of Kyoto.The lunch course I chose was as follows:"Omakase Kaiseki (Lunch) @ JPY 13,200, tax Included"Here are the dishes I enjoyed:◯ Fig with sesame sauce → Refreshing and perfect to start the course.◯ Hassun → A presentation full of charm, including the dishware. The contents were smoked salmon with a soft-boiled egg, hamo (pike eel) bones, anago (conger eel) wrapped in burdock, edamame, egg, sweet potato, octopus, and fish from Lake Biwa. All were delicious, but the smoked salmon with the rich egg yolk spreading on my palate, combined with the fragrant smoke, was the most impressive.◯ Sashimi: Tuna, Sea Bream → I could feel the delicate umami flavor.◯ Soup: Hamo, winter melon, mochi, mushrooms → I was amazed by the deliciousness of the dashi (broth). The subtle aroma of yuzu was also delightful.◯ Herring, eggplant → Simple yet the eggplant was truly delicious!◯ Zuiichi: Taro root ◯ Grilled Sawara (Spanish mackerel) → Rich and juicy with plenty of fat. The seasoning was also very tasty.◯ Rice, pickles ◯ Fruits Overall, I felt that many dishes showcased the umami and deliciousness of the ingredients. Each was simple yet flavorful.The head chef was nearby, preparing and plating the dishes, and I had a pleasant conversation with him.I enjoyed two servings of chilled sake.The total bill came to JPY 17,000. Considering the delicious food and enjoyable conversation, it was a reasonable price. It was a great meal! Less

I adjusted my schedule at a nearby café and moved to the restaurant just a few minutes ago. It’s only a short walk from Gion-Shijo Station.Upon entering, I noticed some guests were already waiting. It seems to have only a counter seating. I’m not sure if there’s a separate room.I started with a drink, a refreshing cold tea.◯ Appetizer Yam Noodle Grated yam with a crunchy texture, served with okra. The dashi broth is delicious.◯ Hassun Nishiki egg, simmered octopus, edamame, smoked egg, Hamo (pike eel) bone crackers, sea bream wrapped in bamboo leaves, chirimen (dried baby sardines), eel, and sweetened sweet potato.◯ Sashimi Awaji sea bream and octopus The sea bream is paired with Tosa soy sauce, while the octopus is seasoned with a hint of sansho pepper and sesame. The sea bream has a subtle sweetness, and the soy sauce is excellent. The sesame flavor complements the octopus well. The octopus is lightly simmered, not boiled. The knife cuts create a nice texture.◯ Soup Hamo and Matsutake mushrooms Enjoyed while soaking in the broth. The combination of hamo and kombu with katsuobushi dashi is delightful. The hamo has a fluffy texture. There’s also a nice aroma from the mochi.◯ Herring and Eggplant Herring, eggplant, sweet potato, and green peas The eggplant absorbs the umami of the herring. The eggplant is truly delicious.◯ Taro and Zui-ki (Japanese taro stalks) Made with brown rice dashi, giving it a subtle aroma. The texture is great, with just the right amount of crunch.◯ Ayu (sweetfish) from Shiga Eat it from head to tail. The delicate saltiness and bitterness are delightful. The innards have no unpleasant taste. You can eat the whole fish, including the crispy head.◯ Corn Rice and Pickles The rice is delicious, with a bit of crispy texture. The sweetness of the corn is lovely. It’s made with only kombu dashi and salt.◯ Dessert Pear, kiwi, and pineapple Simply fresh fruits.If you want to enjoy Japanese cuisine stripped of all unnecessary elements, I highly recommend giving this place a try. Less

A renowned restaurant for Kyoto cuisine located in Gion.Lunch starts at 12:00 with a set course.I enjoyed my meal at a magnificent hinoki wood counter.For sake, I had "Matsumoto" from Fushimi, Kyoto, served chilled.Although there was only one type available, it might be a thoughtful choice considering its pairing with the dishes.The first dish was steamed figs with sake. The rich flavor of the figs was beautifully complemented by the gentle aroma of yuzu, enhancing its sweet taste.The Hassun featured meticulously prepared items. The unagi (eel) wrapped in yuba and the egg yolk rolled with salmon were all exquisite, showcasing the natural flavors of the ingredients, beautifully presented, and capturing the essence of the season.The seasonal side dish included sweet and tender squid and sea bream. Both the sea bream and squid left a lasting impression, indicating the high quality of the ingredients sourced.Finely shredded daikon and myoga added a refreshing aroma, enhancing the deliciousness of the sashimi.The soup contained hamo (pike eel), winter melon, grilled rice cake, and matsutake mushrooms.The hamo was impressive, and I felt grateful to be in Kyoto during summer. The clear, exquisite dashi blended the umami and aroma of each ingredient, allowing me to sense the transition from summer to autumn in this bowl.The deep-fried kamo eggplant, small potatoes, and okra were served in a pleasantly thick sauce, so delicious that I wanted to drink it all with a spoon.The grilled sweetfish was made from fish that had been alive until just before cooking.It was perfectly grilled, allowing me to enjoy even the bones, showcasing excellent cooking skills.The dish with zuiki (burdock stalk) in sesame sauce highlighted the texture of the zuiki and the mellow flavor of sesame.To finish, I had corn rice. The natural sweetness of the corn infused into the rice, and together with the pickles (yuzu daikon, napa cabbage, myoga, leafy greens, and kombu pepper), it provided a satisfying conclusion to the meal.For dessert, there were pear, kiwi, and "Wasser."Wasser is a fruit that is a cross between peach and nectarine, and its refreshing acidity was quite impressive.What stood out to me about this restaurant was the feeling that "the chef's personality is reflected in the dishes and the space."Being seated at the counter allowed me to closely observe the chef's character, the techniques in cooking and plating, and the harmonious teamwork among the artisans.The chef mentioned, "Do not overdo it; let the ingredients shine." This simple phrase is challenging to uphold in a restaurant setting, especially when continuously serving customers. I felt that this philosophy was clearly reflected in each dish.Rather than showcasing luxury ingredients, this Japanese cuisine treats seasonal ingredients with care, making one feel a deep sense of deliciousness. It was a luxurious experience to have the chef personally prepare the lunch, making it comfortable even for a solo diner, and I learned a lot about the dishes and ingredients.I definitely want to return to this place, especially as the seasons change. Less

I had the pleasure of visiting Hassun, a kaiseki restaurant located in Gion, Kyoto.Known as one of the representative traditional Japanese restaurants in Kyoto, it has captivated many food enthusiasts for years. The second-generation chef, who carries on the legacy of this historic establishment, demonstrated a sincere dedication to his craft, embodying a commitment to both tradition and continuous improvement.The interior offers a calm atmosphere typical of Gion, allowing guests to enjoy their meals without feeling overly formal. As it was my first visit, I felt a bit nervous, but I was warmly welcomed, and the staff treated me with kindness, making a lasting impression.The dishes are not flashy but focus on maximizing the natural flavors of the ingredients, representing authentic Japanese cuisine. Each plate showcases seasonal ingredients, prepared with the perfect cooking techniques and seasonings, reflecting the high level of skill accumulated over the years. Instead of competing for extravagance, the dishes consistently evoke a genuine sense of deliciousness.Among the highlights was the nagaimo (Japanese yam) somen. The finely crafted nagaimo is a testament to the chef's artistry. The beauty of each strand, meticulously made by hand, is complemented by the smooth texture and delicate flavor that unfolds in the mouth. While it may seem like a simple dish, it is a world where there is no room for deception. The dedication to craftsmanship is evident in this single dish alone.Moreover, not only the head chef but also the apprentices displayed remarkable poise and skill. Their timing in serving dishes and attention to detail were all exceptionally refined. A great restaurant not only excels in cuisine but also fosters a culture of nurturing talent, and this establishment truly embodies that spirit.Kyoto is home to many renowned restaurants, but Hassun teaches us the essence of Japanese cuisine through its focus on ingredients, technique, dashi, and knife skills, rather than extravagant presentations. I was also moved by the way they preserve tradition while passing it on to the next generation.This esteemed kaiseki restaurant expresses its meticulous craftsmanship in every dish. I highly recommend it to anyone looking to experience authentic Japanese cuisine in Kyoto. Thank you for a wonderful time. I look forward to visiting again in a different season.It was a great meal! Less

After a long time, I returned to Kyoto to enjoy some kyo-ryori (Kyoto cuisine). The Gion Matsuri festival had just ended, and I was surprised to find that there were fewer people around Shijo Kawaramachi due to the intense heat. This was my first visit to Kyoto since I admired the cherry blossoms at the Imperial Palace and Hirano Shrine in spring.I visited this restaurant in Gion, which is close to Kawaramachi Station. The lunch menu is a very reasonable JPY 13,200, and it has high ratings, so I had bookmarked it for a while and finally made it here. I still have a few other kyo-ryori restaurants bookmarked, and this is one of them.Using high-quality ingredients can create luxurious dishes, but ultimately, it depends on how well the ingredients are utilized. If you want to enjoy dishes made with expensive ingredients, you have to splurge, but since kyo-ryori is not something you eat often, a reasonable price is always welcome.The restaurant has a long counter, typical of Kyoto, resembling an eel shop. I sat next to my wife in a seat further back. Since it was hot, we ordered a medium bottle of Kirin Lager. There’s nothing quite like enjoying a well-chilled beer outdoors during the day.The meal started with yam cut into thin strands resembling somen, followed by hassun. This is always a delightful sight when enjoying kyo-ryori, with various small portions presented beautifully. We also had high-quality sashimi of sea bream and tuna, and a summer dish featuring hamo (pike eel), which had impressively thick meat, indicating its quality.Next, we had a simmered dish (with kamo eggplant and others) and then grilled ayu (sweetfish) with yuzu vinegar. This truly captured the essence of summer. Last summer, I enjoyed ayu dishes at Hirano-ya, but this year, a little was enough. I might have it once more, but...The rice was a corn mixed rice, perfect for summer!After the medium bottle, I ordered a small bottle of Premium Malts and then enjoyed a serving of Fushimi cold sake. The total bill came to exactly JPY 30,000, which means JPY 15,000 per person. Given the quality of the meal, this is quite reasonable. Behind the counter, there were about four chefs, including the owner, who occasionally engaged with the customers in a way that didn’t feel intrusive. Most of the conversation revolved around food, of course.The atmosphere was very welcoming, making it easy to relax and enjoy the meal, even for those unfamiliar with this type of cuisine. Given the price, it’s understandable that they don’t use extravagant ingredients. The dinner course is around JPY 27,000, so they likely incorporate more luxurious items there.I was very satisfied.After the meal, I visited the Nahi-kan on Shijo Street, which was showcasing works by famous artists (calligraphers) from early summer. I hadn’t known about this exhibition in advance, but I enjoyed it nonetheless. If I study a bit more about the dual books and the use of Manyogana, I might appreciate the older calligraphy even more. A foundation in classical Chinese literature would also be necessary...I had planned to visit the garden after the meal, but I gave up due to the intense heat. By the time I left the museum, it was already past 3 PM. Less

I made a lunch reservation for my wife's birthday.We enjoyed Japanese cuisine at an artistic level.My wife’s birthday falls on the day of the Gion Matsuri pre-festival procession, and it has become a tradition for us to go out for lunch every year. This year, we chose Hassun.The first dish was a surprising yam somen, which was incredibly thin and noodle-like. Japanese chefs are truly amazing!Additionally, Hassun prepared a whole sea bream for my wife's birthday, which was a thoughtful gesture that really touched us.Another memorable dish was the essence of Japanese cuisine: the soup and the simmered vegetables. The summer-inspired hamo (pike eel) soup had a perfectly refined broth that was outstanding. The simmered vegetables included eggplant, pumpkin, small potatoes, and okra, each cooked in a different broth and beautifully combined.Once again, a top-notch restaurant in Kyoto not only serves delicious food but also provides delightful conversation. I’m glad we could celebrate such a wonderful birthday. Less

My first visit was just a minute before opening on a Saturday afternoon. The location is a short walk from Exit 7 of the Keihan Gion-Shijo Station. After exiting, head east, turn north at the first traffic light, then east down the first small alley, and finally north for about 50 meters. The restaurant will be on your right, just 2-3 minutes from the exit.Upon arrival, the noren (curtain) was already up, and I entered right behind another customer. Since I had a reservation, I was guided to the farthest counter seat. The restaurant has 12 counter seats and operates with a team of four.The seat at the back is right in front of the chef, and next to me was a regular customer who immediately received hot sake without even being asked for her drink order. It seemed that many regulars were present in the central area of the restaurant. At just past noon, 11 of us started our meal simultaneously.The first dish was yam noodles, sliced so thinly that it was impressive, and the flavor was excellent. This dish heightened my expectations for the restaurant's quality. Next was the Hassun, beautifully presented with intricate details and delicious flavors.Following that was sashimi, and then a soup with conger eel and seasonal vegetables. The conger eel was large and tender. I learned that if conger eel is not prepared immediately after being filleted, it can become tough.The plates and bowls were briefly blanched to warm them up, showing great attention to detail. Next came deep-fried eggplant with duck, another delicious seasonal vegetable dish. Then there was a sesame salad, where the sesame flavor paired excellently with the shiitake mushrooms. The sesame was freshly ground by the young staff.Additionally, I had to try the two small ayu (sweetfish) grilled over charcoal, which can be eaten whole, and they were also tender. Finally, I enjoyed ginger rice cooked in a clay pot, accompanied by pickles. Afterward, grapefruit was served, carefully cut for easy eating, and the remaining juice was squeezed out and served as a drink.Each dish showcased delicate flavors and meticulous preparation. The chef was chatting with the regular next to me about high-end restaurants and famous chefs in the Kyoto area. He also mentioned renowned establishments in Osaka and Kobe, but I regrettably couldn't keep up due to my lack of knowledge about them, which made me feel the high standards of Kyoto.After finishing, I paid JPY 13,200 for the course and JPY 300 for oolong tea by card before leaving. The chef kindly saw me off at the door. The entire course took just under two hours. Less

I visited Hassun, a kaiseki restaurant located at 95 Gion Sueyoshicho, Higashiyama Ward, Kyoto City.I made a reservation to enjoy lunch at this Michelin one-star restaurant, which also holds the Tabelog Award Bronze and is recognized as one of Japan's top 100 restaurants.The atmosphere inside is calm and traditional, perfect for enjoying the cuisine at the counter.I was seated at the innermost spot of the counter.Omakase Kaiseki (Lunch)〈Japanese Sake: Sawaya Matsumoto Junmai, Kyoto〉The head chef was friendly and explained each dish as he prepared them in the kitchen.The apprentice was also very pleasant, and I could feel the trust between them, making for an enjoyable dining experience.◾️ Chilled Chawanmushi With Okra and Iwanori The sweetness of the Iwanori paired well with the chilled chawanmushi, making it delicious!◾️ Hassun Masago-ae Unagi Hamo Nishiki Tamago Biwako Moroko Fava Beans Octopus Savoring the hassun with some sake was delightful, and everything was delicious!◾️ Sashimi Katsuo Tai The katsuo was particularly rich and tasty!◾️ Soup Hamo Soup The large hamo had a delicious broth, truly exceptional!According to the chef, Kyoto has soft water, which brings out the flavor of the kombu broth well.〈Japanese Sake: Daiginjo Higan, Niigata〉◾️ Tempura Kamo Eggplant Small Potatoes Manganji Pepper The tempura, which locked in the flavors of the vegetables, was delicious!◾️ Salad Shungiku Chicken Breast White Sesame The shungiku salad, reminiscent of asparagus, paired perfectly with the sesame flavor!◾️ Grilled Fish Ayuu This ayu was the best dish! The grilling was perfect, and I bit right into it!It seems this ayu is semi-cultivated from Shiga Prefecture, but recently, the cultivated ones have been tastier than the wild ones.The chef recommended a great place to enjoy ayu from Miyama!Thank you!◾️ Rice Dish Shin-shoga Rice Pickles The freshly cooked shin-shoga rice was refreshing and delicious!The pickles were also delightful!◾️ Dessert Grapefruit Honey from Shiga Prefecture The grapefruit was not too sour and very easy to eat!The high-quality honey from Shiga added depth to the flavor!◾️ Refreshment Juice made from squeezed fruit They served juice made from the leftover grapefruit.A refreshing way to finish off the meal!The chef and the apprentice shared various stories from the kitchen, making for a fun time.They even saw me off at the end, making for a very satisfying lunch.It truly lived up to the reputation of a renowned restaurant!I enjoyed it immensely.I would love to visit such a place again, depending on the season!It was a great meal. Less

I enjoyed seasonal Japanese cuisine in a calm space that truly reflects the charm of Kyoto. Each dish showcased fresh, seasonal ingredients, and I was impressed not only by their beautiful presentation but also by the deep flavor of the dashi broth.Watching the chef at work from the counter added a special touch, making the wait for each dish enjoyable. Rather than being flashy, each plate brought out the natural flavors of the ingredients, reminding me of the depth of Japanese cuisine.The service was warm and created a comfortable atmosphere with just the right distance, allowing me to focus on my meal. This is a place I can confidently recommend for special occasions or dining with loved ones. I look forward to returning in a different season. Less

【Nearest Station】 5-minute walk from Gion Shijo Station【Price】Approximately JPY 15,000【Reservation Difficulty】★★☆☆☆【Overview】Tabelog rating: 3.96.Awarded Tabelog Silver once and Bronze seven times,Selected three times as one of Japan's top 100 Japanese restaurants.Hassun is one of the renowned kaiseki restaurants representing Gion, Kyoto.True to its name, Hassun values the aesthetic of "Hassun" in Japanese cuisine, showcasing delicate dishes that reflect the seasons, the beauty of the tableware, the use of negative space, and aromatic elements.The owner, Kanji Kubota, honed his skills at prestigious restaurants in Kyoto before establishing his own. Rather than relying on flashy, high-end ingredients, he focuses on discerning the natural flavors of the ingredients and presenting them beautifully, creating a restaurant that embodies both the elegance and warmth characteristic of Gion.While the prices of high-end Japanese cuisine in Kyoto have surged recently, Hassun offers a very reasonable pricing structure, making it an excellent value considering the quality and satisfaction provided.Both the head chef and the staff create a wonderfully inviting atmosphere, making it a comfortable place to dine. It strikes a balance between being relaxed yet still delivering delicious food—"a Kyoto kaiseki that makes you want to return."【Menu】○ Chilled Chawanmushi○ Hassun(Seasoned sea snail, Sea Bream Sasa-zushi, simmered octopus, Lake Biwa's Moroko Nanban-zuke, Kashiwa-mochi, etc.)○ Sashimi of Katsuo and Akashi Sea Bream○ Clear soup with Hamo, Junsai, and Mochi○ Simmered Shinoda-maki and Shiitake mushrooms○ Fried Carp Yu-an-zuke○ Chicken breast with Kogomi and Mizuna in black sesame dressing○ Rice○ Grapefruit with honey and brandy【Impressions】It was a truly delicious Japanese meal.While it doesn't rely heavily on flashy high-end ingredients, the meticulous attention to detail in each dish was very impressive. You can really feel the thought put into how to best utilize the ingredients and how to present them.Overall, my satisfaction was high, but what stood out the most were the clear soup with Hamo and the carp dish.The soup with Hamo, Junsai, and Mochi was very Kyoto-like, with a beautiful broth that was comforting and delicious.As for the carp dish, I honestly expected a bit of a fishy taste, but it had none of that unpleasant nuance and was surprisingly clean in flavor. The fact that it was fried instead of grilled was also fascinating, making me think, "I see!" about the dish.The chicken breast with wild vegetables in black sesame dressing was also wonderful, with the fresh aromas of Kogomi and Mizuna combined with the nutty fragrance of black sesame, creating a rich flavor.Dishes that naturally evoke the feeling of the seasons are truly delightful.Considering the price, the level of satisfaction offered here in Kyoto is quite attractive.I had a wonderful time.It was a great meal. Less

I visited the Japanese restaurant "Hassun" in Kyoto. In a refined and tranquil setting, I enjoyed dishes made with seasonal ingredients. As expected from a Japanese cuisine establishment, each dish was beautifully presented, showcasing the seasonal essence and the chef's dedication.The dashi (broth) was particularly outstanding, offering a gentle flavor while still delivering a rich umami taste, allowing me to savor the delicate flavors characteristic of Kyoto. It wasn't flashy, but it left a comforting impression.However, perhaps due to the timing of my visit, I didn't encounter any dishes that left a strong, unforgettable impression. Given my high expectations, I honestly wished for a bit more surprise.Among the dishes, the tempura of carp was particularly memorable. It was a surprising ingredient that I rarely get to eat (laughs). It was a valuable experience, and I appreciated the unique aspects of Japanese cuisine. I believe the menu changes with the seasons, so I would like to visit again at a different time. Less

Recently, the prices of Japanese cuisine in Kyoto have been steadily rising. However, this restaurant offers delicious Japanese dishes at a great price.The tempura is vibrant! The aroma of Koshiabura (Japanese wild vegetables) is delightful, adding a refreshing green touch to the plate.The sea bream from Akashi was tender and flavorful, enhanced by the aging process. It was a bit disappointing to find a scale still attached.The bowl also featured sea bream, expertly sliced and prepared with kudzu, melting in the mouth with a wonderfully delicate texture. The decorative cuts on the udo (Japanese wild celery) were impressive, and its fragrance was lovely.The koi (carp) was fried with meticulous knife work, resulting in a crispy and delicious dish.The Shin-damak (a type of rolled dish) was filled with bracken and sansho (Japanese pepper), evoking the essence of spring.The bamboo shoot rice was so delicious that I could have had seconds (laughs).The grapefruit was drizzled with honey and brandy, making it incredibly tasty. I squeezed it to make juice to finish off the meal.This restaurant truly excels in providing delicious food with careful attention to detail. Less

On my last day in Kyoto, I had lunch at Hassun in Gion. After enjoying a light Italian course the night before, I was looking for a place that offers a lunch course different from the dinner menu. I was drawn to Hassun for its beautiful presentation and charming atmosphere, so I made a reservation. The restaurant has 12 counter seats, and the warm, aged wood creates a welcoming environment for guests.● Chilled Chawanmushi with Iwanori The first dish was a refreshing chilled chawanmushi, perfect for the warming season. The gentle sweetness of the egg contrasts beautifully with the ocean flavor of the Iwanori seaweed.● Hassun with Octopus, Nishiki Egg, and Broad Beans Each carefully arranged item reflects the restaurant's sincere approach to cooking and love for its ingredients. A truly beautiful plate, embodying the restaurant's name.● Sashimi with Striped Horse Mackerel and Sea Bream The striped horse mackerel at this time of year is rich and firm, making it delicious.● Soup with Isaki, Flower Pepper, Mochi, and Fuki I believe a restaurant's skill can be judged by its soup. This one has a clear, refined flavor with a subtle yet strong presence. The aroma of seasonal flower pepper is delightful.● Shin-da Maki (a new dish for me) Shin-da Maki is made by rolling vegetables, meat, fish paste, and tofu in opened fried tofu and simmering it in dashi. The flavor of the dashi seeps into the dish, bringing a smile to my face with its deliciousness.● Salad with Kogomi, Aiko, Shidoke, Chicken Breast, and Sesame A dish that evokes the feeling of spring.● Fried Carp in Yuuan Style A light fried dish to conclude the meal. The crispy coating and the mild flavor of the carp balance each other well, though the carp itself might be a bit too bland.● Dessert: Grapefruit The half grapefruit is prepared so that the flesh easily separates, making it stress-free to enjoy. The fun presentation includes squeezing the juice at the end.Overall, the dishes were not flashy but showcased seasonal ingredients and the chef's delicate techniques, leaving a lasting impression. The service was friendly, with staff engaging in conversations about the food and casual topics, creating a relaxed atmosphere for first-time visitors. This lovely Japanese restaurant allows you to enjoy the meal in a warm and inviting setting rather than in silence. It was a great meal! Less

I was looking for a lovely place to enjoy delicious Japanese cuisine for lunch, and I made a reservation at this restaurant that allows solo diners. ✨The interior features only a counter, creating a charming atmosphere, and all the staff wear traditional geta sandals, which instantly lifts your spirits.The seasonal dishes were exquisite, including tempura made with fuki no tou (butterbur sprouts) and simmered hanasancho (flower pepper), making me eager to return for each season's offerings.Among them, the Hassun, which is the restaurant's namesake, seemed like a perfect match for Japanese sake. I regretted ordering a bottle of beer first, although the beer was delicious as well.Since I visited alone, I enjoyed chatting with the staff, and the lively atmosphere at the counter was wonderful.I look forward to returning for dinner in a different season. Less