It's Friday night.I'm in Kyoto.The first night of our mini trip is a gathering of four, organized by our lovely host.We are at Daiichi, a long-established restaurant specializing in soft-shelled turtle cuisine, boasting a history of 340 years. We gathered at 5 PM as scheduled and were shown to a private table in the back.After enjoying our first toast while overlooking the courtyard of a traditional Kyoto townhouse, we began our course with a warm appetizer of soft-shelled turtle jelly.Now, let's get to the main topic.Here’s what we had:Each comment is noted in the photo section, so I hope you enjoy it along with the images.And it was a great meal.We cooked two slightly smaller soft-shelled turtles for four people in a clay pot heated to a maximum of 2000 degrees.The meal concluded with a porridge-style dish that included mochi.As for the taste, perhaps due to the high heat, the rich flavors of the soft-shelled turtle were not prominent, and the saltiness and ginger aroma stood out.At Takayama in front of Mitsukoshi, the clay pot dish allowed me to savor the deep flavors of the turtle, so this was a bit different from my expectations.But, well, perhaps this is the taste that has been passed down since the Edo period...?⚫︎ Jelly: Warm⚫︎ Soft-Shelled Turtle Hot Pot: Two turtles for four people, served in two rounds⚫︎ Porridge⚫︎ Pickles⚫︎ Melon・Yamazaki 12 Years: Highball・Gekkeikan: Kyo no Izumi, Special Junmai, Yamada Nishiki, Kyoto・Lemon SourRating: 4.04
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