※ 下記の食レポは去年の6月に書いたものですが、これから京都は紅葉の時期ということもあり、京都に行く海外の方に少しでも美味しいお店情報＆日本食の素晴らしさをお伝えできたら と思い、 再アップいたします。英語間違えてても許して（笑）
☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*
Today’s lunch destination was ...
“Chihana”, one of the top traditional Japanese restaurants in Kyoto Gion area, and is the 3 stars Michelin
A course menu Chihana provides (which is on its website) entertains us with the harmonization of every single dish which interprets the beautiful four seasons in Kyoto from an appetizer (we call it “sakizuke”) to a fresh juice provided at the end using the best available seasonal ingredients
Inside the Japanese plum flavor Gele, you see a plenty of strawberry.
The stock fish was a mixture of many types of fish including flounder (Hirame) and salted cod roe (Takako). Its saltiness was a great match with the sweet flavored strawberry
Next was a buds of a bamboo shoot salad
Sake lees with raw gluten (Nama-Fu),
Inside were two different raw gluents: Normal wheat and mugwort.
I wasn’t a big fan of Sake lees but this, with the chewy gluten, it was lovely and I had it like drinking a beer (you know I drink a beer at once)
This is a sweetfish with pickled vegetables (Ayu no Nanbanzuke) ? The sweetfish was moisty and tasted great(･ω･)b
This is the sampler of small plates.
Raw soybean curd skin, cucumber mixed with Walnut Miso dressing, liver of sole, Chirimenjako (tiny little whole salted fish), and firefly squid.
Raw soybean curd skin was awesome tasting like cream cheese!!!!!!
I had a refreshing, dry white wine with the platter
This is Wakame (edible seaweed) and bamboo shoot Shinjo (dumpling).
Its soup was very gentle and elegant and was a wonderful taste!
Shinjo was a soft mashed fish and inside were plenty of crispy bamboo shoots
This is Sashimi of Tai (sea bream).
We have it with a hand made Ponzu (citrus-based sauce) or Salty kelp.
This salty kelp was brilliant, Wasabi was very refreshing and watery, and raw Iwanori (seaweed grows in rock) was just amazing
This is Yuan style grilled sea trout.
It was juicy and rich
Chef told me that all the ratio of seasonings like sake and sweet cooking rice wine were carefully balanced and they marinated the trout with the seasonings for 15 minutes!!
This is a thick fried tofu and boiled wild vegetables.
Tasted fresh and plain. Lots and lots of Japanese mushrooms and zenmai (Japanese flowering fern) were inside
Pickled vegetables with Sake.
Fruit Tomato was gorgeous Inside was agar agar strings not too much acidity which matched my taste
This is steamed glutinous (mochi) rice (we call it Okowa) with hairline Shiso and pickled cucumber.
I think I’ve encountered something here !!
This chewy Okowa with fluffy, very soft angel hair Shiso were “THE” best match!!?When I do this at home, probably I can use “Kyu-chan Cucumber (commercially sold ready-to-eat-pickled cucumber)” as the pickled part instead of what was provided here
For the finale, we had freshly squeezed juice (Apple, Iyokan - Japanese citrus fruit, and Kiwi fruit)
Overall, I thought the flavor was discreet and if speaking well, it was elegant and polished. At worst, the impact was weak??But every single dish was very very polite and subtle. I guess this is what we call “Kyoto-style”The Interior and atmosphere, the owner chef, madam, and young chef were all fantastic and treated us well
Cherry blossoms were especially beautiful after the rain..
I’ll upload them l8r
Emi
☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*
Today’s lunch destination was ...
“Chihana”, one of the top traditional Japanese restaurants in Kyoto Gion area, and is the 3 stars Michelin
A course menu Chihana provides (which is on its website) entertains us with the harmonization of every single dish which interprets the beautiful four seasons in Kyoto from an appetizer (we call it “sakizuke”) to a fresh juice provided at the end using the best available seasonal ingredients
Inside the Japanese plum flavor Gele, you see a plenty of strawberry.
The stock fish was a mixture of many types of fish including flounder (Hirame) and salted cod roe (Takako). Its saltiness was a great match with the sweet flavored strawberry
Next was a buds of a bamboo shoot salad
Sake lees with raw gluten (Nama-Fu),
Inside were two different raw gluents: Normal wheat and mugwort.
I wasn’t a big fan of Sake lees but this, with the chewy gluten, it was lovely and I had it like drinking a beer (you know I drink a beer at once)
This is a sweetfish with pickled vegetables (Ayu no Nanbanzuke) ? The sweetfish was moisty and tasted great(･ω･)b
This is the sampler of small plates.
Raw soybean curd skin, cucumber mixed with Walnut Miso dressing, liver of sole, Chirimenjako (tiny little whole salted fish), and firefly squid.
Raw soybean curd skin was awesome tasting like cream cheese!!!!!!
I had a refreshing, dry white wine with the platter
This is Wakame (edible seaweed) and bamboo shoot Shinjo (dumpling).
Its soup was very gentle and elegant and was a wonderful taste!
Shinjo was a soft mashed fish and inside were plenty of crispy bamboo shoots
This is Sashimi of Tai (sea bream).
We have it with a hand made Ponzu (citrus-based sauce) or Salty kelp.
This salty kelp was brilliant, Wasabi was very refreshing and watery, and raw Iwanori (seaweed grows in rock) was just amazing
This is Yuan style grilled sea trout.
It was juicy and rich
Chef told me that all the ratio of seasonings like sake and sweet cooking rice wine were carefully balanced and they marinated the trout with the seasonings for 15 minutes!!
This is a thick fried tofu and boiled wild vegetables.
Tasted fresh and plain. Lots and lots of Japanese mushrooms and zenmai (Japanese flowering fern) were inside
Pickled vegetables with Sake.
Fruit Tomato was gorgeous Inside was agar agar strings not too much acidity which matched my taste
This is steamed glutinous (mochi) rice (we call it Okowa) with hairline Shiso and pickled cucumber.
This chewy Okowa with fluffy, very soft angel hair Shiso were “THE” best match!!?When I do this at home, probably I can use “Kyu-chan Cucumber (commercially sold ready-to-eat-pickled cucumber)” as the pickled part instead of what was provided here
For the finale, we had freshly squeezed juice (Apple, Iyokan - Japanese citrus fruit, and Kiwi fruit)
Overall, I thought the flavor was discreet and if speaking well, it was elegant and polished. At worst, the impact was weak??But every single dish was very very polite and subtle. I guess this is what we call “Kyoto-style”The Interior and atmosphere, the owner chef, madam, and young chef were all fantastic and treated us well
Cherry blossoms were especially beautiful after the rain..
I’ll upload them l8r
Emi