BupiBites

09/08/2026

What impressed me most about Hommage was its confidence in simplicity.

The presentation is minimal and modern, allowing the technical ex*****on of each ingredient to shine. The kuro-awabi was tender and maintained its texture, served with an abalone sauce that enhanced its flavor. The Miyagi beef displayed excellent temperature control; it was juicy, evenly cooked, and simply paired with a rich jus.

Even the supplemental oyster stood out, particularly the oyster jelly, which had an exceptionally clean taste. The restaurant itself reflects the food: minimal, intimate, and homey.

Hommage doesn’t rely on elaborate plating to showcase its skill. Instead, it places its confidence in temperature, texture, seasoning, and high-quality ingredients.

The dishes may seem simple, but executing them is quite complex. 荒井　昇

02/08/2026

Velrosier Kyoto

02/08/2026

The open-fire cooking brought incredible depth and aroma to every ingredient, while the menu remained refined, balanced, and ingredient-focused. Creative without being overcomplicated, with each course showcasing the beauty of seasonal produce. A restaurant well worth visiting. LURRA° 食べログ:3.94 michelin:⭐️

02/08/2026

One of my favorite meals in Kyoto. A creative, ingredient-driven menu with remarkable balance and elegance. The progression felt perfectly designed for a warm summer day—fresh, vibrant, and never too heavy. Every course was refined, seasonal, and full of subtle surprises. Definitely a place I’ll come back to. 真白-MASHIRO-

02/08/2026

One of Tokyo’s most inspiring dining experiences. Contemporary French cuisine with Japanese ingredients, impeccable technique, and a menu that tells a story from beginning to end. Truly worth the visit.
Florilège 🇫🇷
Michelin: ⭐️⭐️

02/08/2026

Ad hoc-a contemporary French cuisine with a distinctly Japanese soul. Every course celebrated seasonal ingredients ,thoughtful pairings,and impeccable balance. Highlights included the shellfish with wild vegetables, turnip with crab and chorizo, and the beautifully composed venison course. A menu that felt warm, honest, and deeply connected to the season. One of those meals where the story behind the ingredients is just as memorable as the flavors. ❄️🍽️
adhoc アドック

食べロゲ: 4.06
Michelin: ⭐️

11/07/2026

Exceptional sourdough, warm hospitality, and beautifully balanced French cuisine.

The Okinawa kuruma ebi with cucumber sauce and caviar was fresh and delicately balanced, while the chocolate mousse with passion fruit was the perfect refreshing finish.

21/06/2026

Reine des Prés, Kyoto. 🇫🇷
Thoughtfully executed French cuisine highlighting seasonal ingredients and precise technique.
Standouts: braised beef tongue with asparagus, beautifully cooked tilefish, and Kagoshima beef grilled to perfection.☀️✨

15/02/2026

Etto, Kyoto 🇮🇹✨

A small Italian kitchen tucked quietly in Kyoto. Warm lights, an open counter, and two friendly chefs who welcome every guest like an old regular. Good food, good vibes, and a surprisingly delicate balance of flavors in every plate. Nothing loud, nothing forced, just thoughtful cooking that lets each ingredient speak.😊 #京都ディナー

12/01/2026