Hirosawa (廣澤) Kyoto

This was a creative course that transcended traditional Chinese cuisine.The standout dish was the char siu (barbecued pork), which had a moist texture and a perfect balance of sweetness and umami from the fat. It was a simple yet exquisite dish that truly showcased the quality of the ingredients.The winter melon soup, generously filled with hairy crab, combined the gentle flavor of the melon with the rich umami of the crab, resulting in a deeply flavorful and elegant dish. It was so delicious that I found myself wanting to savor every last drop.The Wagyu tenderloin was astonishingly tender, and the sauce made with Managiri peppers and XO sauce had a subtle bitterness and sweetness that harmonized beautifully. This was the most memorable dish of the day.For the finale, I could choose from cold noodles, fried rice with abalone, or dan dan noodles, and I decided to try all three since they said, "Any of them is fine." The cold noodles had a refreshing taste, the fried rice with abalone was rich and fragrant, and the dan dan noodles offered a delightful nuttiness from the sesame and a pleasant spiciness. Each dish had its own unique charm.The dessert, corn ice cream, highlighted the natural sweetness of the corn, making for a refreshing finish to the meal.Overall, the flavors were slightly on the lighter side, allowing the natural characteristics of the ingredients to shine through. Each dish was thoughtfully crafted, making this a restaurant where you can enjoy a new culinary experience that goes beyond the boundaries of traditional Chinese cuisine. Less

I visited Hirosawa in Kyoto for the first time after being invited.☆ Omakase Course ☆ Ginger Ale ☆ Oolong Tea The Omakase Course included: - Matsukawa Sole - Oven-Roasted Chashu Spicy Miso - Blanched Surf Clam - Winter Melon Soup Hairy Crab Fried Small Scallops - Intermezzo Chilled Shrimp Rice Vermicelli - Wagyu Fillet Managatsuo Pepper and XO Sauce - Managatsuo Black Vinegar and Chili Sauce - Finale Cold Noodles Braised Abalone Fried Rice with Kumamoto Seaweed Dan Dan Noodles - Dessert Corn Ice Cream Fresh Caramel For the finale, I was encouraged to try everything since it was my first time, so I got a little carried away and ordered a small portion of everything. Everything was delicious, but surprisingly, the braised fried rice was the standout.The total bill was JPY 30,500. I’m looking forward to my next visit! Less

Matsukawa Flounder Oven-Roasted Chashu Hokkigai (Surf Clam) Winter Melon Omar Lobster Bihun Filet Mignon Chilled Chinese Noodles Braised Abalone Fried Rice Dan Dan Noodles Corn Ice Cream For the finale, you can choose from three options, and you can select all of them if you wish. The sizes available are large, medium, and small, and this time we opted for all large sizes. Every dish was carefully prepared and delicious, but the signature Oven-Roasted Chashu was truly exceptional, just as the reviews suggested. The selection of Chinese teas was extensive, with many options from Taiwan, which is a delight for tea lovers! The restaurant is a renovated traditional house, creating a calm and inviting atmosphere. It has a nostalgic charm, allowing us to enjoy our meal in a relaxed setting. Less

Sliced Matsukawa Flounder with Aoyama Pepper and Kujo Green Onion Sauce Oven-Roasted Char Siu Blanched Hokkigai with Green Onion and Ginger Sauce Winter Melon and Hairy Crab Soup topped with Fried Baby Clams Chilled Bihun with Botan Ebi Wagyu Tenderloin with Manganji Pepper Sauce Managatsuo with Sansho Herb Chilled Chinese Noodles Fried Rice with Abalone Corn Ice Cream The char siu, slowly roasted in front of the counter, is incredibly tender and flavorful. The lineup features seafood as the main ingredient, combined with Chinese cooking techniques. The Managatsuo prepared in a spicy sauce (which I’ve named myself) not only looks amazing but also has a strong kick of sansho, embodying the essence of Chinese cuisine. If possible, I would love to enjoy it with some white rice. Less

I visited Hirosawa, located in Karasuma Oike, Kyoto.The counter seats overlooking the garden create a calm atmosphere where time seems to flow slowly, naturally heightening my anticipation for the dishes.Each plate is thoughtfully composed to reflect the seasons, offering a gentle flavor profile despite being Chinese cuisine. Instead of overpowering with oil or spices, the dishes delicately bring out the natural tastes of the ingredients, leaving a lasting impression with their rounded and gentle flavors.I had thought I preferred stronger flavors in Chinese food, but after trying this, I discovered my appreciation for the subtle depth of gentler dishes.This restaurant feels like a comforting companion, aligning with the mood of the moment or the season.I look forward to returning when the seasons change to enjoy a different expression of their cuisine.It was a great meal. Less

The best Chinese food I've ever had.Reservation Status: I made a reservation for 19:45 and visited for the first time.Smoking Policy: Non-smokingCustomer Demographics:Atmosphere: The restaurant features a counter where you can watch the cooking process right in front of you. From the counter, you can also see the beautifully arranged garden, making it a visual delight.The dishes are truly impressive. (＾∇＾)This is the most delicious Chinese food I've ever eaten.Moreover, the portions are generous, providing a great sense of satisfaction.At the end, you can choose from three types of finishing dishes. You can even select all of them, ensuring a complete dining experience.It was the best time ever.Payment Methods:Access: About a 10-minute taxi ride from Kyoto Station. Less

As spring comes to a close, the early summer at Hirosawa showcases a delightful mix of fresh seasonal ingredients, including clams, conger eel, young sweetfish, blue crab, abalone, and summer vegetables like corn, bell peppers, Kamo eggplant, and potatoes.And of course, Hirosawa's signature dish—oven-roasted pork—along with sesame noodles, Tianjin rice, and Taiwanese ramen, all beautifully crafted to satisfy our appetites with various seasonal interpretations!I am completely captivated by the creative dishes bursting with Hirosawa magic, free from the constraints of a formal menu! It was a great meal! (^^)Today's menu: JPY 28,000Chilled clam and corn soup with fried potatoesPoached conger eel with shredded white leeksOven-roasted pork with spicy misoYoung sweetfish from the Tenryu River, stir-fried with spices, breadcrumbs, and bell peppers, served with homemade shichimiBlue crab with chilled rice vermicelli, tomato sauce, cilantro, and capellini-styleWagyu sirloin cap with Kamo eggplant in red miso sauce, served in a clay potAbalone fried rice with bok choy and shiitake mushroomsSesame noodlesTianjin riceTaiwanese ramenMango pudding with dragon fruitOther drinks Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a memo for the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Chinese Cuisine WEST Top 100 Restaurants 2026 ◆Crowd Level◆ Reservations were easy to make. ◆Parking◆ None ◆Duration of Stay◆ About 2.5 hours ◆Cuisine◆ Dinner Course ◆Comment◆ This restaurant is a renovated traditional house. It’s not your typical Chinese cuisine; it’s more like the common Kyoto-style Chinese food.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

Regular Visit◇ Today's Menu ◇Scallop Yuba Tempura with Sea UrchinRoasted PorkSoba Noodles with Young Sweetfish and UrukaGrilled Chive DumplingsStir-fried Milagai and WatercressCrepe Rolls with New Ginger and WagyuShark Fin Steak with Tomato, Asparagus, and Soft Shell Crab SauceSea Bream RamenSticky Rice with Roasted Pork and BurdockMapo Tofu with RiceYogurt and Coconut Ice Cream with Fruits and TapiocaToday was incredibly delicious as always.I often wonder if I could order double roasted pork.It's just too good. Less

Located in Nakagyo-ku, Kyoto, just off Shinmachi Takeyakushi, this restaurant offers a calm and inviting atmosphere. It had been a while since my last visit, but the experience was consistently satisfying and reliable.The counter inside is spacious, allowing diners to enjoy their meals while overlooking a well-maintained garden. Despite being in the city, the tranquil ambiance is truly pleasant.◇ A dish featuring fried yuba (tofu skin) with scallops and sea urchin. The light frying perfectly complements the sweetness of the scallops and the richness of the sea urchin, creating a delightful balance.◇ The oven-roasted char siu (braised pork) continues to impress with its thick, juicy texture. The flavor penetrates even the fat, achieving a remarkable balance of smokiness and richness.◇ Young sweetfish from Nagano Prefecture is served in a pasta style. The unique bitterness and sweetness of the sweetfish are skillfully expressed, capturing the essence of the season.◇ The grilled garlic chive dumplings are a classic delight, enhanced by the umami of shrimp.◇ Stir-fried mirugai (geoduck) and greens are cooked to perfection, highlighting the texture of the clam and the freshness of the greens.◇ The wagyu and young ginger spring rolls feature young ginger as the star ingredient. Its refreshing aroma and sharp spiciness provide a surprisingly light finish.◇ The fried shark fin steak is paired with a sauce made from blue crab, subtly infused with tomato nuances. The dish is rich yet maintains a lightness.◇ For the finale, you can choose from three options: chimaki (sticky rice dumpling), clam broth ramen, or mapo tofu.◇ The dessert of yogurt and melon ice provides a refreshing conclusion.The balance of utilizing the natural flavors of the ingredients while incorporating Chinese culinary techniques is impressive, and my expectations were met even after a long absence. I reaffirmed that this is indeed a trustworthy establishment. Less

I visited Hirosawa after being invited by an acquaintance.I wasn't familiar with this restaurant, but I learned that it has been selected as a Silver restaurant on Tabelog and is also featured in the Michelin Guide, which raised my expectations.The restaurant is located down a narrow alley off a street in Kyoto City.It seems to be a renovated traditional house, and the path leading to the entrance, the garden in front of the restaurant, and the view of the garden from inside the restaurant create a wonderful atmosphere.While the cuisine is categorized as Chinese, the chef, who has trained at various establishments, delighted us by blending elements of Japanese and French flavors.This is a place I would love to visit regularly, especially since the menu changes every month. Less

I made a reservation in advance and visited the restaurant.I enjoyed a course meal.The dishes, showcasing authentic culinary expertise, were all exceptional.I was able to savor delicious Chinese cuisine while experiencing the seasons.It's a place I want to visit again and again.Here’s what I had:Scallops with Rock Fry, Oven-Roasted Char Siu, Ayu Mazesoba, Grilled Chive Dumplings, Wagyu and Young Ginger Spring Rolls, Clay Pot Stewed Shark Fin with Blue Crab and Tomato, Pork Chima, Sea Bream Dashi Ramen, Mapo Tofu, and Yogurt Coconut Milk Ice Cream. Less