20 migliori ristoranti Fusion per raccomandazione a Kyoto

The people were lively and very nice! I asked for a birthday cake and was very impressed with the timing and the delicious cake and the writing on the cake exactly as I had requested! The food was all stylish and too delicious! I also liked the variety of drinks! The price was very reasonable and I have no complaints!

I was very satisfied with the restaurant, even though it was in a hotel! I liked that it was a la carte!

All the food was delicious. In particular, the chicken liver and the skin of the Jidori chicken tataki were crispy and had a texture I had never had before. The chicken fat was also delicious. I will definitely return when I visit Kiyamachi again.

Even the furnishings in the restaurant are meticulous. I haven't seen real Venetian glass candelabras for a long time. I don't need to tell you about the food.

Good for men and women to go together. Slow tempo. Nothing out of the ordinary tasty.

All the food was delicious! We were two big eaters, so we would have liked a little more quantity and there was no dessert, but we were satisfied with what we ate, and I thought the cost was reasonable. We were also lucky to have some sparkling sake.

An amazing new restaurant in Kyoto!　@Kyoto Higashiyama | Delicious food and happiness♪ A monthly meat-eating girls' party for 4 meat-loving girls! This month, one of the members suggested an amazing restaurant. What do you think? Three of us with such amazing backgrounds got together and started a restaurant.... I'm so curious! The store is called LURRA Lula! The location is about a 5-minute walk north of Higashiyama Station on the Tozai Subway Line. The store is located in an alley in a residential area, with a small signboard, so it looks like a hideout! Inside the restaurant, there are only 12 seats at the L-shaped counter. They wanted to create a space that makes you feel like you are visiting a friend's house. It didn't seem to take long for me to feel comfortable even though it was my first time here! You can enjoy the cooking process from every seat! No gas is used, but wood and charcoal fires are used to finish the dishes. I'm excited to see what kind of dishes I'll be able to enjoy! The course menu and pairings are priced at 18,000 yen. Non-alcoholic beverages are also available for pairing. First, a glass of champagne for the toast! I heard it is very rare. We will be serving some never-before-seen or never-before-heard sake pairings as well! ■Nori Tostada with Nomon Aji and White Kelp Nagasaki horse mackerel tartare on a bed of nori chips, wrapped around like a taco! Yuzu pepper and yuzu mayonnaise Accented with white kelp Thinly sliced on top The texture is interesting and the inside of my mouth is full of surprises that I have never tasted before! What will be the next dish? I can't wait to see what the next dish will be! Grilled baby corn on embers with fermented chili peppers and finger lime I had been curious about the baby corn since I arrived at the restaurant, as it was slowly roasting! Immediately after the sweetness of the corn, the aroma and flavor of the spices followed For a moment, I thought I was eating an Asian dish? I could have been mistaken! Semi-dried tomato, yuba and fermented tomato cold soup This is not the end of the dish! The soup is poured in front of you! The soup, which contains elderflower oil, has a gorgeous aroma. Mellow, sticky and rich yuba The sweet and sour taste of the tomatoes and the variety of flavors are complex, but when you try it, it's so simple! At this stage, you can already tell that it is amazing! You can already feel that it is amazing! TSOLIKOURI 2017 It is said to be an orange wine, with a beautiful orange hue! Very fruity! Sweet corn and sea urchin Take off the top lid and you will see a sea urchin! Break it open with a spoon. Crunch! Crunch! Crunch! I broke it so roughly that I made a mess around it! The lid is made of corn. The bottom is made of sea urchin, corn-filled egg and tofu! And onion espuma! The sweetness and flavor of the corn is unbelievable! I think this corn itself is very good, but it's amazing how you can make something that goes beyond that ingredient! Kamo Eggplant, Citrus Yogurt and Cilantro Large Kamo eggplant baked in a kettle. Firm on the outside and fluffy on the inside, is this an eggplant? And it's also served with yogurt, lime, cilantro, and pak choi oil! It's so juicy, it's like eating meat! I guess that's what you get when you bake it at 600 degrees Celsius! ■Wangroku Sake pairing here! The next dish is fish! I'm afraid it's so smooth and easy to drink! Wild sea bass, white asparagus and caviar Sea bass from the Goto Islands, fresh this morning! Grilled over embers! The inside of the sea bass is rare and the surface is just cooked. The flesh is firm and elastic. I wonder if it's because it's fresh? The creamed asparagus, fermented four months ago, goes very well with the sea bass! The caviar, kombu-braised! The salt content is just right, and the pieces are delicious! Dry-aged Wagyu Beef, Fermented Potatoes and Black Garlic Kagoshima black Wagyu beef dry-aged for three weeks! What a beautiful rosé-colored meat! When you put it in your mouth, its flavor explodes and it is fiercely delicious! You can't help but moan and groan! It has depth and makes you feel the meat It goes even further when served with fermented potato purée and black garlic! We meat lovers were already excited! Yaki-onigiri chazuke (grilled rice ball), smoked hamo and sansho (Japanese pepper) The final dish was a Japanese-style grilled rice ball in chazuke (rice with green tea)! They pour the soup in front of you! This soup is hamo (conger eel) soup! The smoked hamo soup has an added smoky aroma, so you can relax and enjoy the wonderful aroma while you are eating! I guess Japanese people are very fond of this kind of endings! Non-alcoholic craft beer! The barley is very strong! This kind of beer is also available - interesting! Now that the dishes are done, it's time for dessert! For dessert, we moved from the counter to an oval table, and everyone gathered around for dessert time! Peach and goat milk yogurt! They really wanted to use peaches from an amazing farmer in Okayama! Peaches with a sweet and gentle flavor! The yogurt is also milk-like, so it is deep and thick! ■Burnt Jersey milk and rhubarb It's burnt, so there's a bit of bitterness to it. The milk rhubarb habit is gently enveloped by the milk ■Koji Martini A cocktail of gin and koji with a slight coffee taste. The alcohol can be felt softly, and it will surprise you until the very end! This place is amazing! I was so excited to see what kind of food they would serve because they are a group of amazing specialists! It was more fun, delicious and satisfying than I expected! They incorporate koji, herbs, and fermentation well and offer dishes that you won't find anywhere else, which makes me discover something new every time I go! Now, foodies are going there in droves, and it may be hard to get a reservation! I am sure that Michelin will be awarded to this restaurant in due course! Thank you very much for the wonderful food, the drinks that go with it, and the enjoyable atmosphere! Thank you very much! LURRA° (Japanese only) 050-3196-1433 396, Shisenin-cho, Higashiyama-ku, Kyoto-shi, Kyoto Opening hours 17:30-（max 12 people) 20:30- (Max. 12 people) Two-part system. Closed: Sunday, Monday

L'interno del ristorante ha un design in cemento elegante e si può godere dell'atmosfera dell'open kitchen dal bancone. I piatti sono un kaiseki in stile occidentale, che permette di assaporare diverse portate in piccole quantità, creando un'atmosfera di eccitazione. Il potage di funghi ha un profumo delicato e un sapore cremoso e profondo. La salsa demi-glace servita con il tonkatsu fritto e le crocchette combina i sapori delle verdure e della carne, offrendo una profondità che si percepisce nel lavoro e nel tempo dedicati. I calamari di fuoco alla bourguignonne si abbinano perfettamente alla salsa e possono essere gustati fino all'ultimo morso con il pane. Le conversazioni con il cordiale chef sono piacevoli e si può godere di un pasto in un'atmosfera tranquilla, tipica di un ristorante che esiste da tempo.

This restaurant has a pleasant atmosphere, allowing you to enjoy your meal with excitement from start to finish. Each dish is well-balanced in flavor, and the caviar and foie gras plate is particularly impressive. The whole carp dish has a delicate broth, and I was surprised by its clean aftertaste. The tomato capellini, duck, and A5 wagyu shabu-shabu offer a variety of experiences that keep things interesting. The wine pairings complement the dishes beautifully, creating harmony in the mouth. The staff's guidance and explanations are thorough, and the unique sense that comes from the collaborative supervision was satisfying.