Le Bouchon

Michelin one-star French cuisine, near Kyoto Imperial Palace, close to the subway, very convenient, the interior decoration is very beautiful, very Japanese-style beauty, went to enjoy the lunch set. The firefly salmon in the package is matched with onion foam, and some herbs and flowers are decorated, which is beautiful and delicious. The bread is served with cream and olive oil, and the cream is black, but some coconuts are also great. Hokkaido beef, many vegetables, fried and fried, these vegetables will not lose to the main dish beef, very delicious, beef is just fat and thin, gravy full of me in the mouth for a long time, extremely pushed. The overall service is very good, and the dishes will be specially worn with white gloves, which is very tall. It is worth recommending to everyone to taste.

Trip Gourmet Awards

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.

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!

Food Kyoto Mushan Kiyama | Michelin one star 16.5/20 living in water, indifferent and elegant, is the best interpretation of Kyoto Mushan. &quot;Please drink and see this bowl of water first.&quot; It is a straightforward opening. This bowl of water is the foundation and soul of today&#39;s cuisine. &quot;Do you know what this is?&quot; I nodded. The table has a clear gap because of the relationship of the festival, and such scenes are staged every day. Look carefully at the diners around, except for the two men and women on the left hand side who are not much spoken, the right hand is a single diner, the temperament of the diners is not as grand or business as Tokyo. The seats are chosen by themselves when entering the door and do not exclude foreign guests. The first is rice with Ise Hai Lao, clean and straight, like the whole melody of Mushan, melodious and clear. After a short wait, then the soul-stuff of the whole meal. &quot;Only a little salt&quot; is as warm as the one that Jiquan drank three years ago. Then began a gorgeous play, white, sea mouse, blackfish, compared to the wooden mountain&#39;s good play juice link, this part is relatively weak. &quot;I&#39;m really sorry, my wife can&#39;t eat white Zi, I forgot to say it beforehand.&quot; Ogata will not provide white Zi to women, it turned out to be a mixed, remembered into a Mushan. &quot;It doesn&#39;t matter, I immediately let the back chef change a dish.&quot; At the end, Mushan&#39;s final chapter - rice. &quot;Every dish can be tasted.&quot; This unlimited feeling, as if back to Furuta. The well-known regular dish raw egg yolk festival rice, did not leave a deep impression, but crab meat egg rice and the last pear juice, simple good. After the meal, Mushan ran out to send guests, &quot;Please come again next time.&quot; For the store I visited, I also heard this for the first time. The affinity of Mushan, no one has a way to not love it. When dining, you can feel Mushan&#39;s concern, and will ask us how this is for the only foreigners. Many articles have written about Mushan&#39;s water and juice, and have written about the scene of the festival. I am curious, when I visited again, there was no surprise for these novel forms of expression, and I focused more on Mushan&#39;s cuisine itself. How would he behave? Will it be better in the seafood part? Will it be the ultimate in the cost-effective package of Beijing wild vegetables at noon? Next time in Kyoto, see Ogata, Mushan, and Caoyu.

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.

餐厅很幽静，外观和内饰也很平实原始普通，但是这里的菜色真的很丰富，而且食物口感真的很棒，性价比超高，所有的菜品都很棒，不仅卖相诱人，而且十分美味，牛系列相关料理都非常值得推介给大家一定要来一嚐。

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