Foodle

A yakiton restaurant popular with the locals in Kyoto. Still easy to book, but it was full tonight so reservation is a must.

The focus is on pork horumon (offal), which I found that I’m not a huge fan of. I had, among other things, stomach, heart, uterus and cartilage. Easier to enjoy was the tsukune (meatball) of minced pork and chicken. I had both the common version with egg yolk and one with a slice of cheddar and grana padano on top.

Natural wine is another specialty of this restaurant, but unfortunately the only options by the glass are tetrapak wine (white, orange and red). There’s an all you can drink option of shochu hi, beer and sake though. Less

First time having Italian-Japanese in Japan and this became one of my favourite meals of the trip . Dishes had tremendous balance and creativity and also some Peruvian elements added which further built on a very individual menu from Chef Ken Sakamoto .

Kicking off with Japanese prosciutto served with a dosa flavoured with cardamon and turmeric and filled with an eggplant cream certainly alerted you that this meal would be different. This was a terrific start .

A tartare of Katsuo with cucumber, almond and raspberry had great harmony , I really enjoy raspberry as the acidic element in crudo dishes.

A savoury trio of bites followed , with Hamo, pressed tofu and cucumber serving as the primary ingredients .

Quinoa , cashew nuts , black rice made up a soothing mixed grains dish .

Well set Beef was almost standing proudly by itself , the minimalist accompaniments were a celeriac fondant and brown rice vinegar relish

Pasta course was delicious , asparagus and grilled sea whelk complimented by a Huacatay sauce which perfectly coated the Taglioni

Porcini Mushroon risotto was lifted with a touch of Mikan .

Desserts hit the mark , firstly jasmine and peach which is certainly the combination of the moment/season .

Then a base of rice pudding littered with interesting textures of Amazo Less

Experience @lemeuricealainducasse

- Sea bream, beetroot, smoked yoghurt, rosehip -
- Prawn, citrus fruits, pumpkin, sea urchin -
- Wild turbot, carrot, pomelo, mussels, saffron -
- Blue lobster, radicchio, kampot pepper, red onion -
- Silk grain veal, cabbage, sweet pepper, hop -
- Vanilla pod -

Great flavours by @amaurybouhours ✨ Less