Mirei
(実伶)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Yuzo Nakao - A passion for cooking that overflows into every aspect of his work
Food
Classical and modern Japanese Japanese-style meal. Kyoto cuisine that shines in both, with the sharpness of a two-sword style
Space
Incorporating the simplicity of Millet's paintings, which "feel nature" in a Japanese style
Review
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Review 1,730casesFollower 1,050PeoplePick-up reviews
京都で間違いなくオススメできるカウンター割烹
前回来たのが6年前で、今回、２度目になります。前回もとてもお料理が美味しかった記憶がありますが、かなり前なので、詳細はよく覚えていません。その後、何度か満席で来られず、ようやくの再訪でした。コースもあるようですが、アラカルトで注文しました。今回、頂いたものは下記になります。 新玉葱すり流、ほた...Find out more
2024/02 Visitation
1times
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Review 1,190casesFollower 1,302People数ヶ月ぶりの実伶さん。 今年は初の訪問。最近は京都に入ると先ず伺うルーティーンになっています。 18時に伺うと既に何組かお客さんが入っていて、いつもより奥側のカウンター席に...Find out more
2024/02 Visitation
3times
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Review 5,382casesFollower 10,753Peopleお腹具合に合わせて料理がいただける
『ミシュランガイド京都2022一つ星』及び『The Tabelog Award 2022 Bronze 』を受賞された「実伶」さんに伺いました。 場所は京都市中京区。京都市地下鉄...Find out more
2022/07 Visitation
2times
Restaurant information
Details
| Restaurant name |
Mirei（Mirei）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-251-2007 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市中京区竹屋町通室町東入亀屋町143-2 |
| Transportation |
Approximately 3 minutes walk from Marutamachi Station on the Karasuma Subway Line 95 meters from Marutamachi. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
13 Seats （ 8 seats at the counter, 4-5 seats at private tables） |
|---|---|
| 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),Japanese spirits (Shochu),Wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| With children |
High school students and younger are not allowed |
| Dress code |
Extremely casual clothing is not allowed |
| The opening day |
2016.5.8 |
閉じる
ChefYuzo Nakao - A passion for cooking that overflows into every aspect of his work
Born in Nagasaki in 1983, he trained in Kyoto at the prestigious Sumiya Ryokan, known for preparing tea kaiseki dishes by a master of the tea ceremony. He then spent six years training at the Kappo Gion Okada, which serves nearly 100 a la carte dishes. In 2016, he opened his own restaurant at his current location. His earnest, single-minded passion for cooking, which is evident in his lively manner of speaking at the counter, also attracts repeat customers. His selection of tableware, from contemporary artists to antiques from the Meiji and Taisho periods, quietly highlights the sensibilities of a new generation.
Food Classical and modern Japanese Japanese-style meal. Kyoto cuisine that shines in both, with the sharpness of a two-sword style
As seen in the photo, the restaurant serves authentic, classic Kyoto cuisine, including the delicious "steamed turnip" made with the stunning white tilefish from Yawatahama. The restaurant also Japanese-style meal modern Japanese cuisine, where the owner's creative spirit shines through, such as a sake snack of grilled raw wheat gluten combined with elegant soft-shelled turtle cheese, and a "maru-karamen" (round noodles) dish with a strong hint of turtle broth. The owner says that the cuisine is "traditional and unexpected, and we value both, adding our own touches." The result is the impressive "Reiwa Kyoto cuisine," and a number of special dishes that can only be found here in Kyoto. They decorate the beautiful plain wood counter every day.
SpaceIncorporating the simplicity of Millet's paintings, which "feel nature" in a Japanese style
The restaurant's name comes from the name of the painter Millet. "I wanted to create a space that evokes the simple nature of works such as Gleanings," says the owner. While retaining the atmosphere of a former 100-year-old restaurant, the sophisticated floor, with its fresh cypress counter and elegant sliding doors with a wooden texture, creates a comfortable atmosphere where you can easily lose track of time. The cellar contains Japanese sake such as "Kaze no Mori," as well as popular natural wines from Eastern Europe. This speaks to the owner's keen aesthetic sense.
Approximately 50 different dishes are available each day. You can choose "whatever you like, in whatever quantity you like," a blissful Kyoto-style restaurant.
The menu features about 50 a la carte dishes every day. The owner is particular about the a la carte style of cuisine because "customers can enjoy the dish that best suits their mood that day, in the
...amount they like. It also makes it more convenient, for example, ordering sashimi or grilled food late at night and having a little alcohol." The ingredients include 2kg white tilefish from Yawatahama and Wakayama, as well as Tamba matsutake mushrooms in autumn and Matsuba crabs in winter, with the finest ingredients gathered every day. It's a happy problem that you end up staying longer than you intended to stop by.