Kyoto's Top 50 restaurants of 2014（2-th page） [Tabelog]

11

Maeda (前田)

Gion Shijo, Kawaramachi, Kiyomizu Gojo /Kaiseki (Traditional Japanese)

★★★★☆4.20

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byともちゃん

Once you pass under the "noren," you are greeted with a big smile from the shop owner saying welcome with an energetic voice.

The very comfortable counter seats have been made spacious so that they are lots of space between those who sit. Dishes that have been made with great care and thought so as to make the most of the good ingredients.

And of course with a great main stars must come the great co-stars that do a great job. The elegant taste of green laver put beside Lily bulb dumplings and the lovely texture of buck-wheat seed in the salad. Also butter-bur miso and gingkyo that please the taste-buds of adults. Dishes with steady co-stars have a wonderful sense of stability.

12

Sangencha (山玄茶)

Gion Shijo, Sanjo Keihan, Sanjo /Kaiseki (Traditional Japanese)

★★★★☆4.19

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byえこだねこ

A restaurant in the back alley of a busy shopping street that shines out quaintly from the rest.

This restaurant is characterized by the calm "sei no mori" .

3 bowls are used for the Tsukuri, colorful, yet at the same time, beautiful with a touch of elegance.

The crab "shinjo" has been made to be soft and the crab meat plentiful.

White leaks and Japanese mustard spinach, the change in their sweetness and tastiness is fun to experience and the broth made from salt and soy sauce (Suichi) is exquisite and light i which you can taste a sense of ginger.

The rice that has been cooked in an earthen pot has a sweet taste and is actually from the owner's hometown.

The first serving should be eaten on its own.

The second with salt, the third with Japanese pepper and white bait, and the last with eel tea.

Even on its own, the rice is delicious and does not taste at all bad with salt and white bait.

The red broth is a masterpiece that just soaks into your body.

The owner's smile is charming and I was very moved by the wonderful cooking and team work of the staff.

13

Sottaku Tsukamoto (啐啄つか本)

Gion Shijo, Kawaramachi, Kiyomizu Gojo /Kappo (Traditional Japanese)

★★★★☆4.18

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byともちゃん

It's just a small restaurant with only counter seats located in a small street off the main street but you need to wait months to reserve a table.

It's a very popular culinary art that has been formed by the "basics" and "sophistication" that young cooks bring.

Ingredients and even preparation must be done with a lot of passion and care but they are not intimidating and neither does it make you feel intimidated.

The soft taste and atmosphere of the dishes makes you feel happy.

Intricate dishes, seasonal plates, plates that make you just stare in awe at its presence etc. With every serving with your chopstick and every plate, there is that warmness that makes you think about the cook who made it.

Mesmerized by how good the total balance of the dishes, I would go to Kyoto just because I wanted to go to to "Tsukamoto"

14

Owatari (祇園大渡)

Gion Shijo, Kawaramachi, Sanjo Keihan /Kaiseki (Traditional Japanese)

★★★★☆4.13

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byちげみ

You can have a delicious Kyoto "kaiseki" while enjoying a conversation with the owner.

This owner is just so comical and a lot of fun. He spits jokes like a machine gun and even if it's your first time there, you can relax and forget that time has passed by so quickly.

He has a very deep knowledge of the ingredients and cooking and the dishes are wonderful.

The cold crab egg custard has a thick taste of crab and the crab soup that seeps out of the custard is delicious.

The bowl dishes are full of flavor and exquisite.

Everything has been meticulously calculated and thought of in regards to the octopus boiled rice. It is a masterpiece.

If you think about the contents of cooking, the comfortable atmosphere and the owner's performance, you can easily say this place has a high cost performance.

15

Sojiki Nakahigashi (草喰なかひがし)

Mototanaka, Chayama, Demachiyanagi /Kyoto Cuisine

★★★★☆4.12

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byingridb

A small cozy restaurant that serves "Sojiki" food.

A shining counter furnished with a cocoa brown color.

A red furnace equipped with a grilling area and kettle-cooking area.

"Simple" and "nutritious" dishes that have no gorgeousness of special skills being used.

A real "feast" made to entertain the customers gained by running around everywhere to get the right ingredients.

There is also a little bit of playful spirit in the cooking for examples, asparagus and onions are cleverly used for the salt grilled sweet-fish to imitate the way the sweet-fish swims in the river.

The delicious taste of the broth is as expected. Restaurant that boldly show bones in their dishes are rare.

Regardless to say of the food, the owners sense of humor is also on a marvelous roll.

16

Nawaya (縄屋)

/Kaiseki (Traditional Japanese)

★★★★☆4.05

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bycdmaryu

Their pickiness in regards to the building , interior and plates and obsession towards how to grill the fish is quite out of this world.

The owner is adventurous and his attitude towards treasuring the ingredients that were made in the region is remarkable.

His wife is in charge of attending to the customers and she also makes the vegetables. How she entertains the customers with her family like friendliness is also very good.

The balance between tradition and creativity is very good and there is a good rhythm between comforting dishes and surprising dishes.

Grilled yellow-tail that you eat with rice that has been fermented at home is the best out of those that I have eaten.

Dishes with a little twist like sashimi that you eat with a citrus soy sauce mixed with the liver of a horse mackerel are refreshing.

The building, interior, plates, the food, everything. I liked this restaurant all in one go.

17

Yamamotomenzo (山元麺蔵)

Higashiyama, Keage, Sanjo Keihan /Udon

★★★★☆4.04

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byジュニアーズ

18

Arakawa (肉料理　荒川)

Kawaramachi, Gion Shijo, Sanjo /Yakiniku (BBQ Beef)

★★★★☆4.03

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by驢馬人

A butcher's culinary restaurant where a natural born butcher puts his art to the best.

The restaurant is made so that the counters surround the fully opened kitchen.

The owner is a guy who has an atmosphere and who really looks like "the butcher".

The melting point of the chuck sashimi is low and melts in your mouth.

The tongue and heart are both very fresh.

Grilled dishes, all meat dishes are all exceptional without complaint.

Meat dishes include carcasses and different types of intestines and are all of very high quality.

Also the best part about this restaurant is that the owner has a big enough heart to accept any kind of request and demands from the customers.

He has the flexibility to try and realize those requests as much as possible.

It's a restaurant that really lives up to it's reputation of being a butcher's culinary restaurant.

19

Kyo Seika (京静華)

Higashiyama, Sanjo Keihan, Sanjo /Chinese

★★★★☆4.00

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byかねぴ

A Japanese-style Chinese dish that is delicate and unexpected that crosses over to the world of art.

In the special course, from the start they try to capture your heart with its rareness with a seafood parfait that looks like a dessert.

The "shark fin soup with turnip" looks completely different before and after pouring in the grated turnip on top and the scent of the turnip that spreads over the whole plate awakens the sensors on your sensitive tongue.

The way that every dish, even until it's very end of the course, does not cease to exceed your expectation is amazing.

It is full of surprises and you find yourself looking forward to what is going to come next.

Although it feels new, it is not in any way eccentric.

The wonderful service and excitement that each plate gives you with its surprises is inimitable.

As the dishes change according to the season, it makes you want to come every season.

19

RISTORANTE ITALIANO CHIMERA (キメラ)

Gion Shijo, Higashiyama, Sanjo Keihan /Italian

★★★★☆4.00

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by毎日外食グルメ豚さん

An exquisite Italian that often peeps out a little bit of Kyoto.

The taste and service is excellent.

Every dish is delicious but the "sweet fish" confi is the most special. Uniting the steady salt taste with the bitter, the balance between the sweet and slightly sour is good and has a very profound taste.

Also they do very Kyoto like dishes too where pike conger has been used for tagliolini to make the texture of the asparagus sauvage come out.

The risotto is also exquisite. Mousseron gives the risotto an accent and depth which makes you feel that mushrooms are essential to risottos.

The course has many dishes and its quantities are high but it's still nice to hear them ask you if it was enough or not.

You can feel how much they are thinking about the customers and how proud they are of their cooking like they are saying "we want you to eat everything at its best," which is extremely impressive.

Kyoto's Top 50 restaurants of 2014（2-th page） [Tabelog]

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