Nichigetsubou Tan — Restaurant in Kyoto

True to the other reviews, this was absolutely a stellar meal in every way. First of all, for our party of seven, they closed out the restaurant, so we had the entire place to ourselves. Very kind given our young and somewhat rambunctious kids. Our own personal restaurant!

After seating at the counter, they quickly took our drink order, and the chef’s choice of courses started. One dish after another, every single item was delicious with both high quality ingredients and beautiful preparations. The food was so good, I forgot to take photos of most of the courses. Some examples included sweet sea bream, lightly seared (over charcoal) trout sashimi, grilled cutlassfish (which I have never had before and was amazing - it was also accompanied with the best tasting tomato I can recall eating), and spiny lobster soup. The meal ended with a sampling of sushi per our request, including ikura, some stunningly tender uni, wonderful isaki and kohada, as well as maguro, chutoro and salmon. Oh, and some very nice jellyfish and seaweed salad. Green tea service and a light dessert to finish.

Throughout the meal, the service was perfect. Watching the chef was a joy. The hostess was gracious, warm and friendly, and loved interacting with the kids. She helped make the experience fun for everyone. I should add: making a reservation was both easy and attentive. They asked what we liked so the meal could be catered to our tastes - and not just lip-service, as the meal exactly reflected what we discussed (heavy on seafood).

Simply an amazing overall experience amd easily our best meal so far in Japan. I truly hope to be able to come...

In a quiet alley amidst the bustle of Gion and Ninenzaka sits Nichigetsubou Tan, a cosy Omakase restaurant that, unlike its neighbours that have served the same food for centuries, aims to constantly innovate Japanese cuisine. Headed by a power couple, owner Shoji and proprietress Moe, the experience is aptly described by Shoji as “no rules”. The food is well balanced and brings the best out of the techniques and ingredients. While all parts of the dish are unmistakably Japanese, it’s creatively combined in a way that’s almost sacrilegious in some communities, such as the puréed shirako topped chawanmushi, konbu shoyu and miso pickled oysters. There is also a purposeful messiness to the presentation that puts taste, smell and feel over the superficial. Furthermore, there is an element of “working” for the food, such as the incredible tuna handroll as well as the just-off-the-grill crab leg that patrons have to roll and peel themselves. Shoji and Moe are very hospitable and if patrons project a positive vibe, they are not ones shy from returning it back. They also try their best to exercise their English as much as possible when explaining the dishes while also adding in some lighthearted chatter. There isn’t really a sake menu as they would recommend based on the patrons’ likings instead of just placing a bunch of sake names on the menu, something I wish others restaurants would learn as I was brought a great sweet sake served warm. Overall, it was an experience that felt personal, engaging and greatly exceeded...

A group of three of us tried an Omakase type of meal at Nichigetsubou Tan where there are five spots and a private room. We were lucky enough to have the place for ourselves and enjoy a broad selection of dishes such as an egg soup, various handmade pieces of nigiri handmade by chef owner Shoji and handed straight to us, a clam soup, various palate cleansers, a meat and a fish dish together with a delicately light cheese cake. The food was all very delicious, prepared in front of us with the help of the chef' wife Moe and who guided us through the experience in English. Credit too to Shoji for explaining various things about the Omakase dinner experience in his more rudimentary English. The clam nigiri was a revelation and the seabass and meat dishes and accompanying vegetables were gently prepared and melted in our mouths. We were offered some great tasting sake and sparkling sake which was more tricky to source but they found it. We were lucky to also meet their children at the end of the meal and feel very welcomed by them. All in all a very memorable experience which will linger in our hearts and mouths! Thank you and we hope to return when we next...