The fluorescent squid with Yoshinoge powder has touched two ingredients that are not on my preferences. Tomato with egg yolk vinegar + seasoning flavored buckwheat with onion ｜ Tomato is really sweet, probably the sweetest tomato I have ever eaten. Small mixed vegetables ｜ 16 island seaweed, squid, bee-dou vegetables soft rice three flavors ｜ still left water 100 meters, with seasoned golden needle mushrooms, squid, small silver fish. Rice with spicy seeds, both visual sense, next meal. Jinmu leek rice ｜ thought it must be a bowl of rice that was fragrant, but the result was not as delicious as expected, slightly disappointed. Black sugar cherry cake + matcha ｜ cherry blossom season and dumplings, sweet, did not lose the Japanese to and dumplings must be sweet insistence, I can not. Orange juice ｜ a kind of orange juice with thin skin and sweet meat. Nice to drink.

Trip Gourmet Awards 2023

Mishima-tei

Every month will change the menu, and they are in line with the characteristics of the season ingredients, can taste the season flavor, for example, summer has the most classic carbon grilled small fish, the plate will also notice the color and white of the dishes, of course, in addition to the exquisite plate, the chef collection of various food appliances is also one of the points. These foodware from Lushan people&#39;s production, music production and Chunhai crystal foodware are exquisite and unique, the environment is also quiet and elegant, impressive.

Trip Gourmet Awards

Top 47 Fine Dining 

Their home cooking is really very creative, and very delicious, of course the price is not cheap, in terms of Japanese cuisine, their standard is the highest quality place, each dish (a total of more than 14) not only looks good, but also tastes great. You can enjoy the ingenuity of each dish, and feel the balance of ingredients and seasonings in each mouthpiece. Very recommended, if you can book in the mouth of many people, enjoy it!

People who often go to Japan should know how difficult it is to make reservations at famous stores in Japan. This [Fuxiao Road やま Shore] in Kyoto is one of the most difficult restaurants in Japan. It is not necessarily possible to wait at least half a year. The bar is only eight or nine positions, only two rounds a day, the chef Mr. Yamanan is a school bully, holding various qualifications (calligraphy, tea ceremony, floral art, etc.) The restaurant has swept the whole of Japan with a sea urchin hand that looks like a hot dog! However, I am really worried about the people who eat three rows of sea urchins. Is the next day okay? Hahahahaha

The environment of the family is super good, the kaiseki cuisine is very exquisite, and a few of our girls eat in kimonos, so they feel good. There are more than a dozen dishes in total, each little bit, all equipped with exquisite dishes, and they are actually eaten.

Service was slow at first, we were stung for 15 minutes, then after a few attempts finally caught their attention and ordered a drink. The lady cooking on the table was pleasant and excellent. The beef was great. All in all, it is a bit of a common and expensive place relative to what is offered. You can also sit at the back of the platform and enjoy your meal in good weather.

Top 18 Local Restaurants

inoda coffee, a local coffee shop with a very elegant environment, the environment here is very quiet, and each room has a partition, so the conversation is very private.

焯水荧光乌贼配吉野葛粉｜两种不在我喜好上的食材碰在一起了。番茄配蛋黄醋+调味味噌分葱缀荞麦｜番茄是真甜，大概是至今吃过的最甜的番茄。小拌菜｜十六岛海苔、鲷鱼子、蜂斗菜软炊饭三味｜尚留水分的百米，配上调味金针菇，鳕鱼子，小银鱼。米饭配辣子的既视感，下饭。金目鲷芹菜炊饭｜以为一定是爆香的一碗饭，结果没有想象中好吃，略失望。黑糖樱饼+抹茶｜樱花季节和菓子，忒甜，没有丢掉日本人对和菓子必须甜的坚持，我不可。橘汁｜薄皮肉甜的一种橘子せとか的果汁。好喝。

我们进去点了几份便宜山贼烧，和饭团子，占了一个大大的地炉坐下烤火。地炉中间的铁架子上，咕嘟咕嘟地煮着热水。屋外的座位还有被炉，也太好了吧。山贼烧，烤得焦香焦香的，有半只鸡都挂在了长长的签子上，拿在手里沉甸甸的。把裹着香甜酱汁的翅膀和一部分腿肉吃完后，对着剩下的半斤烤鸡胸，陷入了沉思，好健康啊。七轮烤肉，好吃！牛肉很新鲜，片得薄薄的，在小炉子上轻轻一烤，就蜷成一团，油脂滴滴地落下来。太香了，可以吃下一大碗饭！多点牛肉！饭团，我惊了，是一个快一斤重的实心碳水炸弹💣&mdash;&mdash;这吃下去还得了？？饭团里东一口，西一口的塞着馅料。从这边咬下去是梅子馅儿，从另一边咬下去，又是甜甜的干瓢馅儿了。我还把烤好的牛肉放在上面，狠咬一大口。吃到最后也没吃完它。

We went in and ordered a few cheap mountain thieves to burn, and rice dumplings, occupied a large stove to sit down and roast. On the iron shelf in the middle of the stove, hot water was boiling. The seat outside the house also had a quilt stove, which was great. The mountain thief burned, roasted and fragrant, half of the chicken was hung on the long sign, and it was heavy in his hand. After eating the wings and part of the leg wrapped in the sweet sauce, he fell into a meditation on the remaining half a catty of the roast chicken breast. It was so healthy. Seven rounds of barbecue, delicious! The beef is very fresh and thin. It is gently roasted on the small stove and it is simmered into a ball and the grease drops. It&#39;s too fragrant, you can eat a big bowl of rice! More beef! The rice ball, I was shocked, is a solid carb bomb that is almost a pound heavy 💣 ~ I have to eat it? ? The rice ball is stuffed with stuffing in the east and the west. It is plum filling from this side, and it is sweet and dry filling from the other side. I also put the roast beef on it and took a big bite. I didn&#39;t finish it until the end.

一个小包间，中间一张小桌子，上面摆着铸铁锅。吃完前菜豆腐和天妇罗之后，穿着和服的阿姨端着一大盘子肉走进来。A5近江牛，脂肪分布极其均匀的霜降和牛呈现亮粉色，光看到肉的模样就食欲大开。热锅涂牛油，倒上一些割下（寿司烧汁），阿姨夹起第一片肉下锅。没想到这肉比锅子还大，我和小伙伴都傻眼了(&Omega;Д&Omega;)。第一片肉，只蘸蛋液，均匀的脂肪在煎过之后浸入酱油香和少许的甜味，软滑鲜嫩。一整片吃下去也不会觉得腻，大大大满足。接下来，在寿喜烧汁咕嘟冒泡的时候，下入豆腐，魔芋丝和大葱煎煮。在蔬菜熟透之后下入第二片肉，待肉过火变色，和蔬菜一起盛入碗中。第二碗，在软嫩的肉之上，再填上一份大葱的鲜甜。第三轮，洋葱，金针菇先行下锅，接着下肉和春菊（类似蒿子秆），食材熟透后盛入碗中。最后收尾的主食是店家特制杂炊，寿喜烧汁打底，加入米饭淋上蛋液。

A small private room, a small table in the middle, with a cast iron pot on it. After eating the pre-vegetable tofu and tempura, the aunt in kimono walked in with a large plate of meat. A5 Near Jiang Niu, the fat distribution is extremely uniform, the frost and the cow appear bright pink, and the appetite is greatly opened when you see the appearance of the meat. The hot pot is coated with butter, pour some cut (sushi sauce), and the aunt picks up the first piece of meat. I didn&#39;t expect this meat to be bigger than the pot, and my friends and I were dumbfounded (&Omega;Д&Omega;). The first piece of meat, only the egg liquid, even fat after frying, soy sauce and a little sweet, soft and tender. A whole piece will not feel greasy and greatly satisfying. Next, when the sushi roast juice is bubbling, then fry the tofu, konjac silk and onion. After the vegetables are ripe, put the second piece of meat, until the meat is over-colored, and serve with the vegetables in a bowl. In the second bowl, over the soft meat, fill with a sweet onion. In the third round, onion, golden mushrooms go down the pot first, then the meat and spring chrysanthemum (similar to dumplings), the ingredients are ripe and then put in a bowl. The final staple food is the store&#39;s special miscellaneous, suxi sauce bottom, add rice to the egg liquid.

 这家寿喜烧老店秉承传统，至今已传承五代。店内店员穿着和服，提供1V2的全程跪式服务，以迎合不同客人的需求，确保用餐时的舒适度。在寿喜烧的制作过程中，服务员会加入大量的糖和和牛肉片，随后淋上秘制的寿喜烧酱，这种做法源于关西传统寿喜烧的经典吃法。对于口味偏好清淡的食客来说，这样浓郁的调味可能稍显腻口。尽管如此，许多顾客仍然认为这道菜非常美味。我们预订了两片和牛的&ldquo;月&rdquo;套餐，价格为&yen;17,545。和牛肉片直接从锅中取出食用，口感鲜美。第二片和牛肉片则与蔬菜一起煮，两者相辅相成，增添了层次感。老豆腐在吸收了牛肉的油脂后变得格外美味。当和牛肉煮至断生时，迅速裹入蛋液中食用，这样的烹饪方法使得肉质更加嫩滑。#和服体验 #浪漫约会餐厅 #我的深夜食堂 #日式烧肉 #尝一尝地道老字号

 This old Shouxi roast shop has been inherited from the tradition and has been passed down to five generations. The store clerk wears kimono and provides a full kneeling service to cater to the needs of different guests and ensure the comfort of the meal. During the production process, the waiter will add a lot of sugar and beef slices, and then drizzle with the secret sushi sauce, which is derived from the traditional sushi sauce in Kansai. For diners who prefer light taste, such a strong flavor may be slightly greasy. Still, many customers still think the dish is delicious. We booked a two-piece and beef &quot;month&quot; package for 17,545. And beef slices are taken directly from the pot and eaten, delicious. The second and beef slices are cooked with vegetables, which complement each other and add layers. Old tofu becomes especially delicious after absorbing beef oil. When boiled until broken, quickly wrap in egg liquid, which makes the meat more tender. #kimono experience #romantic dating restaurant #my late night canteen #Japanese roast meat #taste authentic old brand

位置就在三条名店街和寺町京极商店街的交界处，道乐蟹斜对面，从河源町三条名店街往里走一会会就到了。昼寿喜烧套餐会比晚上的便宜，当然品质内容肯定会精简。午间的寿喜烧套餐一人份是三片牛肉，一些蔬菜豆腐，魔芋，一碗白饭，牛肉松，小碟的京酱菜，饮料（我选了一壶茶），餐后一片蜜瓜，一杯茶（所以之前可以不选茶），这样一份含服务费是7128円/人，全程女将料理，一桌每个人必须点同样的套餐。通过酒店前台预定，被告知需要信用卡进行担保，不接受三天内的取消。午间三片肉是不同部位的，第一片是肩部的，最惊艳，这片不和蔬菜一起料理，先在锅里抹牛油，再撒糖，然后牛肉放上去，放酱油，牛肉好了后是蘸生鸡蛋吃的。其他两片是和菜一起在锅里料理的。本来我比较抵触生鸡蛋的，而且觉得三片牛肉这个价格会不会有点贵，但第一片入口后，第一次感受到被滑爽蛋液包裹的牛肉在舌尖就这么融化了的奇妙触感，当时唯一想法就是这个牛肉这个价格一点也不贵，值！第二就是非常认同，生鸡蛋是寿喜烧的灵魂啊！因为我本身是上海的，本帮菜也放糖，所以觉得他们的寿喜烧的做法很合自己口味。吃完下楼穿鞋的时候，服务我们的女将也悄悄跟了下来安静地跪在一边，穿完鞋起身准备往外走，只见她伏地跪拜不起直至我们出门。回来后还是很回味这家的寿喜烧，一致评价是下次去京都还要去三嶋亭，去吃晚上更好的套餐。

The location is at the junction of Sanjo Famous Store Street and Temple Jingji Shopping Street. It is diagonally opposite to Daole Crab. It will be a short walk from Heyuan-Sanjo Famous Store Street. The day and birthday cake package will be cheaper than the night, of course, the quality content will definitely be streamlined. In the afternoon, the Suuxi roast set meal is three pieces of beef, some vegetable tofu, konjac, a bowl of white rice, beef pine, small plates of Beijing pickles, drinks (I chose a pot of tea), a piece of honey melon after the meal, a cup of tea (so you can not choose tea before), such a service fee is 7128 /person, The whole process of women will be cooking, everyone at a table must order the same package. Booking through the hotel front desk was told that a credit card was required for guarantee and cancellations within three days were not accepted. Three pieces of meat are different parts in the afternoon, the first piece is shoulder, the most amazing, this piece is not cooked with vegetables, first in the pot of butter, then sprinkle sugar, then put the beef on, put the soy sauce, the beef is ready after the twin eggs are eaten. The other two pieces are cooked in the pot with the dishes. Originally, I was more resistant to raw eggs, and I thought that the price of three pieces of beef would be a bit expensive, but after the first piece of entry, the first time I felt the wonderful touch of the beef wrapped by the smooth egg liquid melted on the tip of the tongue. The only idea was that this beef was a little price. Not expensive, worth it! The second is to agree very much, raw eggs are the soul of Shouxi roast! Because I am from Shanghai, the local dishes also put sugar, so I feel that their Shouxi roast practice is very suitable for their own taste. After eating downstairs to wear shoes, the female general who served us also quietly followed down and knelt quietly on one side, and got up and prepared to go out after wearing shoes, only to see her kneeling down until we went out. After returning, I still remember this Shouxi roast. The unanimous evaluation is that I will go to San Francisco next time I go to Kyoto and eat a better set meal at night.

虽然价格不便宜，但是绝对物超所值，现在能找到这么好的地真的不容易了

Although the price is not cheap, but absolutely value for money, it is really not easy to find such a good place now

通过酒店订到了有130多年历史的寿喜锅店「三嶋亭」，完全没有之前排斥的甜腻感觉。啊～饭吃得越慢越优雅。肉质真的没话说 人均1200元人民币。有点小贵

Through the hotel, I booked the &quot;Sanyu Pavilion&quot; of the Shouxi pot restaurant with a history of more than 130 years, and there was no sweet and greasy feeling of rejection before. Ah ～ The slower the meal, the more elegant. The meat is really nothing to say, 1200 yuan per capita. A little expensive

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