Located in the Naramachi area, just past the Shimokamimachi shopping street from Nara Station, is the kaiseki restaurant Tsuru Yoshi.Seasonal ingredients perfect for pairing with drinks, such as akagai (red clam), hamo (pike eel), baby ayu (sweetfish), fugu (pufferfish), hamaguri (clam), maguro (tuna), shiro-amadai (white sweetfish), kinki (rockfish), hotaru-ika (firefly squid), and hairy crab, along with mountain vegetables like bamboo shoots, kanzou (Japanese wild ginger), soramame (broad beans), urui (Japanese butterbur), and kinome (young leaves), are beautifully arranged in small plates and bowls, continuously served one after another.Each dish showcases a refined taste, thanks to careful preparation and attention to detail.With the culinary expertise of Chef Hitoshi Kawada, who has earned two Michelin stars, the delicious dishes make the Japanese sake flow more than expected! Surprisingly, after indulging in so much food and drink, the total came to just over JPY 20,000 per person, which is quite reasonable! It was a truly satisfying experience in many ways.Today's menu: JPY 21,000- Bamboo shoots with kinome- Kombu-marinated akashira shrimp with kanzou- Akagai sashimi with soramame- Hamo with ume paste- Dried baby ayu with edamame- Fugu sashimi- Hamaguri in shio-jiru (clear soup) with kinome- Simmered maguro- Natural yam, akami, and toro sashimi- Chawanmushi (steamed egg custard) with tiger fugu soft roe- Simmered shiro-amadai- Grilled kinki- Whales saezuri (whale meat)- Hotaru-ika marinated in soy sauce- Hairy crab and urui- Stewed eggplant, Brussels sprouts, taro, and green beans- Corn tempura- Miso-marinated tofu- Soft-shelled turtle zosui (rice porridge) with pickles- Inaniwa udon- Uwai rice with usui beans- Mango- Yomogi (mugwort) kuzumochi (starch dumpling)- Matcha (green tea)- Other drinks.
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