At Higashiyama OgataOnce you step into Higashiyama, you find yourself in a tranquil area.The trees are lush, and the breeze flows through.This place feels like it has preserved its serenity.The tradition speaks volumes about its character.However, the peace is occasionally interrupted by tourists.This is my first visit to Higashiyama Ogata.I’m excited to enjoy my meal while gazing at the garden that resembles an art museum.The greenery is beautiful.*Appetizer Green Pea Porridge Garnished with IrisThe sweetness of the beans and rice rises up, followed by the lingering aroma of dashi.The sound of the delicate dishware is reminiscent of geta, adding to the Kyoto atmosphere.*Soup White Sweet Potato Stem and PlumThe plum is thick and meaty.Its softness brings out a pleasant acidity while maintaining a deep flavor.This pairs wonderfully with the umami of the kombu dashi.*Sashimi Akashi Sea Bass, Squeezed Sudachi, Wasabi, Salt, Soy SauceThe sweet wasabi is delicious.*Tuna Sashimi from Aomori, Kodomari Dipped generously in white pepper soy sauce.Thinly sliced, it melts in your mouth, reminiscent of a sorbet.The pepper adds a nice kick.This might be the refreshing taste I crave in summer.*Grilled Golden Conger Eel from Nagasaki Salt Pickled Shallots, Sesame OilThis is conger eel, not hamo.The cuts were not done well, and it fell apart when grilled.The texture was a bit disappointing.*Hachiman-maki with Cooked Flower Pepper The light tingling sensation from the cooked flower pepper is delightful.*Tempura of Maizuru Horse Mackerel, Rare, with Sudachi The oiliness masked the flavor of the horse mackerel.*Nagano Prefecture Sawano Hana *Tokachi Asparagus Handed directly from the tempura chef.The asparagus is tender and can be enjoyed all the way to the root.It has a sweet corn-like aroma, though the oil was a bit noticeable.*Fried Kamo Eggplant with Dashi Drained of excess oil and topped with plenty of bonito flakes.The aroma of the bonito flakes is captivating.*Pickled Daikon, Cucumber, and Butterbur Leaves *Asari Ginger Rice from Abashiri The ginger is cut into 5mm cubes, making its presence known.*Udon with Sea Cloud Whole Wheat Udon A refreshing udon with the aroma of sea cloud vinegar.*Dessert Hiroshima Water Shield with Black Syrup The sweetness is subtle with the black syrup.The water shield has a texture similar to kuzukiri.Water shield is also delicious as a sweet.*Japanese Black Tea It was a great meal.
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