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 2024

HYOTEI

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.

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.

怀石料理，非常精致。每个菜都是精致的不行，味道倒是不错，喜欢肉的朋友建议不要去。一般就尝尝味道就可以了。吃是吃不饱的。。

别馆早餐，没预约，来碰运气的。陆续有人进来，也可能不需要预约？吃了几天刺身牛排，清粥换换口味也不错。除了昆布梅子茶，真没惊艳的感觉。

Breakfast in the other restaurant, no appointment, come to take a chance. Someone came in one after another, and maybe you don&#39;t need to make an appointment? After eating sashimi steak for a few days, the porridge is not bad for a change. Except for Kunbumeizi tea, it really didn&#39;t feel amazing.

瓢亭说实话是被这个名字吸引的，感觉太有意境，个人比较喜欢，早餐一年只限定供应几个月，想吃一定要提前很久预订，可以预订早中午三餐，在非常棒的院子里吃。

To be honest, Yuting was attracted by this name. It felt too artistic. I personally liked it. Breakfast was only limited to a few months a year. If you want to eat, you must book a long time in advance. You can book three meals in the morning and noon. You can eat in a great yard.

🌈 知名特色：瓢亭（Hyotei）位于京都南禅寺附近，是一家有着超过400年历史的传统怀石料理餐厅。作为米其林三星餐厅，瓢亭以其经典的怀石料理和极致的细节追求而闻名。餐厅内外都保留了浓厚的日式风情，竹林、石庭和木质建筑营造出宁静的用餐氛围，让人仿佛穿越回了古老的京都时代。🍽️ 推荐菜品：&bull;&ldquo;瓢亭玉子&rdquo; 🥚：这道菜是瓢亭的招牌之一，也是京都料理中的经典。选用最优质的鸡蛋，用独特的煮制方法将蛋黄煮至半凝固状态，蛋白滑嫩，口感细腻。伴随着淡淡的酱香，给人带来一种简单却又极致的满足感。&bull;&ldquo;炖鲷鱼头&rdquo; 🐟：选用新鲜的鲷鱼头，慢炖至鱼肉入味且骨头软烂，汤汁浓郁鲜美。鱼肉的鲜香与汤汁的咸甜完美结合，带来深厚的传统京都风味。💰️ 人均价格：每人 &yen;30,000 - &yen;60,000（人民币），价格取决于所选的菜单和季节性食材。💗 其他tips：&bull;季节限定 🍂：瓢亭的怀石料理会根据四季变化，使用当季最新鲜的食材，因此不同季节前往都会有独特的体验，特别是春季的樱花和秋季的红叶时期，景色与美食交相辉映。&bull;传统日式房间 🏯：用餐时可选择传统的日式房间，席地而坐，透过拉门可观赏日式庭院的美景，享受一场全方位的京都文化之旅。&bull;预约建议 📅：作为一家备受欢迎的米其林三星餐厅，提前预约是必须的，特别是在游客高峰期，以确保能够享受这场古都美食的盛宴。

🌈 Famous features: Hyotei is a traditional kaiseki restaurant with more than 400 years of history near Nanchan Temple in Kyoto. As a Michelin Samsung restaurant, Hyotei is known for its classic kaiseki cuisine and ultimate detail pursuit. The restaurant retains a strong Japanese style inside and outside, with bamboo forests, stone gardens and wooden buildings creating a peaceful dining atmosphere that makes people feel like they are traveling back to the ancient Kyoto era. 🍽️ Recommended dishes: &bull; &quot;Yuzi Yuzi&quot; 🥚: This dish is one of the signatures of Yuting and is also a classic in Kyoto cuisine. Choose the best quality eggs and cook the yolks in a semi-coagulated state with a unique cooking method. The egg white is smooth and tender, and the taste is delicate. With a light sauce, it brings a simple but ultimate satisfaction. &bull; &quot;squid head&quot; 🐟: Choose fresh herring head, slow to the fish meat tastes soft and the bones are soft, and the soup is rich and delicious. The delicious aroma of fish and the salty sweetness of the soup combine to bring a deep traditional Kyoto flavor.💰️ Price per person: 30,000 - 60,000 (RMB) per person, depending on the menu and seasonal ingredients selected. 💗 Other tips:&bull; Seasonal limited 🍂: Kaiseki cuisine in Yuting uses the freshest ingredients in the season according to the changes in the four seasons, so there will be unique experiences in different seasons, especially the cherry blossoms in spring and the red leaves in autumn, the scenery and food are intersecting. &bull; Traditional Japanese Room 🏯: When dining, you can choose a traditional Japanese room, sit on the floor, and enjoy the beautiful view of the Japanese courtyard through the sliding door, and enjoy a full-scale Kyoto cultural trip. &bull; Reservation Suggestion 📅: As a popular Michelin Samsung restaurant, advance reservations are necessary, especially during peak tourist hours, to ensure that you can enjoy the feast of ancient capital cuisine.

1.京都 吉兆 嵐山本店（きっちょう） /人均60000~69999日元京都市右京区嵯峨天龍寺芒ノ馬場町58餐厅创始人汤木贞一堪称现代怀石料理的奠基人，无差别地把&ldquo;御鲷茶处 &bull; 吉兆&rdquo;招牌传与一子四女。其中以吉兆岚山最为出彩。承袭花鸟风月皆料理心境，把一顿宴席，幻化为味觉与视觉无处不优美之体验，呈现感官精髓艺术洗礼。位于京都岚山桂川河畔，这里景色美丽，意境幽静，边欣赏风景如画的岚山，一边感受季节的变化，一边享用美食。2.菊乃井（菊の井）/人均20000~29999日元京都市東山区下河原通八坂鳥居前下る下河原町459从2009年京都&middot;大阪地区米其林创立以来，菊乃井连续14年夺得三星，是京都怀石料理中名副其实的名店中的名店。发源于京都的百年料亭，精髓在于与&ldquo;美&rdquo; 与&ldquo;寂 &rdquo;，用四季变化所带来的各种料理烹制出不同风味，古香奢华的装潢，接待者宾至如归的服务，都让在这里用餐成为一种极致的体验。连续13年摘星的米其林三星怀石料理3.未在（みざい）/人均60000~79999日元京都府京都市東山区八坂鳥居前東入円山町６１被誉为京都最难定，最传奇的怀石料理店。主厨石原仁司 27岁就做了京都吉兆岚山的主厨，一度被认为是日本最天才的厨师。小店开于円山公园内，环境清幽雅致，每天只做一席，只为最多14名客人服务。菜品非常注重美感，注重细节，量大而精美，最后免不得扶墙而出。4.瓢亭 本店（ひょうてい）/人均30000~39999日元京都市左京区南禅寺草川町35瓢亭是全世界唯一供应朝食的米其林三星，不仅有午市和晚市的怀石料理，还提供古风盎然的朝食。瓢亭的前身是400多年前，人们去南禅寺参拜路上的茶屋，1837年正式挂上料亭的暖帘，变身高级怀石料理店。至今，已连续14年荣获三星。以简单的调味和烹饪技术使食物富有本身的时令风味。#携程定制旅行 

1. Kyoto Yoshigashi Hayama Main Store (きっちょう) / per capita 60,000~69999 yen Kyoto City Youkyo District - Tianlong Temple Mang ノ Racecourse 58 Restaurant founder Yu Muzheni is the founder of modern kaiseki cuisine, and the signboard of &quot;Yu-ji Tea &bull; Yoshigashi&quot; is passed on to one son and four women without distinction. Among them, Jizhao Lushan is the most colorful. Heritage of flowers, birds and moons are all cooking moods, and a banquet is transformed into a beautiful experience of taste and vision, showing the essence of the senses and artistic baptism. Located on the banks of the Guichuan River in Kyoto, the scenery is beautiful and the artistic conception is quiet. While enjoying the picturesque Lushan Mountain, you can feel the changes of the season and enjoy the food. 2. Kikunai (Kiku の Well) / per capita 20,000~29999 yen, Kyoto City, Shimoto-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-Ton-Osaka-To The essence of the century-old kiosk originating in Kyoto is that with &quot;beauty&quot; and &quot;silence&quot;, the four seasons of the changes bring a variety of cuisines to produce different flavors, antique luxury decoration, receptionist home away from home service, make dining here a kind of ultimate experience. Michelin Samsung Kaiseki cuisine for 13 consecutive years 3. Not in (みざい) / per capita 60,000~79999 yen Kyoto City, Kyoto City, Yassinto the east into the mountain of Kaiseki in the east is known as the most difficult to determine, the most legendary Kaiseki restaurant in Kyoto. Chef Ishihara Ishihara was 27 years old and became chef of Kyoto Yoshizawa-san, once considered the most talented chef in Japan. The shop is located in Busan Park and has a quiet and elegant environment. It only serves one table a day for up to 14 guests. The dishes pay great attention to beauty, pay attention to details, large and exquisite, and finally avoid the wall. 4. The shop (ひょうてい)/per capita 30,000~39999 yen, Kyoto City Zuojing District Nanchan Temple Caochuan-35, the only Michelin Samsung in the world to supply pilgrimage, not only the lunch and evening kaiseki cuisine, but also provide ancient pilgrimage. The predecessor of the pavilion was more than 400 years ago. People went to the tea house on the road to visit Nanchan Temple. In 1837, the warm curtain of the pavilion was officially hung and turned into a high-end kaiseki restaurant. So far, it has been awarded Samsung for 14 consecutive years. The simple seasoning and cooking technology make the food rich in its own seasonal flavor. # Trip.com Customized travel 

首次去日本，最想定银座小野二郎，但是提前了一个月请日本朋友帮忙，也还是没定上。开始定京都菊乃井，也失败。所幸订到瓢亭午餐。第一次吃怀石料理，感受还是很好的。能静心体会百年老屋，和满满仪式感的日式服务。怀石料理顺序：先付、向付、煮物、八寸、炊合、烧物、赤出汁+松茸御饭+香之物、水物、主果子+薄茶 #米其林餐厅 #京都旅行 #瓢亭 #怀石料理 #日式料理

The first time I went to Japan, I wanted to set up Ginza Ono Erlang, but I asked Japanese friends to help a month in advance, and I still didn&#39;t decide. I started to set Kyoto Kikunai and failed. Fortunately, I booked a lunch at the kiosk. The first time I ate kaiseki cuisine, I felt very good. Can calmly experience the century-old house, and full of ritual Japanese service. Kaiseki cuisine order: first pay, forward pay, boiled things, eight inches, meshing, roasting things, red juice + Matsutake Yu rice + fragrant things, water things, main fruit + thin tea #Michelin Restaurant #Kyoto Travel #Kyoto Pavilion #Kaiseki cuisine #Japanese cuisine

提前预定的米其林三星本店的怀石料理，有官网，做足攻略去的。知晓每道菜的名称和顺序，细细品味吃了三个小时也不觉得累，环境和服务都很好。谁说怀石料理吃不饱，慢慢品尝一道道下来很饱啊。吃完走路去南禅寺，一路都是景

The Kaiseki cuisine of Michelin Samsung&#39;s store, which is booked in advance, has the official website, and is enough to do the guide. I know the name and order of each dish, and I don&#39;t feel tired after eating for three hours. The environment and service are very good. Who said that Kaiseki cuisine is not enough to eat, slowly taste a road is very full. After eating, walk to Nanchan Temple, all the way is the scene

｛瓢亭别馆  早粥｝   今年年初的时候，和朋友一起吃过瓢亭的晚餐。好像套餐还是三万日元起，然而并没有吃的很明白瓢亭的精髓。     老牌料亭是瓢亭铁打的招牌，以正餐之外，这里的早粥也是当家花旦，名扬天下。      三段的葫芦型陶瓷容器，各色配菜的味道表达特别成熟。再加上400年前传承至今的秘制玉子，这顿早餐的性价比已是不容置疑。   再来谈主角，冬季的早粥是「鹌鹑粥」味道比最基础白粥多了一丝丝含蓄的肉香和野味，暖胃暖心，很值得特意来喝上一碗。    瓢亭的早粥让我重新认识了这家450年老店，之所以萌成为传奇，有他毫不夸张的理由与实力。

｛ Yuting Bieguan Early porridge ｝ At the beginning of this year, I had dinner with my friends in Yuting. It seems that the package is still 30,000 yen, but I don&rsquo;t know the essence of Yuting. The old-fashioned pavilion is the signboard of the pavilion iron. In addition to the dinner, the morning porridge here is also the home of Huadan, famous in the world. The three-stage gourd-shaped ceramic containers, the taste of various side dishes are particularly mature. Add the secret jade that was inherited 400 years ago and the price/performance ratio of this breakfast is indisputable. Let&#39;s talk about the main character. The breakfast porridge in winter is &quot;steak porridge&quot;. The taste is more than the most basic white porridge. It is a hint of subtle meat and wild flavor. It warms the stomach and warms the heart. It is worth a bowl of special drinks. The morning porridge of Xuting made me re-acquaint myself with this 450-year-old shop. The reason why it became a legend is that he has no exaggeration and strength.

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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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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.

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