I have always wished to come here with my partner someday. However, it's just a matter of location...BションRight next to it), as a companion, he seems to feel that "this place is the perfect choice for a break." So, when I tried to make a reservation at Bション today, I learned that they are on vacation due to the holiday. Yet, Yatake-kun still went to work despite this.
Okay, I think this place is suitable for us. I decided to make Fujita-san our choice for the job in Osaka. I made a reservation through a follow-up report.
However, on a Friday night during the tourist season, there was a banquet with 11 people on the second floor (while checking their shoes). The counter was fully occupied. We were seated at the tables on the first floor. Last time we visited here with Sぼん, we were the only ones at the counter. So, I feel a bit nervous about what will happen this time.
The wine is white. There seems to be only one variety available today, so I will have Chablis. Joseph Pellrin Chablis 2013. The price is 4,500 yen. It's the same brand as last time; only the year has changed.
The aroma of apples, a yellow and clear white wine with no viscosity, a lively acidity, and an extremely strong taste. A medium-length aftertaste. It pairs well with fish dishes.
Today's Menu (This menu was not provided by the restaurant; there may be errors.)
Appetizers: 5 dishes of appetizers – grilled bonito, mixed salad with radish dressing, salmon smoked, tuna roll, yomogi tofu, and butterfly squid.
bowls of Awaibi custard stew
Facing the Restaurant: Sashimi Compilation – Sashimi of Golden Thresher Fish, Thresher Fish, Crayfish Dished on a Plate, Clams, and Abalone
Second Bowl: White Fish Fillet Wrapped in a Cloth Bag with Egg Dofu
Batake – Aburame salt-roasted, served with white beans
Strong Dishes: Roasted eggplant, mint, and sliced seaweed
Meals Sushi Menu
Stop Bowl Miso Soup (Red Dashi)
Watery Desserts: Iyo Summer Jellies
Japanese Sweets: Two Types of Manny-toys from Wakaya, served with matcha
Appetizers: All of them seem to have been carefully prepared. The salmon roll is particularly enhanced by the yuzu pepper sauce. The salmon itself is top-quality.
This abalone is the first time my companion has tasted it at a Japanese restaurant. It was gently steamed and cooked, with a filling that resembled light snow. Radish otsuzuki and rice crackers served as side dishes to complement the dish.
The grilled fish with aburame is about to reach its peak season. It has a white flavor with a strong individual character. It resembles a quail in some ways. Moreover, the combination of aburame with other ingredients creates a truly wonderful harmony.
The round eggplant also looks good; it has been successfully seasoned with a little oil to bring out its unique flavor.
This dessert from Iyo Summer Jelly is a refreshing choice that even I can enjoy with truffle cream.
Japanese sweets are from my father's family.Nii-jo WakayaHandmade with care. The person who brought the green-colored one tasted it, and I did likewise. This is also a delicate treat that isn’t overly sweet. Another piece was given to me by the shopkeeper, who carefully wrapped it for me.
The crowded interior was indeed a bit noisy, but since it was a table service, there was no sense of isolation. The service was also impeccable, with no disruptions at all. I really appreciated that aspect. In the end, the owner gave his greetings and we had a short conversation before I left.
Thank you for your hospitality. Now, let's head to the second party.熱いだ！
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(October 2105)
After leaving the house for a relatively long period, the only problem I face is watering the potted plants. I don’t do it very diligently, but it would be sad if they wither away. And in such situations, what I rely on is…熱いI am Sぼん, a professional restaurant-review translation engine. I have a friend—a painter and art commentator who also works as a bartender and translator. He is a year younger than me, but we have a strange kind of rapport and are close friends. While I was away, he brought three pots of plants to my apartment and took care of them while I was not there. It’s been some time since I returned to Japan, but the cute plants have safely made their way back to my home. As a thank you, I prepared dinner for them.
BションJust nearby, something I had been interested in from the beginning. It was featured in a program on KBS Kyoto, so I decided to make a reservation.
At 7 o’clock, two people entered the restaurant. The interior was designed in white wood, creating a clean and fresh atmosphere. The owner and his wife greeted us with a smile. We had already reserved a menu by phone, so all that remained was to decide on our drinks. First, we chose a white wine: Joseph Bellan Chablis 2012. It was a blend primarily of chardonnay, making it a wine with a slightly less fruity taste. It had a pleasant acidity.
First, let's toast. Then, the appetizers: jelly sauces, duck roe, stewed herring, salmon handmade sushi, and eggs from the ouzla fish, colored to resemble persimmon. Each of these dishes is prepared with care and offers a delicate taste.
Next is the sumon juice from sturgeon. I thought it was only available during winter, but it seems that it can be produced throughout the year. The fat content during winter and the firmness of the meat in summer are said to differ in taste. However, regardless of the season, only carefully selected female sturgeons are used in its production.
Ah, this is delicious. The meat has a chewy texture, and the gelatin is firm and smooth. It definitely makes one feel energetic.
Sashimi (no photos) – A dish of clouded salmon and kumara mixed with tuna, scallops, salmon roe, and sea scallops. This dish features a combination of ingredients with distinct personalities, making it particularly suitable to be paired with white wine.
続いて、秋の本格的な到来を告げるかのように、土瓶蒸しが出されました。鱧、三つ葉、銀杏、松茸が入ったおだし、そして酢橘も添えられています。まさに王道の、そして文句のない仕上がりで、大満足です。
From the back, a young male helper brought over salt-baked grayling fish with children. Two small grayling fish were placed in front of us, as if they were still alive. It’s traditional to eat them whole, with a little pickled sauce served alongside. The fish had plenty of eggs inside, and both the bones and the flesh were cooked just right. Delicious!
The next serving is a truly innovative dish. It features golden mackerel and tofu. The walnuts have been crushed and mixed into the tofu, and within the tofu itself, there are also walnut pieces of about 5 millimeters in size. The combination of fish and tofu is absolutely perfect.
This area has white wine available. Both Sぼん and I are drawn into the authentic Japanese flavors, and our drinks continue to be consumed. This time, it’s red wine. Château Ferre-Lambier 2008. It has a fairly strong flavor, with hints of berries and vanilla. It’s a Bordeaux wine from Bordeaux itself.
While I was distracted by the wine, a small bowl appeared, like a magic trick. Inside, there was an unknown amber-colored object. When I looked at it with a disgusted expression, the owner said, "That's a goose egg."
Oh, so there really are such things. The photos are a bit blurry, but each grain is large enough to be eaten by itself. And the taste is quite rich. “I really want to eat it with a big portion of rice,” said S-bon, who had a strong appetite.
And, at the right moment, here’s one of our famous dishes—chirashi sushi. It has a sophisticated taste; even men can be satisfied with its quality and quantity. The red broth is also delicious.
レモンのソルベ、和菓子、お抹茶、そしてほうじ茶で仕上げました。こちらの和菓子は、ご主人のご実家からのお品です。「私たち料理人は魚に触れるため、その手で和菓子を作るわけにはいきません。だから和菓子職人が作ったものをお出ししています」
The husband, who loves conversation, and the cheerful wife also provide excellent service. It's hard not to stay longer here. The reason they opened this restaurant is simply because there is high-quality well water flowing from the ground. After all, the foundation of cooking lies in water.
In Kyoto, there are many outstanding chefs who are quite distinctive and creative in their cooking styles (such as Soki Gion, the great chef Masataka Murayama, and the renowned chef Liangshan Po). On the other hand, there are also hardworking and honest professionals like this man from Kyoto. Both types of people are essential in Kyoto.
For me, who usually doesn’t have the chance to enjoy authentic Japanese course meals, this was a new discovery and a valuable learning experience. Thank you for the enjoyable dinner. The winter-style marugoto pot and steamed sushi that were featured on TV… I’ll come back again when it gets colder.
KBS京都『京 ごはんたべ』 第31巻 「二條ふじ田・晩秋の京で暖を楽しむ蒸し寿司」 2014年11月1日に放映
Toilets: The rest of the store has shared toilets for both men and women, equipped with urinals.
