メニューに一捻りある懐石料理で一度は訪れたい料亭 : Nakamura rou

I had a small event and my family used it for lunch for the first time. The location is south of Yasaka Shrine, and is a major tourist spot in Kyoto. Since I didn't research and make the reservation, I thought I was going to visit Kyoto Kaiseki without any prior knowledge, but each dish had its own twist and left a lingering aftertaste. . ⚫︎ Appetizer (Uzumi tofu) Steamed sea urchin, mitsuba, green seaweed, and bubu arare topped with bekko bean paste. Uzumi tofu has a texture similar to cotton, and should be mixed well before eating. Of course, the tofu was the main ingredient, but the other ingredients were harmoniously combined, and the soup stock from each one came together, which of course was delicious, but it was also a dish that you could enjoy by looking at the texture and taste. ⚫︎Suimono (white miso style) Contains slices of Shogoin turnip and fukinoto. Even at home, we have white miso ozoni on New Year's Day, and there really is nothing in the world that makes it as sharp as white miso. Of course, you can enjoy the relaxing feeling that is unique to the highest quality white miso. Shogoin Kabura is relatively firm, and the contrast with the relaxing white miso is interesting. The soup was completely different from mochi. The melted mustard worked well, and the soup had quite a punch. ⚫︎Structure (Yokowa) Gyōja garlic was served with radish, beni-shigure, and daikon radish, and was drizzled with spreading oil and ponzu sauce. It tasted a bit like marinade, but the presence of radishes brought out the fatty and chewy texture. ⚫︎I ordered tofu dengaku for an additional 240 yen. The tofu was similar to firm tofu, and the dengaku part was a relatively mild miso. ⚫︎Hassun At this timing, eightsun was offered. There are 8 items below. Since it was January, it was a New Year's meal.・Sea bream Sushi with 1000 pieces of sea bream ・Sesame seeds ・Seared burdock ・Herring roe ・Grated sea cucumber ・Persimmons ・Kumquat sweet simmered ・Nanohana with Chinese ink powder It was topped with plenty of black shichimi. Gekko Yurine had a very sweet and elegant taste. The beef was lean but very tender, and the burdock had a crispy texture. ⚫︎Rice, spices, red soup stock The rice was cooked beautifully with Koshihikari rice from Tanba. You can refill it. The spices were pickled daikon radish. The Kyoto-style pickles and daikon radish were simmered in plenty of broth from the yellowtail, and the rice went well. The red soup stock contained two white balls. ⚫︎Sweets The homemade sweets were Dorayaki style sweets mixed with horse chestnuts. ⚫︎Matcha It was a light and relatively bitter matcha that was perfect after a meal. Since it is Kyoto cuisine, I thought it would be a little bland, but the flavors were quite sharp, with distinct spiciness, sourness, and sweetness, and each dish left an impression on me. I made a reservation a week in advance, but when I arrived at 11:30, the same time it opened on holidays, it was full, so I think reservations are essential. The menu changes every month, so you can enjoy it in all seasons. The price of the course itself was 7,700 yen, but with the addition of tofu dengaku it was just under 8,000 yen, but with coupons etc. it was about 7,200 yen. Considering the price, I don't go there often, but it's a restaurant I'd like to visit once in a while. Tea was poured frequently and the service was attentive.