Descend from the South Gate of Hachisaka, and when you enter the dead-end street
A quiet single-family house with a green curtain is revealed.
A newly renovated inn, filled with the scent of wood – a restaurant that still has a fresh feel to it.
As you step out of your shoes and enter the entrance, it's just like what you would find in an old ryokan.
A very spacious and luxurious space unfolds before us.
Right next to you is the waiting area.
The glass-framed kitchen was occupied by two young chefs while they were working.
At the central counter made of white wood, the owner, Mr. Saimiki, greeted us.
He is a veteran chef who has been working at this restaurant for a long time.
It seems that there are still table seats and private rooms in the back area.
lunch is served in three courses
Daitokuji Enkou Kō (2940 yen), Sōkodo (4200 yen), Omakase (5250 yen)
A very affordable setup without any additional fees.
This time, I'll choose Omakase and Premium Molte.
Theme isRisun Daiki。
Eight inches 【Kombu-roujiman Otonohimabushi・Kuroboshi to O-Tobako・Shibuki Isshi・Inari Mokidoki
Salmon rolled in a special technique, water chestnut with pine wind flavor, plum bread, Kamioka scallions, and scallop stems in a nuta.】
Featuring a strong sense of seasonality, these dishes are truly laboriously crafted. The balance of nuta vinegar and miso is absolutely exquisite. ☆☆☆
The scallions from the Ukaumaki Kyoto Vegetable Master Tatsumi Farm have a unique sweetness!
This dish of salmon served with kombu is absolutely refreshing and delicious!
I was wondering how to pronounce "慈姑", so it turned out to be "クワイ"!
Mitsuhashi 【A cold shrimp dish from Ichiko, served with taragiki clams, seaweed, and shiitake mushrooms.】
“This year, cold-bred fish has been abundant, right?” I asked in that regard.
“価格が急騰してしまった～”と思いもしなかった返答だった。
Since there was a bountiful harvest and it was featured on television, orders have been flooding in from all over.
On the other hand, if the product is out of stock... Ugh (^^;).
It's rare to see a dish that isn't alive—it's simply placed in water and left to rest.
Mixing seaweed and shiitake mushrooms makes it delicious♪
Washings 【Kushima Tofu, Thresherfish, Shredded Radish, Carrot, Kamomeyaki Onion – Prepared with Koji Miso】
A dish made by combining white miso with kombu soup. The warmth radiates from the core of the dish, making it truly delicious.
Delicious☆☆☆
Stew 【Eggplant, small wort, watercress, yellow gourd stew】
It's a pity that I couldn't sense any texture in the potato with shrimp.
Tasty Dishes 【Beef eight-donmiso pickles, Seongho-in wubu, green chili peppers, scallion miso】
このレストランの牛肉八丁味噌漬けはこちらです。
Using a low-temperature cooking method of 58 degrees to 60 degrees, the ingredients were allowed to fully absorb the miso flavor.
It seems to be a hybrid beef from Kyoto. Although it doesn't have the meltingly soft texture of black beef.
Using techniques of low-temperature cooking, this dish has a lean texture, yet it remains soft enough to be easily broken with chopsticks.
The scallion miso was really good!
Meals 【White rice, fragrant dishes, and soup made with clams】
I thought it was red broth, but it turned out to be a hot drink, which was a pleasant surprise.
Since most of the dishes used soy sauce, it was a calculated decision.
The freshness of the steaming rice cooked in a earthen pot is, of course, remarkable.
蛤は次回のテーマ「桃の節句」の予告です。
水物 【Yogurt Brämanje with Apples and Cinnamon Stewed】
The apple in this Apple Pie has the exact taste of the original apple.
In kaichō restaurants, lunch service usually starts as early as one and a half hours, while at slower establishments, it may take up to two hours.
This day was, to be exact, just a little over an hour.
I said that to my friend who was with me, and we both exchanged glances and said, "It was really fast!"
Considering the reasons, the ingredients put into the bento...
Since it's been used quite a lot, many of the items that were prepared in advance are already ready.
Of course, this is a restaurant that has earned a Michelin ☆ rating. Even for bento...
It's extremely elaborate.
Therefore, I want to eat Kyoto cuisine during my trip to Kyoto, but at the same time, I also want to spend some time exploring the city itself.
It seems like it doesn’t quite fit for everyone, huh?
Additionally, this restaurant is famous for its "Souji Maki Egg".Daidoji SaikiyaHe is a relative or something of that kind.
Unfortunately, it was the moment when we were leaving.
I finished paying and went to the entrance, but I left the items I had placed there behind.
There seems to be no indication that they will bring a coat with them.
I asked to have them bring it over, but at that time, they didn't even say a proper word of greeting.
A bit lacking in carefulness…
At this Kyoto Japanese restaurant, the farewell process is quite routine, which made it a simple experience.
