22 Daigohigashiojicho, Fushimi Ward,
Kyoto, Kyoto Prefecture 601-1325, Japan
Open Hours to non guests:
Daigoji is a Shingon Buddhist temple in Fushimi-ku, Kyoto. In a city over-flowing with such sites, it might be a thought to skip Daigoji as it is a bit distant from the usual tourist areas. Daigoji is truly worth the trip. It holds one of the most beautiful gardens in all Kyoto; The perfect place to contemplate the colors of fall and the blooms of spring.
The temple complex was founded in 874. After Emperor Daigo abdicated in 930, he entered the Buddhist priesthood at this temple and died here. He was also buried on the temple grounds and it now bears his name.
The Daigoji complex holds eighteen national treasures and is laid out in three parts: Sambō-in, Shimo-Daigo (Lower Daigo) at the base of the mountain, and Kami-Daigo (Upper Daigo).
statues of Myo-o (Vidyaraja)
The Five-story Pagoda detail- Goju-No-To
Bentendo Hall is dedicated to Benzaiten (Sarasvati), the goddess of knowledge and liberal arts. She is known as one of Seven Deities of Good Fortune (Shichifukujin).
The Five-story Pagoda – Goju-No-To
The Five-story Pagoda – Goju-No-To (about 38 meters tall)
Karamon Sanboin gate
8-7-6 Ginza, Chuo,
Tokyo 104-0061, Japan
11:00 – 14:00 Monday – Saturdays
17:00 – 22:00 Monday – Saturdays
Kyubey is a restaurant you may be better off never going to.
Since our meal, over a year ago, we have yet to be truly satisfied and happy at any other eatery. Kyubey was that good.
Everything about this flagship location is perfect. You feel at home at the sushi bar. It somehow remains intimate, even though 8 chefs line the bar and 10 private rooms co-exist over 5 floors above you. It is a t once high-end and relaxed; perfectly crafted and slightly debauched. Kyube proves that when you reach the highest perfection, you don’t have to put up any front.
Kyubey is considered the epitome of sushi restaurants in Japan. Rightfully so. It is a bit hard to describe how a piece of raw fish can be that much better then another piece of raw fish. Other then to say … The sushi and sashimi at Kyube is THAT much better then any other we’ve ever had.
Our experience began with a rousing welcome chant ” irasshaimase” and was just a ride of perfection. Piece after piece, laugh after laugh, sake after sake, it was a rock-concert of flavor.
It was only several weeks after when, again, we were walking away from another highly anticipated gourmet meal that we realized what was giving us this vague feeling of un-satisfaction. It was our meal at Kyube that raised the high-bar.
So be warned, but please go and be rewarded!
sushi shokunin Taira San
Hamaguri a large variety of Japanese clam, first simmered in a broth and then touched with a sweet sauce.
Live Kurumaebi (sweet shrimp) sprinkled with sea salt
Head from the Kurumaebi
Shimaaji, (Striped Horsemackerel)
Kohada with ginger
Kohada, similar to mackerel
Uni Big Fin Reef Squid