Lunch with children at “Isshi Soden Nakamura” in Kyoto with three Michelin stars.
"Kyoto Cuisine Isshi Soden Nakamura" is located in Oike-dori, Tominokoji, Kyoto.
Needless to say, it is a well-known Michelin three-star restaurant, which is ranked 19th in the Tabelog Kyoto ranking at 4.26.
It's a Michelin three-star, but I went because it's OK for children.
Lunch for adults 15,000 yen. Was the child about 4000 yen?
The history of "Nakamura" dates back to the Edo period and the cultural bunsei period.
The first generation, who traded Wakasa things, had a good reputation as a connoisseur of fish, and was used as a servant of the Imperial Palace and public houses.
The third generation, who was also a tea master, started catering to nearby luxury inns such as "Tawaraya," "Hiiragiya," and "Sumiya."
The restaurant was shaped by the predecessor, Masazo, and is now the fifth generation, Bunji Nakamura.
For more information about this area, see "Kyoto Cuisine by Nakamura Nakamura, Kyoto."
The appearance is very simple. But pomp and circumstance.
This area is a nice area with shops that make gourmet food such as Tawaraya, Hiiragiya Ryokan, and Iida.
When you enter the entrance, the wet stones are refreshing.
I can't help but think that the faintly scented incense has come to the point where it's a good product.
Then, without a break, you will be greeted.
The corridor is also tatami. There is no space between the boards. Seriously.
Babaan. Passed through a private room. Isn't it an inn anymore?
The shiny table is no longer luxurious.
It's a bit like Tawaraya Ryokan.
It's a private room so you don't have to worry about traveling with children.
When you enter the room, put your coat on a folding screen in the corner of the room.
The picture of this folding screen was drawn by a relative of the owner.
I like the vivid design that brightens the room.
The tsubo garden seen from the snow shoji. Don't settle down.
The hanging scroll is neither too plain nor too flashy.
Whose work is this? When I heard that, I answered that I would confirm it, but I had never been asked to answer.
I wonder if this correspondence is mentioned in the manual of a high-class Japanese restaurant.
Then, in the room, "Isshi Soden" was burned.
"Isshi Soden" that you can see here and there in the corridors and entrances.
I think it already has a round R. Even if you don't sing so much. ..
Well, cooking start.
First of all, I was surprised at how to serve.
The two Nakai respectfully put the first plate on the table and bring it as if to dedicate it.
And thank you deeply and say hello.
No, we are like that. I'm not a god! Polite enough to make you want to say.
I was surprised.
The first dish is a dish of shrimp and sea urchin on a plate with a beautiful bright red color.
The scent of yuzu is full of wildness. The ponzu-based acidity is so vivid that the stomach opens at once.
And, cooking for children also started on the side. It's tempura.
While thinking that Japanese food is not happy for children,
One word, "It's delicious!"
I heard that the thick bean paste is delicious when it is added to tempura.
It is true that even the 7-year-old tongue will groan.
Returning to adults, the second item. The lid, bowl, and different colors make it look beautiful.
This is what if! ??
It came out! !! Nakamura's Ichiko Soden's specialty "white miso ozoni"!
It is made with only white miso and Kyoto water, without using any soup stock.
Add the mustard and lightly baked mochi.
The best match is the sweetness of white miso and the spiciness of the mustard.
Thick soup, simmering rice cake, super-gentle taste.
For example, I think it's wrong, but it tastes like oden because it contains mustard rather than ozoni.
No, it's super good. But it reminds me of Osaka's "nightlight" oden.
And, by no means, the child once again said, "It's delicious!"
For children, shrimp potatoes were included instead of rice cakes.
"I like this kind of potato and this soup is delicious," he said.
It's a crazy laugh for my child to react to such a savory dish.
Two more dishes of children's dishes came out. The plate is cute.
One is steamed rice. seems good. ..
This is chawanmushi. With the above, all children's dishes are available. There is a lot of volume at the age of seven.
However, the child has finished eating! I think this was quite delicious.
The terrifying, Ichiko Soden Nakamura!
Also, go back to adults and make it.
I don't call it sashimi in Kyoto.
It seems that it's just cutting the fish, and he wants to say "I'm making it" properly.
So it's called "sashimi".
So, "sashimi" is roasted tuna, squid, and striped jack.
That was fine. I ate well to the ear.
Cook together. Kikuna, Daikoku mushroom, Kintoki carrot, shrimp potato, yuba.
This was delicious.
It was the most delicious in the history of burning.
Overall sweet seasoning. However, its faint sweetness was exquisite.
The bitterness and sweetness of Kyogikuna, Kyoto's specialty, and the crisp taste of shrimp potatoes were especially delicious.
I tried cold sake. It seems that the brand was said to be "Kyoto's four seasons".
It is refreshing and easy to drink.
Then crab and salmon roe. fresh. Yam, it's a little flavorful.
Specialty # 2, "Steamed tilefish (guji)" came out.
The body is fluffy! It is moderately elastic and delicious.
It feels like the finest in elegance and gentle taste.
The so-called spirit of Kyoto's cleanup = you have everything, so you dare to leave the bones in the soup.
This is ridiculously delicious! Although it was transparent, the taste was rich.
The last is rice. Rice cooked with shimeji mushrooms.
That's delicious. Anyway, the taste is easy. The rice is fluffy. The taste is fluffy.
Of course, I replaced it.
The last is persimmon jelly, lemon and Earl Gray flavor.
this is. .. A taste I've never eaten! It's quite delicious.
Persimmon and tea go well together. I mean, it's surprising that it goes well with the same fruit, lemon.
I picked up the persimmon skin so much that it became fluffy!
On my way home, I get a book.
The recipe for ozoni of white miso and steamed tilefish is written while saying "Ichiko Soden"!
What do you mean lol.
The book that you can get as if you were revealing the seeds (this is "Kyoto Nakamura Bunji's Kyoto Cuisine")
It says how to make it, but not the amount.
The reason is that you can decide your own taste for cooking.
The condition of the material is different every day, so I can't write it.
I think this is the technology of Ichiko Soden.
Kyoto Cuisine Nakamura
〒604-8093 Tominokoji Oikeshita, Nakagyo-ku, Kyoto
TEL: 075-221-5511 FAX: 075-221-4411
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Tominokoji Oikeshita, Nakagyo-ku, Kyoto
