Kyoto's Top 50 restaurants of 2014（3-th page） [Tabelog]

21

Ryoriya Stephan Pantel (りょうりやステファン　パンテル)

Marutamachi, Jingu Marutamachi, Kyoto Shiyakusho Mae /French

★★★☆☆3.99

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by驢馬人

A fusion of the Kyoto sensibility and France sensibility. And the diamond that is the outcome? a modern aesthetic masterpiece.

A Kyoto-like restaurant in which you can enjoy French food in a renovated Japanese house that has used the original Japanese characteristics.

It is structured in a way so that as soon as you go through the curtains, you find the front garden and then a Japanese house appears.

From the private rooms you can have your food with a view of the garden.

They go all out on a chef's recommendation dish that changes every month.

The French chef is one who is professional in modern French cuisine but uses the Kyoto sense and in his food as well as not forgetting to put in some modern French taste.

The chef's specialty is the "Foie Gras of Nara pickle roll'. The natural sweetness of the smooth fois gras and the existence of the Nara pickles make a brilliant balance.

The taste of the tropical fruit sauce that has a light sweet and sour taste goes well with the main star.

It is amazing how it has been made to appeal to the five senses.

22

Aji Fukushima (味ふくしま)

Gion Shijo, Kawaramachi, Sanjo Keihan /Kyoto Cuisine

★★★☆☆3.98

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byみつごとうさん

The chef's specialty is the "Foie Gras of Nara pickle roll'. The natural sweetness of the smooth fois gras and the existence of the Nara pickles make a brilliant balance.

The taste of the tropical fruit sauce that has a light sweet and sour taste goes well with the main star.

It is amazing how it has been made to appeal to the five senses.

The entrance is made so that it brings out the very Kyoto-like atmosphere.

Once you open the sliding doors, you find a beautiful counter spreading in front of you, made of white wood. An environment that is high class and relaxing.

You can enjoy delicious food and alcohol inside the romantic scene of Gion

The dishes have just the right hint of vinegar and very quaint seasoning that it makes you want to keep drinking.

What I should particularly note about this restaurant, is the boiled Kamo aubergines.

The head chef is from Kyushu and the soup of the flying fish is very tasty and delicious.

If you bite into the Kamo aubergines that have absorbed the soup to it most, the broth made from dried flying fish flakes come out and make the taste stand out even more.

If you go there for lunch you can eat for a reasonable price.

23

Nakamura (なかむら)

Kyoto Shiyakusho Mae, Karasuma Oike, Sanjo /Kaiseki (Traditional Japanese)

★★★☆☆3.97

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byまろんママ

A long established business: 180 years since they started business.

An exterior that has an atmosphere of a Kyoto machiya, and a gate that is full of freshness.

The private rooms that have kotatsu which are embedded in the floor are spacious and private making you feel very relaxed.

Each dish has been made to bring out the most of the ingredients' taste and the all of the dishes are wonderful.

The "shiromiso rice cake soup" has a kind taste in which you can feel the white miso seep through your body.

The crispy, firm, round rice cake has an elegant taste and a pleasant chewiness to it.

The tile fish grilled with sake is one of the traditional dishes of this region.

If you put the remains of the head, fins and bone in a bowl and pour hot water on top and eat it with the broth, the scent and broth that seeps out of the remains are exquisite and you are wrapped around by the elegant taste.

The service provided by the proprietress who carries herself excellently from start to finish is overwhelming.

Her explanation of the cooking is very detailed and her soft Kyoto accent is very charming.

23

Hirokawa (うなぎ屋廣川)

Arashiyama, Saga Torokko Station, Randen Saga /Unagi (Freshwater eel)

★★★☆☆3.97

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by毎日外食グルメ豚さん

Located in a tourist area of Arashiyama, a popular old restaurant where the queue never ceases.

The inside of the store is very clean and the view of the garden which you can see through the windows make you feel relaxed.

A soothing space that makes you forget the busy streets outside that are full of tourists.

You can enjoy eating unagi here in the Kansai way although it is Kyoto.

The unagi dish here is charaterized by their soft texture, so soft that you can only just about pinch it up with your chopsticks.

High grade charcoal made from obame oak is used to get the fire to go through the eel thoroughly and served as it's still hot and "just made".

There is a good amount of fat in the eel but the way it melts in your mouth is smooth and not too oily.

The sauce has an elegant taste with not too much sweetness.

The soup is a clear broth with fish liver inside that spreads its tasty flavor in the broth.

Another good part about this restaurant is that you can enjoy the combination between eel and wine.

From the point where Iqueued to the point where I paid my bill, it was all comfortable and I felt no discomfort at all.

25

Ifuki (炭火割烹いふき)

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

★★★☆☆3.96

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byマグロの赤身

They never fail to do wrong in the way they choose the ingredients or the way they grill.

Their grilled fish is the best in Japan.

First the time and effort they have put in to make the detailed appetizers is impressive.

The tuna "tsukuri" is the height of elegance and how much thought they put into the seasoning is wonderful.

The richness of the grilled tile-fish is out of this world and so soft that you think that it would melt.

Also the salt flavoring is perfect.

How wonderful the ingredients are and the detailed tricks and creativity.

Respect and love towards cooking and the heart to entertain the customers and on top of that the modesty that exists with the confidence. All of these exist at the same time and there is simply nothing bad that I could find. It is the height of satisfaction.

Nothing else to say but just simply excellent.

25

Sasaki (祇園さヽ木)

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

★★★☆☆3.96

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byMハル

Sasaki gekijyou is almost impossible to book.

There are only course dishes and the ingredients change depending on the season. From the spacious counter you can see the beautifully well trained knife work .

Wonderful seasonal ingredients that have been used for wonderful dishes.

Right from the appetizer you can enjoy with both your tongue and your eyes.

For the soup, it is a refreshing soup made to have more impact to the flavor with sweet-fish, Japanese conger or crabs etc.

The rice ball with soy sauce sauteed tuna is the restaurants staple dish. Most of the tuna is from the Taima region and the taste and fat amount is of the very best quality.

Even for this one dish, it is worth coming to this restaurant.

Rice that has been cooked in an earthen pot changes depending on the season and the hardness of the rise is just right, made with just the right amount of water.

It is a dish of happiness. Another reason for this restaurant's popularity is the abundant use of all the ingredients without any waste.

You can treat yourself to luxury totally, making you want to go there again and again.

27

Kawaguchi (川口)

/Kappo (Traditional Japanese)

★★★☆☆3.95

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byペコカノさん

At first glance it is a Japanese restaurant with a total of 6 seats which is hard to get reservations.

Mysterious and a mystery shop.

As there are only very small and tight counter seats, the atmosphere of the restaurant changes with who sits with you.

Very good quality ingredients are prepared and they have studied well their own way of cooking.

The basic dishes are classical but those in which you feel creativity.

The last dish is also good fun in which you can choose a number of dishes from diced Kyoto beef steak, white rice, eel rice bowl, chub mackerel sushi, and rice with small fishes on top etc., enabling you to manage the amount you eat depending on how your stomach feels.

They are also very picky in regards to Japanese sake and on the shelves, you can see rows of bottles that are hard to come by.

Although the land is very small, they have absorbed every talent and they have a big heart and are broad-minded.

27

Kanei (かね井)

Kuramaguchi, Kitaoji, Imadegawa /Soba

★★★☆☆3.95

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byGatto

A soba restaurant in Kyoto that always has a long queue.

You wait while sipping the roasted flavor "soba tea" that they gave to you first and eating the crispy "fried soba noodles".

The "grilled miso" has a thickness to it and the onions have just the right saltiness to it. The sweetness that is unique to miso is strong and with the creamy taste there is a scent of yuzu.

The bubbly texture of the "sobagaki is exquisite and the scent of soba spreads through your mouth.

If you eat the "arabiki soba" on its own, it tastes like the soba seeds are exploding in your mouth.

If you eat it with salt, you can feel even more strongly the wild taste that is unique to the soba.

The soba broth is made in the Kansai way and it is so delicious that you can dip the soba well in to the broth when eating it.

Also, the dessert "soba zenzai" has a nice taste of the roasted flavor of the soba seeds.

29

Chihiro (割烹千ひろ)

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

★★★☆☆3.94

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byクワトロ☆

A real Japanese restaurant that makes a solid broth and provides seasonal vegetables cooked with special care.

I would not recommend this restaurant to those who like high-quality ingredients or creative dishes.

All the dishes are subtle but delicious.

The hassun appetizers are all dishes that suit sake and that have been seasoned quite richly.

The one that was most impressive is the clam shinjo and raw wheat gluten soup.

The base broth is kelp. With the first taste, it tasted a little bland but once I broke the shinjo a little bit and the taste of the broth from the clams was added in, the thickness increased all at once and became a heavenly taste.

To make soup that is as orthodox and solid as this requires you to take enough time to make the broth and restaurants who do this are rare.

I personally would like to come here every season.

30

Fuji (ふじ)

Kyoto Shiyakusho Mae, Jingu Marutamachi, Marutamachi /Kyoto Cuisine

★★★☆☆3.91

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by食いしんぼりん

The restaurant is of an elegant construction, made from a traditional Japanese tatami room with a counter.

The cooking is done in front of you for some dishes and is a very comfortable and fun environment.

There is only one course only.

They are very picky about the ingredients and the broth and particularly the final outcome of the soups are excellent.

The main star of the soup is pike conger sea eel and a plum is put on top with gourd and yuba.

Anyway this soup is wonderful and the kelp broth is just excellent.

The taste is firm and pure and to that the taste of the eels is added to make it even more full of flavor.

Also the red sea bream tsukuri, sweet-fish, and meat that was used for the rice, all have its own strong flavor and has been thought of very carefully.

Reasonable and affordable prices for those people who really love Japanese food. You can really see the owner's desire to provide real Japanese food to his customers.

Kyoto's Top 50 restaurants of 2014（3-th page） [Tabelog]

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