My favorite Japanese restaurant in Kyoto.This time, I had a private room with a couple of friends.Despite the typhoon, the ingredients were fresh, including sweetfish.Ebisu Beer.Sansho Tea.Pearl corn puree with bird shellfish.Joyo Shuzo, Type Kimoto.Abalone from Yamaguchi with steamed glutinous rice and its liver.A clear soup with Kawazu shrimp.Shinomine.Grilled squid with snap peas topped with konowata sauce, sweetfish from Ehime, and flounder from Akashi.Portuguese wine.Grilled conger eel from Akashi.Wine.Grilled eggplant with purple sea urchin.Fried clams from Kuwana and young corn.Young sweetfish from Lake Biwa and funazushi.Winter melon puree with fried rice crust.Okubansai.Grilled hatahata fish.Rice.Miso soup.Pickles.Cold noodles.Chashu rice bowl.Tuna and natto rice bowl.Mangosteen.Mizu manju.Matcha.
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