Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kokyuu
(弧玖)
The finest tea kaiseki in Demachiyanagi, Kyoto
I participated in this year's reserved with a group of friends who come every year through an introduction from a friend in Kyoto. Elaborate dishes made with carefully selected ingredients. Of course, the sake lineup will be salivating for sake lovers. (Unfortunately, I'm a beer/wine fan, so I don't really know much about that.) It's the highest price-wise among these, but if you think of it as a once-a-year luxury, I wonder if it's worth the money. That too in Kyoto. The special Awaji mackerel Bar Sushi was definitely something different. Sweet sea bream and roast beef too. See you again next year during this autumn foliage season!
Restaurant information
Details
| Restaurant name |
Kokyuu（Kokyuu）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-746-4375 |
| Reservation Availability |
Reservations Only
電話の御予約は営業時間外にてお願い致します。 |
| Address |
京都府京都市上京区青龍町204 |
| Transportation |
4 minutes walk from Demachiyanagicho Station 358 meters from Demachiyanagi. |
| Opening hours |
|
| Budget |
￥40,000～￥49,999 ￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥8,000～￥9,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
10 Seats （ 9 seats at the counter） |
|---|---|
| Private dining rooms |
OK For 4 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Counter |
Menu
| Drink |
Japanese sake (Nihonshu) |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant,House restaurant |
| With children |
Children under the age of 10 are not allowed (from the website) |
| Website | |
| The opening day |
2015.10.21 |
This weekend I will have a Kobe seminar on Saturday, and after that I will move to Kyoto. That night, TBRC & JBMA gourmet members went to "Koku". The regular dates are November and March. As always, the dishes that make use of seasonal ingredients are of the highest quality. The owner, Mr. Maeda, speaks wonderfully, and the proprietress' connoisseurship in sake is also impressive. It's not cheap, but considering the luxury of being able to enjoy this in Kyoto, I wonder if it'll give you enough change. Next time in November!