Fish from Kamo River and Kyoto-style tofu – experience traditional delicacies of Kyoto
“Our ‘tsukidashi (appetizers)’ are the only menu that is unchanged throughout the year. Others are changing day by day seasonally,” the owner says. Having the unchangingly popular appetizers (green beans tofu, teppai (a salad with vinegar and miso) and okara dried soy bean curd), customers chat with the female owner and decide what to eat from the seasonal selections – this is Kikou-style. The Ayu (river fish) fishing season was about to begin on the day of the interview, so that there wasn’t any ayu dishes. However, she recommended the meita garei (flatfish). Using one fish, she prepared a variety of dishes fromo sashimi, fried, simmered to deep-fried bones. This restaurant first opened during the period of food shortages just after the war, and offered a cuisine of tofu (originally it was tofu shop) and river fish from Kamo River, which are still available today. Specially recommended dishes are ayu in summer and haejako in winter, both of them are renowned as seasonal cuisine in Kyoto.
Translation to English by AD BRAIN INC.
|Address||202 Sendo-cho, Nishikiyamachi-dori, Shijo-sagaru, Shimogyo-ku, Kyoto|
|Closed||Mon. & Tues.|
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