The restaurant is very good, the location is excellent, you can enjoy the view of the bamboo garden. Japanese cuisine is delicious, Kobe beef is unusual, and it is cooked on the table. The restaurant is silent and quiet. Recommended.

Takeshigero

Kaiseki cuisine is very exquisite. Every dish is exquisite, the taste is good, friends who like meat suggest not to go. Generally, just taste the taste. It is not enough to eat. .

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Eat tofu in Kyoto, come to the Shunzheng at the entrance of Nanchan Temple, their signature soup tofu is too weak, tofu is only fragrant! In fact, tofu is not so amazing, but the victory in the careful machine, the fried tofu in the kunbu is breaded with white fruit, the dumpling tea bean milk buried with honey, the rice is full of tofu and broth fragrance, the courtyard is also beautiful!

2024 Global 100 - Local Restaurants

A famous Japanese restaurant. The Japanese garden is great.

A training chef went to an innovative shop in Noma, Denmark, which opened in July. The chef is half American and half Japanese, and of course both languages are fine. Sakai, who was training at Kikunoi, is now helping, and the dish is only 15,000 yen for one course, and he cooks carefully in front of the counter using good ingredients. I have a feeling that I will not be able to make a reservation because there are only 10 counter seats soon!

餐厅很好，位置优越，可以欣赏竹园的景观。日本料理很美味，神户牛肉不同寻常，是在餐桌上现场烹饪的。餐厅静默而安静。值得推荐。

安利一波京都有300年历史的怀石料理～竹茂楼 都的确精致美味，每一道菜都很精致 特色就是能够结合时令蔬菜、海鲜烹制时令特色料理！服务是真的好

Amway&#39;s 300-year-old kaiseki cuisine in Kyoto is indeed exquisite and delicious, and every dish is exquisite. The feature is that it can be combined with seasonal vegetables and seafood to cook seasonal specialties! Service is really good

来到京都怎么能不吃怀石，早早的预约了这家300年历史的京都怀石@美浓吉，日本天皇御用餐厅，我点了300周年纪念特别料理。比起菊乃井，吉兆这些米其林三星来说，这家保留了300年来最传统的做法，而后者更多为了迎合米其林评星而改善。最重要的你发现花了几千块一个人吃顿饭，周围居然都是上海人，这些米其林已经被有钱的中国人包圆了，而这家则全部都是日本人，除了我。怀石每道菜有严格的标准，要包括冷菜，刺身，汤，炸，烤，煮菜等等，而光第二道刺身拼盘要包括应季的蔬菜，应季鱼，豆腐等5到8拼，其他我就不一一说了。反正每一道料理都十分满意！最后，吃怀石并不是为了吃饱和好吃，而是视觉，味觉，精神的三者融合。这就是怀石料理。 。。

How can I not eat Kaiseki when I came to Kyoto? I made an early reservation for this 300-year-old Kyoto Kaiseki @ Meinoji, the Japanese Emperor&#39;s Imperial Restaurant. I ordered a special meal for the 300th anniversary. Compared to Kikunai, the Michelin-stars, the family retains the most traditional practice in 300 years, and the latter has improved more to cater to Michelin stars. Most importantly, you found that you spent thousands of yuan to eat a meal, surrounded by Shanghainese, these Michelin has been surrounded by rich Chinese, and this family is all Japanese, except me. Kaiseki has strict standards for each dish, including cold dishes, sashimi, soup, fried, roasted, boiled vegetables, etc., and the second sashimi platter of light should include seasonal vegetables, seasonal fish, tofu, etc. 5 to 8, and I will not say the other one by one. Anyway, every dish is very satisfied! Finally, eating kaiseki is not to eat saturated delicious food, but the three integrations of vision, taste and spirit. This is kaiseki cuisine. . .

到了吃螃蟹的季节，走一个是必须。    全蟹宴也不过如此吧！    蟹腿都是完整的一条肉就能抽出来的，蟹粉是满满当当的一大份的，就是如果女生吃还算要节制一下，因为螃蟹毕竟性太寒凉了一些了。

In the season to eat crabs, one is a must. The whole crab banquet is just like this! The crab legs are full of a piece of meat and can be drawn out. The crab powder is full of a large portion, that is, if the girl eats it, it is still necessary to temper, because the crab is too cold after all.

京都的怀石料理店，没有固定模式，随意搭配，季节菜，什么好用什么，每天不同，所以食材是新鲜的，质量是上乘的，加上精致的做工，美味极致，当然价格也是偏贵的，但是你得到的是他的服务、他的优美环境以及他的像艺术品一样的食物，以致于让你不舍得下手。

Kyoto&#39;s kaiseki restaurant, no fixed model, casual matching, seasonal dishes, what to use, different every day, so the ingredients are fresh, the quality is excellent, plus exquisite workmanship, delicious, of course the price is expensive, but you get his service, His beautiful surroundings and his art-like food make you reluctant to start.

怀石料理，起源京都。没做任何预定功课的我们，想吃怀石，只能靠运气。住的酒店下有一家怀石料理，碰运气去问问被告知可以用餐，但因为没有预定，一些食材没有了。没有就没有吧，可以接受的。炸无花果，前菜什锦，甲鱼小锅，刺身拼盘，鲍鱼海胆，鳗鱼饭，甜品水果缓缓上桌。通常吃一顿怀石可能花上二小时，但因为我们到店比较晚，上餐速度加了二倍速，也吃了一个多小时。怀石料理器皿特别精致，食物也精致，融合为一体成为艺术品。怀石料理追求呈现食物的原味，整体清淡，对食物摆盘与食材品质要求很高。服务也是怀石料理的一部分，身着和服的服务老妇人一举一动优雅轻和。她告诉我们这家店已经有300年的历史，后来才搬迁至这里。怀石不仅只局限于珍贵的食材，但好的怀石料理食材一定是甄选呈现的。来到京都，值得播出部分时间，来体验一番这五官精妙的怀石料理。

Kaiseki cuisine, origin Kyoto. We didn&#39;t do any scheduled homework, we wanted to eat Kaiseki, we could only rely on luck. There is a kaiseki cuisine under the hotel. I took my luck to ask and was told that I could eat, but because there was no reservation, some ingredients were gone. No, no, acceptable. Fried figs, antecedents, turtle pots, sashimi platters, abalone sea urchins, salmon rice, dessert fruit slowly served on the table. Usually it takes two hours to eat a kaiseki, but because we arrived late, the speed of the meal was doubled and we ate for more than an hour. Kaiseki dishes are particularly exquisite, the food is also exquisite, and it is integrated into one artwork. Kaiseki cuisine pursues the original taste of food, the whole is light, and the quality of food plates and ingredients is very high. The service is also part of Kaiseki cuisine, and the old woman in kimono moves elegantly and lightly. She tells us that the store has been around for 300 years before moving here. Kaiseki is not only limited to precious ingredients, but good kaiseki ingredients must be selected. Come to Kyoto, it is worth airing some time to experience this exquisite kaiseki cuisine.

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There are no people in Kyoto during the May Day holiday. I am free to run 100 meters in the Gion. Even Yamamoto is not in line. Even Yamamoto is! No! Line up! Team! ! Eat it! ! A bowl of hot scented oil beef Udon noodles. A bowl of glittering cold Udon noodles. There is also a plate of chicken tempura. It&#39;s so beautiful, I took the camera and took the photo, full of tourists, the uncle in the store smiled. My friend started crying after a bite: &quot;so fragrant, so fragrant, you eat, this noodles, it is so fragrant.&quot; It is the aroma oil made in the store. After garlic, onion and ginger stew pot, fried in aroma oil. Then with the full beef and burdock, boiled into a bowl of oily fragrant, very healing. Udon is very fierce, even if it is made into hot Udon, it is not bad for a long time, very bullet teeth, friends eat the bulging, very happy. Cold Udon is as long as the years, I may need to stand up when I go down. Fortunately, the clerk gave a small bizarre scissors that cut the noodles short and then eat them. I cut a few paragraphs, and eat the salmon-flavored marinade and radish mud. Soft, crisp, sticky, tight, and sweet wheat. I regretted it a little bit after a bite. It should be squashed. It was too wasteful. I turned it into a hamster. His stew, noodle soup, and fried things are very homely. You can&#39;t say good. Anyway, I&#39;m definitely not happy to queue up like usual. Can&#39;t say bad, because it is quite comfortable to eat, just like eating at home. Yamatomoto is in Toyama, Kyoto, a two-story building on the side of the road. More than a decade ago, the owner decided to resign, wanting to pull out of a small screw embedded in the collective lifestyle, and confusedly did not know what to do. He walked a lot of places, and ate a lot of food, and finally remembered his grandmother. I remembered the Udon shop opened by my grandmother, the hot Udon, the fluffy white rice, the aroma of wood fish in the noodle juice. I remembered the smile, noise, and warmth of the store. Finally, he returned to the old house where he was once a Udon store and decided to open a Udon store like a grandmother.

This unique Japanese restaurant is mainly Kansai-style dishes. Recommended fragrant meat rice set meal, in addition to fragrant meat bowl rice, also equipped with Japanese sara and miso soup. In addition, tempura and curry wheat noodles are recommended.

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