A Michelin two-star restaurant. This restaurant is at the entrance of Jianren Temple. The transportation is convenient and it is still quiet. It is said that the chef is from Junaijing. The craftsmanship is very good and the taste is excellent. It is a tall kaiseki cuisine that is very, very worth recommending to everyone.

Gion Maruyama

Food does not know the national boundaries, like the rare Xiaoyao, a glass of sake, a riliao, to satisfy your taste buds. This environment is good, the atmosphere is good, so I like it.

The potato fry is thin and delicious! The three kinds of aunts on the menu are a little color 々 and you can eat Cospa! Hikoya Tomikoji Store 〒604-8054 Nishidaimonjicho, Nakagyo-ku, Kyoto City ６１５ #tripmemory2022 #Hikoya #Kyoto #Obanzai #Izakaya

Tainan restaurant Taiwanese cuisine braised pork rice and fried ribs rice are recommended. All kinds of snacks are also delicious. 1400～ Shava Liva 1400 🥤 Sweets 🍮 and unlimited salads 🥗 and Yoshino さん Osaka roast (teppanyaki roast) 900~ This price is too beautiful. If I live in Kyoto and eat every day, I will not cook directly.🥹 #Kyoto Food #Kyoto Features

一家米其林二星餐厅。这家餐厅就在建仁寺门口，交通方便，確仍幽静，据说主厨是从菊乃井出来的，手艺非常好，味道极好鲜甜回甘。是一家非常非常值得推荐給大家的高大上怀石料理。

丸山应该是京都的怀石料理店中，我去过最多次的一家店。单是16年秋这一个季节就吃了三次。但好像关于丸山的食评一篇都没写过，也许是因为太过熟悉，也可能是因为后来丸山真的变了，有多爱就有多恨，大概是这样的一个情感。         丸山的创始人丸山嘉樱，那可是曾拜师「菊乃井」（米3）门下，经村田吉弘亲手培养出的一员实力非凡的猛将，在「菊乃井 露庵」（米2）担任料理长，后又在「高台寺  和久傳」（米2）也担任料理长的工作，实战经验长达12年。于1988年自己独立开店「祇園丸山」，十年后，再开了分店「建仁寺  祇園丸山」。两家店在2009年都摘得米其林二星，所以说，嘉樱师傅是手握四星的料理界高人。       丸山的料理一道一道如同精心打造的艺术品，那种美感是深入人心的，是让人过目不忘的。加之，季节感强有力的展现，你会有种如梦如幻的错觉，仿佛通过这场美食表演，饱览了一番京都的秋。     食材上，嘉樱师傅也是毫不吝啬，海胆，松叶蟹，松茸，仿佛想把秋天应季的好食材全部呈现给食客。经典的调理方式加上稳定的技艺，让丸山的料理每一道都能做到高分呈现。也是我喜欢丸山最重要的原因。      至于为什么恨，也许是&ldquo; 学优登仕&rdquo;的经营方式让我觉得其偏离了职人最初的坚持。人生若只如初见就好了。

Marushan should be the Kaiseki restaurant in Kyoto, the most I have been to. I ate three times in the autumn of 16 years alone. But it seems that I have not written a food review about Marushan, maybe because I am too familiar, or maybe because Marushan has really changed, how much love is how hateful, probably such an emotion. Maruyama founder Maruyama Kasakura, who was a member of the extraordinary force cultivated by Yoshihiko Murata under the door of the teacher &quot;Kuriyamai&quot; (m3), served as the cook at &quot;Kuriyamai&quot; (m2), and then also served as the cook at &quot;Kuriyamai Temple and Jiu Chuan&quot; (m2). Experience of combat for 12 years. In 1988, he opened his own independent store &quot;Gion Marushan&quot;, ten years later, opened the branch &quot;Kianren Temple Gion Marushan&quot;. Both stores in 2009 picked Michelin two stars, so Jiaying is a four-star restaurant leader. The cuisine of Maruyama is like a carefully crafted artwork. The beauty is deeply rooted and unforgettable. In addition, the strong seasonal display will give you a dreamlike illusion, as if you have a taste of Kyoto&#39;s autumn through this food show. In the ingredients, Master Jiaying is also not stingy, sea urchin, pine leaf crab, pine oyster, as if to present all the good ingredients in autumn season to diners. The classic conditioning method plus stable skills, so that Marushan cuisine can be presented with high marks. It is also the most important reason I like Marushan. As for why I hate, maybe the way of &quot;Learn You Dengyu&quot; makes me feel that it is a departure from the original insistence of the staff. Life is only as good as you see it.

环境不是很大，很简洁，被安排到进门右侧的一间小屋子，摆着一张长台，只有六个位置，长台后面的一个师傅为我们当场制作美食。印象很深的是，他用一个精致的、原始的深绿色的大竹筒，帮每位客人盛上了一杯小清酒。当时我就想，在中国，竹子随处可见，但为什么我们就不会利用它，改造为如此有特色的盛酒器皿？日本人善用自然资源并提升美化的能力真值得国人学习。好啦，说到吃的食物，其实他的菜品，都是比较普通的常见的食材，没有什么特别惊艳的菜式，就是制作比较精致。这顿饭，我印象比较深刻的，除那个竹子酒筒，就是米饭了，米饭是用一个小锅手工煮的，不是国人特爱的电饭煲煮出来的，还特意展示给我们看了他的饭锅后，才帮我们盛饭，口感真是一流，非常好吃。在日本吃料理，通常是所有菜一道一道上完之后，全部收起来，最后上的是一份咸菜配白饭吃。我订的是抹茶套餐，比经典套餐多了150元人民币，因为据说抹茶甜品在京都比较出名，但口感真的是非常一般。一小杯绿抹茶加一块小糕点就150元人民币，真的不值。建议不要点抹茶套餐。

The environment is not very big, very simple, was arranged to a small room on the right side of the entrance, there is a long table, only six positions, a master behind the long table for us to make food on the spot. I was impressed that he used a large bamboo tube of exquisite, primitive dark green to serve each guest a small sake. At that time, I thought that bamboo can be seen everywhere in China, but why wouldn&#39;t we use it to transform it into such a distinctive wine vessel? The Japanese&#39;s ability to make good use of natural resources and improve beautification is really worth learning from Chinese people. Well, when it comes to eating food, in fact, his dishes are relatively ordinary and common ingredients. There is no particularly amazing dish, that is, the production is more exquisite. This meal, I am more impressed, except for the bamboo wine tube, is rice, rice is hand-cooked in a small pot, not the rice cooker that the Chinese love, but also specially showed us his rice pot, only to help us to serve the meal, the taste is really first class, very delicious. In Japan, usually all the dishes are put together after they are finished, and finally a pickle with white rice. I ordered a matcha set, 150 yuan more than the classic set, because it is said that the matcha dessert is more famous in Kyoto, but the taste is really very general. A small cup of green matcha plus a small pastry is 150 yuan, really not worth it. It is recommended not to order matcha set.

米其林二星的怀石料理，隐匿在山间，要有熟人带路才好找到，跪式的服务，着实让人有点惊叹，提供菜单定制，食材非常值得称赞，感觉整个用餐过程都是一种享受。

Michelin two-star kaiseki cuisine, hidden in the mountains, you have to have acquaintances to lead the way to find, kneeling service, really a bit amazing, provide menu customization, the ingredients are very commendable, I feel that the whole meal process is a kind of enjoyment.

京都衹园丸山。米其林二星餐厅，看不懂的菜单 对于不爱吃鱼的人来说不能用美味来形容，只能说是奇特并有些许惊艳的味蕾体验。色拉的卖相味道都不错，鲤鱼汤如果不炸一下更合我口味，刺身美味，烤䲠鱼照烧酱味道浓郁，乌东面是萝卜汤味，煮蔬菜是鱼汤底（鲜），大米饭味增汤配酱菜，芒果冰沙配水果和果冻

Kyoto Gion Maruyama. Michelin two-star restaurant, the menu that you can&#39;t understand can&#39;t be described as delicious for people who don&#39;t like fish. It can only be said to be a strange and somewhat amazing taste bud experience. The salad tastes good. If the salmon soup is not fried, it will suit my taste. The sashimi is delicious. The grilled fish sauce tastes strong. The east side of the Wu is radish soup. The boiled vegetables are fish soup (fresh), rice miso soup with pickles, mango smoothie with fruit and jelly.

袛园丸山可能是京都最贵的日本料理店之一。东西味道真的做的不错好精致，就像艺术品一样，就餐环境也是很棒，亭台楼阁小桥流水非常漂亮。但价格真的是太贵了，咬了咬牙2个人吃了3000多，真心贵啊。

Kionyuan Marushan may be one of the most expensive Japanese restaurants in Kyoto. The taste of things is really good and exquisite, just like artwork, the dining environment is also great, the pavilion and pavilion bridges are very beautiful. But the price is really too expensive, bite the teeth 2 people eat more than 3,000, really expensive.

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I like the word canteen, it&#39;s so intimacy, isn&#39;t it? There is no Chinese menu, but I always think this is a plus, haha. However, I know the word seafood, and there are many guests. I just follow the photos of others. I feel very happy.

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