【 Ginza × Kyoto fusion. Artistic gastronomic experience where the five senses rejoice 】

Chef Yamauchi, his wife and apprentices welcomed him with warm smiles, which made me feel as if I had visited a high-class ryokan in Kyoto 🌿

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✅ Creative cuisine that transcends Japanese, Western, and Chinese genres by Chef Atsuo Yamauchi, who trained for 25 years under Chef Yonemura of Kyoto Michelin 2-star "Shinmonzen Yonemura"

✅ the finest first dish amuse finished at the counter in front of you.

The essence of Japanese, Western and Chinese is condensed into one plate, and the performance output makes you feel the story of the whole course.

✅ Kyotamba ingredients, seasonal Kyoto vegetables, and delicate Japanese cooking techniques.

A series of beautifully calculated dishes that do not upset your stomach at all even though you are full.

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My first visit in February of this year,

I was impressed by the taste and this is my third visit 🌿

On this day, the wife who is familiar with wine makes it specially

I got a non-alcoholic pairing 🍷

Amuse is

Dishes that make this one dish a course

It is a combination of Japanese, Western and Chinese, and it is a dish that shines with Chef Yamauchi's sense and effort.

Grilled rice balls with glutinous rice topped with tuna became my favorite 🍣

Foie gras crème brulee

It has a rich taste and is like a dessert

All of this is done by Chef Yamauchi and his apprentices.

It is completed one after another in front of you.

The second dish is the royal of matsutake, the king of autumn.

poured into a hexagonal bowl

The scent of matsutake mushrooms rises the moment you open the lid,

You will be invited to Kyoto in autumn.

With a smooth taste,

It is a dish with a long lingering scent of matsutake mushrooms.

Muscat and elderflower non-alcoholic,

The third dish was raw ham and seasonal fruit fig salad. The hidden taste of sea bream was exquisite in between ✨

Chef Yamauchi's food is delicious no matter what you eat, but this salad was my favorite this time 🤍

Each bite has a harmony of saltiness, sweetness and sourness.

You can enjoy it in your mouth.

The fourth dish is saury risotto.

The saury in a bright yellow bowl,

The skin is baked crispy and fragrant, and it goes well with the risotto on the bottom.

It is a dish that combines Italian techniques and the taste of Japanese autumn.

It appeared as a non-alcoholic like Chardonnay

The fifth item is Aqua Pazza of golden sea bream wrapped in transparent film.

When you open it in front of you, you will be impressed by the moment when the scent of seafood spreads ✨

It is the finest salmon roe pasta to have with non-alcoholic grapefruit and ginger ale.

When you eat a bite, the scent of basil and how much saltiness,

The texture of the pasta bursts in my mouth as a trinity.

Appearing with the deep red of the Palatinate's Traubenzaft loat (grape juice), this dish is the main dish of Japanese black beef.

The cross section of the meat baked to medium rare shines pink, and next to it is grilled shiitake mushrooms.

It's soft, yet you can feel the taste of the meat firmly

High-quality Japanese black beef is a dish where you can taste the French techniques of Chef Yamauchi and the delicacy of Japanese cuisine.

You can choose rice,

A simple dish with jako on freshly cooked rice.

Seasonal vegetables and incense in a bowl.

With the gentle taste like Kyoto, my heart calms down.

For dessert,

Homemade ice cream on cheesecake,

and coffee.

Suitable for the celebration of an important person

With Mr. Yamauchi's service and atmosphere

It was a moment of bliss 👶🎂💐

The chocolate on the plate

With very delicious fine chocolate

I was moved to write a message ✨

2025/10/25 will be closed once,

Chef Yamauchi talked to me when he first visited us.

"I don't change the dishes every month, I change them little by little. I want to be able to enjoy the ingredients when they are delicious."

I still remember your words.

This belief is the charm of Mr. Yamauchi.

This impression that only visitors can understand.

While in Ginza, Kyoto's delicacy and French technique,

It is the one and only restaurant.

With the good atmosphere of the chef, wife, apprentice involved in this shop

I became a big fan and it was sad to close the restaurant, but the chef greeted me when I left the restaurant.

"I'm not quitting my job as a chef.

Rest your body once.

We ll start again in some form.

What you said was very reassuring.

I wish you a day when you can meet everyone of Team Yamauchi with a smile again

I am looking forward to it from the bottom of my heart!

Thank you very much for your warm customer service and cooking 🤍

Restaurant Yamauchi Ginza

✨ OPEN April 27, 2018 ✨

Unfortunately, the store is scheduled to close on Saturday, October 25, 2025

Dinner in Ginza # ginza _ gourmet # anniversary # dinner # celebration # dinner My favorite restaurant?