美味しい京料理を少し取り、京の冷酒をすすりながら飲み干す♪
Next to it is a place that I truly respect. It’s a space that feels comforting and peaceful, just like our own home.
I feel quite happy today～(*^_^*).
Today, I visited the Kyoto-style restaurant "Yutaka" guided by a friend who knows the area well.
If I can deliver a warm and happy aftertaste, as seen in indirect lighting, that would be delightful.
■『Yutaka Kō』について。
・The location is on the road in front of the Golden Pavilion Temple, turn left. Walk for about 100 meters.
As soon as you enter the alley, there it is: a signboard with the words "Yuzu" and the store name "Yutaka".
It's immediately clear.
・店に入ると、清潔でスッとした感じは割烹だが、でも何故だろう。
It felt like coming to a familiar home—warm and comfortable.
Although it isn't indirect lighting, the gentle smile of the master warms my heart.
It's a cozy and pleasant place to talk with friends, truly a hidden gem.
Indirect lighting… and I had a misunderstanding of it.
・レストランには、カウンターと、1～2台のテーブルがあります。
・店主は一人で店を切り盛りしている。
Therefore, visiting the restaurant might be better after making a phone call first.
・その日は、私と友人の他に、団体様、そして落ち着いた年齢のカップルも訪れていました。
A Kyoto-style cuisine that allows you to enjoy a leisurely meal with a smile. That's what makes it enjoyable.
■『Yutaka Kō』でのゴハン。
Indeed, cuisine is about people, isn’t it?
Such a gentle and warm atmosphere from the master chef is also conveyed through the cuisine.
The dish name, where it was produced, and what ingredients are used—those would be great if I could mention them. But for the young Figaro, that's quite difficult ^^;
It's a bit frustrating, but a foodie friend of mine taught me a lot of things. I'm grateful for that.
Well, the detailed description of the dishes will be provided through photos, so that you can enjoy them while looking at the pictures. ＾＾；
It's my strong point to truly feel deliciousness with my heart. (*^_^*)
Therefore, I will write about that part.
First, the filling made of raw flour and nutmeg.
The sweetness of the water that blends well with the pulled kombu broth, and the tender, smooth filling that wraps around it.
It feels like Kyoto, doesn’t it? The kindness of the master is evident in every detail.
Every time the broth overflows from the raw mushrooms, my heart feels relaxed.
By the way, as a side note, I really like sashimi in Kyoto.
In Fukuoka, the selling point is freshness and cutting-edge produce. I always thought that way.
However, it’s better to let it rest for a while; it becomes more flavorful and delicious.
Especially, the alcohol becomes even more delicious, doesn’t it? (*^_^*).
And, a variety of colors, arranged in a stack.
When divided onto plates made of red, green, yellow, and black lacquer, it looks elegant.
The combination of vegetables and Kyoto's sweet water also helps to make the vegetables more delicious.
Isn't that inevitable?
And, cooked rice.
The fragrance of autumn mushrooms. A scent of blessings. Indeed, it's the color of the master chef.
The mountain pepper flavor emitted by this chiri-men is truly unique—it’s a masterpiece from Kyoto. (*^_^*).
Indeed, together with my friend, I felt truly at ease.
That is, the most delightful thing.
Thank you to the friend who brought this restaurant here. I am grateful for the delicious dishes prepared with care by the owner.
■ちなみに。
It's a good choice when you want to have a quiet conversation with just a few people.
I was truly overwhelmed by your hospitality. Thank you very much, my master.
This time, I want to bring my wife along and have a cozy time together.
