Kyotomi

Long time no see.
This is Kurama Tengu.

This time, I’d like to send you a food report from Kyotomi, a Kyoto-style restaurant located along Higashiyama Sanjo Shirakawa River, which I visited for dinner the other day.
The location can be described as “Higashiyama Sanjo Higashi-hairu and going up along Shirakawa River.
According to what I have heard, this restaurant was moved from Gion.
It seems to be a Gion restaurant.

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Actually, I have been to this restaurant twice, I was directed to the table seat this time. As for the important kaiseki cuisine, the start is like this.

Well, it’s artistic.
None of them were skimpy! I have to say, it was delicious. I also got beer.

The soup was sea bream.
It was a soft fillet.
The dashi is truly Kyoto-style, and the flavor is so light that you can barely taste the saltiness.
Those who are not accustomed to Kyoto’s seasoning may find it watery.

Sashimi.
It is served casually, but this is sea bream and big fatty tuna.
I was very satisfied!
I saw that the wasabi was also grated at the restaurant.

I guess it was stewed turnip with starchy sauce.
This was also very Kyoto-like and gently seasoned.
The ingredients are lying at the bottom of the bowl.
Ankake is warm and nice.

After that, although I didn’t take any pictures, I had some unrolled snow crab, koura-sake, and tucked into the karasumi, which was made by the owner. I also enjoyed Kyoto-style white miso zoni and ochazuke (rice with green tea).

Dessert was strawberries and apples with vanilla.
These are also ingredients as good as a cake shop.
It was a dessert that looked great on social media.

It was a so wonderful course dish.
This time I was taken to this restaurant by a great person from my company, and I would like to be the level of person use this kind of restaurant on a regular basis someday.
I am glad I was able to accompanied that person!

I heard the general’s boastful story, and I heard that he has been awarded the “Medal with Yellow Ribbon” by the Emperor of Japan.
This is a testimony that the chef has been active as a Japanese chef for many years.
It was “Kyo Tomi”, a restaurant dedicated to “Kyoto cuisine.”

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Author

くらま天狗(Kurama Tengu)
Born and raised in Kyoto.
I like B-class gourmet food, and my favorite is Tenkaippin Ramen. (^o^)
I am good at making homepages and many other things.