This restaurant is located about a 17-minute walk from Kitano Hakubaicho Station. Founded in the Genroku era (mid-Edo period) by the first owner, Teihachi Omiya, it is one of Kyoto's most renowned and long-established restaurants. For approximately 330 years, they have specialized in soft-shelled turtle, with the current establishment still operating in its original form. Since my family lives nearby, I have memories of being taken here as a child, but it had been a while since my last visit. There are many novels, essays, and comics featuring Daiichi, which adds a sense of nostalgia.○Nabe (Marunabe) Course - JPY 26,000 Appetizer: Soft-shelled turtle simmered in soy sauce Main Dish: Soft-shelled turtle meat with bones, cut into bite-sized pieces, served in a rich turtle soup Main Dish: To enjoy the piping hot nabe, it is served in two portions Rice Dish: A rice porridge made with turtle soup, finished with mochi and chicken egg Pickles: Assorted pickles Dessert: Seasonal fruit, this time it was melon.The soft-shelled turtle used here is actually from Lake Hamana, which has a longer history of turtle farming than eel. They use turtles raised in a dedicated pond at the long-established "Hattori Nakamura Turtle Farm." The nabe, cooked at over 1600°C using unique coke, is exceptional. Personally, I loved the soup so much that I enjoyed it on its own or paired with hot sake; it was fantastic in every way. The meal concluded with a rice porridge made with mochi and chicken egg. I loved the mochi so much that I wanted to eat more.This restaurant allows you to enjoy delicious soft-shelled turtle while feeling the weight of history. I would love to visit again if the opportunity arises.
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