At the beginning of the course, we were served a white broth made from well water, along with the bonito flakes used in the dishes (see photos 2 and 6). The dashi, which is the essence of Japanese cuisine that the restaurant cherishes, truly seeps into your body.The attention to detail in the tableware is also commendable. The service from the staff is exceptionally polite, creating a calm atmosphere where you can enjoy Japanese cuisine comfortably.In photo 4, we have the deep-fried young sweetfish. This was my personal MVP. It comes with a sauce made from matured sushi, said to be the root of sushi. The strong acidity and rich umami paired perfectly with the bitterness of the sweetfish.In photo 7, we see the sea bream soup. This is the core dish of the course. The beautifully prepared sea bream floats in a mild dashi made from well water, with the okahijiki (sea asparagus) adding a nice texture.In photo 8, we have cherry salmon. The fatty cherry salmon is drizzled with vinegar made from doburoku (unrefined sake). The mild acidity tightens the fish, maximizing its umami flavor.In photo 11, we have the finale. Surprisingly, there are five types of ramen available, all of which you can refill as much as you want. It’s the best! My favorite was the shrimp with simmered eggs—I ended up having three bowls!We concluded the course with matcha made from well water. Throughout the course, you can really feel the restaurant's commitment to quality water.The price for lunch is JPY 18,000, offering exceptional value. With easy reservations and high satisfaction for the price, this is a must-visit if you're looking to enjoy kaiseki in Kyoto.
We use cookies on this site to enhance your user experience.
