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Built originally as pilgrims’ lodgings for Bujoji Temple, this dining inn is nestled amid swaying trees, a murmuring river and singing birds. Time passes gently here, surrounded by the majestic beauty of nature. Hisato Nakahigashi reflects the turning of the seasons. Budding wild grasses of Hanase and plants complement the vitality of river fish and game. Scenes of natural beauty dance before your eyes. Feast on the bounty of rural hills and streams.
官网The house began life as a travelling fishmonger, carrying fish from Wakasa Bay to scattered markets, then gradually transitioned into a restaurant. The sixth-generation head, Motokazu Nakamura, took over the reins having been the only one entrusted with the craft he learned at his father’s side. For the white miso zoni, he only uses water drawn from a well on the premises to dissolve the miso. Sake-grilled tilefish is doused in sake multiple times, piling flavour on top of flavour. The chef tends the kitchen with his son, who trained abroad, passing skills and spirit from one generation to the
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater
The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey.
官网Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.
TripAdvisor 评论样本 · 4.0/5 · 100 条
Kikunoi Honten位于祇园，提供传统怀石料理，拥有三星级米其林声誉。多数评论称赞其精致的季节性食材、优雅的私人包间及细致的服务，认为用餐体验独特且令人难忘。然而，负面评价指出部分菜品口味不佳（如过咸或甜点苦涩），服务存在疏漏，且上菜节奏有时过快。尽管环境高雅，但部分顾客认为性价比不高，甚至对三星评级表示质疑。总体而言，这是一家风格鲜明的高端餐厅，适合追求极致传统日式餐饮体验的食客，但对口味和服务细节较为敏感的顾客需谨慎选择。
适合追求极致传统怀石料理体验且能包容潜在口味波动的食客。
In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.
官网The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.
官网This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations.
官网Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.
官网Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service.
官网This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving
官网The wooden tablet at the entrance expresses the house credo: ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. To learn more, you’ll have to visit the restaurant yourself. In an age of information exchange, Nakahigashi offers an opportunity to clear one’s mind and experience cuisine of herbs and grasses. In short, be grateful to others and for the bounty of nature, remembering that the truly important things cannot be seen with the eyes. An experience of noticing things awaits.
官网Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.
官网Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.
The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.
TripAdvisor 评论样本 · 4.2/5 · 100 条
Kikunoi Roan位于祗园，平均评分4.1/5。食客普遍赞赏其食物质量与氛围，厨师常在吧台前展示制作过程，互动性强，服务友好。部分评论称其为“风味爆炸”，但也指出早期春季菜单结构松散，缺乏连贯性。负面评价主要集中于性价比，部分客人认为尽管拥有米其林二星，但体验未达预期，食物平庸或上菜节奏不佳。总体而言，这是一家提供精致怀石料理、注重现场互动的餐厅，但部分顾客对价格与体验的匹配度存疑。
适合重视厨师互动与现场表演、能接受高价位且对传统怀石结构要求灵活的食客。
‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.
As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke.
TripAdvisor 评论样本 · 4.9/5 · 53 条
Sumibi Kappo Ifuki（评论中亦称Shirosaka）位于港区，提供约12个座位的亲密吧台用餐体验。53条评论平均评分4.9/5。食物质量获高度认可，特色包括炭火风味、蓝鳍金枪鱼塔塔及精致的怀石风格套餐，菜品由厨师现场制作并讲解。服务以友好和专注著称，酒单搭配受到好评。氛围私密且现代。少数负面反馈涉及价值感不足或上菜节奏问题，但整体评价极高，需提前预订。
适合追求精致互动式用餐体验和高品质日式料理的食客。
Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.
官网The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.
官网This ryotei began life as a restaurant and ryokan in Kyotango. With the rustic beauty of the Tango countryside and the refinement of Kyoto as its themes, Kodaiji Wakuden is opening a new era in ryotei culture. Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating. Also remarkable is the tradition of this establishment, the flagship of the Wakuden group of restaurants, of appointing carefully selected young chefs to run it, to invite the fresh breeze of new ideas, guided by a philosophy of constant innovation.
官网Situated on the south side of Kennin-ji Temple, the restaurant looks out on Yasaka Pagoda. Pass through the elegant gate, have a seat in the waiting area, and relax in the courtyard cooled with sprinkled water. The proprietor welcomes guests with the four-fold etiquette of the wabi-cha school of tea ceremony: harmony, respect, purity and tranquillity. In cuisine, he prizes the five unseen senses, with care paid to light, sound, temperature, fragrance and taste. Even the water is steeped in history, tradition and the four seasons. Unseen yet deep and strong are the roots of Kyoto culture here.
官网The chef selects ingredients in a way that treasures interaction with food producers. Against a backdrop of kombu boxes, decorating his walls like hanging scrolls, he prepares his dishes in a spirit of gratitude. His principle is that true flavours are subtle. In wanmono, he aims for a light flavour that brings out the umami of the makombu. But cooking is not the only thing that bewitches diners at Gion Nishikawa. The sukiya design of the interior makes the mood of old Gion palpable, while the chef’s affable personality keeps the room ringing with conversation and laughter.
TripAdvisor 评论样本 · 3.5/5 · 58 条
Gion Nishikawa位于祇园町，提供日式料理。多数评论称赞其食材独特（如鲍鱼、海胆），摆盘精美且氛围亲密，厨师热情专业。然而，负面评价指出部分体验存在价值争议，认为价格偏高或口味未达预期。亦有少数投诉涉及服务冷漠及预订问题。整体而言，餐厅凭借高品质食材和传统京都美学获得认可，但服务一致性与性价比在不同顾客间评价两极分化。
适合追求精致食材与传统京都美学的食客，但需对服务一致性有心理准备。
During the short walk from the front gate to the main buildings, guests can appreciate the history of the buildings while feeling the presence of nature. Classic aesthetics pervade the entire site, from the sukiya design of the buildings to the space reflecting seasonal ceremonies and views of the garden. The chef wants every aspect of Sanso Kyoyamato to be beautiful, so he takes special care with the refinement of his food arrangements and their elegant flavours. The painstaking service of the proprietress and hostess is an agreeable presence. Diners will sense a complete work of Japanese art
官网The ryotei sits on a sprawling 6,600 sqm property. The aesthetic of old Japan pulses through the veins of this establishment, from the impressive gate and garden sculpted by a gardener of rare talent to the house crafted by a master of sukiya-style construction. The interior includes private rooms, some complete with counters-style setups reflecting modern preferences. Ingredients are carefully selected from producers throughout Japan. The restaurant tries to be subtly ahead of the times by, for example, applying Western flame techniques to meat dishes and serving them as accompaniments to sak
官网The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.
官网The chef seeks to feel and convey the terroir of Ohara, through its climate, landscape, and produce. Early each morning he visits the market, to listen to the farmers and think about recipes for the vegetables on offer that day. Prix fixe menus interweave wild mountain greens and flowers with game, drawing the diner into the natural milieu of the rural mountain communities. Food is cooked over a wood fire fed by lumber from forest thinning. In the counter kitchen, he tends a brightly burning flame, his attention focused on the food he’s preparing.
‘Mube’ refers to the fruit of the Japanese staunton vine. The owner-chef adopted the name because it is considered a talisman of longevity and a famous product of his native Shiga. His use of that prefecture’s fermented foods reflects his personality, and he also prepares narezushi, a traditional fermented food of fish, salt and rice, as well as fish sauce and miso. Among his passions lies the interaction between dashi and the umami of fermentation, though he uses the latter’s characteristic flavour with restraint, in deference to modern tastes. A link climbing to the future for the food cultu
There’s no point in cooking, says Kenya, if it doesn’t make the food tasty. Bringing fun and happiness to guests is important above all. Rice and sake both come from Aomori, where the chef comes from. His character reveals itself in his face when he lifts the lid on a pot of freshly steamed rice. Western music, classical music and Showa-era ballads are chosen to suit the cuisine, expressing the joy of good cooking as if weaving a tale. Flavours are fun here.
官网The father-and-son team, along with their wives, offer a warm welcome to this kappo with deep roots in Saga. You can order à la carte or omakase style. Fish dishes are the stars of the menu, prepared in a number of ways: steamed with salt and sake, grilled, or however you like. Eel are prepared both unseasoned and dipped in soy-based sauce for you to taste and compare. At lunch the menu of boiled tofu and hiryuzu (deep-fried tofu mixed with thinly sliced vegetable) is the attraction. Treasuring its links with the region it calls home, Okina gets its tofu from Saga.
官网Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The co
Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.
The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.
官网The menu evokes the changing seasons and traditional culture of Japan. The proprietor is an accomplished gourmet whose deep knowledge comes from experience as a fishmonger and attentive reading of literature. Hassun platters, garnished with flowers as if to paint a picture of nature, showcase the ideas and origins found in the foods of traditional festivals. Behind each meticulously crafted dish breathes the living aesthetic and customs of Japanese cuisine.
官网Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.
官网A return to the origins of French cuisine. To sublimate the classics, the chef pores over old cookbooks and interprets their recipes for modern ingredients and environments, giving free rein to his curiosity with wine, butter and sauces pungent with spices. He emphasises herbs picked in the morning in Oharano and ingredients from around Kansai, expressing in food his conversations with producers. ‘Droit’ means ‘straight ahead,’ and that’s the steady course this restaurant charts.
官网Alexis Moko polished his skills in Paris and London before decamping to Kyoto. Encountering an old merchant’s house that had once served as a dietary school, he opened a restaurant where he could express his knowledge of French cuisine through Japanese ingredients. Moko makes the most of the freshness of vegetables from nearby Ohara while ageing fish and meat in a curing warehouse to amplify umami. Dishes inspired by classic cuisine are dressed generously in sauces to create a light, refreshing touch.
TripAdvisor 评论样本 · 3.9/5 · 100 条
位于新宿的蒙古タンメン中本以极辣风味著称，多数食客认为其汤底浓郁、食材丰富，具有独特吸引力，甚至让人在炎热天气中感到清爽。尽管部分评论指出菜品缺乏深度或蔬菜口感一般，但整体食物质量评价较高。店内服务高效有序，员工动作利落，营造出热闹且充满活力的氛围。由于店铺位于地下且空间狭小，需排队等候，但翻台迅速。虽然部分顾客觉得性价比一般，但其独特的辛辣体验仍吸引大量游客专程前往。
适合喜欢挑战极辣口味并享受热闹氛围的食客。
The chef experienced the profundity of local cooking in Italy and learned about fermented cuisine in Switzerland. In Kyoto, he happened upon the charm of Ohara’s agricultural produce. He then set about creating cuisine as only this terroir could make possible, accented by the sourness and bitterness of fermented vegetables. ‘Bini’ is named after his Italian mentor—his dearly-missed father figure in Italy. The name expresses gratitude for teaching him the joy of cooking and guiding his early career.
官网The owner and chef are a picture of brisk motion behind the counter. Offerings range from simple fare to more elaborate dishes, so everyone can choose something they fancy. Soups of ground vegetables and fruit mark each season. Potato salad is served Mirei-style: adding cucumber pickled in rice bran. Nama-fu (a steamed mixture of wheat gluten and rice flour) baked with blue cheese shows the house’s playful side. When a single dish is prepared, the owner asks if we’d like him to split it for us—a considerate touch.
As a ryotei cook, the chef learned never to forget the basics of Kyoto cuisine. In a mark of respect, the meal begins with a cup of sake. The chef expresses his commitment to gracious service through the passion he devotes to his cooking. Tilefish sashimi is lightly salted, enhancing flavour. Instead of simmered vegetables, hot-pot cooking is offered. Prizing engagement with his guests, the chef works his magic right before their eyes. The surest sign of a sincere craftsman is earnest devotion to his craft.
官网The chef brings out the best in seasonal ingredients to conjure simple, tasty fare. Early morning market visits, part of his daily routine, furnish the ingredients that inspire ideas for his kitchen. Pasta of sweetfish and crab, simmered in their own broth, express the candid flavours of the season. Wines that bring out the flavours of each dish are part of the appeal of Vena. Ask the sommelier about the house’s range of finely aged wines.
Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.
官网The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus.
官网Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine.
Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.
To improve himself, the chef strives to master the arts of tea ceremony, flower arrangement and calligraphy. Those traditional arts and forms are represented by the ideal of ‘shin-gyo-so’—formal, semi-cursive and cursive forms of writing, the first being the most orthodox and the last being the freest, with semi-cursive in between. The principle of shin-gyo-so is to preserve the essentials while giving rein to imagination. The chef follows another credo, the Zen principle of ‘sokkon’, or savouring the moment and banishing worldly thoughts. The chef pays attention to every detail, from cuisine
The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.
官网The colour scheme speaks of immaculate purity. The white interior is refreshing; the blank spaces left in the arrangements bring clarity of focus. Eager to share the attractions of his hometown with the world, the chef largely gets his ingredients from Shimane Prefecture. Seafood arrives from former classmates; fruit from farmers for his desserts. The style is Italian-based cuisine made with Japanese foodstuffs, bringing the delicious taste of quality ingredients to the fore.
官网This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven.
官网The name is short for ‘yakitori no saki’, meaning ‘the future of yakitori’, and a harbinger of things to come in the yakitori world is just what Torisaki aims to be. Using brand-name chicken from Fukushima, the chef and his team grill skewers of chicken over a high flame. A chicken skewer combining liver with chochin has become a signature item thanks to the affinity between the cuts used. The atmosphere of the machiya interior is nostalgic; the sight of the cooks in their twisted headbands a cheerful welcome.
One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.
Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.
Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense.
官网The counter was lacquered by the couple who run the restaurant as a wish for its enduring prosperity. The sign is a memento handwritten for them by the monk of Daitokuji Temple, to which the couple regularly journey to draw water. To impart the flavour of each ingredient, the chef follows a creed of simple, honest preparation. His talents are on full display in the Kyoto cuisine he studied so diligently. The meal closes with handmade Japanese confectioneries. As a devotee of the Omote Senke school of tea ceremony, the chef serves thin tea, which he prepares himself as a token of gratitude.
Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.
官网After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe
TripAdvisor 评论样本 · 3.9/5 · 52 条
位于京都站附近的小川咖啡店凭借高品质咖啡和甜点获得普遍好评，尤其是拿铁和京都卷蛋糕备受推崇。部分顾客赞赏其温馨友好的家庭式服务及明亮整洁的环境。然而，负面反馈主要集中在早餐时段的服务效率低下，存在点单慢、上菜迟及食物温度不佳等问题。此外，个别评论指出餐具卫生状况堪忧且员工态度冷淡。整体而言，尽管存在服务波动，其稳定的出品质量仍使其成为旅客在车站区域休息的可靠选择。
适合追求稳定咖啡品质的旅客，但建议避开繁忙的早餐高峰时段。
The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.
TripAdvisor 评论样本 · 4.2/5 · 80 条
室町和久传位于京都，以创新怀石料理闻名，部分食客称赞其食材细腻、火候精准且摆盘精美，搭配自制土锅饭或特定季节菜品（如鲷鱼散寿司）体验独特。然而，负面评价指出服务存在瑕疵，包括上菜失误、缺乏道歉及节奏把控不当，导致用餐体验打折。尽管氛围安静雅致，适合重要场合，但部分顾客认为性价比一般，服务水准与餐厅定位不符，建议对服务要求高的食客谨慎选择。
适合追求创新怀石料理且能包容服务波动的食客。
Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.
After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery.
官网A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.
The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context.
官网The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.
The ‘kaname’ is the crucial pivot pin of a folding fan. Taking that pivotal role, the husband-and-wife proprietors tour the famous restaurants and wineries of the world, blending the thoughtfulness and passion they find there with Kyoto’s spirit of graceful hospitality. Cooks and service staff are united in their shared mission. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas, like a folding fan produced by numerous artisans.
官网This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.
The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.
官网Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience.
官网An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.
官网The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.
A sushi restaurant produced by Gion Sasaki . Chefs who honed their skills in Japanese cuisine under their master now stand at the counter. The two types of sushi rice are selected according to the topping, and steamed or grilled dishes are interwoven between the nigiri in a unique touch. Fresh-cooked rice is seasoned with red vinegar; conger eel delights the eyes as it cooks over bamboo grass on an earthen brazier. The chefs work together with well-oiled precision, calculating their moves to deliver each morsel at the moment of peak flavour.
Contemporary French cuisine that welcomes influences from other culinary cultures. The chef, Jean-Georges Vongerichten, proclaims to the world a borderless cuisine born of his experience living in Asia. Recipes come straight from the flagship restaurant in New York. Spices and herbs accentuate the aroma; the tartness of citrus brings a light note. In the warmer months when the terrace is open, the tables beside the Shirakawa River, with their views of Kyoto scenery, fill up fast.
TripAdvisor 评论样本 · 3.8/5 · 100 条
Jean-Georges at The Shinmonzen提供当代法式餐饮，整体评价中等。食物质量备受推崇，三文鱼寿司、松露披萨及甜点如千层酥获好评，但部分顾客对三明治口感表示失望。服务方面两极分化，既有被赞为完美且体贴的体验，也有因预订政策僵化或管理态度恶劣引发的投诉。氛围通常优雅舒适，适合放松用餐，但偶尔受噪音干扰。尽管菜品精致，部分食客认为性价比不高，且下午茶体验参差不齐，建议提前预订以确保座位和待遇。
适合追求精致当代法式料理且愿意提前预订以规避服务波动的食客。
Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.
TripAdvisor 评论样本 · 4.3/5 · 51 条
Kinobu位于京都，以传统怀石料理闻名，拥有80年历史。多数食客赞赏其食材新鲜、摆盘精美及口味地道，部分午餐体验被评价为分量足且性价比高。然而，负面反馈指出存在服务疏漏，如预订混乱、英语沟通有限及个别员工态度问题。氛围方面，既有安静奢华的包间体验，也有因上菜节奏或等待时间引发的不满。整体而言，食物质量是核心亮点，但服务的一致性和细节管理仍有提升空间，适合追求正宗京料理且对服务瑕疵容忍度较高的游客。
适合重视传统怀石料理风味、能包容服务波动的食客。
Food that makes you appreciate the goodness of Japanese cuisine all over again; nothing pretentious, just a reminder of how delicious familiar flavours can be. One novel touch is that rice is cooked in a Nanbu iron pot, for results different from the usual clay one. The house aims for simple preparations that treasure the culture and techniques cultivated by previous generations. The cuisine, plated on antique tableware, evokes the idea of ‘onko-chishin’ — learning from the old to create something new.
Freewheeling cuisine by a chef with Japanese spirit and Western learning. Gratin of truffles and clams is reminiscent of scallop coquilles served at Western restaurants. Use of serving dishes irrespective of cuisine shows a blending of Western and Japanese styles. Lacquered wooden trays, however, change with each dish, professing a sensitivity to beauty that pervades every aspect of Shimmonzen Yonemura. Supported by a team of young workers, the cuisine of Chef Masayasu Yonemura evolves with each restaurant he opens, from Kiyacho to Yasaka to Shimmonzen.
TripAdvisor 评论样本 · 4.4/5 · 69 条
Shimmonzen Yonemura位于祇园町，是一家仅设8个座位的创新法餐餐厅。食物质量普遍获高度评价，以和牛、松露蛤蜊及创意融合菜著称，但部分食客认为过度加工掩盖了食材本味。服务方面评价两极，有人赞赏厨师与客人的近距离互动，也有人抱怨缺乏基本问候。氛围安静雅致，适合追求私密体验者。然而，因座位拥挤且价格偏高，性价比常受质疑，建议对空间和服务有较高期待的食客谨慎选择。
适合喜欢创新融合菜且能接受紧凑环境的食客，对服务和空间敏感者慎选。
The menu alternates between omakase set menus and à la carte options. The evening begins with a procession of seasonal dishes, accompanied by wagyu stew rather than soup. Choose additional items from the menu or ask for a presentation of the ingredients of the day. White rice and miso soup wrap up the meal. We recommend the deliciousness of freshly cooked rice with accompaniments such as fried fish, fried chicken or braised pork.
Behind a counter oozing Showa-era ambience, the chef plies his trade in his white smock and wooden clogs. As the second-generation chef of Kappo Hassun, he cherishes the history of Kyoto cuisine, populating his menu with dishes inherited from his father and foods associated with seasonal celebrations. Examples include assortments of sweet, steamed and layered egg cakes and burdock-root rolls, deep-fried tofu with thinly sliced veggies held together with hamo meat, and seasoned grilled fish. Gaining ideas from recipes he finds in literature, he brings old-style work to a new generation.
The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.
The tempura is unique, bursting with the flavours of each season. Coated in batter so thin it’s almost transparent, each piece is lightly deep-fried in a special oil based on a secret recipe. Service alternates between seasonal seafood and vegetables, dusted with hand-crushed salt to draw out the flavour. Pieces are small, in typically Kyoto consideration for the dainty appetites of geisha and maiko. The meal concludes with rice topped with tempura, over which refreshing green tea broth is poured—pure in its simplicity.
Try a variety of Japanese culinary styles, with the accent on tempura. The chef apprenticed in traditional Japanese cuisine before taking the road of the tempura artisan. The menu incorporates the food culture of Kyoto. The meal begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko fish before moving on to tempura. Tempura pieces include nama-fu (steamed mixture of wheat gluten and rice flour) and Kyoto vegetables. A small dish of dried sea cucumber gonads also serves as an appetizer, and is another popular standard. Subtle inflections and clever u
官网A small shop curtain flutters in a Gion shopping street; walk along cobblestones sprinkled with water to a quiet nook where the noise of the high street is soon forgotten. The menu draws inspiration from a list of poetic seasonal terms. Cooking showcases the peak flavours of each ingredient so as to keep in step with the changing seasons. Precise knife work and pairings of foods with tableware express learning accumulated, like tree rings, over many years. A place to experience the understated poise of Japanese cuisine.
The interior’s keynote black bespeaks modern dining; the cuisine, modern Chinese with further innovations, confirms the impression. The concept of Chinese-French fusion cuisine adds uniqueness, exemplified by the foie gras sandwiched between two thin, crisp wafers redolent with Shaoxing wine. Use of decompression cooking and liquid nitrogen ensure that ingredients retain all their flavour. Advanced methods give rise to new directions in cuisine.
官网The prix fixe selection of numerous small dishes borrows an idea from Spanish tapas. Playful presentation and gorgeous arrangements upgrade Italian cuisine to a modern interpretation. The open kitchen is a stage, the semicircular counter the theatre’s front row. White serving-ware matches the white interior and the whole dining room feels like a canvas, a space to be filled by bright and colourful cuisine.
官网The restaurant is situated behind Minami-za, a theatre that has flourished since the early 17th century. The name HANA-Kitcho combines ‘hana’ from ‘hanamachi’ meaning geisha quarter, where it is situated, with ‘Kitcho’, the name of its celebrated origin. The framed calligraphy was written by Yuki Teiichi, the restaurant’s founder. The interior was crafted by multiple sculptors, the theme being a modern version of the Rimpa School of Painting. In keeping with the founder’s spirit, the chef weaves cultural elements into festive and seasonal decorations, exercising his talents to create kaiseki t
官网Just one character, ‘sushi’, graces the noren. The owner-chef calls out a hearty ‘Irasshaimashi!’, an Edo-style welcome that proudly reflects where he apprenticed. He salts his fish thoroughly to eliminate moisture, concentrating the flavour as his mentor taught him to do. Sushi rice is seasoned with red vinegar and salt, never with sugar. The focus on nigirizushi and acceptance of drop-in customers preserve the spirit of the old-school sushi shop. The soul of Edo thrives even here in the geisha district of Kyoto.
Across the counter, the chef works his culinary magic right before your eyes. The aroma of the broth, the rhythmic chop of knife—this is not just a meal, it is a journey through all five senses into the subtleties of cooking and the soul of flavour. The chef spread the message of Japanese cuisine at two world fairs, Expo 2010 in Shanghai and Expo 2015 in Milan. The meal begins for everyone at once, out of respect for the ingredients and a desire to waste nothing: global experience also teaches reverence for the environment.
The menu easily runs to over a hundred items. As if to cover every aspect of the season, names of ingredients from mountain and sea tumble across the page. The kitchen buzzes with activity, the chef and his apprentices working in sync to prepare their creations. If watching the interplay appeals to you, sit at the counter for a front-row seat. Hamo sashimi may be parboiled or skin-seared; for soup, the chef offers creations tailored for each diner. Somen noodle soup is prepared with various types of dashi, each crafted from a single ingredient such as tilefish or clam.
There is a traditional way of viewing the year as 72 distinct micro-seasons, each lasting no more than a few weeks. The turning of the seasons is but a fleeting moment, and the same is true for the seasons of ingredients. If ingredients are the cause, the effect is cooking, and the natural world is the connection between the two. The chef examines the nature of the foods he sources each day and crafts his results with respect for both cause and connection. The guests receive the life of the ingredient. The principles of cause, connection and effect are all found in cooking.
The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.
The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.
官网The shop has operated as Sushi Kappo for half a century. Sushi techniques acquired in Tokyo are married with Kyoto cuisine in an omakase service with a twist of originality. Appetisers, wanmono and grilled items bring seasonal flavours in succession; sushi arrives at meal’s end. In an entertaining touch, additional items can be chosen from the classic wooden sushi nameplates hung on the wall. Come for the cuisine served on elegant vessels collected over many years and for fish from the Seto Inland Sea.
Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for
官网Before all else, the aim is to entertain. Diners get a full view of the cooking area, befitting a counter kappo, as the chef’s open-hearted banter brings smiles to guests’ faces. Unstinting portions of lobster, matsutake mushrooms, crab, blowfish and other luxury foods in season ensure contentment. White rice is cooked in an old-fashioned clay hearth, known as an ‘okudo-san’, and accompanied by generous portions of the richly flavoured side dishes. ‘Tamago-kake gohan’, steamed rice topped with a raw egg, is available as a second serving.
Playful-hearted fare and amiable service keep the establishment packed evening after evening. In the spirit of blending Western and Japanese styles, Koichi Maekawa dons chef’s whites and pipes light jazz over speakers. His credo is that food should be fun, so his roving imagination goes above and beyond Japanese, Chinese, and Western traditions. The all-wood interior and vaulted ceiling exude warmth, evoking a houseboat. With Maekawa as skipper and his chefs as the crew, this ‘ship’ keeps passengers smiling and rides a wave of popularity.
官网The cobblestone street where the Kaburenjo Theatre of traditional dance is located is lined with teahouses and geisha houses, lending the quarter a distinctive air of elegance. Here in the crossroads of performing art and that is Miyagawacho, the restaurant seems at first glance to break the mould. Yet the inclusion of familiar beef cutlet in the procession of less conventional fare feels somehow nostalgic. Cuisine unbound by convention and the handiwork of the reliable chef delight the spirit.
Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.
官网A ‘sushi kappo’ opened by the ryotei Kikunoi. Sushi is Japanese food, after all, so inventive steps are taken to incorporate sushi into the proceedings, interspersing nigiri into the flow of appetisers, sashimi and soup. Treatment of ingredients is unique: for example, Japanese tiger prawn is char-grilled and scorched in the shell, and conger eel is seasoned with black seven-spices and buds of the pepper tree. Another thing you won’t find elsewhere is the ability to choose from serving ware and sake decanters crafted by none other than legendary ceramicist and epicure Rosanjin.
Elegant dining with a view of Yasaka Pagoda. The cuisine is authentic French, crafted with classic techniques and sauces. Emphasis is on ingredients from Kyoto, hewing close to the producers and topography of that township. Herbs plucked from the family garden add grace notes to flavours; French ingredients such as caviar and truffles bring refinement to the mix. Arrangements are as pretty as oil paintings, making the cuisine truly bright and beautiful.
官网The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.
官网The proprietor loves sake above all other beverages and caters to his guests by pairing sakes of every region with compatible dishes. ‘Delicious sake and prized delicacies’ are the stars of the menu, a tapestry of kaiseki offerings interwoven with the chef’s imagination. One such creation features sashimi served as aemono—veggies or seafood, dressed with various seasonings. Appetisers arrive not on a platter, but one by one, freshly cooked. The meal concludes with chub mackerel sushi and somen noodle soup instead of the traditional rice and soup. Dishes designed to go well with sake keep the r
Keen to make itself part of guests’ everyday lives, this restaurant takes ordinary ingredients and elevates them through time and effort. Hassun platters and stewed items are meticulously prepared, pursuing deep, satisfying flavour. Each item is simple and modest, reflecting the chef’s humble demeanour. The restaurant’s name, ‘Kiko’, brings together the character ‘aoi’, from the Futaba Aoi crest of Kamigamo Shrine near Shichiku, with the character for ‘lake’ as in ‘Lake Biwa’. Rice, vegetables and sake are all sourced from the chef’s native Shiga, expounding the virtues of the Omi region.
官网A former pâtissière, the chef switched from pastries to the path of soba, determined to focus on doing one thing well. Thin-cut juwari soba from home-ground flour is fragrant with a smooth finish. Side dish selections focus on natural flavours that make fine companions to sake, such as boiled greens in bonito-flavoured soy sauce and pickled vegetables. On weekdays, the restaurant is generally open only at lunchtime. With an extensive collection of local sakes, guests can enjoy a leisurely afternoon savouring them at KOKAGE.
Founded as an antique store, the shop is still decorated with old pottery. ‘Temarizushi’, little sushi balls served in thin cardboard boxes, are as cute as wagashi confections. Seafood and vegetables for sushi are crafted with great care as well. Sea bream is marinated in kombu, shiitake mushrooms are simmered slowly in dashi. Kyoto food culture is woven into the entire menu, as shown by simmered bamboo shoots served in spring and pickled sliced radishes called ‘senmaizuke’ offered in winter. The restaurant is open from morning onwards; for dinner seating, reservations are required.
The name means ‘five’, referring to the five colours of the buckwheat plant, from its root, stalk, flowers, seeds and leaves. It also pays tribute to the five elements of the natural world, with Daitoku-ji Temple a few steps away. Omakase of soba and other dishes is replete with seasonal flavours, revealing the chef’s mastery of Japanese culinary arts. Aesthetic sense is outstanding, as befits a soba house of the Wakuden family. Soba is served plain or with spicy daikon. Dishes such as aemono or sabazushi may be added à la carte.
官网A soba shop in a row of old houses on Kuramaguchi-dori. Pass through the noren curtain and the earth-floor entrance, and the nostalgic sight of tatami seating and tables on wooden floors puts you immediately at ease. ‘Zaru soba’, soba on a bamboo draining basket with dipping sauce, is made from 100% buckwheat flour for aroma and quality finish. A sharkskin grater and stick of wasabi are provided, so you can start grating your wasabi while you wait for your soba. Enjoy soba dishes to your heart’s content, including buckwheat tofu and buckwheat red-bean soup.
Ramen that’s all about the goodness of chicken, imparting its flavour in purest form. Ramen Touhichi’s signature soy-sauce ramen uses dashi made only with locally raised free-range chicken and water, mixing it with raw soy sauce kaeshi. Other offerings include richly flavoursome chicken boiled in plain water, cold noodles soaked in kombu dashi soup served with dipping sauce of chicken soy sauce, and chicken-oil noodles served without soup. ‘Touhichi’ is named after the house where the chef was born. See him at the counter full of pride in his native Kyoto.
The residential neighbourhood is like a maze and the restaurant has no sign out front. A spotlight on a bowl of ramen in a showcase indicates you’ve arrived. ‘Ramen’ distils the chef’s experience in Kyoto, pairing clear soup made with seafood dashi and pure soy sauce with house-made Kyoto wheat noodles. Thinly sliced roasted pork fillet is from Kyoto-raised swine. Blue bowls of specially ordered Kiyomizu ware set off each meal to its advantage.
At lunchtime, only omakase set menus are offered; in the evening, à la carte dishes are also served. Ikkon Uehara aims to cater to a regular clientele, so the menu is comprehensive and the cuisine lovingly prepared. An assorted platter loaded with appetisers show that the old ways are not forgotten. A wooden bowl of fishcake steeped in a clear broth is classic comfort food. The counter is a horigotatsu; behind the counter, the couple in charge deliver cheerful and gracious service. Tip a cup or two of sake and feel the seasons change.
A fifth-generation kombu merchant turns his hand to ramen, hoping people will rediscover the appeal of kombu. Guests are first invited to taste cold-brewed infusions of three types of kombu: Rishiri, Makombu and Rausu, in that order. Oboro kombu shaved before their eyes offers another point of interest. Bringing these umami-rich flavours together, the “Kombu Ramen” is a bowl where Japan’s dashi culture meets ramen, a national favourite.
官网Standing on the grounds of Tenryuji Temple, a World Heritage site, the restaurant presents the vegetarian diet that is part of Buddhist training. Arranging cuisine on vermilion-lacquered plates reflects Zen convention. Every dish is nourishing, from sesame tofu and deep-fried tofu mixed with vegetable slices to dressed vegetables. To live is to eat, to give thanks to life, to cherish the moment. The Zen spirit of harmony with nature breathes within these walls.
官网‘Fujitora’ is a blend of the chef’s name and that of the shop where he apprenticed, created to bring luck. It was his mentor’s ramen that inspired him to embark on his current path. The techniques he cultivated and his inquisitive mind shine in his chicken-and-pork soup. The chef prepares this soup in a large stockpot in the kitchen, patiently teasing every drop of umami from the ingredients. Sauce for soy-sauce ramen is created from a medley of soy sauces to harmonise with the soup.
French ballads warble through a retro interior, recalling the good old days. Regional cuisines such as quenelles from Lyon and cassoulet from Languedoc spill across the menu. Old-school recipes, like white asparagus with Hollandaise sauce in spring and salmis of roast mallard, bring comfort to the soul. Respect for sauces testifies to the commitment to the essence of French cooking.
‘Soba is medicine’, says the signboard. The restaurant feels soba is so crammed with nutrients that they tout it as yakuzen, ‘medicinal cooking’, and hope that it brings good health. When ground with its husk, buckwheat acquires a dark brown cast and mysterious flavour. Don’t pass up the “Atsumori-soba”, soba boiled fresh and served hot from the pot. Soba water is poured under the bamboo steamer to keep the noodles warm. Hot dipping sauce with lashings of chopped Kujo green onion, egg and wasabi is a distinctive touch.
Situated on Sambongi-dori, it takes the name 'Shoten', meaning ‘shop’, from the idea that you can find almost anything there. The place aims to be a gathering place that entertains with a wide variety of food and drinks. The menu does not stick to any one genre, offering Japanese, French, Chinese and various cuisines. But what catches the eye above all is the charcoal grill. Beef, duck, venison and mutton are char-grilled with a delicately controlled flame. The wine list leans toward organic, while the sake selection focuses on those best served warm.
官网The stately ceiling and 8-metre-wide gold-leaf painting stun visitors. The image features three tigers and two rabbits; creating the effect of watching a stage. Saryo Tesshin stakes its reputation on its creative soba, and indeed the ‘Daigo Soba’ is renowned. The soba is slathered in a snowfall of Parmigiano Reggiano cheese, in imitation of ‘daigo’, an early form of cheese. Bonito soup and olive oil create a conversation between Japanese and Italian. The true pleasure of fusion cuisine.
官网When kneading soba, start with the raw ingredients: that is the credo here. The chef tills his own fields and harvests his own grains. Focusing all his efforts on soba, he populates his menu with soba mash and soba only. His disdain for compromise extends even to kneading the soba dough only after the guest has been seated. Juwari soba, made from 100% buckwheat, are thick-cut so that chewing can bring out their flavour. Determined to spread the gospel of soba to the world, the chef actively travels overseas, spreading the techniques and culture of soba.
To convey the unique character of the soba, the owner-chef prepares juwari with no wheat flour. He made the stone mortar he uses to grind the flour himself, back when he was an apprentice. The entire shop reverberates with the sound of buckwheat being ground slowly so as to retain the fragrance. In addition to soba, Rojina offers items that pair well with alcohol. Tofu with yuba on top and manganji togarashi with jako are two typical Kyoto appetisers served before the soba.
‘Earth-friendly dining’ is the mission of Vegan Ramen UZU. The interior artwork, created by art collective teamLab based on their theme of ‘Interconnection between humans and nature and each other’, is a perfect fit for the cuisine. Digital art that reverses left and right on the black tables, and India-ink writing on the walls, speak of harmony between nature and food, and the beauty of all creation. Guests all dine at the same table, underscoring the message that we must live and prosper together.
官网The rice is seasoned with rice vinegar and salt; the chef doesn’t use sugar, preferring to draw out sweetness from the fish instead. To ensure compatibility with the sushi rice, he pays attention to the temperature of the toppings. Though it depends on the preparation, he likes to start the hand-formed sushi with light-flavoured squid, so you can taste the sushi rice. Blueback fish are seasoned with buds of the pepper tree, white-fleshed fish with a paste of chilli peppers and yuzu zest. Mackerel sushi and steamed sushi are served from autumn to winter, in true Kyoto style.
TripAdvisor 评论样本 · 4.1/5 · 59 条
Sushi Hayashi在Palm Beach Gardens提供多样化的日式及韩式料理。多数顾客称赞食物质量高，特别是寿司、天妇罗、咖喱和烤肉，部分评论提及食材新鲜且分量足。服务方面，员工普遍友好、热情且高效，但少数反馈指出上菜节奏不均或个别菜品（如面条）表现平庸。环境整洁明亮，氛围舒适宜人。尽管有正面评价，部分顾客对性价比表示不满，认为某些主菜肉量偏少或价格偏高，存在体验不一致的情况。
适合寻求正宗日式风味和友好服务的食客，但建议对特定菜品保持合理预期。
Housed in a remodeled Taisho-era residence, with a dining room looking out on a courtyard, MOTOÏ is suffused with the atmosphere of Old Japan. Kyoto native Motoi Maeda boasts careers in both Chinese and French cuisine, so he assembles prix fixe menus applying Kyoto customs to Chinese and French techniques. Sichuan-style tofu mousse is a chilled hors d’oeuvre. During seasonal festivals, Motoi cheerfully mixes elements of traditional events into his dishes.
TripAdvisor 评论样本 · 4.7/5 · 75 条
MOTOÏ位于祗园町，是一家米其林星级法式餐厅，由传统町屋改造而成。多数评论盛赞其食材新鲜、烹饪精湛，尤其是烤鲭鱼、牛肉和龙虾等菜品，完美融合了法式技巧与日本本土风味。服务普遍被描述为体贴、专业且注重细节，从预订到离店均令人满意。氛围神秘而优雅，适合特殊场合。然而，少数负面评价指出部分菜品火候不足或情感表达欠缺，且上菜节奏有时过快。另有观点认为性价比一般，认为其价格高于实际体验，不适合追求极致性价比的食客。
适合寻求精致日式法式融合料理及优质服务的特殊场合用餐者。
The chef borrows the good points of both kappo and izakaya places. Typical appetisers, soup dishes, shiizakana (kaiseki drinking snacks) and vegetables are offered along with whatever guests choose from the menu. Choices range widely from Japanese fare such as potato salad with smoked daikon pickles and stir-fried noodles with squid to Chinese items like crispy pork and gyoza dumplings. The name Nominokoji, ‘drinker’s alley’, is a play on Tominokoji, the pub that is this eatery’s parent. Cuisine with a playful spirit, accompanied by delicious spirits.
This sushi kappo is run by the third-generation owner-chef, who previously worked at Kitcho, and his mother. From below the ledge, water flows to rinse the fingers, stirring fond memories of Showa-era times. Orders are placed old-style too: patrons choose as they converse with the chef. Among the snacks, a favourite is sashimi of the fatty cut of tuna near the collarbone. Grated daikon is wrapped in fatty tuna to create a clean finish. Pickled nigiri oozes the culture of Kyoto.
官网His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to
TripAdvisor 评论样本 · 3.9/5 · 80 条
位于品川站附近的地下，这家日式餐厅提供多样的座位选择，包括榻榻米、沙发及包间，适合情侣、家庭或团体聚餐。食物整体评价良好，刺身、炸鱼及创意和食备受好评，但个别顾客反映油炸菜品火候不均。氛围通常安静舒适，服务大多亲切，但也有关于强制消费或态度冷淡的负面反馈。尽管存在个别体验差异，其便利性、宽敞的环境及合理的性价比使其成为当地受欢迎的用餐地点。
适合追求便利交通、多样座位及传统日式料理的情侣或团体游客。