Oryori Hayashi (御料理 はやし) Kyoto

This was my first visit, so I chose a tatami room where I could take photos. I’d like to sit at the counter next time.It feels like returning to my family home in a traditional Japanese room, which is very calming.We started by lightly moistening our throats with some Karin liqueur.The Japanese sake is original, served ice-cold in a metal vessel, and it was incredibly delicious.Rather than explaining the dishes, the style here is to let customers wonder, "What is this?" and enjoy imagining as they eat.One dish I particularly enjoyed was the winter melon. The green near the skin was beautiful, and it was cut so finely that it was easy to eat. The sauce was so good that I drank it all up. It pairs well with the sake too.The swordfish soup featured thinly sliced swordfish tied with mitsuba (Japanese wild parsley). It had a lovely aroma and was a delightful dish to enjoy the dashi broth.The grilled sea bream was remarkable for its skin, which was so well-cooked that I remember thinking the skin was even tastier than the flesh. The bream itself was moist and truly delicious.The tempura of young sweetfish had a strong bitterness that balanced well with the sake.I was introduced to the deliciousness of kuzusomen (kuzu noodles). They had a great texture and have now been added to my list of favorites.There was a dish called cold rice, which I forgot the name of, but it was perfect for hot summer days.I absolutely loved the combination of sweetened green plums and ice. The soft, sweet green plums were refreshing.This restaurant shows great consideration for its customers.I felt that the dishes offered were worth much more than the price. Less

This place is amazing.Among many options, I believe this one stands out for its affordability.As soon as you enter, there’s a counter on the right, probably seating about four people, and there’s a palpable tension in the air, as if you could call the chef "Daisyo" just by looking at him.Since it was my second visit, I thought I wanted to sit at the counter, but I ended up thinking that the second-floor seating might have been a better choice.The dishes are all perfect.It’s rare to find a place that serves such delicious Japanese cuisine.In Kyoto, it might be comparable to Kikunoi run by the third-generation Murata.It’s a renowned restaurant that continues to blend tradition and innovation, and I wonder if this place can match that.Personally, I also think of "Kase" in Yugawara as being in that league.The reason is that being able to show customers the cooking process right in front of them requires a level of skill, spirit, and confidence that not everyone possesses.Even though I couldn’t sit at the counter, I believe this place undoubtedly belongs to that category.I think there are many other restaurants like this, but even sushi places these days often have the chefs hidden from view.In any case, this place is incredibly delicious. Less

Located about a 5-minute walk from Demachiyanagi Station on the Keihan Kamo Line and Eizan Electric Railway, this restaurant is tucked away in a quiet alley across from the Kitamura Art Museum, just after crossing the Kamo Ohashi Bridge near the Kawaramachi Imadegawa intersection.Oryori Hayashi, a renowned kaiseki restaurant with over 30 years of history, is run by chef Wataru Hayashi, who has more than 50 years of experience in the culinary field.The restaurant is celebrated for its straightforward dishes that avoid flashy presentations and excessive seasoning, earning accolades such as the Tabelog Award and recognition as one of Japan's top 100 Japanese restaurants.*Photos not allowed*"Omakase Kaiseki Course"This dining experience does not come with a menu, allowing guests to enjoy the anticipation of waiting quietly to see what each dish will bring.The overall flavor profile emphasizes the umami of vegetables and dashi, embodying what can be described as the "ultimate subtraction" in refined taste.There are no extravagant creative elements; instead, each dish is crafted using traditional ingredients and techniques, resulting in comforting and deeply flavorful meals that resonate with the body.The menu is harmoniously structured, ensuring that no single ingredient overpowers the others, and the choice of tableware and presentation delicately reflects the changing beauty of Kyoto's seasons.As you progress through the meal, the sincerity and depth of the chef's craftsmanship gradually reveal themselves, making this a wonderful place to encounter authentic kyo-ryori.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for this restaurant. Less

My first visit was on a weekday just after 11:30 AM. To get there, I exited the south ticket gate of Demachiyanagi Station on the Keihan Line, took exit 3 to ground level, crossed the first traffic light heading south, then turned west after crossing the Kamo River. I continued south at the first intersection of Kawaramachi Imadegawa, and the restaurant was on my right. It’s about a 3-4 minute walk from the station.Upon entering the restaurant, you take off your shoes and step up onto the tatami seating area. To the right is the counter seating. It seems there are also private tatami rooms on the second floor. The counter seats are designed so that your eye level aligns with the staff working behind the counter, allowing for a comfortable experience where you can stretch your legs.There are five counter seats, and at first, I was the only one there, which felt a bit lonely. However, regular customers gradually arrived, and it eventually became full. The head chef, the owner, and a young female chef were present, along with about three other chefs in the kitchen at the back.The owner cheerfully engaged with me, saying they don’t provide explanations for the dishes, but encouraged me to ask anything I didn’t understand.The meal began with a pre-dinner drink made from quince seeds, followed by appetizers and a beautifully arranged hassun. I couldn’t take photos at the counter, which left me feeling a bit restless. The delicate and beautifully seasoned appetizers and hassun clearly showcased the restaurant's high quality.The hassun included young conger eel, the soup contained shrimp paste, and the sashimi featured conger eel and yuba (tofu skin). The simmered dish also cleverly incorporated melt-in-your-mouth yuba as an accent. The meal continued with fried items, kudzu somen, cold rice with tea, and finished with sorbet and hot hojicha, all within a course lasting just under 90 minutes.I enjoyed every bite and paid JPY 7260 in cash before leaving. The owner saw me off at the door. Reservations are essential at this restaurant, and they open up reservation slots on Tabelog every few days.I noticed towards the end that regular customers sat on the left side of the counter near the head chef, while first-time visitors were seated on the right. This arrangement allows regulars to converse with the chef. Additionally, regulars are addressed by name when requesting dishes from the kitchen, while first-time visitors are referred to as "one person" or similar, without using their names. This experience made me acutely aware of the deep customs and high barriers of Kyoto's dining establishments. Less

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! Less

Visited in July 2026.I made a reservation for the counter for dinner.As noted in other Tabelog posts, there was no explanation of the dishes (they said they would provide information if asked), and photography was prohibited at the counter, which feels quite outdated.From what I’ve seen in posts from others who visited around the same time, it seems that the menu doesn’t change much between lunch and dinner, giving the impression that lunch is significantly more cost-effective.The service from the woman at the counter was also lacking a smile.If there were lunch options with private rooms and thorough explanations, the satisfaction level might be higher. Less

2,783 characters ★Omakase Sakura (JPY 15,730, tax included) Duration: Approximately 1 hour and 30 minutesI traveled from Tokyo to Kyoto Prefecture.The chef, Wataru Hayashi, originally from Niigata Prefecture, has been honing his skills for over 50 years and has been running this establishment for more than 30 years in Demachiyanagi (Rating: 4.24). I found a reservation on the online booking site Ikkyu.com and decided to visit.During lunch, there are eight options ranging from a limited-time lunch course at JPY 7,260 to a dinner course at JPY 36,300. I chose the most popular "Omakase Sakura (JPY 15,730)" available for both lunch and dinner. Photography is prohibited at the counter.To get straight to the point, I was deeply impressed by the legendary chef's skill in preparing the bone-cutting of the conger eel (hamo). Given that this is a "JPY 15,730 course" in Kyoto, a major tourist destination, there are some concerns regarding cost-performance, but the conger eel served in the soup and the Narutomaki-style fried conger eel were rated around 4.0, showcasing the restaurant's excellence in the Tabelog Awards. It seems that the higher-priced courses also feature sweetfish, which, alongside conger eel, is a symbol of summer in Kyoto, piquing my interest.Upon entering, I removed my shoes and stepped up a small incline. The first floor has a sunken kotatsu-style counter with five seats (there are three private rooms on the second floor). On the table, there were a towel, napkin, chopsticks, chopstick rest, a small sake cup, and cold barley tea.At the counter, you can enjoy the chef's knife skills live. The chef, the proprietress, and male and female apprentices manage the restaurant. The restroom is spacious and features a TOTO Neorest.As I did not receive explanations for the dishes, my notes may contain inaccuracies. Below is a summary of what I ate, with a total bill of JPY 17,182.Chilled Sake (Original Hayashi-sen) Tokkuri- Omakase Sakura (JPY 15,730)01. Appetizer (Plum Wine) | Junzai and Okra in Vinegar02. Hassun03. Conger Eel Soup04. Assorted Sashimi (4 types)05. Warm Dish of Braised Kamo Eggplant with Sesame Sauce and Sansho06. Grilled Sea Bream Collar with Daidokuji Natto-filled Yubeshi Cube and Hajikami07. Kohada Chumaki Sushi with Shiitake Nanban-zuke and Vinegared Lotus Root08. Tempura (Narutomaki-style Fried Conger Eel, Shrimp Crackers, Perilla, Dashi Salt)09. Kuzusomen with Poached Quail Egg, Shiitake, and Mizuna10. Octopus and Green Onion Nuta11. Meal11-1. Pickles (Cucumber, Nagaimo, Kombu with Bonito Flakes)11-2. Hot Hojicha11-3. Cold Rice with Myoga and Perilla12. Pear Compote Ice13. Soy Milk Dessert with Daidokuji Natto14. MatchaHere are my brief reviews of the dishes, with scores in brackets and prices including tax:【3.2】Junzai and Okra in VinegarThe dish is presented with leaves and shaved ice for a refreshing touch. I mixed the junzai with a jelly-like dashi vinegar, but it was quite sour, giving a more classical than modern taste impression.【3.7】Hassun1. Grilled Squid Yolk2. Hachiman Roll3. Octopus Jelly4. Bekkou Ginger5. Simmered Konnyaku6. Fried Honmoroko7. Vinegared Blue Fish Wrapped in Gold Leaf8. KatsuWhile many dishes are somewhat plain, they offer a profound and comforting deliciousness. Young chefs often rely on extravagant ingredients for their hassun, but a veteran chef's hassun showcases skill. The composition felt reminiscent of the history of Japanese cuisine and was quite good.【4.0】Conger Eel SoupThe chef skillfully cut the bones and prepared the dish in the back kitchen. The soup was simply garnished with a ring of yuzu, but both the dashi and the conger eel were incredibly flavorful and delicious.Earlier in the month, I had a similar soup with junzai in Tokyo, but I was reminded of the chef's excellent bone-cutting skills as I encountered small bones. The soup was simply conger eel, but perhaps adding matsutake or junzai was unnecessary.【3.7】Assorted Sashimi (4 types)1. Sea Bream | Sea Bream Skin with Hot Water2. Conger Eel3. Bonito4. SquidServed on crushed ice with fresh yuba, real wasabi, nagaimo, soy sauce, and plum paste. I was a bit disappointed to see the bonito taken from a styrofoam pack, but the chef's careful knife work transformed the squid into a delightful texture, and the sea bream was rated around 3.9 for its skin (the flesh and skin were separated).【3.5】Warm Dish of Braised Kamo Eggplant with Sesame Sauce and SanshoIn contrast to the Dutch-style braised eggplant (which had a bit of oil), this dish had a delicate flavor. I personally prefer the Dutch-style braised eggplant.【3.7】Grilled Sea Bream Collar with Daidokuji Natto-filled Yubeshi Cube and HajikamiAs I noted when I had it as sashimi, the sea bream is of high quality. Being the collar, it doesn't dry out when grilled.【3.6】Kohada Chumaki Sushi with Shiitake Nanban-zuke and Vinegared Lotus RootThis sushi had more rice than the kohada served at Edomae sushi restaurants, and while I think the balance is better at Edomae, the lightly vinegared kohada was quite tasty.【4.0】Tempura (Narutomaki-style Fried Conger Eel, Shrimp Crackers, Perilla, Dashi Salt)The Narutomaki-style fried conger eel was made using the tail, resulting in a fluffy, melt-in-your-mouth texture bursting with flavor. While the sashimi version felt like a lesser version of the soup, the conger eel in both the soup and tempura was rated around 4.0 and was excellent.I initially thought the shrimp crackers were made from fish skin, but they were actually made from whole shrimp, transformed into something entirely different through skill. The chewy texture was quite interesting.【3.6】Kuzusomen with Poached Quail Egg, Shiitake, and MizunaThe kuzuko, made with potato starch, is dried once before use. It has a unique crunchy texture that differs from typical somen.【3.4】Octopus and Green Onion NutaThe mustard miso sauce was quite sour and did not match my taste.【3.6】Meal1. Pickles (Cucumber, Nagaimo, Kombu with Bonito Flakes)2. Hot Hojicha3. Cold Rice with Myoga and PerillaGiven that this is a JPY 15,730 course in Kyoto, it is understandable that there were no animal proteins, making it quite simple. Earlier in the month, I visited Taizuki in Omotesando (Rating: 4.16), where the JPY 12,705 lunch course included fried horse mackerel as a side dish. Kyoto, being Japan's largest tourist destination, does not offer the same cost-performance as Omotesando. Nevertheless, the pickles and cold rice were delicious, albeit simple.【3.5】Pear Compote IceI initially thought it was apple or peach, but it turned out to be pear. I made excuses that it becomes less recognizable when made into compote.【3.5】Soy Milk Dessert with Daidokuji NattoThis sweet soy milk dessert is filled with Daidokuji natto and has a firm, jelly-like texture. Originally, the recipe called for sweet yuba (the top layer of boiled soy milk), but due to its unavailability, they are currently using soy milk as a substitute. It feels as if there is red bean paste inside, but it is actually the sweetness of the soy milk that creates that illusion. Less

In Kyoto City, you can enjoy authentic Kyoto cuisine at Oryori Hayashi, a restaurant housed in a renovated traditional building that values its heritage.This time, since the counter was fully booked, we were provided with a private room on the second floor.The owner prefers to keep the explanations of the dishes brief, encouraging guests to imagine the ingredients used. However, I managed to gather the following details about today’s lunch menu from the hostess:We started with a jelly made from Akoudai fish served on ice. Next was a beautifully arranged hassun featuring ingredients like amber ginger, taro, yuba wrapped in burdock, and konnyaku.Following that were deep-fried pieces of hamo (pike eel) bones, and in the soup, we had shrimp shinjo (fish cake) paired with fragrant shiitake mushrooms! Then came the sashimi and eggplant with sesame sauce, and before the meal concluded, we enjoyed refreshing kuzumomen (kuzu noodles), perfect for this season.The private room seems great for families with children or business meetings. I look forward to visiting again and sitting at the counter next time. Less

I found this renowned restaurant in Kyoto while searching for a place to celebrate a family occasion. It felt like fate, and I enjoyed the ambiance and the dishes, which seamlessly integrated ingredients, techniques, seasonality, and hospitality.I had heard that photography was not allowed at the counter, so I reserved a sunken kotatsu seating on the second floor to have a more relaxed conversation. The staff was attentive, bringing dishes while observing our conversations and drinks.The meal began with an appetizer that built anticipation, followed by a soup that highlighted the season, sashimi that showcased the ingredients, grilled dishes that enhanced the aroma, and a main course that brought a sense of calm. I had a wonderful time. Less

On this day, I had lunch in Kyoto. The day before, I had dinner in Ashiya, but since I found this lunch option, I decided to move and stay in Kyoto. And here I am! I thought reservations were only possible by phone before, but now it seems you can book through Tabelog. I wonder if Tabelog is working hard on their business. _(:3 ｣∠)_Since I was dining solo this time, I thought I’d try the cheapest lunch option available. I had read from other reviewers that photography was not allowed at the counter and that there wouldn’t be much detailed explanation, so I wasn’t surprised, but it did feel a bit lonely. Haha.A solo lady happened to sit next to me at the counter, and she seemed like someone who would enjoy chatting with the staff. When I asked her a question, she engaged in conversation, but it didn’t really take off, which made me feel a bit awkward. I understand this is the restaurant's style and policy, but I personally would appreciate a bit more interaction and detailed explanations. It seems like they’re listening, even if it doesn’t seem like it. Haha.There were several dishes of such quality that I forgot I was having the cheapest course. On the contrary, I became curious about what the higher-priced courses would be like at this price point.Next time I come, I’ll bring someone and book a private room. Haha. It was a great meal!Reservation method: Through Tabelog Course price: JPY 7260, I think? Duration: Just over an hour Reservation difficulty: Easy thanks to Tabelog Order: Barley soda and non-alcoholic beer Total bill: JPY 9801 Less

I took my best friend and their spouse, who came from Tokyo, to visit the Imperial Palace, and we found this wonderful restaurant nearby. From the moment we received the warm towels and barley tea, I felt the thoughtful hospitality. We enjoyed the lunch course in the middle of the menu, which featured an impressive 10 dishes. The absence of a menu explanation actually conveyed the chef's intentions, making it feel like a conversation. The grilled mackerel with soy sauce marinade, eggplant sesame tofu, tempura squid, and kudzu noodles were exceptional. The delicate rice porridge was the pinnacle of refinement, and we thoroughly enjoyed the sweets and matcha as well. This is a must-visit gem that I will definitely return to. Less

I visited Oryori Hayashi for dinner with my mother on a Sunday. I had previously been here for lunch, but this was my first time for dinner. We chose the counter seats. The restaurant is about a 10-minute walk from Demachiyanagi Station, located on a quiet street just one block away from the main road. It offers a peaceful atmosphere, allowing us to enjoy our meal away from the hustle and bustle of tourist spots.**Omakase Kaede** JPY 21,780 This is a 10-course meal centered around seasonal conger eel. A 10% service charge is added separately. Considering the quality of the meal served at the counter in Kyoto, the price feels quite reasonable. The dishes are not flashy but focus on carefully enhancing the natural flavors of the ingredients. The meal is structured to satisfy through honest craftsmanship rather than gimmicks.The conger eel reflects the season and changes in character with each preparation. Because it is a delicate ingredient, the differences in cooking methods, broth, cutting style, and accompanying ingredients become apparent. Throughout the meal, the focus is on refining the ingredients without overpowering their natural contours. This is not a restaurant that pushes strong flavors, allowing us to enjoy the meal without fatigue from start to finish.The advantage of the counter seats is significant. We could watch the chef's knife skills and plating right in front of us. There is minimal waste in the preparation, allowing us to focus on each dish. While there is also joy in dining in a private room, the counter is ideal for those who want to fully appreciate the food itself. Choosing the counter again this time was definitely the right decision.The dishes and presentation also reflect the essence of Kyoto. We could enjoy the meal not only through taste but also visually. The use of negative space, arrangement of ingredients, and compatibility with the tableware are beautiful, creating a quiet tension in the flow of the meal. Rather than showcasing opulence, the restaurant impresses with its attention to detail.The ambiance is pleasant. The interior features various antiques and art, providing enjoyment during waiting times and between courses. It is clean and has a dignified atmosphere. There is a calmness that makes it easy to focus on the food without feeling overly formal. It is a space suited for adult dining.The head chef is a quiet, skilled artisan. This is not a place that relies on friendliness to create a lively atmosphere; it is a restaurant that competes through its cuisine. The service from the proprietress is also good, maintaining a balanced distance throughout the restaurant. The emphasis is placed on quietly savoring the food rather than on detailed explanations or photo opportunities. It embodies the charm of a traditional restaurant, which is part of its appeal.There is no Wi-Fi or power outlets. Since the focus is on the meal, I did not find this inconvenient. Payment is accepted by credit card, but only JCB and AMEX. It is advisable to check in advance due to the limited card options. There is one restroom, which is kept very clean.Compared to other Kyoto Japanese restaurants in the same price range, the satisfaction level is high, considering the quality of ingredients, tableware, ambiance, and the experience at the counter. This place is more suited for those who wish to quietly savor authentic Japanese cuisine rather than those seeking flashy service or clear presentations. It is also appropriate for dining with my mother, and I left wanting to return. I highly recommend this restaurant for those who want to thoughtfully engage with the food on a special night. Less

【Overall Rating】The taste is reliable, but the service is disappointing. Considering the cost-performance ratio, I won't be returning.■ Food: ★★★★☆ Every dish was truly delicious! It was clear that high-quality ingredients were used. The sashimi was fresh and packed with flavor, and the black cod was so smooth it melted in my mouth. The tempura was perfectly fried. The matcha dessert also had a luxurious feel, and I have no complaints about the taste. The portion size was just right at about 85% full, but for some reason, I didn’t feel extremely satisfied; there was a lingering sense of something missing.■ Service: ★★☆☆☆ Honestly, the service was lacking. There was a minimum level of courtesy, but that’s about it. The head chef was alone, assisted by two young helpers (one male and one female). The atmosphere in the restaurant felt quite strict. The male assistant was friendly and provided attentive service. However, overall, he seemed robotic, going through the motions without any sense of liveliness. (I was also busy on my phone while quietly eating what was served to me. There was no explanation of the dishes, and I felt a bit neglected, but it wasn’t uncomfortable.) The female assistant caught my attention. She clearly conveyed a sense of reluctance and seemed to be doing her job half-heartedly. When the head chef was watching, she was quiet (laughs), but when no one was looking during the farewell, her expression turned serious (or rather, displeased). When I was leaving, I accidentally bumped into her shoe, but she seemed more focused on fixing her shoe than on seeing me off. It was obvious that she didn’t value the customers, which felt like a hindrance to the head chef. Leaving promptly was the right decision.■ Atmosphere: ★★★★☆ The seating was comfortable, styled with bamboo and wood in a Kyoto fashion. It was classical yet a very elegant and calming space.■ Likelihood of Return: ★☆☆☆☆ Honestly, I don’t think I will return. The prices are on the higher side, so the cost-performance ratio isn’t great, and with this level of service, I can’t expect much for the next visit. One visit is enough for me. Given that it was a highly-rated restaurant that is difficult to reserve, it was a bit disappointing that it fell short of my expectations. Less

I wanted to quietly enjoy Japanese cuisine while feeling the charm of Kyoto, so I visited the renowned restaurant "Oryori Hayashi" in Demachiyanagi for lunch. The private room on the second floor, where I was seated, had a serene atmosphere that felt both nostalgic and blissful, allowing me to forget the hustle and bustle of everyday life.The moment I was served the shiso tea and the pre-meal umeshu, my anticipation soared. The course began with a small appetizer, followed by hassun, a bowl of shrimp shinjo, and sashimi. Each dish highlighted the quality of the ingredients, showcasing the chef's meticulous craftsmanship. I was particularly impressed by the simmered eggplant and the crispy yuba and shrimp tempura, which had a deeply flavorful taste.The main dish, simmered sea bream, was rich in umami and paired perfectly with both sake and rice. For the finale, I enjoyed a yuduke with grilled miso and pickles, finishing off with a refreshing yuzu sorbet. There was not a single disappointing dish from start to finish, allowing me to fully savor the changing seasons through both sight and taste.The attentive yet unobtrusive service from the owner and staff was also wonderful, creating a relaxed atmosphere. This was a remarkable experience that I can confidently recommend for special occasions or lunch with loved ones, truly embodying the essence of a Kyoto gem. I look forward to returning in a different season. Less

I visited Oryori Hayashi for a lunch celebration of my wedding anniversary with my wife. Since this area holds nostalgic memories from my student days, it felt quite special.The exterior and interior both exude a calm, traditional Kyoto atmosphere, and we opted for a private room. It was wonderful to enjoy a leisurely time without worrying about our surroundings.The dishes were all characterized by a sense of meticulousness rather than flamboyance. Each plate conveyed the quality of the ingredients and the attention to detail in the preparation. There were no explanations provided, but this allowed us to savor the flavors at our own pace, which was quite pleasant.Overall, this restaurant is perfect for anniversaries or special moments. I highly recommend it for those looking to quietly enjoy delicious food. Less