ふく吉

18 minutes walk from Imadegawa station in Kyoto This shop is a nice space renovated from Kyomachiya. You can enjoy the sushi course and pairing, but I think this is good because you can choose from sake and wine for pairing, and you can mix sake or champagne. The performance is that sushi is cooked in front of Edo and the rice is cooked in a hagama using a Kyoto-like sushi rice cooker, and the guest is shown the whole kettle! !! The conclusion is that you will behave using that rice! You can enjoy the delicious taste of rice abundantly. After that, the rice is mixed with rice and the grip starts. Of course, for each guest according to the guest's visit It can be fired up. One item is dangerous sashimi for the course where you can enjoy the feeling of the season From dogs to sushi to dessert It will be provided in a timely manner. Of course, the customer service is also the best! !! Please be sure to make a reservation before you come ❣️ I recommend it ❤️

You can enjoy delicious sushi and dishes with plenty of seasonal ingredients. The atmosphere of the shop is good and the chopsticks go on while relaxing.

"Fukukichi" who has been interested since I saw it in a magazine! I came for lunch. Located in the "Ookini Guest House" of the Kyomachiya, the interior is just wonderful! As expected, Kyoto. We had a sushi course that uses abundant seasonal ingredients. You can enjoy your meal slowly in the tatami room with a view of the courtyard instead of the counter seats. Not to mention the taste of the food, I was impressed by the space that can only be enjoyed here. It was a luxurious time to forget about everyday life ^^ It's a calm space, so it seems to be appreciated by elderly people. I want to use it even at celebrations ♪

I went to Instagram because it was posted as 5500 yen just for a handful. I can't drink alcohol, so it's tea. First of all, the figs and figs with white sesame sauce Crispy, crispy, grainy white sesame seeds and figs. Sesame seeds and figs fit so well, aren't they? Swordtip squid The crunchy salt makes the sweetness of the squid even more pronounced, and it's delicious. Tuna It's a visual like a meat sashimi, and it melts like Paku, Sue ... Gari has an elegant sweetness. Kohada With chopped gari sushi rice Sea bream kelp 〆 Skipjack kiss The skin is boiled and you can feel the taste of kelp. This is the first time I've eaten a kiss with sushi, and if I have one, I'd definitely like to ask for it. White tilefish It is fragrant because it is roasted. Kasugou It seems to be a fry of sea bream. It is fluffy unlike the texture of sea bream. ikura conger eel It is said that it is steamed with bamboo grass. Unless it is a living conger eel, it will not have such a fluffy texture. Licking and trefoil red Kanpyo roll Egg made from minced fish It has a fresh, warm and gentle taste. The dessert is a pear called Akikansen in Tottori. Nagano Shine Muscat Was the pear so sweet? It is surprisingly sweet. It was a post with only a handful, but is it sticking out? There was also dessert and it was a great lunch that exceeded expectations ♪ It's a nice shop, so I was quiet, but the salty sauce and salted plums for each ingredient are also outstanding, so yeah! You can eat 10 more pieces! !! I thought every time. There were nice sake sets lined up, so I want to eat while drinking this time. Thanks for the meal!

A delicious sushi restaurant with a beautiful counter

Fukuyoshi was opened by renovating a historic Kyomachiya. Anyway, Anako was delicious! It has a large selection of sake and wine, and is an irresistible shop for sushi and liquor lovers. The general's smile is also wonderful ^^ Next time I would like to go to lunch! It was a treat ♡

By reservation at 18:30 on the last Monday of February. After training at the famous store "Sushi-dokoro Hirano" in Kitashinchi, With Mr. Kondo, who opened in Shanghai to spread Japanese sushi, After training in Japanese cuisine "Tsuruya" and Kitashinchi "Sushidokoro Hirano" Mr. Fukuda who opened "Fukukichi" in Nishitenma. The two of them teamed up to open in Kyoto. I came here with expectations. A counter with only 5-6 seats. I've heard that sushi restaurants have fewer seats as they advance. If you think about it, there are also tatami mat seats, There is another space at the counter, It is said that it will be renewed next time. By splitting the space into two, One is Japanese and the other is overseas. It is said that it is easy to use. I was impressed with the craftsmen who have seen the world. I'm not good at BGM, but this one is from the store I don't feel unpleasant at all thanks to the soft demeanor and atmosphere. I don't have a lot of words Even though it is such a good shop, you can really relax. ◆ Night course ¥ 20000 ・ Firefly squid, fried food, mizuna. Deep-fried firefly squid and crispy grilled. The trinity of Mizuna seasoned with ponzu sauce. ・ Turnip scrubbing guji and spinach The soup itself has a light taste, but when you eat it with fish With the finished salt and umami. Spinach with a nice texture. Yuzu has a fluffy scent. ・ Sashimi of sea bream and flatfish (with salt and soy sauce) Firmly moist and aged fish. In addition to being delicious, the salt and soy sauce are amazing. The salt is mellow and has a soft taste. As for soy sauce ... what's this! What I asked a question because it became It is said that it is blended in the shop. agreement. ・ Shibi (tuna child) If you think something is roasted, call it here You were doing sesame just before ... The aroma of freshly roasted sesame, the moistness of aged tuna, and the light texture of chopped tuna. I'm sure around here. This store is dangerous. ・ Onigiri and butterbur miso What a rice cooked with firewood. You can see that the rice is standing. It ’s the clearest, is n’t it? I had a rice ball before sushi. Fuki miso has a pleasant bitterness and is the best for adults. ・ Hairtail, kumquat and Aralia elata Hairtail grilled over charcoal The soft sweetness of kumquat and the bittersweetness of Aralia elata ⚫︎ grip (⚫︎ is the grip) While holding it, the shopkeeper is over and over again I like to wash the cloth, squeeze it, and keep it clean. Close your eyes slowly, and the hardness of the ingredients and rice? The feeling of confirming was impressive. ⚫︎ Halfbeak Halfbeak with the scent of perilla and a crisp texture ⚫︎ Medium Toro Tuna was served, but the way the fat enters is medium fatty tuna The crispy and aged tuna It really clings to you ⚫︎ Fulvia mutica Crispy texture. The rocky shore is not too strong and the texture is smooth. ・ Nore it Nore It's raw and ponzu, the only way to eat it I had never done it, I've never seen such a big one and I'm burning it. To put it cheaply by sucking warm soup stock Like soft udon noodles. ⚫︎ Prawn Plump and sweet shrimp ⚫︎ Nodoguro kelp tightening It will be grilled with charcoal before serving. Umami and rich fat brought out to the limit with kelp The faint aroma of the grilled eyes is too perfect ⚫︎ Swordtip squid The feeling of stickiness is terrible. Umami is the best. ・ Horsehair crab meat Seasoning is not a nuance The soup stock that only brings out the umami is wonderful. It ’s just my body, so it ’s easy to eat, so I ate it as it was. Eat it with the garland chrysanthemum and yuzu that are attached to it to make one dish. ⚫︎ Sea urchin warship If the sea urchin is not heaped up, the tension will drop, Heaping condition that the general likes I wanted to be rich and live for the rest of my life. ⚫︎ Conger eel salt and sauce Conger eel that unravels in the mouth. The sauce was good, but the sweetness was direct. I liked salt more. This is too delicious. ⚫︎ Dried gourd roll Nori is roasted with charcoal just before serving. Moisture blown rather than roasted? The flavor of seaweed is the best, not the flashy material at the end On the contrary, it was impressive to finish with dried gourd rolls. ・ Eggs Ah, thinking that it's over ... It was a moist and light egg. Lol ·It's red It's warm and simple, it's calm. ·Strawberry Don't do anything extra, just keep it simple. ◆ Small beer bottle (Asahi, Sapporo, Premol) ◆ Kozaemon Junmai Ginjo ◆ Amami Junmai Ginjo Sake ◆ Saika Junmai Daiginjo The sake was paired. Of course it's not bad, but When I went to a luxury store, I cooked like this Somehow from where and where! Come out. I never say that. Even the medium fatty tuna is called tuna. If you can do it lightly at other stores Only things that can be said as one of the value. I'm eating information, I don't think I like that. It ’s not the reason or the reason that delicious food is. Delicious, yeah. I thought it was such a craftsman and a shop. The rice balls that I brought on my way home. The breakfast was amazingly delicious. On anniversaries and special occasions It became a shop that I highly recommended. Thank you for a wonderful time.

A prestigious, high-quality sushi restaurant where you can enjoy the best sushi in a 120-year-old Kyomachiya. The lunch course is divided into four price ranges: 5,000 yen, 10,000 yen, 15,000 yen, and 20,000 yen. This time I ordered a course of 5,000 yen. In addition to the stick out, 10 pieces of sushi, rice, incense, arm and water were included, and I felt this price was quite reasonable.