Iida - Kyoto

Taste, atmosphere, service, room service, everything is superb. Probably the best Japanese restaurant in Kyoto. Reservation is difficult. Photo is NG.

It is very difficult to get a seat in the Iida. We had 8 months in advance trying to get a reservation for 8, but we were told again and again that there was no room. I've tried this adhoc alone. The Lord managed to squeeze me in after asking if I would be able to pass 2 hours. I affirmed that. I took a middle menu. The photograph while you are in there is not allowed, which I think is a great pity, as I travel only for culinary reasons through the world and would otherwise quickly forget the dishes in the crowd, without documentation .. The taste compositions are very harmonious, but I lacked the certain sophistication expected of 1 or more stars. It was still very enjoyable. Maybe it was also due to my wrong choice of the menu or the short time. Priced okay. I walked out with 21000yen less and had absorbed many delicacies. The service is also first class and very mental alert.

If this or Kawaguchi, I like Mr. Iida. The food NG will calm down. I don't know if it's on Facebook, Instagram, or a record, but I don't like saying that I take photos of food at the store. There are some shops that I use as a reference. However, while there are few shops that prohibit us, rice is delicious and calm, and parents who are over the 60th birthday can also eat it. I love egg dishes (*´∀`*) I go to my grandparents' separate house in Kyoto city for a week or so to sleep and sleep. It seems to be Kyoto, but I like spaces that are not like Kyoto.

I have been going since the store opened. Instead of the usual Kyoto kaiseki cuisine, we serve kaiseki cuisine that conforms to the tea ceremony. There are lots of good tastes from the entrance. Cooking is done with ingredients and cooking that never compromise. The vessel is also the best. In summer, there are a lot of Harumi baccarat, so it's very cool to the eyes. In November, I definitely go there for the chestnut Kameari. Of course, photography is NG. People who are taking pictures even though they say NG should never come to this store again. The curtain that is displayed only in the summer at the storefront is also very nice.

Although the food is delicate, it does not have the stiffness peculiar to tea kaiseki like the three-star Arashiyama Yoshicho and its absence, and seems to be honestly delicious. For those who want to eat purely, this dish will be a truly wonderful experience. The dishes that match the dishes are also an indispensable element when talking about Iida. Even an amateur like me can understand the wonder.

The Michelin Guide is really annoying. Before Michelin came in, it was a favorite shop that I visited many times because it was easy to make reservations. After winning the Michelin Star, it was difficult to make reservations. It's good for the store, but it's a drawback that I couldn't introduce this person to go. Iida-san is one of the shops that said that. The building was originally an antique dealer. The vessels used are probably one of the few well-known stores, from successive Honraku, Rosanjin, and era karamono, to Japanese porcelain, antique art, and ware, which are also era, as the best treats.

I want to go to Mr. Iida, so I want to travel to Kyoto. With all five senses, taste, with all five senses, impressed. I think Mr. Iida, who creates such dishes, is amazing. As we work hard, we evolve every day. A shop that feels fresh every time is valuable. A place where evolution does not stop even after 10 years. Recently, the sharpness of the dish has become sharper and more impressive.

instagram: 66shuki Twitter: 66shuki TikTok: 66shuki Japanese Cuisine [Iida] In front of Kyoto City Hall Iida is one of the best Japanese dishes in Japan that Kyoto is proud of, which has been awarded three Michelin stars many times. I am deeply grateful to be able to visit for the first time at a good time of ingredients in December, when regulars are the best among Mr. Iida who can always eat high-level dishes at super-reservation difficult stores. A shop that feels like Kyoto, standing in Aneyakoji, a 3-minute walk from Kyoto City Hall. When you open the door and enter the store, the landlady in a kimono sits upright on a tatami mat and welcomes you politely. When I took off my shoes and passed through the hospitality carpet laid to wipe the cold of my feet in winter, there was a counter seat in front, and this time I had a private room for 6 people in the back. Mr. Iida, who has a soft demeanor and a lovely smile when passing through the counter, greeted me. The cheerful character of the landlady and the polite customer service are wonderful from the beginning. The coziness is the best even before eating the food. And December, when wonderful ingredients are gathered among the seasonal ingredients. The regulars who go to Iida 15 times a year are also delicious every month, but the one that is missing is December! The best timing visit that is said. The food photos are not NG, but everything I ate is of great quality. Enjoy wonderful Japanese cuisine with dishes, from first-class antiques with a special touch to modern dishes. ◆ Yuzu bath Start the course by warming your stomach with the scent of yuzu and the sweetness of yuzu hot water. ◆ Unko's Habutai Steam Steam creamy clouds with habutae. The refreshing grated turnips match the thick and moist texture of Unko. ◆ Crab Shinjo bowl, crab miso, noshi mochi The fluffy, juicy and delicious crabs are filled with crab miso, and the gentle soup stock is irresistible. ◆ Fugu meat, puffer fish, asagi, puffer fish milt For sashimi of blowfish, mix the sashimi of blowfish with a nice texture of puffer fish in a milt sauce. Creamy milt replaces mayonnaise, and the pale blowfish has a rich taste. It was ridiculously delicious. ◆ Yuzu sea urchin rice Speaking of Mr. Iida in December, it is exciting to hear from regulars and specialties. Sea urchin rice with glutinous rice in the cut yuzu and sea urchin on top. Squeeze the yuzu that is on the lid. The chewy rice and sea urchin alone are definitely delicious, and the citrus yuzu squeezed juice is mixed there to create a refreshing taste, which is also amazing. ◆ Coppe crab, grated apple, boiled Tosa vinegar, ripe vinegared sudachi Coppe crabs called Seco crabs and barrel crabs are a beauty that has never been seen anywhere else, with grated apples and boiled Tosa vinegar covered on top. Not only the water content and umami of the crab meat, but also the combination of the acidity and sweetness of the jelly on top is too amazing. Enjoy the best coppe crab in the past. Uchiko is also the best. ◆ Charcoal-grilled blowfish The aroma of charcoal-grilled meat is the best. ◆ Ebi potato croquette, beaten sea cucumber and kuchiko Sea cucumber and kuchiko will continue to promote sake to the sticky and crispy shrimp potato croquette. ◆ Boiled fried tofu, round radish, Kyoto chrysanthemum The texture of the unique homemade Atsuage, which is elastic yet soft, was the best. Mr. Iida's cooking that hides the awesomeness in the simple that was made into the best condition by calculating how to put the soup stock. ◆ Tsukudani of blowfish, rice, miso soup, pickles Freshly cooked clay pot rice has grains and the sweetness is the best. The deliciousness of the tsukudani of blowfish that goes up to 4 cups. ◆ Pumpkin pudding, Lectier Rich pumpkin pudding and seasonal pear Lectier. ◆ Steamed steamed bun The course ends with a delicious steamed bun with a low-sweetness bean paste that is heavily contained in the moist skin. It was too great time! It was a wonderful Japanese food that I would definitely like to visit again. December course ◆ Yuzu bath ◆ Unko's Habutai Steam ◆ Crab Shinjo bowl, crab miso, noshi mochi, ◆ Fugu meat, puffer fish, asagi, puffer fish milt ◆ Yuzu sea urchin rice ◆ Coppegani, grated apple, boiled Tosa vinegar, ripe vinegared sudachi ◆ Charcoal-grilled blowfish ◆ Ebi potato croquette, beaten sea cucumber and kuchiko ◆ Boiled fried tofu, round radish, Kyoto chrysanthemum ◆ Tsukudani of blowfish, rice, miso soup, pickles ◆ Pumpkin pudding, Lectier ◆ Steamed steamed bun