The highlight for most people is the majestic Kiyomizudera Buddhist temple. But for us, it was the two Ghibli stores in Ninenzaka and Kiyomizu.
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Two very different Yasaka Jinjas in Namba and Gion
A large, ominous-looking lion glared at us menacingly, with a fierce and imposing expression that threatened, “Enter at your own risk!”
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Oysters seven ways at Novotel Stevens Food Exchange
In addition to raw oysters, the buffet also featured an unusually wide selection of cooked oysters. Including Kilpatrick, Mornay, Chilli Crab, Okonomiyaki, Breaded and even Teochew-style Orh Neng.
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Sake bingo at Asano Nihonshu Ten in Kyoto
That night, we had Kaze no Mori (風の森) from Nara, Yuki no Bosha (雪の茅舎) from Akita, Zaku (作) from Mie, Daishichi (大七) from Fukushima, Mimurosugi (みむろ杉) from Nara and Tamajiman (多満自慢) from Tokyo.
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Six Kaze no Mori sakes in one sitting
“Sumimasen, Kaze no Mori onegaishimasu,” I requested. Pointing to the menu that featured tasting flights of sake by breweries from all over Japan.
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The chunky and yummy yakitori of Yanagi Koji Taka
Ironically, yakitori wasn’t even on our radar for Kyoto. But I’m glad we ended up having some anyway, even though it was totally by accident.
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Comparing seven rice polishing ratios of the same sake
If only there was a Japanese brewery that made the exact same sake, the exact same way but changed only the seimaibuai for different bottles.
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Gion to Ginkakuji via the Philosopher’s Path
The 5.7-kilometre walk was quite an achievement for us, and easily one of the longest we’ve ever completed while on vacation.
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Elegant tofu kaiseki at Rengetsujaya in Higashiyama
Tofu may seem like a humble ingredient but centuries — no, millennia — of refinement in Kyoto has elevated it to a delicacy.
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The Korean eel BBQ at Pohang Seafood is jinjja mashiso
We’ve eaten many eels, prepared several ways in different countries. But we’ve never had them unmarinated and grilled as-is. That is, until a couple of months ago.
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