Kyoto's Top 50 restaurants of 2014（5-th page） [Tabelog]

41

Grill French (グリルフレンチ)

Nijojo Mae, Karasuma Oike, Marutamachi /Western Cuisine

★★★☆☆3.84

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by毎日外食グルメ豚さん

42

L'EMBELLIR Naoto Kishimoto (ランベリーナオトキシモト京都)

Gion Shijo, Higashiyama, Sanjo Keihan /French

★★★☆☆3.83

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by下町グルメの達ちゃん

L'EMBELLIR from Tokyo opened a restaurant in Kyoto.

Inside the Yasaka Shrine, they renewed the corner of the traditional 'Nakamura Lou' that was founded in the Muromachi period, and you can enjoy the beautiful restaurant with the great scenery of Kyoto with its beautiful garden and the Nakamura Lou building.

A young chef is in charge of the kitchen and he has a good ability.

All vegetable they use are the Kyoto vegetables.

You can taste their 'vegetable terrine' with full of the Kyoto vegetables and the specialty takes about 6 hours to cook them separately.

That is airy French dishes full of colorful and enjoyable vegetables.

The Kyoto history arranges alive air and enjoyable Kyoto vegetables, while the tasteful garden directs the beauty of every season.

42

Kyoto-wakuden (京都和久傳)

Kyoto, Kujo, Toji /Kaiseki (Traditional Japanese)

★★★☆☆3.83

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by毎日外食グルメ豚さん

It is extremely easy to visit in a convenient location directly connected to the Kyoto station.

It is also popular for its delicious and perfect cuisine.

When you take a sea, you are firstly served with 'sakurayu'. It is distinctive in the long-established restaurant of Kyoto.

Dishes served in their course are wonderful with elegant light soup.

You feel loose in an elegant mood and you are healed from the journey.

You can choose from three 'rice' dishes to finish the course.

’Sea Bream Black Sushi' is their specialty, and it is filled with slices of a sea bream on seasoned rice.

You put a little bit of wasabi on rice and slices of a sea brem that already have the scent of citron.

It tastes beyond your expectation, and I finished everything in silence.

With its good cost performance and convenience, you can enjoy wonderful elegant Japanese tastes.

44

Kitcho Arashiyama (京都吉兆嵐山本店)

Arashiyama, Arashiyama Torokko Station, Randen Saga /Kaiseki (Traditional Japanese)

★★★☆☆3.82

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byマダム・チェチーリア

You will be surprised to be welcomed by the waitress and her followers at the entrance.

The nice waitress guided me in to the room which was also great! I could overlook the garden.

I was first served with green tea and sake as a welcome drink, the 'Kitcho magic' started.

’Grilled ayu fish' from Kyoto Kiyotaki.

The surface skin was crisp and it was juicy inside.

I had never had such a wonderful 'grilled ayu fish'.

It was even delicious without water pepper vinegar.

It was also good to eat with the thick water pepper vinegar with lots of water peppers.

To finish with, I had 'boiled rice with burdock' and 'broiled eels'.

When I opened the bowl lid, I gave a sigh unintentionally with the wonderful smell.

Eels went perfect with burdock.

'Kitcho' was amazing indeed.

Although the fee is quite high, it is not as expensive if you think of the taste.

45

Shomin (庶民)

Omiya, Shijo Omiya, Shijo /Stand Bar

★★★☆☆3.81

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bymafu

People do not need to care about the prices at the restaurant and can enjoy eating and drinking as much as they like.

The standing restaurant gets very crowded at night.

The biggest attraction is still the price.

They have a clear policy 'to serve basically everything including alcohol drinks below 300 yen'.

You will be surprised by the remarkable price compared with the richness of fishes and seafood.

A plate with three types sashimi (raw fish) has tuna with plenty of fat, and is good with alcohols, and there are also three pieces each of thick salmon and marinated mackerel.

If you consider both its quality and quantity, the plate is undoubtedly more than the price.

The most surprising was the brilliant 'nakaochi' (left-over flesh on the spine of a fish).

I was satisfied with its taste and volume compared with its price.

The coziness and atmosphere is different from person to person, but the price is definitely and undoubtedly exceptional.

45

Shunai Sasaki (しゅん逢紗々木)

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

★★★☆☆3.81

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by花ちゃんDON!

Unique Japanese meals with full of meats.

When you enter the restaurant, you are greeted by the hostess's warm smile. The private room has a low table with kotatsu (a hole in the floor with a heat source).

Firstly, you are served with herb tea, and seasonal meals begin.

'Mountain caviar, slightly boiled meat, and grilled eggplant' as a satrter.

Good texture of the mountain caviar, and the taste of rare meat spreads in the mouth.

A bowl of soup has a gentle taste.

Cheek meat, lotus root rice cake, and watermelon are cooked separately but served on a plate.

The cheek meat is just a bite size but it has a delicious taste.

The lotus root rice cake (bun) is also fragrant, and the winter melon is cooked to leave the firm chewy.

Good quality meats are cooked in a reliable way.

You can enjoy the depth of Kyoto foods.

45

Matayoshi (祇園又吉)

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

★★★☆☆3.81

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by旅庵

You find the restaurant when you go in to a little alley from a main street.

It has a good atmosphere and holds only 8 seats at the L-shaped counter.

You can enjoy the firm delicacy of cooking and good ingredients.

Meals come in a good tempo and that goes well with sake.

Beef sushi tastes full of deliciousness of meats, and a tray of dishes is like a toy box packed full of seasons.

Turtle soup is like penetrating tastefulness into your body.

You can feel the crispy moment of the fried dishes when you take them with your chopsticks.

Especially, fried matsutake mushrooms release fragrances every time you bitten and that makes you feel the comfort after a while.

The desert at the end is indeed gorgeous with its strong sweetness as well as really fine finish without rough taste.

45

Daiichi (大市)

Kitano Hakubaicho /Suppon (Soft-shelled Turtle)

★★★☆☆3.81

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bym-skywalker

An old-established restaurant of soft‐shelled turtle cuisine.

It has continued for about 330 years to the 17th only with the soft‐shelled turtle.

They only serve a course of soft‐shelled turtle pot.

'Meat of soft‐shelled turtle Shigureni (cooked in soy sauce and mirin)' as a starter is warm to keep collagen from solidifying and has good aroma of soy sauce and ginger.

The turtle pot is served twice as you can enjoy it hot.

The pot contains various parts of the turtle, there are no other ingredients at all.

The soup was made with a simple seasoning of soy sauce and sake, and it helps the rich flavor of the turtle.

It is outstandingly balanced, the flavor of ginger keeps you addicted, and the deep taste goes through your organs.

You taste the history of the cuisine with the porridge at the end and are filled with fulfillment.

49

Hiwatashi (樋渡)

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

★★★☆☆3.80

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by食いしんぼりん

One group for lunch and one group for dinner only.

You can enjoy the meals slowly and relaxing.

In the backroom, you are first served with seasoned tea to warm you up and then a greeting sake.

Homemade botargo is soft and modestly salty.

A hilgendorf saucord comes with spicy scent of charcoal and perfect salts.

A salted cod roe has a slight ginger scent and a gentle taste.

A plate dish has each materials prepared carefully and is delicious with fragrant.

To finish with, rice cooked with various ingredients is servedd in an earthenware pot and distributed in front of you.

The host is very humble and gentle, and comes to greet you at the end.

50

Muromachi Kaji (むろまち加地)

Gojo, Shijo, Karasuma /Izakaya (Tavern)

★★★☆☆3.79

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by副隊長

Professional Japanese dishes served at a reasonable price.

The restaurant is simple and cozy with counter and table seats.

The significant feature here is that there are no fixed course menu.

When you make a reservation by the day before, you will be introduced with a wonderful lineup of meals.

They are gorgeous outlooks and have twisted combinations of ingredients,

and you can enjoy the taste with joy.

You can build up the course by yourself afterwards.

Especially, 'warm roast beef' is highly recommended in terms of taste changes and unexpected.

Its softness and the degree of fat is outstanding, and special demi-glace sauce add more tastes.

The 'pt rice' to finish with gives you satisfaction in addition to the taste.

With exquisite lightness of cooking, they prepare rice with tea with rice burnt.

It is also attractive that there are a lot to choose from.

You can take your friends in a casual way that proves it as a nice one.

Kyoto's Top 50 restaurants of 2014（5-th page） [Tabelog]

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