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После посещения Mikane Shrine зайдите поужинать в этот ресторан. В Man вы сможете насладиться блюдами японской кухни. Здесь вам подадут вкусно приготовленную рыбу, нигири и сашими.
Множество посетителей отмечают, что персонал в этом месте профессиональный. Многие клиенты говорят, что сервис здесь приятный. По мнению гостей, в этом заведении демократичные цены. Впечатляющая атмосфера этого ресторана привлекает многих гостей. Клиенты оценивают Man на 4.4 на Google.
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Katya Seli
год назад на Google
Это был прекрасный вечер. Очень вкусно и душевно! Огромное спасибо. Food: 5 Service: 5 Atmosphere: 5 Service: Dine in Meal type: Dinner Price per person: ¥10,000+
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Manuel Cadena
2 месяца назад на Google
Sushidokoro MAN is one of Kyoto’s best-kept gastronomic secrets. Hidden away from the most public and heavily trafficked circuits, yet still close enough to the city’s principal access routes, it feels like the kind of restaurant one discovers not through noise, but through trust. Today I visited Chef Akira Umehara, known as “MAN-san,” whose official restaurant profile presents him as the master behind this Kyoto-style sushi house, working together with his wife and son. From the first moment, the experience was shaped by family: the gracious welcome of his wife, the attentive presence of his son, and the quiet authority of a chef who has nothing to prove and everything to express. The room is not large, but it is exactly what it needs to be. The counter is the center of gravity. It allows the diner to observe the craft at close range: the hand, the knife, the temperature, the timing, the silence between gestures. The restaurant’s official description emphasizes intimacy, authenticity and seafood, with a Kyoto-style approach in which fish may appear raw, grilled or fried depending on the course. That description is accurate, but it does not fully capture the emotional warmth of the place. For me, the foundation of all great cuisine is the ingredient. At Sushidokoro MAN, Chef Akira understands this at the highest level. His cooking does not disguise the ingredient. It isolates it, clarifies it, and allows its nature to speak. Each plate is built around one principal actor, with only the most minimal addition of a complement: a touch, a temperature, a texture, a seasoning. Nothing is excessive. Nothing is decorative. Each dish becomes a deep homage to the main ingredient. This is where the restaurant becomes exceptional. The cuisine is not about complexity for its own sake. It is about restraint, precision and respect. Chef Akira’s mastery of process and temperature is extraordinary. The synchronization of timing is exact: each course arrives when it should, each piece is served at the correct moment, each gesture supports the rhythm of the meal. There is no theatrical arrogance here. There is discipline, humility and profound control. The meal also offers a mosaic of Japanese ingredients, with a special sensitivity to Kyoto and its surrounding culinary identity. It is not Tokyo sushi transplanted into Kyoto. It is Kyoto expressing itself through sushi, seafood, warmth and family. The result is deeply local and deeply personal. Service is inseparable from the experience. The smile of Chef Akira’s wife gives the room its warmth; the attentiveness of his son gives the counter its fluidity. Together, they create an atmosphere that elevates the food rather than distracting from it. This is not luxury as spectacle. This is luxury as care. Sushidokoro MAN is not currently a restaurant I would describe through institutional grandeur. I would describe it through truth. If it were evaluated within the ChefManny Guide, and if I were to judge it by the same disciplined criteria I apply to the world’s great dining rooms, it would merit serious two-star consideration. The product, technique, timing, harmony and emotional authenticity are all operating at a very high level. Every dish served today deserved the highest respect. More importantly, every dish felt honest. Chef Akira does not cook to impress the room. He cooks to honor the ingredient, the guest and the tradition. ChefManny Verdict ChefManny Classification: Hidden Kyoto Master Table Projected Michelin-equivalent level: At least two-star consideration ChefManny Score: 94/100 Product: Exceptional Technique: Masterful Atmosphere: Warm, family-led, deeply human Would return: Without hesitation Sushidokoro MAN is a jewel: quiet, sincere, technically precise and emotionally generous. It is one of those rare restaurants where the greatness of the experience is not announced. It reveals itself, piece by piece, through the hands of the chef and the smile of his family. Meal type: Dinner Price per person: ¥10,000+ Food: 5 Service: 5 Atmosphere: 5
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Allie Sarway
2 месяца назад на Google
Most delicious omakase we had the whole trip. My husband and I came here to celebrate our anniversary. The chef and owners were extremely kind and the food tastes amazing. We were kosher style and they knew what we could and couldn’t eat. The chef explained each piece and out so much care into it. Definitely recommend coming here. Food: 5 Service: 5 Atmosphere: 5
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Суши, Японская
₽₽₽₽
Стоимость на одного гостя
JPY 10 000
Адрес
新町通御池上るNakanocho, 34-2, Киото, Япония
Особенности
Возможна оплата картами
Нет доставки
Wi-Fi
Еда навынос
Бронирование столиков
Нет доступа для кресел-каталок
Режим работы
| ПонедельникПн | Закрыт |
| ВторникВт | 18:00-22:00 |
| СредаСр | 18:00-22:00 |
| ЧетвергЧт | 18:00-22:00 |
| ПятницаПт | 18:00-22:00 |
| СубботаСб | 18:00-22:00 |
| ВоскресеньеВс | 18:00-22:00 |
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Instagram
@sushidokoro_man
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