Degustation Kyoto style

We had the opportunity to try kaiseke (haute cuisine) in Kyoto. Recommended by many we selected Gyon Karyo. It was no easy task to find the restaurant. We walked up and down the street trying to work out which it was as there was no English sign and our Japanese is super poor. But we finally made it!!

First instruction on arrival: – take off your shoes, second instruction: ‘set your phone to silent mode’. But, happy to be there we sat at the bar looking into the kitchen, as most guests did.

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Kitchen view

Next, the degustation began and it was a feast for the eyes. Here are some photos.

  1. Sakizuke – appetiser of Seetfish, sweet potato, Japanese ginger, somen, water pepper and yuzu
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first course – Seetfish
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first course Seetfish and somen

2. Wanmono – Japanese soup made from Japanese sea perch, pumpkin tofu, taro stem, okra and yuzu

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The soup

3. Oshinogi – small dish of grilled pike conger, corn and manganji pepper and watercress sauce

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Pike conger

4. Yakimono – grill dish of Tile fish, giner, and citrus sudachi (this was really good!)

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Tile fish

5. This course comprised three combinations: 1.Hassun – assorted dishes of Mackerel sushi, walnut tofu (the best!), fried river shrimp and ground yuba soup; plus 2. boiled octopus, carrot leaves, spaghetti squash with sesame sauce; plus 3. horse mackeral mixed miso, taro dumplings and lotus root.  Wow, what a visual sensation.

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The main selection
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Sashimi and prawns – centre on green dish
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Walnut tofu (left in blue bowl) and yuba soup (in glass dish)
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Something special!
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Octopus
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close up sashimi

6. Hiyashibachi – cold dish of herring, eggplant, pumpkin and common bean

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Herring and pumpkin

7. Shiizaakana – side dish of grill Japanese beef, fushimi pepper, citrus sauce and tomato (I only ate the tomato and it was good)

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for the meat eater in the party – not me

8. Gohan – hearth cooked rice with fish, Japanese pickles and miso soup

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Hearth rice

9. Dessert – not sure what it was but not a highlight of the meal.

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Not sure what it was
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