Shinmonzen Yonemura (新門前 米村) Kyoto

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 record of 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 Bronze Award 2026 Tabelog Innovative Cuisine - Top 100 Restaurants 2025 ◆Crowd Level◆ Reservation was possible ◆Parking◆ None ◆Duration of Stay◆ About 2.5 hours ◆Cuisine◆ Lunch Course ◆Comment◆ I stopped by this restaurant on my way to Osaka. It leans more towards innovative cuisine with a strong Japanese influence. Although it was lunch, there were plenty of desserts, and the portions were quite generous. I wonder why there are so many curries in innovative cuisine, though.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily determined by the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile. ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

This was my first visit, and I was immediately surprised by the number of apprentices working behind the counter. Every dish that came out was crafted with carefully selected ingredients, often featuring innovative combinations. Not only were the flavors outstanding, but the presentation was beautiful, making for a truly delicious experience. The tableware and cutlery were all from high-end international brands or meticulously crafted by renowned local artisans, which I thoroughly enjoyed as well. Less

Course: JPY 15,000 (tax included)Soft drinks x3Total: JPY 18,300Located a 10-minute walk from Sanjo Keihan Station, this innovative restaurant was booked through Ikkyu.com."Hairy Crab Gazpacho"A gazpacho with finely chopped nameko mushrooms, basil seeds, and pickled cucumbers, topped with goat cheese sauce and lemon balm. Served with a separate plate of Noto hairy crab and its miso to mix in without stirring."Beef Stew with Tempura Mushrooms"Beef stew with edamame, topped with tempura mushrooms and zucchini, drizzled with cauliflower foam sauce, and garnished with fresh basil sprouts."Miso-Pickled Aori Squid and White Asparagus"White asparagus from the Loire, pickled in miso and then smoked, served with finely cut Aori squid and Daidokoro natto."Wagyu and Avocado Tartare Tartlet"A tart layered with karasumi (dried mullet roe) and seaweed paste, wagyu and avocado tartare, topped with potato chips and powdered seaweed and karasumi."Stuffed Tomato"A tomato stuffed with diced apple mixed with bonito and kombu dashi, Italian mozzarella, Toyama white shrimp, and miso, drizzled with a fragrant dressing."Scallop and Sweetfish Risotto"Corn risotto topped with Hokkaido scallops and fried sweetfish, paired with red wine sauce, and garnished with Parmigiano cheese and Australian winter truffle."Flounder Salad with Wasabi Leaf Sauce"Kombu-cured flounder served with vegetables like cabbage and arugula, crispy bacon, and shredded pink grapefruit, dressed with wasabi leaf sauce and topped with yuzu vinegar sauce."Soft-Shelled Turtle Soup"A soup made with soft-shelled turtle meat, lotus root, butterbur, okra, and water shield, with tororo kombu submerged in the broth."Chilled Pasta with Clams and Early Summer Vegetables"Pasta topped with steamed clams and sea urchin, served with early summer vegetables like Welsh onion, mitsuba, eggplant, and myoga in a vinegar miso dressing. Initially served separately, then combined with the pasta."Wagyu Fillet Hamburg Steak"A hamburg steak made from fillet and strip loin, topped with demi-glace sauce and garnished with broccoli sprouts. Served with grilled shiitake mushrooms topped with Kujo green onion okonomiyaki."Curry"Not on the menu, but you can choose between curry or rice with baby sardines."Dessert"◯ Panna Cotta◯ Pineapple and Chartreuse Sorbet◯ Calpis Amber Sugar◯ Madeleines◯ Rice Flour Cream Puffs◯ Cheesecake topped with cheeseCreative dishes that incorporate French techniques with Japanese flavors. From gazpacho to pasta and hamburg steak, the quality was high, and I enjoyed every bite until the end. The service was excellent, and the staff worked well together.It was a great meal. Less

The restaurant is about a 10-minute walk from Sanjo Keihan Station. I had been wanting to visit Shinmonzen Yonemura for a long time! The restaurant opens about 5 minutes before the scheduled time.✓ Omakase Course JPY 15,000〇 Hairy Crab Gazpacho The luxurious flavor of hairy crab perfectly matches the refreshing acidity of the gazpacho! It has a crisp taste that makes you feel the summer.〇 Beef Stew with Fava Bean Tempura A rich and flavorful beef stew paired with the surprising combination of fava bean tempura. The contrast of textures and flavors is delightful! ✨️〇 Aori Ika and White Asparagus Miso Marinade / Wagyu and Avocado Tartlet / Stuffed Tomato A beautifully arranged plate of delicate dishes. The sticky aori ika, the rich wagyu and avocado tart, and the stuffed tomato are all meticulously prepared. The white asparagus was also crunchy and sweet, making it delicious! ☺️〇 Sweetfish and Bean Risotto A risotto with the fragrant flavor of sweetfish and the perfect firmness of the rice. The texture and gentle sweetness of the beans provide a nice accent! ✨️〇 Flounder Salad with Wasabi Leaf Sauce Fresh flounder served with a refreshing wasabi leaf sauce. It’s a light and enjoyable dish.〇 Soft-Shelled Turtle Soup A soup with concentrated umami flavor. It has a deep richness but a clean aftertaste, making it incredibly comforting.〇 Chilled Pasta with Clams and Early Summer Vegetables A luxurious chilled pasta topped with plenty of sea urchin and flavored with clam broth, paired with early summer vegetables. The fusion of Japanese and Western flavors is fascinating! ✨️〇 Roast Beef For the main dish, you can choose between wagyu hamburger or roast beef, and I opted for the roast beef this time. It was a thick cut of strip loin, almost like a steak! Juicy and exceptionally flavorful. The playful addition of shiitake okonomiyaki as a side was also fun and fantastic! ✨️〇 Curry Although it’s not on the menu, you can choose between curry or rice with baby sardines to finish off. I went with the curry! It was spicy and delicious! ☺️〇 Dessert Assortment - Cheesecake topped with cheese An incredibly indulgent cheesecake. So rich! ♡- Rice Flour Cream Puff The unique texture of the dough pairs perfectly with the cream inside.- Amber Sugar (Calpis) Amber sugar flavored with Calpis! It’s rare but sweet and delicious! ✨️- Madeleines The aroma of butter wafts through the air.- Pineapple and Charentais Melon Sorbet A sophisticated flavor that is very refreshing.- Today's Panna Cotta Incredibly smooth and the best! ♡With this many dishes and such quality for JPY 15,000, I was extremely satisfied! ✨️ I left feeling full and had a special lunch experience.It was a great meal! Less

The calm interior of this traditional Kyoto townhouse, with its moist atmosphere and enveloping chairs, creates an exciting live experience as you wonder what will come next at the spacious counter.The innovative Western cuisine, incorporating seasonal ingredients, showcases the artistic sensibility of Chef Yonemura, transcending the simple label of "Western food." The beautiful appetizers include white asparagus, likened to a lady's finger, marinated in miso and served with Toyama's firefly squid. Topped with a soft-boiled quail egg and paired with a rich "Hollandaise sauce" made from egg yolk and butter, this dish evokes memories of traditional French spring appetizers.The twist on beef stew was also intriguing. Half of the beef stew is combined with consomme jelly and seaweed, which seemed like a novel idea, yet surprisingly harmonized when tasted. The combination of ingredients adds a unique twist while allowing the careful flavor of the consomme, the base of Western cuisine, to shine through.As I continued to eat, I wondered if I could make it to the curry course. However, the deliciousness of the freshly baked homemade bread was too tempting to resist.The course progressed like a roller coaster filled with playful surprises. After two and a half hours of delightful flavors, I left feeling completely satisfied, with a 120% satisfaction level.Thank you, Chef Yonemura, for signing my "Michelin Passport."【Lunch Course】◆Appetizers ・Miso-marinated white asparagus with firefly squid and quail egg ・Stuffed tomato with apple, yuba, and scallops ・Wagyu and avocado tartare ◆Clam chowder with Kuwana clams and Hollandaise sauce ◆Two types of carpaccio: flounder with bottarga and Wagyu with sea urchin ◆Shirasu (whitebait), tempura of taranome (bitter shoots), and udo with fuki miso ◆Beef stew with turnip mousse, seaweed, and consomme sauce ◆Chilled pasta with squid, sprinkled with nori and bottarga, topped with stracciatella and tomato komatsuna sauce ◆Roast beef ◆Curry ◆Dessert (6 types) Store Name: Shinmonzen Yonemura Address: 255 Umehonmachi, Hanamikoji, Shinmonzen-dori, Higashiyama-ku, Kyoto, Japan (Reservations can be made through the official website) Less

My first experience with authentic innovative cuisine.The menu features a delightful assortment that everyone loves, from carpaccio and pasta to tempura, beef stew, clam chowder, and hamburg steak! The dessert selection is also abundant and luxurious, leaving you completely satisfied.Each dish, starting from the appetizers, has a thoughtful twist that enhances the experience.The beef stew combines dashi and demi-glace, resulting in a lighter flavor with great depth.The hamburg steak is the best I've ever had! The finely minced meat maximizes the deliciousness of the beef.This is my first-ever 5.0 rating! Less