This is a restaurant I often visit for lunch during my Kyoto trips. This is the first time I've visited in May. I really wanted to take a photo of the decorations for May right at the entrance, but I didn't get the chance. Instead, I took photos of the greenery in the courtyard and the pomelos.
The room we were guided to was, unusually, located at the back of the restaurant. It’s convenient that the restroom is nearby… lol.
First of all, my favorite obanzai dishes. They look gorgeous and definitely boost my enthusiasm. Last time, due to the impact of COVID-19, they were served as individual portions. But now, we’re back to a style where two people can enjoy them on one plate. However, the plates are still the same size as the individual portion sizes.
The container for Yuzu contained wakame.
In May, pampas and iris were decorated, and inside, there was sushi.
Next is the bamboo shoot.
It has a sweet soy sauce flavor. I felt that its taste was different from the bamboo shoots we received last April 2023.
Next, let's have the pot. First, we'll start with tofu.
After that, the broth is extracted from the fried dried mackerel. It then includes watercress, dandelions, watercress lettuce, and nine-stemed green onions.
And, tuna shabu!
Finally, there's the Yuzu miso porridge.
The color of the eggs is extremely dark.
There were many o-zakusui, and sometimes it was hard to finish eating them. But today, I was able to eat them all without any trouble. It’s unclear whether this is because my stomach has become larger or the amount has decreased.
The dessert was typical of May, featuring Kashiwa-yaki. It was thoroughly chilled, and that added to its deliciousness!
It's been a long time since I've been to Yuzuyama Shinshiji.
This time, I brought along a husband who really loves yuzu! ♪
I like the feeling of being transported to a completely different world upon entering. However, those steep stone steps can be a bit scary on rainy days. I wonder if I'll ever be able to come here again once I get older…
Upon entering, I was surprised to find that there were quite a few people, which was unusual. However, since everyone had made reservations, the process was smooth, and I felt relieved.
April brings the yellow pomelo! I feel that the dishes here are more delicious, so it's a pleasure.
The interior of the restaurant remained as quiet and comfortable as ever.
Yuzu Soda and Yuzu Tea
Kōsui 16 puntos en complejo
16種類のおばんざいが一気に登場し、非常に華やかです。コロナ禍を経て、各メニューがより充実したものになったので、「あれ？これは私の分？」という心配なく、気楽に食べることができました笑 見た目からすると、2人分で提供される時の方がもっと迫力があるかもしれません。
The content of this article is,
Crayfish with Cuttlefish and Wakégiri Pickled in Soy Sauce
Da Shi Maki
Meatball Stew of Whitefish Larvae
Steamed Miso Soup with Dried Mushrooms
Tuna with Kombu
Roast Duck and Flower Cabbage
Mozuku Aji to Yuri Nege
Cucumber and Shiitake Mushroom Sesame Stew
3種の豆
Sashimi with Salmon
Egg and fragrant flowers served as a side dish
Tuna Child's Jelly Dishes with Plum Sauce
Kōbaku Yuzumiso Tanaka
アメーラトマトの白がけ
Eggplant Stew
Yōzu and Chinese cabbage ohitashi
White Miso Bowl
The seasonal grilled dishes are grilled sweet potatoes.
Inside the seven-burner, charcoal is placed, with tea leaves scattered on top of it. So, first, one can enjoy the aroma.
After that, you are served separately. You take the tip of the grain with a tissue, and together with the tree buds, you consume it.
Tajyu Yuzu Pot
First, prepare tofu soup using the best broth made from bonito and kombu, infused with the aroma of yuzu.
The fried tuna was placed in the broth, and it became even more delicious.
Tuna cut pieces, watercress with three leaves, Ningen lettuce, and nine-spice green onions. Serve it in a shabushaba dish.
Gently squeeze the yuzu fruit.
This also goes well with yuzu pepper.
Yuzu Conpyo
Ingredients: green onions and pomelo peel, eggs of a lightly raised chicken from Maruhei. This dish is a victory in appearance!
Completely crushing the yuzu and then squeezing it
After that, the yuzu is removed to prevent any bitterness from appearing. Delicious! This course includes options without shark fin, but I strongly believe that using shark fin makes the miso soup even more delicious.
Serve together with yuzu radish and spicy pickles.
Desserts include homemade black sugar wabis and Uji green tea.
It had been a long time since I last visited here, but it was still a wonderful place. This made me feel even more excited about having come to Kyoto!
This restaurant located next to the Hachisaka Shrine is like stepping into a different world as soon as you cross the gate and enter the stairs. The noise from the intersection is completely gone, leaving the place completely quiet.
Oku-do-san
I don't think they actually make it here, but it's really nice.
In the summer, there were decorations at the places where the Gion Festival was held. By late autumn, beautiful yellow pomelos were arranged in neat rows. Similarly, the areas where green pomelos were piled up in the summer had transformed into large yellow pomelos by late autumn.
This time, I was seated in a position where I could easily see the garden. It seems that this type of seating is quite common here. However, last time, I was in a completely different room, further back in the building. So, that was also interesting.
Yuzu Sake
It seems that this is a sake, but it has a strong yuzu flavor, making it feel less like sake. The sweetness is also minimal, so it seems suitable for men as well.
The "Shu Kaizen Shichi Dian Meiru" is a dish consisting of...
Top left: Child-bearing grayling stew
Sawara’s Miso Yuzen-yaki
Oya-yaki
Eggplant ← This is simply delicious!
Dried radish and red konnynaku
Aubergine Roll with Yuzu Sauce
Ningen Sō no Kusa Wae
Sashimi with Tuna
Bonito marinated in Western-style sauce
Oyodaiji Maito and Kugyō Nege
Sweet chestnuts and purple beans
Shi Ebi to Ginko
Yōzu no Yuzu Shio Ankake
Hori-kawa Gobo and Kinjiro Kinsen
Living Miso Teyaki
I think that's what happened. As soon as I was told, I forget it right away.
Crab and Yuriken Yuzukankake
Again, after finishing eating, I wondered, "What was it again?" But it had a comforting taste.
Move to the pot. First, tofu.
This is soft cotton from a tofu shop in Gion. Soft cotton is suitable for pots with a texture between silk and cotton, making it ideal for tofu.
Four types of Kyoto vegetables, including ningen-saba, miso-kabutake, watercress, and kuroko-negi (negi with a pronounced sound other than "negi"). Along with these, we will enjoy taishabushi that is half-cooked. Yuzu is squeezed directly into the bowl for consumption.
The broth from the tuna ara produces a very good flavor.
Yuzu Conpyo
In the middle of the pot, we crush the yuzu using a masher.
The fish broth, the yuzu, everything is perfect! It's simply delicious.
There's also dinner available, but thinking to be modest, I just kept eating until I was full. Personally, I prefer the yellow oriole soup over the green oriole soup in summer.
Black Sugar Kappa Bingsu and Green Tea
For about 10 years, this has been one of my favorite restaurants whenever I visit Kyoto with friends. ♡
