90 minutes outside of Kyoto, is @miyamasou2020, one of the most unique and special dining experiences to be had in Japan. The kaiseki meal contains lots of locally foraged wild herbs, wild flowers, animals and vegetables. They call it tsumikusa cuisine. Definitely worth a special journey.

Daikon and ginkgo with Miyamasou’s own amazing miso (best I’ve had)

Carp from local river. Carp skin.

Chrysanthemum jelly. Wasabi. Shoyu. White miso soup with acorn tofu

Peanut, fried horse chestnut, egg yolk marinated for 3 days in miso, persimmon stuffed with river fish, walnut, river shrimp, egg white with carp, fish wrapped in burdock leaves. Pretty unique dish and variety. Leaves/decoration all from local surroundings

Deer, maitake mushroom, chestnut paste, pomegranate

Eel with risotto.

River fish soup (iwana) with matsutake mushrooms. With sudachi (Japanese lime)

Ayu sweetfish in cedar with kabosu lime with matsutake mushroom with kabosu lime

Tempura of frog with grated radish and mushroom

Konbu, pickled white melon, daikon, pumpkin

Crayfish with rice and mushroom

Pear. Mountain grapes

Mochi. Anko in it (paste made from azuki red beans)

Matcha

#miyamasou #foodinlondon #miyamaso #kaiseki #tsumikusa #ryokan Less