At Tominokoji Yamagishi on Kyoto's Tominokoji Street, renowned for its delicious seasonal ingredient courses and the charming smile of the head chef, you can enjoy a delightful kaiseki experience.The restaurant has a lovely traditional appearance, and the stone-paved approach after entering is also quite beautiful.On this day, during the rainy season, we enjoyed:"Awaji Hamo"Specially selected hamo (pike eel) from Awaji, served simply as shabu-shabu with ume (plum) sauce. This hamo is wonderfully rich and allows you to savor the deliciousness of its white flesh."Chilled Rice Porridge with Sea Urchin and Water Shield"This dish features the sweet and refreshing Yura purple sea urchin and water shield served in a chilled rice porridge. Its visually appealing presentation and light flavor make it an excellent first dish."Young Sweetfish Nanban-zuke"The young sweetfish from Arashiyama is marinated in a sweet and sour sauce, which is delicious on its own, but pairs wonderfully with the charcoal-grilled Takagamine chili pepper."Fried Kamo Eggplant in Dashi"The eggplant is deep-fried and then grilled over charcoal, served with a rich dashi and plenty of bonito flakes. I love how the dashi is infused without overpowering the eggplant's aroma and flavor.It was a great meal!---Chilled Rice Porridge with Water Shield and Yura Purple Sea Urchin Awaji Hamo with Ume Sauce Young Sweetfish Nanban-zuke with Takagamine Chili Pepper Crab Shinjo Soup Sashimi: Seasonal Horse Mackerel from Goto Islands, Sea Bream from Akashi Grilled Eel with White Soy Sauce, Burdock Tempura Daitokuji Wheat Gluten with Cucumber and White Yam Stems in Sesame Dressing Shabu-shabu with Tridacna Clam and Yellow Chives Fried Eggplant in Dashi Lotus Root Rice with Sea Bream Soboro Tamago Kake Gohan (Egg over Rice) Hydrangea Manju (Sweet Bun)
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