Course: JPY 29,040Imo Shochu x 3Total: JPY 32,750This Japanese restaurant is an 8-minute walk from Kyoto City Hall Station. I made a reservation through Tabelog.◯ Egg Tofu with Botan Shrimp Egg tofu topped with soy sauce-marinated botan shrimp and mini asparagus, infused with yuzu aroma. Served with a cold dashi broth.◯ Carp and Yomofu Soup A bowl with fried carp on yomofu, garnished with shredded green onions and ginger. The dashi is light yet rich in flavor.◯ Sashimi of Isaki, Harii squid, and Meita flounder Served with Noda salt from Iwate and soy sauce.◯ First Bonito with Straw First bonito lightly seared with straw, drizzled with green onion sauce, topped with chopped perilla leaves, and sprinkled with ground sesame.◯ Hassun Decorated with iris flowers for the May Children's Day festival. ● Saba sushi wrapped in chimaki ● Fried peas rice crackers ● Grilled spring cabbage with sea urchin sauce ● Mozuku seaweed ● Cucumber, jellyfish, and Daidokutsu tofu in sesame vinegar ● Nori and flounder engawa soaked in soy sauce with Koshiabura.◯ Grilled Eel Eel from Toyohashi grilled with sauce, served on top of cucumber marinated in kombu, paired with chili vinegar.◯ Cold Green Tea Soba with Fried Tofu Cold green tea soba topped with grilled sweet sea bream, fried tofu, and grated yam, accompanied by fried sea bream scales.◯ Tamura Beef Shabu-Shabu Shabu-shabu made with ribeye from Tamura beef in Tottori, served on top of fried tofu cooked in dashi, garnished with grated daikon. The low-temperature shabu-shabu beef is slightly rare and melts in your mouth.Rice options included: ◯ Plain Rice ◯ Rice with New Myoga ◯ Rice with Jidori Chicken and Flower Pepper I had two servings of each, totaling six bowls.◯ Pickles ◯ Dried Baby Sardines ◯ Red Miso Soup ◯ Sansho Ice Cream, Maruhime, Shiranui Orange, Black Honey The head chef trained at the Michelin three-star Japanese restaurant "Azabu Kumura" before opening this establishment.The counter is close to the kitchen, providing a lively atmosphere. The unique style incorporates charcoal grilling. The quality of the ingredients, especially the Tamura beef and eel, left a lasting impression.It was a great meal.
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