KYOTO MODERN TERRACE is located on the 2nd floor of Kyoto Kaikan/Kyoto Okazaki Tsutaya Bookstore. The business hours are from 11:00 to 22:00.
It offers brunch, coffee, afternoon tea and dinner, using the freshest ingredients of Kyoto&#39;s four seasons. There are not only seats inside the store, but also seats outside the store where you can enjoy the scenery of Kyoto&#39;s four seasons.

Kyoto Modern Terrace

A memorable evening with Chef Sakamoto at Cenci. These dishes incorporate traditional kaiseki elements of Kyoto, but go far beyond classics. Silky hams with smooth cheese (all from Japan) are delicious.

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No.20 of Fine Dining  in Kyoto

A training chef went to an innovative shop in Noma, Denmark, which opened in July. The chef is half American and half Japanese, and of course both languages are fine. Sakai, who was training at Kikunoi, is now helping, and the dish is only 15,000 yen for one course, and he cooks carefully in front of the counter using good ingredients. I have a feeling that I will not be able to make a reservation because there are only 10 counter seats soon!

This unique Japanese restaurant mainly serves Kansai-style dishes. The recommended dish is the pork rice set, which comes with a pork rice bowl, Japanese salad and miso soup. Tempura and curry soba are also recommended.

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There were actually very few people in Kyoto during the May Day holiday.
Free enough to run a 100-meter dash in Gion.
Even Yamamoto Morozou stopped waiting in line.

Even Shan Yuanmenzo is here! No! Row! Team! Got it! !

Eat it! !
A hot bowl of fragrant oil beef udon.
A glistening bowl of cold udon tsukemen.
There was also a plate of chicken tempura.
It&rsquo;s so beautiful. I took the camera and took pictures. It looked like a tourist. The uncle in the store laughed when he saw it.

My friend started crying as soon as he took one bite: &quot;It tastes so good, it tastes so good. Eat it quickly. This noodle is so delicious.&quot;
It is a scented oil made in the store. After simmering garlic, onion and ginger in a pot, add scented oil and stir-fry until fragrant. Then add it together with plenty of beef and burdock, and cook it into a bowl of oily and sesame oil, which is very healing.
Udon is very strong. Even if it is made into hot udon, it will not turn bad after being cooked for a long time. It is very elastic. My friend&#39;s cheeks were bulging after eating it, and he was very happy.

The cold udon is as long as time. I may need to stand up after one chopstick.
Fortunately, the clerk gave me a pair of weird scissors, which allowed me to cut the noodles into shorter lengths before eating. I deliberately cut a few pieces and ate them with bonito-flavored dipping sauce and grated radish.
It&#39;s soft, waxy, sticky, firm, and has a sweet wheat flavor. I regretted it as soon as I took one bite. I should have chopped it into pieces. It was so useless that I turned into a hamster.

Their dipping sauces, noodle soups, and fried foods are very homely and you can&#39;t say they are good - anyway, I would not be happy if there was a queue like usual.
I can&rsquo;t say it&rsquo;s not good, because it tastes quite comfortable, just like eating at home.

Yamamoto Morozou is in a two-story building on the roadside in Higashiyama, Kyoto.

More than ten years ago, the shop owner decided to resign. He wanted to break away from the lifestyle that was embedded in the collective like a small screw, but he was at a loss as to what to do.
He walked a lot and ate a lot, and finally he thought of his grandma. I think of the small udon shop opened by my grandma, the hot udon, the fluffy white rice, and the aroma of the katsuobushi flowers in the dipping sauce. I think of the smiles, the bustle, and the warmth and warmth of the people in the store.
Finally, he returned to the old house that had been an udon shop and decided to open a grandma-style udon shop.

This restaurant is quite good. It is a sushi specialty restaurant. Converted into RMB, it is only about ten yuan. There are preferential policies. The price of about fifty yuan per person is really affordable.

京都现代阳台（KYOTO MODERN TERRACE）西餐厅位于京都会馆/京都冈崎茑屋书店2层，营业时间为11：00-22：00。提供早午餐、咖啡、下午茶和晚餐，使用京都四季最新鲜的食材。不只有店内的坐席，还有可以享受京都四季风景的店外坐席。

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This unique Japanese restaurant is mainly Kansai-style dishes. Recommended fragrant meat rice set meal, in addition to fragrant meat bowl rice, also equipped with Japanese sara and miso soup. In addition, tempura and curry wheat noodles are recommended.

There are no people in Kyoto during the May Day holiday. I am free to run 100 meters in the Gion. Even Yamamoto is not in line. Even Yamamoto is! No! Line up! Team! ! Eat it! ! A bowl of hot scented oil beef Udon noodles. A bowl of glittering cold Udon noodles. There is also a plate of chicken tempura. It&#39;s so beautiful, I took the camera and took the photo, full of tourists, the uncle in the store smiled. My friend started crying after a bite: &quot;so fragrant, so fragrant, you eat, this noodles, it is so fragrant.&quot; It is the aroma oil made in the store. After garlic, onion and ginger stew pot, fried in aroma oil. Then with the full beef and burdock, boiled into a bowl of oily fragrant, very healing. Udon is very fierce, even if it is made into hot Udon, it is not bad for a long time, very bullet teeth, friends eat the bulging, very happy. Cold Udon is as long as the years, I may need to stand up when I go down. Fortunately, the clerk gave a small bizarre scissors that cut the noodles short and then eat them. I cut a few paragraphs, and eat the salmon-flavored marinade and radish mud. Soft, crisp, sticky, tight, and sweet wheat. I regretted it a little bit after a bite. It should be squashed. It was too wasteful. I turned it into a hamster. His stew, noodle soup, and fried things are very homely. You can&#39;t say good. Anyway, I&#39;m definitely not happy to queue up like usual. Can&#39;t say bad, because it is quite comfortable to eat, just like eating at home. Yamatomoto is in Toyama, Kyoto, a two-story building on the side of the road. More than a decade ago, the owner decided to resign, wanting to pull out of a small screw embedded in the collective lifestyle, and confusedly did not know what to do. He walked a lot of places, and ate a lot of food, and finally remembered his grandmother. I remembered the Udon shop opened by my grandmother, the hot Udon, the fluffy white rice, the aroma of wood fish in the noodle juice. I remembered the smile, noise, and warmth of the store. Finally, he returned to the old house where he was once a Udon store and decided to open a Udon store like a grandmother.

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