Kyoto's Top 50 restaurants of 2014（4-th page） [Tabelog]

30

Ogawa (食堂おがわ)

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

★★★☆☆3.91

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bybonbon-candy

The hardest place to get a reservation in Kyoto.

There are only 13 counter seats.

Nothing gorgeous but more like the dishes express honesty and has a world of its own.

The oil sardines are those in which big chunks of sardines were put into Japanese pepper oil and are so exquisite.

The Japanese style rolled omelete is so full of broth that it trickles down when you pick it up and slips easily into your stomach.

The last rice is one which has absorbed all the goodness of the tile-fish that was boiled together with it and just makes you sigh in awe.

The honesty that has no interest in a trend is very attractive, too.

30

Gion U (祇をんう)

Gion Shijo, Kawaramachi, Sanjo Keihan /Unagi (Freshwater eel)

★★★☆☆3.91

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byヤシュラン☆

A famous grilled eel Edo restaurant that is located in Gion.

A restaurant that was made by renovating an old machiya of 100 years old.

The somewhat working class kind of atmosphere makes you nostalgic and is comforting.

This restaurant is know for its "meidai Uoke" that is a dish in which the grilled eels are lined up in a raft like way on top of rice inside a big Japanese cedar wood tub that was made by a national treasure.

The sauce that they have been making for 20 years since their opening uses no sugar. By using wine that has been fermented for 3 years, the sauce is made to have a mellow and elegant taste.

The eels are especially chosen to be live ones from the Hamamatsu region.

The have a soft and cotton like texture and is a delicate and pure taste.

In combination with the rice that has absorbed well the taste of the sauce, it's taste becomes more rich.

You can see the owner's passion, care and technique in the processes of carving, steaming, putting on sticks and grilling.

They are doing business with an honest heart as an eel restaurant that is not at all an embarrassment to the name of Gion.

33

Nakazen (中善)

Mototanaka /Kappo (Traditional Japanese)

★★★☆☆3.90

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byabineko

A Japanese restaurant that has a good balance of taste and price.

They way they are on the phone at the time of calling them for a reservation is very kind and makes you look forward to going there before even getting there.

This restaurant focuses on seasoning that goes well with alcohol.

They have thought very hard about the ingredients and the seasoning is good as well as the beautiful presentation to which a lot of effort has been put in.

The spring sea bream tsukuri has been made by maturing the bream for about 6 hours and getting the taste to come out. You eat this with sesami soy sauce for Tosa soy sauce.

The tile-fish that has been steamed with sakura has sakura leaves on top and they have staged it to look like sakura rice dumplings.

There is harmony between the staff and I could feel that it was as if the whole restaurant has become as one to entertain the customers.

I was able to really relax and dine very comfortably.

If it's a weekday night at the counter seats, they will have even more service and care and you will enjoy even more.

34

Iida (飯田)

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

★★★☆☆3.89

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by毎日外食グルメ豚さん

A building that was made by renovation an early Showa-period machiya that has a really elegant atmosphere.

The counter seats and private rooms both are high quality spaces.

There is only the chef's recommendation as the menu.

In summary, in the cooking you can sense a wonderful sense of seasoning, flavoring, and presentation.

The appetizer "yorou tofu" is tofu served with plenty of grated yam and lots of sea urchin on the top. This has a smooth texture and is full of flavor and delicious.

The broth for the soups is light in flavor.

The "eel hachimanyaki" has been made with a steamer using charcoal and this served with issun beans was just so delicious it blew me away.

The way it was fired and flavored is a technique that would even impress the pros.

With the sweet disposition of the proprietress and her ability to talk on a lot of topics, I was able to have a lot of fun.

35

Nishikawa (祇園にしかわ)

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

★★★☆☆3.88

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by黄色のたぬき

Just a parade of delicious dishes one by one.

The most wonderful thing is that each ingredient, broth and seasoning is well-balanced and not only that.

The temperature of the dishes, texture, elasticity and oiliness is changed for each dish and made so that the taste of each one stands out.

The chub mackerel sushi which is a traditional dish in the region has been made by cutting in half a mackerel sushi that is chewy and fatty and sandwiching the leaves and stem of wasabi that have been cut into little pieces.

The heaviness of the rice and the mackerel and wasabi blend together in your mouth and it even nearly made me stop from swallowing.

The variety of sake they have is also amazing.

The atmosphere inside the restaurant is good and there is a gorgeousness that lingers as if there is gold particles in the air.

To be able to have this type of food and service at this price is what makes me realize how high the cost performance is for Kyoto's Japanese restaurants.

I would definitely like to go there again to be surprised when the seasons change and there are different ingredients.

35

Yamashita (割烹やました)

Kyoto Shiyakusho Mae, Sanjo, Sanjo Keihan /Seafood

★★★☆☆3.88

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by玉かずら

The "best restaurant in Kyoto" where you can be soothed and feel the seasons.

Not too expensive, easy-going and how friendly the itamae (cooks) are!

The "hot Japanese conger otoshi" made with the seasonal Common Japanese conger is a must eat.

The soft and warm conger is kind on the tongue and is sweet and has a lovely scent.

The remaining soup that remains in the bowl after the conger has been dropped is also delicious.

The "Japanese yakishimo" is cooked medium rare in which only the skin was grilled and you eat it with a sauce that has been made with vinegar and soy sauce mixed in roughly equal proportions.

It is a taste that takes you back to what you have tasted for 25 years since going to this restaurant and a taste that puts you back to where you came from.

It is really delicious.

For the last dish, the rice porridge that is light and simple is recommended.

The owner who is very bold and full of ideas is also an attractive aspect of the restaurant.

His knife work is fast and beautiful and his consideration for others is about 10 times as much as others.

It's a good restaurant for a date but also OK to go for a woman to go alone.

35

Mishimatei (三嶋亭本店)

Kyoto Shiyakusho Mae, Sanjo, Kawaramachi /Sukiyaki

★★★☆☆3.88

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byforever friends

The greatest of all sukiyaki restaurants.

The private room has a kotatsu that is embedded in the floor and has floor heating.

The serving lady will deftly cook a meal for you.

The meat used will change depending on the day but they are always a beautiful "shimofuri."

The meat cooked is served with a shiny egg and the scent that spreads in your mouth once you have put it in your mouth is amazing as well as the taste and no need to bite down on it as the meat will melt on your tongue and I mean really melt.

Also the serving lady lines up the leaks, onions, fu, tofu and meat in a pan in a beautiful manner.

It is an art. So neatly put that it's such a shame to mix it all up when it is boiling.

After eating and paying, the serving lady comes all the way outside to say goodbye and see you off and I was very moved. It is not just the quality of the meat and taste that makes this place the best.

38

Nanaharu (なな治)

Sanjo, Sanjo Keihan, Kyoto Shiyakusho Mae /Izakaya (Tavern)

★★★☆☆3.87

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byとしぼー

A restaurant where you can enjoy meals and sake while relaxing.

Thanks to the couple who runs the place, it feels comfortable to be there.

Each dish is a work of art made with great care by the owner.

Every item is delicious, but you can do no wrong by selecting from "today's recommendations."

I would recommend the tsukuri most. It's fresh and in excellent condition.

Mackerel is fried with seasonings, adding a depth to the fish's flavor. It's extremely delicious.

Lastly, crepe pepper fried rice is a must.

It's crispy and very delicious with a flavor of sesame oil.

38

Kikunoi (菊乃井本店)

Higashiyama, Gion Shijo, Keage /Kaiseki (Traditional Japanese)

★★★☆☆3.87

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by重村牧男

As I took off my shoes at the entrance, a waitress led me inside.

With a narrow hallway and a low ceiling, the place resembled an old inn.

The matcha tea and manju buns served first are surprisingly home-made.

The appetizer comes in a stylish bowl and everything tastes delicious like New Year's osechi.

Sea bream of the Seto Inland is so tasty that I'm moved.

While chewy, it melts inside my mouth.

Lily root buns contain foie gras inside, allowing me to enjoy a half-Western, half-Japanese style.

Of course the food is delicious, but the containers are also gorgeous, which are dark blue and sober on the outside, but when I open the lid, the crests of plums spread before my eyes.

Everything is wonderful and delicious.

It's a Japonism with a French food air.

It has many repeaters, so the owner has to throw curves now and then.

The proprietress is talkative, friendly, and caring.

40

Kyoboshi (京星)

Gion Shijo, Sanjo Keihan, Sanjo /Tempura

★★★☆☆3.85

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byLady hana

It is a bit difficult to find as it is located in the secluded part of a narrow path.

It is cozy inside the restaurant with about 10 counter seats.

Meals are selected by the chef.

The coating of tempra is thin like wearing a veil, and you can see the inside foods through.

Eggs are not used and it gets out of oil easily, so the outlook is white and crunchy, and very simple and light.

You can also enjoy the visuals as the shape of materials change when they serve the meals.

They do not have tentsuyu (dipping sauce for tempra), and you taste tempra with snowy salt, lemon juice, and grated radishes with salt and lemon juice.

Their service is also wonderful as they change tea and towels frequently.

I felt very comfortable as I could feel their sincere care to customers but not intrusive.

I get satisfied about the same every time I go.

Kyoto's Top 50 restaurants of 2014（4-th page） [Tabelog]

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