I was surprised to find such a place on the back streets of Gion, proving that Kyoto still has many hidden gems.The interior features a sunken counter with about 8 seats, and the small garden has a sense of history, with lush greenery that looks vibrant.The meal started with a cold yam dish and shrimp, where the flavor of the shrimp was rich and intense. Next was the simmered conger eel, with a well-balanced broth that perfectly complemented the dish. The sashimi was served with tomatoes and broccoli, which added a nutritious touch. Then came the grilled sea bass and the grilled sweetfish flavored with ginger soy sauce. For lunch, the hachizuna (a type of appetizer) and shiraae (tofu salad) were exceptional. The chef's beloved Lake Biwa river shrimp paired with cooked soybeans offered a wonderful taste, with the beans absorbing the delicious flavors. We also enjoyed fried rice crackers with octopus and eggplant, followed by tai (sea bream) with sweet fish flakes over rice, and a tea rice dish with eel simmered in sansho pepper. It was a whirlwind of flavors, and I can’t wait to come back for dinner!
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