Ikura season. The sticky rice is steamed with fresh beans and ikura. On the lower deck the same rice is steamed with
anago, sea eel from Akashi-- sea eel is often cited as a typical food from Tokyo, the best ones from near Haneda (the airport) but this one was soft and delicate and thick-meated. This was delicious. But all the other things were a bargain, even at the straospheric price of 8900 yen. Other dishes included octopus slightly seared on a white-hot stone, dabbed with a sauce composed of tofu marinated in miso for 6 months. A soup of
fugu and
matsutake... watery slender
somen noodles to be dipped in broth from
ayu. And the best was the
uni straight from the box, poured over a slightly grilled and rolled thinly rolled piece of
wagyu Japanese beef. This just completely rolled into the mouth and melted immediately on the tongue to infuse the beef with a rich aroma and texture of the sea urchin. I wish Sergio could be here to enjoy the season in Kyoto which we both love so much.
Ikura season. The sticky rice is steamed with fresh beans and ikura. On the lower deck the same rice is steamed with anago, sea eel from Akashi-- sea eel is often cited as a typical food from Tokyo, the best ones from near Haneda (the airport) but this one was soft and delicate and thick-meated. This was delicious. But all the other things were a bargain, even at the straospheric price of 8900 yen. Other dishes included octopus slightly seared on a white-hot stone, dabbed with a sauce composed of tofu marinated in miso for 6 months. A soup of fugu and matsutake... watery slender somen noodles to be dipped in broth from ayu. And the best was the uni straight from the box, poured over a slightly grilled and rolled thinly rolled piece of wagyu Japanese beef. This just completely rolled into the mouth and melted immediately on the tongue to infuse the beef with a rich aroma and texture of the sea urchin. I wish Sergio could be here to enjoy the season in Kyoto which we both love so much.
