One of Kyoto&#39;s historic restaurants, the restaurant is very style, full of Zen, the service is also standardized, the dishes are exquisite and the container is chic. Eggs, evenly cooked, tender protein, and moderate yolk sticky.

Trip Gourmet Awards 2023

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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!

Trip Gourmet Awards

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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.

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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A famous Japanese restaurant. The Japanese garden is great.

京都历史悠久的餐厅之一，餐厅布置很有范儿，充满禅意，服务也规范，菜品做工精致，盛器别致。鸡蛋，生熟均匀，蛋白柔嫩，蛋黄粘糯适度。

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。。

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. .

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.

慕名而来，有四百年历史的朝食还是第一次，清雅之间含有禅意。地理位置绝佳，在南禅寺边上。用餐区有大大的落地窗，可以看见精致的庭院景色。服务员的服务态度非常好，从迎宾到上菜再到送客，全程笑容。菜品丰富，整体味道比较清淡，溏心蛋滑软鲜嫩很完美。这家餐厅于朝食出名，味道清淡、菜品精致、景色宜人。

It is the first time that the four hundred-year-old pilgrimage has been eaten, and there is Zen in the elegant. The location is excellent, on the edge of Nanchan Temple. The dining area has large floor-to-ceiling windows and you can see the exquisite courtyard view. The waiter&#39;s service attitude is very good, from welcoming guests to serving food to sending guests, the whole smile. The dishes are rich, the overall taste is relatively light, and the heart egg is soft and tender. This restaurant is famous for its light taste, exquisite dishes and pleasant scenery.

京都日三餐｜打卡三家百年料理亭||🥣 早餐：🥢 瓢亭 朝粥🍚450年前，前往南禅寺祈福的人们就在瓢亭茶室休憩，如今它已经成为了米其林三星餐厅，晚餐价格不菲，但夏日限定的早餐（朝粥）值得一试。餐厅在一座庭院里，装盛早餐的器皿很是讲究，几叠小菜、一条烤鱼、一碗可以加入高汤的白粥，实属低调的奢华。💰套餐价格：6957🥣 午餐：🥢 顺正 汤豆腐🍲拥有300年历史的汤豆腐店，位于前往南禅寺的路边，餐厅所在的顺正书院建于江户时代，夏季庭院里盛放的荷花别有一番禅意。中午时段有套餐供应，招牌的汤豆腐必点，搭配豆腐皮、白味增烤豆腐、豆浆，是一餐豆腐盛宴。夏季还有冷豆腐套餐，蘸上酱油和京葱特别凉爽。💰套餐价格：4800🥣 晚餐：🥢 Moritaya寿喜烧🐂创立于明治2年（1869年）的百年寿喜烧店，是非常传统的关西寿喜烧风味。位于四条的本店，每个包间名都是京都地标，穿着和服的服务员会在桌前烹饪。牛肉的品质非常好，煎制的牛肉裹着生鸡蛋液入腹，实在满足。配菜有京都本地产的洋葱、京都九条葱，还有魔芋丝、豆腐，配上米饭超美味！💰套餐价格：7700#日本旅游 #日本美食 #京都美食

Three meals in Kyoto ｜ punch in three hundred-year-old cuisine pavilions||🥣 Breakfast: 🥢 Yuting Asahi Congee 🍚 450 years ago, people who went to Nanchan Temple to pray were resting in the Yuting tea room. Now it has become a Michelin Samsung restaurant. Dinner is expensive, but the summer limited breakfast (asahi porridge) is worth a try. The restaurant is in a courtyard, and the utensils for breakfast are very particular. A few stacks of side dishes, a grilled fish, and a bowl of white porridge that can be added to the soup are really low-key luxury. 💰 Package price: 6957🥣 Lunch: 🥢 Shunzheng Soup Tofu 🍲 The 300-year-old Soup Tofu Shop is located on the road to Nanchan Temple. The Shunzheng Academy where the restaurant is located is built in the Edo era. The lotus blossoms in the summer courtyard have a Zen style. There is a set meal at noon, and the signature soup tofu must be ordered. It is a meal of tofu feast with tofu skin, white flavored tofu, and soy milk. In summer, there is also a cold tofu set meal, and the soy sauce and Beijing onion are particularly cool. 💰 Package price: 4800🥣 Dinner: 🥢 Moritaya Shouxi Burning 🐂 The 100-year Shouxi Burning Shop, founded in Meiji 2 (1869), is a very traditional Kansai Shouxi Burning flavor. Located in Shijo, each private room is a landmark in Kyoto. The waiter in kimono will cook at the table. The quality of beef is very good, and the fried beef is wrapped in raw egg liquid and is really satisfying. The side dishes include Kyoto local onions, Kyoto nine onions, konjac silk, tofu, and rice is super delicious! 💰 Package price: 7700#Japan Tourism #Japanese Food #Kyoto Food

在这样一个特别的空间里吃美味的怀石料理，真的是太享受了。首先上来的是前菜，有用凉玻璃碗盛的[明石鲷生鱼片]。瓢亭 主菜的配菜1年当中只有明石鲷，配料有土佐酱油和番茄酱油。番茄酱油还是不多见的，但是番茄酱油的酸味和甜味跟新鲜的鲷鱼片搭配在一起味道非常的清爽，这应该也是一个崭新的口味吧！

It&rsquo;s really enjoyable to eat delicious kaiseki cuisine in such a special space. The first thing to come up is the pre-food, which is served in a cold glass bowl [Akashi Sashimi]. The main course has only Akashiki for 1 year, and the ingredients are Tuzu soy sauce and tomato sauce. Tomato sauce is still rare, but the sour and sweet flavor of tomato sauce with fresh salmon fillets is very refreshing, this should also be a brand new taste!

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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