Happy Wednesday✨
My last post around my travel (eats) in Kyoto✨
Please, join me by the counter in a typical Izakaya (Japanese seasonal brasserie / pub)… they way I’d usually enjoy…
Let’s meet up around 6pm-ish!
📸2: Let’s first kampai (cheers / sante / prost…)🍻 You know, the “Nama Beer” (draft beer) in Japan is nothing like anyother. Bottled ones are nice, but draft! They would serve the glasses ice cold too.
📸3.”Sashimori” (sashimi (raw fish) platter) – usually would have seasonal assorts in omakase (freestyle) way.
📸4: Let’s examine the menu meanwhile…
📸5. Old school “Hamu Katsu”, Japanese innovation? Some thick ham in a cutlet. Somehow we like it- usually enjoyed with Worcestershire sauce.
📸6 & 7 & 8 : When in Kyoto, let’ eat local. Namafu & Yuba, and time for sake.
-Namafu: Steamed block of wheat gluten mixed with rice flour, later boiled & served with Ponzu (Japanese citrus sauce). White original, green mugwort
- Yuba: Finest tofu skin, Kyoto is so famous for this. So silky and creamy & fresh..!! Had with Ponzu as well.
- Sake: Japanese rice wines. Maybe like a sweeter white wine, but they match with simple tasting, lighter flavors✨
📸1: Swipe back please… Now after lighter flavor, Grilled Unagi (eel), without the teriyaki sauce. It tastes wonderful with wasabi sauce✨Maybe another sake🍶
📸9&10: Oh we forgot we ordered fired chicken gristle! & Japanese style salted nappa pickles, soba salad…✨✨
It was so nice to enjoy with you✨
I do have some Tokyo I missed to share, and they will come once in a while in the coming weeks…
🍻🍶🥢😍😂✨
京都編、まだまだ食も食以外もあったのですが、東京も消化できておらず、一旦ここまでで。
今回は京都の激渋なお店のカウンター、一時帰国中の私の我儘に合わせて頂く前提でご一緒ください。笑
📸2: （1枚目は後程）今日も3万歩＆自転車よく頑張りました、まずは生/瓶ビで乾杯✨
📸3&4: 刺し盛りをお願いしつつ、メニューを吟味するお時間
📸5: ここ数年、ハムカツが好きになってしまいました。女将さんが揚げ物担当、てきぱきしていらっしゃいます
📸6-8: 京都らしいお味：生麩ポン酢（揚げびたしや田楽と迷いました！！）、汲み湯葉（最高！）、そろそろ日本酒
📸1:うなぎの白焼き、わさびのお漬物＆大根おろしと最高…。日本酒別のも頼みましょうか✨
📸9,10: ちょっと落ち着こうとお漬物を選んだはずが、あれ、軟骨から揚げ＆蕎麦サラダも頼んでました😂
あら、6時スタートがそろそろ9時過ぎです。二軒目どうしましょう、なんて😍
