Sakagawa

It was in the late 2000s that a friend doing business in Gion took me.A few years later, she won one Michelin star, so I was impressed by the smart people of Gion.At that time, the atmosphere seemed to be rejected at first glance, but it may have been that they simply refused customers without reservation.The store itself stands quietly on the back street of Gion, and I remember that I was a little nervous when entering the store.Since the season was summer, naturally we had to leave other menus to eat hamo.I always had my friends give it to me, but now when I search, it seems that many people say that Cospa is good for being listed in the Michelin Guide in Gion.I don't remember anything other than the hamo now, but I remember remembering Mr. Sakakawa's hand towel when he returned.The times have changed when foreign tourists come to visit such a popular counter dish.

Excelent haut cuisine restaurant. No english menu but it came calligraphed on a piece of veneer! , lucky the waitresses were good in google assistant to show us pictures of what we ate. Menus from 13 to 18 k yen. The large one included about 12 dishes in 2h with finest Japanese delicacies. Including fugu fish. Very unusual, and nice of them taht they did let our 3y and 5y in and made them some tempura and rice. Especially in Kyoto that is exceptional as most high end restaurants reluctantly takes any foreigners not saying anyone below 10y. Hard to find as it is in a back alley with no other label that japanese.

Gion's cooking “Sakakawa”. When you open the entrance, you can order only at a counter with about 10 seats, à la carte, and you will want to use it everyday. I visited this autumn season in October. Matsutake and mushrooms were just the seasonal seasons. At the counter cough, you can enjoy Kyoto soup and ingredients in front of your husband. Many times, it was a shop where you would like to enjoy various types of meals.