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ぎをん　川柳

Gion senryu

Located in the elegant Gion district of Kyoto, this tempura specialty restaurant offers a tranquil dining experience. As you pass through the noren curtain and slide open the lattice door, you are greeted by a beautifully crafted wooden counter that stretches gracefully. At the back, a serene tsuboniwa (courtyard garden) provides a soothing view. The tempura courses here feature carefully selected seafood and seasonal vegetables, sourced from across Japan and handpicked by the head chef.
For those who prefer not to eat seafood, a vegetarian course featuring only vegetables is also available. For seafood enthusiasts, the lineup includes classic tempura ingredients such as shrimp, scallops, and whiting, alongside Kyoto specialties like hamo (pike conger) and anago (sea eel). Seasonal catches such as monkfish and kue (longtooth grouper) are also displayed in the ingredient case. The vegetables, including lotus root, small turnips, and young corn, are freshly sourced and beautifully arranged on large plates.
The omakase course features approximately ten tempura dishes made from these seasonal ingredients, delicately coated in a light batter and fried to perfection. Between the tempura dishes, Kyoto-style side dishes, such as mibuna greens and matsutake mushrooms in a light dashi dressing, are served as a palate cleanser. The course concludes with a choice of either a tempura rice bowl topped with vegetable and small shrimp kakiage or tempura ochazuke, where dashi broth is poured over rice and tempura. This course allows guests to fully enjoy tempura, one of the quintessential dishes of Japanese cuisine. At the center of the counter, the chef uses a frying pot to prepare each ingredient individually, serving it piping hot directly onto the plate in front of you. This dynamic, live style of cooking is a signature feature of a specialized tempura restaurant. The tempura is fried in cottonseed oil extracted from cotton plants and is best enjoyed with natural salt. Additionally, no pork is used in any dishes, and neither mirin nor sake is added, ensuring a worry-free dining experience.
The attentive service of the elegantly dressed proprietress, Aki Yamada, is another reason for the restaurant's stellar reputation. "If you have any ingredients you dislike, please don’t hesitate to let us know. Feel free to ask about anything, not just the dishes but also local attractions and sightseeing tips," she says warmly. After your meal, take a stroll along the picturesque stone-paved path by the Shirakawa River, lined with willow trees, or explore the approach to Yasaka Shrine, enjoying the beauty of Kyoto's historic landmarks.

フレンチレストラン アッシュ

Restaurant ASH

Located along the exotic Tor Road, just a 15-minute walk from Hankyu, Hanshin and JRSannomiya Stations, this 30-room urban auberge hotel reopened in June 2000 as Kobe Kitano Hotel. The hotel’s classical British-style architecture and interiors create a refined atmosphere, but it is Chef Yamaguchi’s "supreme French cuisine" that truly captivates the hearts of its guests. After training at prestigious hotels in Osaka, Chef Yamaguchi traveled to France, where he worked at several renowned restaurants in Paris before studying under Bernard Loiseau, a titan of the French culinary world, at La Côte d'Or (now known as Relais Bernard Loiseau). There, he mastered the revolutionary "Water Cuisine," which emphasizes purity and freshness of ingredients. Upon returning to Japan, he became the head chef at La Côte d'Or Kobe and later played a crucial role in the post-earthquake restoration of Kobe Kitano Hotel. In 2000, he established Japan’s first urban auberge, Kobe Kitano Hotel, where he continues to oversee all operations as General Manager and Executive Chef. In 2016, he was awarded the Order of Agricultural Merit by the French Republic, and in 2018, he received the Medal with Yellow Ribbon from His Majesty the Emperor of Japan. He has also been appointed as the Ambassador for the Hyogo Prefecture Field Pavilion at the upcoming 2025 Osaka-Kansai Expo.

At the hotel’s French restaurant, Ash, guests can enjoy a luxurious dining experience, with a five-course lunch and dessert or a seven-course dinner with dessert. The carefully selected ingredients, including Halal-certified Kobe beef, are brought to life by Chef Yamaguchi’s skillful techniques.
With extensive knowledge gained through Halal training, Chef Yamaguchi explains, "French cuisine traditionally does not rely heavily on pre-made seasonings. Instead, it draws on the concentrated flavors of dashi made from vegetables, beef, fish, and other ingredients to create sauces." He adds, "The dishes we serve here are referred to as water cuisine because we use fresh ingredients without unnecessary seasoning. We avoid heavy makeup such as excessive use of pre-made seasonings, butter, or cream. This is a style of cuisine that is particularly suited to modern times. For instance, when preparing steak sauce for beef, we sauté the meat, then add a small amount of vegetables and water, extracting and concentrating the flavors to create a refined sauce."

One of the appetizers in the lunch course is a "Salad of House-Smoked Salmon Marinated in Herb-Infused Dressing," with a plant-based vinegar and oil used for the marinade. The fish course is a quenelle of fish served with a shrimp sauce, garnished with chervil. For the main dish, a Halal-certified filet steak is served with a jus-based sauce, accompanied by crispy potato fries and lemon butter. All dishes are prepared without the use of pork, alcohol, or fermented seasonings. Chef Yamaguchi assures, "By strictly adhering to Muslim guidelines, we ensure that everyone can enjoy our French cuisine. The dishes, which incorporate Japanese ingredients and French techniques, create a new kind of Japanese cuisine—a uniquely Japanese interpretation of French dining. We invite you to relax and savor this exquisite dining experience."

京料理 木乃婦

KINOBU

Located in the heart of Kyoto, in the traditional kimono districts of Muromachi and Shinmachi, the restaurant has catered to the needs of local kimono shops since its founding by delivering tailored meals. Today, it continues to welcome both domestic and international guests with meticulously crafted kaiseki cuisine, while also offering catering services such as bento boxes and traditional New Year’s osechi dishes. Third-generation owner Takuji Takahashi trained at "Tokyo Kitcho" before joining his family’s restaurant, "Kinobu." Since then, he has upheld the fundamentals of washoku while creating dishes that align with the times. A leading figure in the world of Japanese cuisine, he inspires and guides young chefs. In addition to holding a Senior Sommelier certification and developing Kyoto cuisine that pairs well with wine, he is deeply engaged in research on shojin ryori (Buddhist vegetarian cuisine) crafted by Japanese restaurants, reflecting his relentless pursuit of culinary excellence.

"We have crafted kaiseki meals tailored to the needs of many Muslim and vegetarian guests in the past," he explains. While the restaurant does not hold Halal certification, it recreates the flavors of Kyoto cuisine without using pork, alcohol, or even fermented seasonings such as miso and soy sauce. For example, the appetizer of grilled eggplant and red bell pepper with a butter peanut purée features eggplant and bell pepper, each soaked in a separate dashi broth, beautifully arranged in an elegant dish. The dish is complemented by a sauce made from steamed butter peanuts blended with soy milk. He explains that even without mirin or sake, the dish achieves a balance of sweetness and umami. The "soup dish" features a creative twist with a mock hamo (pike conger), made by shaping grated yam and wrapping it in yuba (tofu skin), then grilling it to resemble the texture and appearance of hamo. When paired with matsutake mushrooms, it recreates the aroma and texture of the classic hamo and matsutake combination. For the simmered dish, a small hot pot is served with a rich kombu-based broth, enhanced by umami-packed ingredients such as shiitake mushrooms, kanpyo (dried gourd), porcini mushrooms, and kotake mushrooms, resulting in a deep, flavorful dish. "By using traditional techniques of washoku and thoughtfully selected ingredients, I hope our Muslim guests can enjoy the authentic flavors, aromas, and elegant presentation of Kyoto cuisine, " says Mr. Takahashi. The impeccably maintained tatami rooms feature lacquered tables and traditional furnishings, creating an atmosphere of timeless elegance. Enjoying Kyoto kaiseki while gazing at the graceful garden is an unparalleled experience. It is certain to provide guests with a renewed appreciation for the refined beauty of Kyoto cuisine, its profound flavors, and the exceptional hospitality of the restaurant.

菊乃井

Traditional Kyoto Cuisine KIKUNOI

Founded in 1912, "Kikunoi" is an esteemed, long-established kaiseki restaurant nestled at the foot of Higashiyama, near Kodaiji Temple and Yasaka Shrine. The restaurant features an elegant sukiya-style architecture, offering private rooms where guests can enjoy a serene dining experience with views of the tokonoma and meticulously landscaped gardens. Kikunoi is popular not only with tourists but also for celebratory gatherings, weddings, and special occasions. Yoshihiro Murata, the third-generation owner of Kikunoi, was born as the eldest son of the family. With a forward-looking vision for cuisine, he traveled to France during his university years to study French culinary arts. He is also a key figure in achieving UNESCO World Cultural Heritage status for washoku. From an early stage, when washoku was not yet widely known overseas, Chef Murata advocated the importance of dashi, the seasonal sensitivity expressed in Japanese dishes, and the deep connections between Japanese customs and culinary traditions. “A Japanese restaurant must also create a space like gardens that reflects the nature of four seasons and arrange the interior decorations. Only through this harmony can guests fully experience the true beauty of washoku,” he explains. The seasonal kaiseki cuisine offered here typically consists of around ten dishes, including seasonal platter, appetizer, sashimi, lidded dish, grilled dish, small tasting, main dish, rice, soup, and dessert. Upon request at the time of reservation, the menu can be adapted to accommodate Muslim guests, as well as vegan and vegetarian preferences. For example, certain summer dishes may contain pork, but substitutions can be made to suit dietary requirements. "We want people from around the world to experience authentic Kyoto kaiseki," and thus, every effort is made to accommodate diverse dietary needs. However, fermented seasonings—such as miso, soy sauce, vinegar, and sake—are essential to the flavors of washoku. Fermented seasonings are used in various dishes, from the beautifully arranged hassun platters and soup to the soy sauce served with sashimi.

The kaiseki featured in the photo is the menu for Nagatsuki (September). In a beautifully crafted container resembling an insect cage, more than ten delicacies are presented, including grilled barracuda sushi, conger pike roe rakugan, lotus root matsukaze, chestnut chakin, jade ginkgo nuts, and salmon roe. The sashimi course features three types of fish: Akashi sea bream, Ise lobster, and tuna, accompanied by a delicate yolk soy sauce. The highlight of the kaiseki meal, the lidded dish, includes beautifully arranged tilefish, matsutake mushrooms, baby turnip, and a crescent moon-shaped tofu, creating a visually stunning presentation. "Japanese cuisine and culture may seem entirely novel to people from other countries. That’s why, in addition to enjoying the food, I hope guests will take time to appreciate the historic architecture, Japanese furnishings, artwork, and the serene beauty of the garden, allowing them to truly experience Japanese culture," says Mr. Murata.

鮨　美菜月

SUSHI MINAZUKI

Situated in Osaka’s premier entertainment district, Kitashinchi, Sushi Minazuki attracts gourmets from around the world. The restaurant captivates guests with its exceptional omakase course, a masterful blend of Japanese cuisine and Edomae-style sushi, as well as the warm, welcoming personality of its owner. Owner Takayuki Saki hails from Kagawa Prefecture. He began his journey in Edomae-style sushi at the age of 16, training at a sushi restaurant in Sakai City, Osaka, and later honing his skills at sushi and kaiseki establishments in Abeno. In 2005, he established his own restaurant in Sakai City, later relocating to Nishitenma in 2010 and then to his current location in Kitashinchi in 2018. With each move, he reduced the number of seats, saying, “I want to give each guest my full attention and provide a truly satisfying experience.” The crane depicted on the shop’s entrance curtain is a symbol of good fortune for Mr. Saki, and a small folded red crane peeks out from the pocket of his chef's coat. Upon request, especially from international guests, he proudly reveals the elegant crane. Today, his red origami crane and distinctive glasses have become his signature trademarks.

The omakase course begins with appetizers such as shiraae (seasonal vegetables in a creamy tofu dressing), followed by sashimi, chawanmushi (savory egg custard), and kaiseki-style small dishes. This is followed by approximately twelve pieces of sushi. While the selection like white fish, squid, medium fatty tuna, fatty tuna, and anago (sea eel) varies by season, Edomae staples such as tuna and kohada (gizzard shad) are always featured . Unique dishes like steamed salmon roe and the signature toro-taku (fatty tuna with pickled radish) are served in small bowls rather than as nigiri, and the course concludes with a custard-like tamago resembling castella cake. One example of the appetizers is shiraae, a creamy tofu dressing that incorporates seasonal vegetables and seafood such as edamame, lotus root, scallops, shrimp, shiitake mushrooms, and corn. The scallops and shrimp are first simmered in a dashi broth enhanced with the mild sweetness of mirin, then added to the shiraae mixture for a balanced and flavorful dish.

The nigiri selection includes expertly scored young sea bream, medium fatty tuna, and vinegared kohada (gizzard shad), as well as steamed abalone and salmon roe served in small bowls. The intricate knife cuts made in the fish allow the soy sauce, delicately brushed on with a small brush, to blend seamlessly with the rice. The shari (sushi rice) is a blend of flavorful aged rice varieties, such as Hinohikari, Haenuki, and Morinokumasan, seasoned with a mix of three types of red vinegar to complement the prized toppings.

The temperature of the shari is of utmost importance, with subtle adjustments made according to each topping—served at body temperature for toro and warmer for steamed sushi. Every morning, the chef personally selects the finest fish and vegetables from Osaka’s markets, frequently visiting Tsuruhashi and Kizu markets, where seafood from Ise and Izumisano is available.

Beyond the exquisite cuisine, guests are captivated by the refined interior decor and tableware. The intricately crafted shelf in front of the counter, featuring detailed woodwork, was brought from Mr. Saki's family home. Each piece of tableware, from the gourd-shaped trays to the unique plates and bowls, adds to the memorable dining experience. Mr. Saki expresses, "It would be a great honor if guests chose our restaurant as part of their dining experience in Japan." A note to diners: please use perfume sparingly when visiting, and enjoy each piece of sushi promptly for the best flavor.

TOROMI洋食堂

TOROMI YOSHOKUDO

Within walking distance from JR Osaka Station and Hankyu Umeda Station, Nakazakicho was once a neighborhood filled with charming traditional homes. Today, it has transformed into a retro street, attracting a diverse range of visitors seeking to experience its nostalgic Showa-era atmosphere.

Opened in 2021, TOROMI Yoshokudo offers an intimate setting with a streamlined counter seating for four and two tables. The walls are adorned with Asian-inspired illustrations, featuring cats and women in traditional attire, enhancing the restaurant's charming atmosphere. The open kitchen allows guests to enjoy a close-up view of the cooking process, immersing them in the lively sounds, aromas, and skilled techniques of food preparation—a truly engaging dining experience. The cuisine at this restaurant offers a refined taste on Yoshoku, Japanese-style Western dishes, infused with French and Italian influences. It’s a sophisticated version of Yoshoku, which has been beloved by Japanese people since the Meiji era, enhanced by the creativity and unique touches of a chef with a wealth of culinary experience.

The dinner course consists of six exquisite dishes: a roast beef salad featuring Japanese Black Wagyu beef (Sirloin cap), vichyssoise, fried natural prawns, a filet cutlet sandwich made with Japanese Black Wagyu beef, a signature Neapolitan pasta with fruit tomatoes, and a pudding à la mode garnished with seasonal fruits. For example, the course that changes with seasons begins with the "Roast Beef Salad" featuring Japanese Black Wagyu Sirloin cap. This appetizer combines premium Wagyu beef, slow-cooked at a low temperature, with an abundance of fresh vegetables such as zucchini, mushrooms, lotus root, tomatoes, and Japanese baby greens. The salad is elegantly dressed with onion sauce and balsamic vinegar, both of which are alcohol-free. One example of the seafood dishes is the "Fried Natural Prawn from Australia," a popular selection featuring large, plump prawns lightly coated and crisply fried to perfection. It pairs wonderfully with a house-made tartar sauce, made by blending mayonnaise with pickles and herbs. Only plant-based oils are used for frying, with no lard or animal oil involved. A favorite among both domestic and international guests is the quintessentially Japanese pasta dish, "Neapolitan." In this course, the traditional bacon is replaced with smoked Daisen chicken from Tottori Prefecture, complemented by sweet fruit tomatoes from Kochi Prefecture. The ingredients include these flavorful tomatoes and brown mushrooms. The sauce is a blend of ketchup and tomato sauce, creating a rich, layered depth of flavor. Chef Ryo Okada hails from Osaka. He honed his culinary skills through years of experience at Italian restaurants and cafes in Osaka, and further refined his expertise with six years at a restaurant in Tokyo. Known for his impeccable flavors and warm hospitality, Chef Okada’s restaurant attracts both local businesspeople and tourists, bustling with patrons day and night. He expresses, “I hope guests can experience and appreciate Yoshoku, a unique facet of Japanese culinary culture, and that it becomes a memorable part of their visit.”

In the heart of the bustling metropolis, this neighborhood retains an old-world charm. After your meal, take a leisurely stroll and immerse yourself in the depth and diverse allure of Osaka’s unique culture.