This sushi restaurant was opened by Ishibashi-san in November, 2017. He was trained at Ginza-Sushi-Ichi, from which Yamane-san @Ryusuke also graduated.
I went there just after it was opened, and felt that its level was quite high.
They offered the latest trend sushi rice flavored with red vinegar.
I liked the fresh tuna from “Hicho” of Tsukiji Market.
I hear that the restraint is already getting pretty many guests from abroad now.

It used to be a tempura restaurant. It's now a rather unique kaiseki, served in a cosy home by a very friendly family and team. A lot of the tableware they use dates back centuries. Definitely worth a visit.

I have not been there, but localtaste strongly recommended me to pay a visit.

@Viv @Leo Matsu in Arashiyama is one of my most favorite restaurants. My Kyoto friends also regarded it as one of two of their most favorite restaurants in the area. It’s run by a young chef who once was trained by Ducasse before he took over from his father who is now retired.

Very little info on the web and this might be the way to go to preserve the atmosphere.

It’s no longer a tempura restaurant although tempura is part of the course.

I recommended My friends Matsu and they loved it more than the famed Chef’s table at Brooklynfare.

It’s very homey, a far cry from posh deco though. If u like dining in a local setting, I highly recommend this special restaurant. Booking starts 1st of the month prior to target dining month.

I’ll write more about my personal favorite Kyoryori restaurants in Kyoto soon.

Sottaku Tsukamoto is one of the restaurants in Kyoto which is extremely difficult to get a reservation for.
I have unfortunately not visited the restaurant before.
Its cuisine, which delivers gentle and delicious tastes, has been rated very highly by those that have visited, and I would recommend that you visit the restaurant if you have the chance to do so.

@御馳走様 I went to Harutaka 2 weeks ago. I was charged 43500yen per person by Tableall. I'm not sure if that is higher than local customer? And also I'm wondering if Tableall course has fewer dishes than regular course. We got 8 otsumami and 14 nigiri including Tamago. I remember people said Harutaka's course is too big to finish but obviously we had different experience.

On what basis are you saying that restaurants charge more for foreigners? So you know for a fact that if a Japanese person and a foreigner were sitting next to each other at Harutaka, and if they ate the exact same thing, the foreigner would be charged more?

I also went to Harutaka the other day, ordered 8 otsumamis and 14-15 oniguris, and had to pay about 45,000, so I don’t think they charge overseas visitors more there.

@御馳走様 @Brady Yang I think probably we have to see whether a 3rd party concierge is used. Tableall is well-known to drive up the cost of reservation.

I saw recent reviews on tabelog that harutaka cost 35000yen.1.08*(35000 yen+4000yen tableall reservation charges)=42120,not too far off from what you are paying.

I think how big the course is might be very relative. Its like hakkoku's 30 nigiris broke my palate but it didnt seem too big for other people.