A Modern French Restaurant Infused with the Essence of Kyo-KaisekiLocated near the Kamo River and Kitakouji Bridge, "middle" is a popular hidden gem of a French restaurant.Housed in a two-story, traditional Sukiya-style residence that was once used by a former Italian ambassador, the restaurant offers a unique atmosphere.From the second-floor dining area, guests can enjoy the changing scenery of the Kamo River.The owner-chef, Yasuhiko Fujio, trained at renowned restaurants both in Japan and abroad. After studying in the UK at the age of 15 and attending university in Paris, he entered the culinary world. He worked at "Passage 53" and the southern French restaurant "Mirazur" before returning to Japan. In 2012, he joined "La Cime" as a sous-chef and later learned about Japanese cuisine at "Kiyama" before opening his own restaurant in Kyoto.He has received accolades such as the Gold Egg at "RED U-35" in 2016 and the Silver Egg in 2015.I visited with a friend from Tokyo.【Cheers】"Tonic Water"【Kombucha】Herb and green tea kombucha.【Tart】"Edamame"A tart crust mixed with a mayonnaise made from fermented rice and Biwa Lake's funazushi, topped with chopped edamame."Corn"A tart made with masa flour topped with corn."Red Manganji"A mousse of red Manganji pepper, garnished with mini tomatoes and almonds inside the tart.【Gazpacho】White peach and plum gazpacho.Inside, there’s tender octopus, topped with tomato granita.It’s cold and delicious.【Homemade Bread】"Campagne""Pain de Mie""Sourdough Bread""Miso Butter"A blend of butter and miso fermented with rice koji for three months.【Lake Biwa Trout】Lake Biwa trout smoked and cooked, served with sabayon sauce and garnished with thinly sliced Bramley apples.【Treviso】Beef mince and shiitake mushrooms steamed and wrapped in Treviso.A roll of Treviso instead of cabbage rolls.【Flan】Flan made with Aomori's karasutake and yamadori mushrooms (porcini), served with beef broth.【Eel】Lake Biwa eel (2 kg) grilled over charcoal and glazed with sauce, served with sautéed potatoes and Manganji peppers, along with tomatillo and cucumber from Mexico.【Ise's Kue】Ise's kue grilled until crispy on the skin, served with a Basque-style pil-pil sauce and wasabi.【Hokkaido Lamb】Lamb loin and fillet from Menovillage in Hokkaido, cooked rare, served with a couscous salad made from Kamo eggplant and garnished with herbs.At "Menovillage Naguna" in Hokkaido's Naguna Town, they practice regenerative agriculture, raising rare breeds of sheep (such as Southdown) in a pasture.【Shamo Chicken】Shamo chicken from Hasu no Mine Farm in Ayabe City, Kyoto.The breast is cooked at low temperature, while the thigh is wrapped in minced chicken. Served with ravioli stuffed with yamadori mushrooms and shamo mince, accompanied by sour cream.【Dessert】A combination of pear, muscat grapes, and yogurt mousse, sprinkled with cacao nibs.【Baked Goods】Financier made with rice flour and rice koji.【Post-Meal Beverage】"Ippodo's Kyoto Bancha"It was a magical time watching the sunset over the Kamo River.The Kamo River splits at the "Kamo River Delta" and becomes the Kamo River in the Kitakouji area, but the address still refers to it as the Kamo River. There are various theories, one being that it’s named after the "Kamigamo Shrine (Kamo Wakeikazuchi Shrine)" upstream.
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