Eight courses were served that night, comprising an appetiser, soup, sashimi, a grilled dish, a fried dish, hot pot, rice and dessert.
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Ippon Unagi at Yondaime Kikukawa in Kyoto Gion
My grilled eel had been patiently waiting for me, and after admiring it one last time, I picked up the small wooden paddle and dug right in.
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Restaurant quality takeaway from Takashimaya depachikas
Short for depāto (department store) chika (basement), these bustling food halls are de facto tourist attractions that shouldn’t be missed.
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Kyo Yuba Mitakyu was an unexpected find in Kiyomizu
When soymilk is heated in a large pot, the lipids and proteins contained in the soybeans form a film on the surface and harden. By scooping it up, it becomes yuba.
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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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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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There’s no such thing as too much yuzu at Yuzugen Pontocho
Yuzu sake, yuzu daikon, yuzu kosho, yuzu gyoza, yuzu nabe, yuzu ramen. When you’re a yuzu addict, it’s never enough.
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The Wife walked into Ousu no Sato and almost didn’t make it out
I could tell that she was very pleased with her purchases, and I was pleased that she was pleased.
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Heartwarming matcha soba by the old folks of Torikiku
The broth had a clear citrusy note of sudachi that shone through, plus something else that we couldn’t quite identify. Whatever it was, it made the dashi taste extra special.
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Katsukura: Sometimes, all you need is some deep-fried pork
Whenever we find ourselves in Japan, our number one pick for crispy and juicy tonkatsu is invariably Katsukura from Kyoto.
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