京都祇園のミシュラン掲載日本料理・懐石ランチおすすめ５選 Kyoto, Michelin, Japanese cuisine, Lunch, Restaurant
Hello. This video introduces five lunch options at Michelin-listed Japanese restaurants in Gion, Kyoto. All of the restaurants are wonderful and have excellent cost performance, and will warmly welcome you even on your first visit. We hope this will be helpful when choosing a restaurant for lunch in Gion, Kyoto. “Aji Fukushima”
First of all, I would like to introduce a restaurant located on the south side of Gion. The south side of Gion is lined with quaint buildings. This Japanese restaurant “Aji Fukushima” is located in such a wonderful location.
This restaurant opened in 2013. It became a hot topic as a restaurant started by Maiko’s agency in Gion. Within a year of opening, the restaurant received one Michelin star. Take off your shoes before entering the room.
It has a nice interior that resembles a tea ceremony room, and there are counter seats and private rooms. It’s very comfortable. Currently, lunch is only a course meal priced at 7,150 yen (tax included). I visited this day for lunch in May. I would like to introduce what kind of dishes were actually served.
The appetizer that day was lightly grilled scallops drizzled with jelly vinegar. At the bottom of the plate are green asparagus and, interestingly, pickled stems of Glehnia littoralis. It was a very good appetizer, with all the ingredients coming together well and the acidity stimulating the appetite.
This restaurant uses such unusual ingredients, so you won’t get tired of eating it. Next comes the bowl of food. When I opened the lid, the main ingredient was unusually carp.
When I visited, it was May, which is the season for carp streamers in Japan (a Japanese custom of displaying cloth in the shape of carp in front of houses to wish children good health and growth). It seems that they chose carp as the main ingredient with these customs in mind.
The carp is cut into small pieces with a knife, coated with potato starch, and then boiled. There was no muddy smell, it had a refreshing feeling, and it was very delicious. Next is bonito sashimi that has been smoked on the surface with smoke from roasting straw. This restaurant serves well.
Eat with lots of vegetables covered in sauce. Interestingly, the white part of Chinese cabbage cut into small squares was also used as the vegetable. The combination of sashimi and vegetables is very delicious. Next comes the piping hot stew. Freshly shaved bonito flakes dance with the heat.
This was a dish in which eggplants were fried and then boiled. The eggplant is very soft and really delicious. The sense of unity with the soup is also great. The next dish was sushi wrapped in bamboo leaves.
In Japan, there is a custom in May to eat food wrapped in bamboo leaves like this. There was conger eel sushi inside. This conger eel was soft and delicious. Next comes the main dish. The boxes are filled with various dishes, mainly rice dishes.
The main dish for lunch at this restaurant is always served in this style, and many customers look forward to it.
The dishes include a Japanese-style omelet with pickled mozuku (seaweed), seasoned and grilled salmon, a dish of sesame-infused gluten marinated with miso, and sea bream wrapped in egg and cucumber. , pickled small fish, sea bream eggs boiled in soup stock, sweet potatoes boiled in honey, and boiled fava beans.
And the rice was cooked with fresh ginger. This is a content and look that will please everyone. Everything is carefully made and delicious. The last sweets were strawberries and mangoes. Today’s lunch ended with a refreshing sweetness. As you can see from this lunch, this restaurant values seasonal ingredients.
This is a wonderful Japanese restaurant that you will want to visit every time the seasons change. Also, despite being in a prime location in Gion, this price is very cost-effective. It’s a very good restaurant. “Rikichi” Next, we will introduce a restaurant located on the north side of Gion, which has an elegant atmosphere.
It is located in a narrow alley typical of Gion. An inconspicuous and plain exterior typical of Kyoto. This is Rikichi, a Japanese restaurant founded in 1983. This restaurant is small with a total of 16 seats including counter seats and private rooms. The simple atmosphere is beautiful, reminiscent of a Japanese tea ceremony.
The owner/chef seems to have trained at famous Japanese restaurants in Kyoto such as “Kawakami” and “Toriimoto.” The owner/chef has a kind personality, so talking with him makes you feel very relaxed. Currently, the lunch course price is 5,500 yen (tax and service charge included). Great cost performance.
The course meal begins with an assortment of appetizers. Dishes such as lily bulbs with plum sauce, “Wakegi” (a hybrid of green onion and onion) with white miso sauce, and baked gluten. There are no flashy decorations, and the simple color scheme gives it a nice feel. All dishes are carefully prepared.
Next is a steamed dish of clams and chicken eggs. Not only chicken eggs but also tofu mousse is used. A thick soup stock is then poured on top. The soup base of this dish is delicious. The added flavor of clams made it even more delicious. Next is striped horse mackerel sashimi.
I visited in September, and the striped horse mackerel at this time is fatty and delicious. Next was grilled sweetfish with salt. It was a sweetfish from Lake Biwa, and it had an egg in its belly. It looks like they took their time to bake it, and the grilling technique is very high.
Next is a soup dish. There is a conger eel in the bowl. The bones of the hamo are carefully cut, giving it a fluffy texture. The soup uses Kyoto’s underground water and high-quality kelp, and has a very refreshing taste. Next, grilled eggplant with white miso.
It has a lot of white miso on it. The skin of the eggplant is crispy and fragrant, and the inside is very soft. very delicious! Next is a dish of boiled vegetables. These are wheat gluten made to resemble autumn leaves, gluten fried in oil, yuba (yuba), long chili peppers, pumpkins, and small potatoes.
All the ingredients are boiled in dashi soup, and the cooking method is excellent. The seasoning is also modest, so you can really feel the flavor of the ingredients themselves. Next up is rice dishes. The rice is sticky and cooked hard. Dashi soup is added to it. There was a good sense of unity.
Needless to say, the soup stock is really delicious. The final sweet was brown sugar sorbet topped with red beans boiled in sugar. The brown sugar used is from Hateruma in Okinawa Prefecture, and has a very deep flavor. This concludes the lunch course meal. It’s not flashy, but the dishes are simple yet profound.
These honest and gentle dishes reflect the chef’s personality. This restaurant is recommended for people who like simple and classic Japanese cuisine. “Namba” Next, we will introduce a restaurant located down a narrow alley from Shijo-dori near Yasaka Shrine. On the shopping street, there is a narrow alley leading to the north side of Gion.
The proprietress of the restaurant was just pouring water onto the stone pavement in front of the restaurant. This is a Japanese tea ceremony message that says, “We are ready, so please come inside.” It’s a nice sight typical of Kyoto. The approach through this narrow alley also has a typical Kyoto atmosphere.
The restaurant came into view. This red cloth is a landmark. Gion Namba has received one Michelin star. The restaurant has a nice atmosphere and you can take off your shoes when sitting at the counter. In addition to counter seats, there are private rooms and table seats.
Currently, there is a wide range of course meals available for lunch, starting from 7,260 yen (tax included) to 24,200 yen, which includes luxurious ingredients. This time we will be introducing a course meal for 7,260 yen. The advent of pre-ordering.
I visited in January, and they were using bamboo shoots that had just begun to grow. Carrot decorations for New Year’s. The fish is sagoshi (young Spanish mackerel) pickled in vinegar. This restaurant has a reputation for having good quality fish, and this fish was also delicious. Next came the bowl dishes.
The main ingredients are sesame tofu and sea bream, and the vegetables are cute Japanese greens, as well as tree sprouts, carrots, and young cloth. It’s a very beautiful visual that makes you feel like New Year. And the quality of this sea bream was also good.
The sea bream caught in Akashi, Hyogo Prefecture has a great texture and aroma. Next is sashimi. Yellowtail, squid, and tilefish. This yellowtail sashimi was very delicious. It has a lot of fat, but the fat is light. It feels like it just melts in your mouth. This is tilefish sashimi.
Although tilefish is often served grilled, there are also many restaurants in Kyoto that serve it as sashimi. The texture is completely different from red sea bream, and it is sticky. Is delicious. Next is “Hassun” (a plate of various dishes). It looks very beautiful.
Each dish is a stew of kumquats with chisha greens stems and salmon roe. Salmon wrapped in radish, black beans and chorogi (scientific name: Stachys sieboldii) stuck on pine branches. Marinated sea mouse, carrot, and radish. The yellow one is Japanese-style castella made by grinding chicken eggs and jigu and steaming them.
Flounder sandwiched between kelp and herring wrapped in kelp. Each dish is carefully prepared, with delicate flavors that bring out the individuality of the ingredients. The beauty of the shapes and colors on which the food is served is also very beautiful. Next is the stew dish.
Rapeseed flowers, turnips and small potatoes, green onions, shiitake mushrooms, and minced duck meat. This small potato is especially delicious with its creamy texture. Here we were served rice cooked in a clay pot. Rice cooked with Hiuo, a young sweetfish that is endemic to Lake Biwa, and bamboo shoots.
The soft and gentle scent of sweetfish was wonderful. Sweets are orange and strawberry. The fruit is also served with pistachio and cream cheese mousse, and topped with white wine jelly. Matcha is also served at the end. Manju buns will also be served.
This restaurant uses high-quality ingredients such as fish, and has excellent seasonal presentations, and the dishes are beautiful to the eye. I think this restaurant is perfect for a variety of occasions, including dates. The next restaurant , “Mashita,’ ‘ is located near the aforementioned “Namba,” which is also along Gion’s shopping street.
This is the entrance to the restaurant. Mashita is a Japanese restaurant founded in 1979. The owner/chef trained at Shohukurou, a famous Japanese restaurant in Shiga. It has been awarded consecutive Michelin stars since 2010. This narrow approach is wonderful, as if entering a back alley from a busy shopping street.
The inside of the store is clean and very comfortable. The first floor has 9 counter seats and 2 table seats. The course menu has various price settings. This time, I would like to introduce the cheapest lunch course, the “Dim Sum Course” (6,500 yen including tax), available only on weekdays.
When we sat down, we were first served hot water with “bubu arare” (a cubic Japanese rice cracker) floating on top. Next, an aperitif is served. Next came the appetizer platter. When I visited, it was May, the season of fresh green leaves. The use of green is so beautiful.
It’s not flashy, but has a calm and plain feel, which is very nice. Adding plum meat to the snap peas also looks beautiful. This is a mixture of shredded new potatoes, okra, and sakura shrimp. Although simple, it is also delicious. Next came the bowl dishes.
The main ingredients of the bowl are minced shrimp and sesame tofu. The minced shrimp is soft, fragrant, and delicious. There were also cute yuzu petals floating in the sky. The soup stock also has a very refreshing taste. The plump texture of the sesame tofu is also good.
The next sashimi was red sea bream and young bluefin tuna. In addition to the special soy sauce for sashimi, we also had ponzu (soy sauce with citrus juice added). The red sea bream caught in Akashi, Hyogo Prefecture was delicious. The more I chewed, the more flavor I felt.
The fish is sea bass, which is marinated in a mixture of soy sauce, mirin, and sake, then grilled. It also comes with a Japanese-style omelet made with dashi stock and fried cucumber with plum and kelp. Next was a fish and vegetable stew. Red sea bream, red konnyaku, round eggplant, and green beans.
The combination of eggplant and soup is amazing. Next is the rice dish. Rounded rice is floating in a refreshing soup. It also contains very finely chopped shiso leaves. And there was a sea bream egg in the rice.
The refreshing soup stock, the flavor of the sea bream eggs, and the refreshing scent of shiso leaves are the best. At the end, matcha and sweets will be served. The confectionery is said to be homemade and is called “Azalea Blooming on Mountain Rock.” It was a sweet suitable for May.
The food is not fancy at all, it’s orthodox Japanese cuisine. The seasonal effects were also wonderful. It’s still easy to make reservations, and it’s very user-friendly, so I think it’s a restaurant that’s definitely worth knowing about. “Sangencha” The last restaurant I will introduce is located on the north side of Gion.
The restaurant is located in a narrow alley so it may be difficult to find. This is the Japanese restaurant “Sangencha”. Among the restaurants introduced in this video, it is the most popular and has been awarded one Michelin star many times.
The owner and chef, Nobuhiko Masuda, was employed at the long-established Japanese restaurant Shohukuro for 20 years, just like the chef at the Japanese restaurant Mashita mentioned earlier. With the spirit of the tea ceremony in mind, it was first opened in Shiga and moved to this location in Kyoto in 2007.
Currently, there are only 6,000 yen and 8,500 yen courses for lunch, and this time we will be introducing 8,500 yen course meals. There are counter seats and private rooms on the second floor. The counter feels extremely comfortable with the very clean texture of the Japanese cypress.
Also, you can see the garden from the counter, which gives you a refreshing feeling. It was a very hot day when I visited in September, but as soon as I sat down, I was served cold mint tea. After feeling very refreshed, the lunch course meal started.
The appetizers were fried figs and sesame sauce, okra, and shrimp with almond slices attached. Soup was spread at the bottom of the plate. This restaurant also serves standard Japanese dishes with creative dishes like this shrimp with almond slices attached and fried. This is also one of the charms of this restaurant.
Next is a dish steamed in a piping hot clay pot. I visited in September, and when I opened the lid, there were matsutake mushrooms and conger conger. Other ingredients include minced scallops, lily bulbs, and ginkgo nuts. I enjoyed the scent of matsutake mushrooms for a while. and drink the juice.
Considering the price of the course, it probably wasn’t domestically grown matsutake mushrooms, but the scent was still very good. In September, the conger conger season is coming to an end, and now it’s time for matsutake mushrooms.
It’s a truly exquisite combination that can be enjoyed in just a moment, when the passing summer and the arrival of autumn pass by. However, although it is autumn according to the calendar, it is still very hot in Kyoto even into September.
So Mr. Masuda, the owner and chef, handed me a fan to cool down my body temperature (lol), and the atmosphere suddenly became more relaxed. Next was the sashimi, but the owner/chef explained the sashimi before serving it on the plate. Flounder, squid, octopus, and horse mackerel.
I forgot to show it in the video, but there was shredded cabbage hidden at the bottom of the sashimi. Cabbage is a unique accompaniment to sashimi. Next is grilled fish. Sea bass marinated in salted rice malt. Interestingly, the garnish included pickled celery.
In front of us, the preparation of “Hassun” (a dish with multiple mountain and sea ingredients) began. It is elaborately arranged. so beautiful! As for the contents, the first thing you’ll find in the back is grilled mackerel sushi, followed by a soufflé-like Japanese omelette and eringi mushrooms stuck in pine needles.
Edamame and sweet potato tempura, pickled salmon, pickled mozuku (stringy seaweed) and jellyfish, and simmered octopus. A mixture of cucumber, wheat gluten, and shiitake mushrooms with sesame sauce. This is stewed octopus. The grilled mackerel sushi was especially delicious. “Hassun” was really beautiful without being too flashy. Next is the stew dish.
“Ganmodoki” (a deep-fried food mixed with minced tofu and vegetables) contains maitake mushrooms, red konnyaku, and small potatoes. Next is the rice dish. The rice is said to come from Shiga Prefecture, where the owner and chef are from. They want you to enjoy the aroma first and then eat it as is.
Afterwards, enjoy the rice with salt, salted kelp, minced sea bream, and boiled small fish. The rice is very aromatic and sweet. When eaten with salt, the sweetness was further emphasized. Apparently it took 6 hours to make the minced sea bream. I had it served on top of plenty of rice.
All I could say was that I was happy. After a very satisfying meal, we had some fruit. It was a grapefruit with a Shine Muscat in the center and a wine jelly drizzled over it.
We were instructed to leave half of the fruit juice, and the chef then made a small cocktail with the remaining juice. After adding ice, I was asked to add a little brandy. The sourness and sweetness transformed it into a very pleasant cocktail.
The last sweet was ice cream “Monaka” (a dessert made with red bean paste and ice cream in a thin mold made of glutinous rice). Although I was full, I ate deliciously.
At the end, the owner-chef handed us “Konpeito” (a small spherical Japanese sweet with uneven protrusions on the surface, made from sugar and seasoned water). We all left the restaurant in good spirits and smiling.
This Japanese restaurant is based on solid Japanese cooking techniques, and also offers dishes with unique ideas, such as fried shrimp with almonds and celery garnish. Above all, the hospitality spirit of the staff is wonderful. That was my lunch at Sangencha, a popular Japanese restaurant in Gion.
The above are five recommended Japanese restaurants for lunch in the Gion area of Kyoto that have won Michelin stars. There are many Michelin-starred restaurants in Gion, but we selected only those that offer excellent cost performance and are welcoming even to first-time visitors. We hope this will be helpful when choosing a restaurant.
京都の祇園エリアでミシュランに掲載されたオススメの日本料理・割烹のランチでオススメのお店を５つ紹介しています。ミシュランを獲得しているお店は祇園にたくさんありますが、その中でもコストパフォーマンスに優れ、一見さんでもあたたかく迎えてくれるお店を選びました。それぞれのランチの予算は5,000円～8,000円の間です。お店選びの参考になれば幸いです。
00:00 イントロダクション
00:18 味ふくしま
03:40 梨吉
07:12 なん波
11:02 味舌
14:28 山玄茶
『味ふくしま』
京都府京都市東山区祇園町南側５７０
MAP
https://goo.gl/maps/MZdiQMivSTdBkBT98
WEB
https://kccc000.gorp.jp/
『梨吉』
京都府京都市東山区祇園末吉町95
MAP
https://maps.app.goo.gl/fBhDnxc5KuW5Rxnj6
WEB
http://www.digistyle-kyoto.com/gourmet/ajinamise/rikichi/rikichi.htm
https://restaurant.ikyu.com/110602?num_guests=2&visit_date=2023-11-12
『祇園なん波』
京都府京都市東山区祇園町北側２７９−７
MAP
https://goo.gl/maps/xxcU64GCjMGAGUcF6
HP
https://kyoto-gionnanba.com/#top
『味舌』
京都府京都市東山区祇園町北側２４６
MAP
https://goo.gl/maps/AcGELirSEnSk1QYL6
HP
http://kyoto-mashita.com/index.html
『山玄茶』
京都府京都市東山区祇園町北側３４７−９６
MAP
https://goo.gl/maps/3gi6MT9skYUyUEmj8
HP
https://kbvj800.gorp.jp/
#京都#祇園#ランチ#ミシュラン#懐石#日本料理
このチャンネルでは、日本の関西エリア（大阪、京都、etc.）の美味しいレストランを紹介しています。
チャンネル登録していただけると嬉しいです！▼
http://www.youtube.com/user/katumilog?sub_confirmation=1