Video introduction of craftsmanship at Kyogoku Kaneyo, an eel specialty restaurant in Kyoto City, Kyoto Prefecture This video, titled "Kyogoku Kaneyo: A Grilled Eel Master in Kyoto｜the Art of an Eel Master Who Has Been Serving Grilled Eel for 58 Years" (５８年間ひたすら鰻を焼き続けた鰻爺の職人技「京極　かねよ」), was uploaded by "WAZAIRO." It showcases the artisanal skills of the chef, from how the unagi (freshwater eel) is prepared to how the fluffy Japanese omelette is placed on top. What Is Kabayaki? Photo：Eel kabayaki Kabayaki is a method of cooking used in Japan wherein long, thin, scaleless fish are skewered and grilled in a teriyaki style (grilled while covered in a sweet soy sauce marinade). In Japan, this style of cooking is mainly used to prepare eel, but is also used to cook a number of other fish. Records show that kabayaki has existed in Japan since at least the late 1,300s, although the cooking method was different than that of modern day kabayaki. Chawanmushi, the Perfect Umami Flavor to Go With Your Unagi Photo：Chawanmushi The video shows the atmosphere of the restaurant and you can hear all of the appliances, etc. used in the restaurant as well. The chawanmushi (Japanese steamed egg custard), which can be ordered for 600 yen, is a must-try. [Video] 0:45 - How Chawanmushi is Made Kansai-Style vs Kanto-Style Eel – The Different Styles of Eel in Japan After sitting in an ice bath for some time, the eels are then skillfully prepared by the chef. Although "Kaneyo" is a restaurant in Kyoto, they use the Kanto-style of preparing and grilling eels, known as "Edoyaki." Let's take a look at the differences between Kansai-style and Kanto-style eel. Kansai-style: The eels are opened from the belly, skewered without being steamed, and then grilled with the head still on the skewer and removed later. Kanto-style: The eels are opened from the back, steamed, skewered, and the head is removed before grilling. In the video, the eel is dexterously skewered and steamed by the chef. The steamed eel is dipped into the sauce and then broiled. The eels are grilled rapidly, with the cooking conditions carefully monitored by the skilled chef. [Video] 2:04 - Preparing and Cooking Eel What is Kinshi-don? The Specialty of Kyogoku Kaneyo Photo：Kinshi-don kinshi-don is the signature dish of Kyogoku Kaneyo, but what is it exactly? Kinshi-don refers to an eel bowl with a fluffy Japanese egg on top. In the video, you can see how the fluffy egg is cooked between two stoves with different heat levels, adjusting the heat to get the perfect omelette. The resulting dish, with a large, fluffy egg protruding from the bowl is both photogenic and delicious! Underneath the egg you'll find the perfectly cooked eel. Peeling back the egg to see the delicious eel underneath is part of what makes this dish such a treat. [Video] 15:40 - Cooking the Egg Used for Kinshi-don A Summertime Eel Eating Tradition in Japan Photo：Unaju Eel is known to be rich in vitamins, and as such, it became tradition to eat it during the summer months to ward off the fatigue caused by Japan's hot summers. The most common day for this is Doyo no Ushi no Hi, or "The Midsummer Day of the Ox." In 2023, this day falls on July 30 (Mon.). If you're looking to try some tasty Japanese eel, consider trying it on a hot summer day to beat the heat! Unagi vs Anago: The Different Types of Eel in Japan Photo：Anago (conger eel) sushi There are two types of eel commonly eaten in Japan: unagi and anago. Unagi is a freshwater eel, whereas anago (conger eel) is a saltwater eel. In terms of flavor, unagi (うなぎ) is known to have a richer flavor, while anago are said to have a lighter flavor. Because of this, unagi is often prepared in a kabayaki style, while anago is often steamed or prepared as tempura. As for nutrients, unagi generally has far more vitamins than anago. Kyogoku Kaneyo, a Restaurant in Kyoto You Don't Want to Miss! Kyogoku Kaneyo is located in downtown Kawaramachi, in the Nakagyo Ward of Kyoto. Founded in the early Taisho period (1912-1926), the restaurant boasts a traditional Japanese atmosphere and the same delicious taste, with eel grilled using a secret sauce that has been passed down for 100 years. The superb dishes have even earned it a spot in the Kyoto Michelin Guide. The second-floor tatami room has a relaxing atmosphere, and yose performances are held there each month. If you're into rakugo and other Japanese performance arts, we recommend checking it out. ◆Kyogoku Kaneyogura◆ 【Address】456 Matsugaecho, Nakagyo Ward, Kyoto, 604-8034 【Telephone】075-221-0669 【Closed】Closed on Wednesdays 【Parking】No private parking lot, please use a nearby paid parking lot 【Access】 -From JR Kyoto Station, take the No. 5 city bus to Kawaramachi Sanjo (河原町三条) and walk 2 minutes. -A 5-minute walk from Kyoto City Hall on the Tozai Subway Line -A 5-minute walk from Sanjo Keihan Station on the Keihan Main Line

Kobe beef gourmet video introduction of “Yakiniku Ka” in Kyoto City, Kyoto Prefecture This video, titled "Buying an Entire Kobe Beef Cattle and Trying All of the Different Cuts at 'Yakiniku Yoshimi'" (神戸牛を一頭買い 多彩な部位を焼肉で堪能できる、和の趣き溢れる京町屋 焼肉 嘉 YOSHIMI), was released by "T-BOX Japan." It showcases the luxurious yakiniku at Yakiniku Yoshimi. The menu item shown in the video is the Kobe beef special assortment of the day. From 0:17 in the video, you can also check out their exquisite yukhoe, bibimap cooked in a stone bowl, and more. The Different Cuts of Kobe Beef Shown in the Video Photo：Tajima cattle The Kobe beef served at "Yakiniku Yoshimi" in Kyoto City, Kyoto Prefecture, introduced in the video, is a brand name of beef that is used when meat from Tajima cattle (Japanese black cattle) produced in Hyogo Prefecture meet certain standards. Kobe beef is well known not only in Japan, but also in Europe and the United States, and has been selected as one of the three major Japanese beef breeds. Kobe beef has many different names in Japanese, sometimes going by the English "Kobe Beef" or "神戸ビーフ" (kobe beef transliterated) "神戸肉" (kobe niku), and "神戸牛" (kobe gyu). All of these mean the same thing, however. The Requirements of Kobe Beef Photo：Wagyu beef There is a clear definition of Kobe beef which refers to beef that has been carefully selected from Tajima cattle. Whether the meat is Kobe beef or not is determined at the time of shipping, which means there is no such thing as live Kobe beef. In addition, only heifers (females that have not yet given birth) and male castrates are recognized as Kobe beef. On top of that, the Beef Marbling Score (BMS) value must be No. 6 or higher, with a carcass weight of 270-499.9 kg for females and 300-499.9 kg for males. Carcasses with flaws are judged by the Kobe Meat Marketing Promotion Council to determine whether they are Kobe beef or not. Check Out the Delicious Kobe Beef in the Video! Photo：Kobe beef, wagyu As you can see from 1:16 in the video, Kobe beef has beautiful and vivid "marbling" with a reddish color, and the meat is characterized by its mildness and richness. Kobe beef is stamped with an image of a chrysanthemum as proof that it is Kobe beef. The name "Kobe Beef" and its logo are registered as trademarks, and in order to use them, you need to have the trademark rights held by the Kobe Beef Marketing and Distribution Promotion Association. Summary of Japan’s Exquisite Kobe Beef Photo：Kobe beef teppanyaki The delicious Kobe beef introduced in the video is enough to make one's mouth water just by looking at it. Kobe beef lunches are also available in Ginza and other areas, so be sure to keep your eyes peeled for delicious yakiniku restaurants! 【Official Website】Yakiniku Yoshimi http://yakiniku-yoshimi.com/

Video introduction of “Kyokamo Hitsumabushi” at “Kyokamo Hitsumabushi Kamoshigin” in Kyoto City, Kyoto Prefecture, Japan. This video, titled "Kyoto Duck Hitsumabushi in Kyoto" (Kyoto duck Hitsumabushi in Kyoto - 京鴨ひつまぶし かもしぎん - 京都), was uploaded by "T-BOX Japan." The video begins with the grilling of premium Kyoto duck over charcoal, and then introduces the different ways to enjoy hitsumabushi. Kamoshigin – A Hitsumabushi Restaurant in Kyoto Kamoshigin, located near Kyoto Shiyakusho-mae Station on the Tozai Subway Line, is a restaurant where you can enjoy hitsumabushi and shabu-shabu hot pot using Kyogamo duck, a premium brand of duck from Uji, Kyoto. In the video, you can enjoy a close-up look at how the delicious duck hitsumabushi and oyakodon hitsumabushi are made, as well as the different ways to eat them. At night, the restaurant offers an extensive menu of shabu-shabu hot pot and seared sashimi, as well as courses offering smoked dishes. Reservations are not available for lunch, but can be made for dinner. On weekdays, a private, modern Japanese-style room can be reserved starting from groups of 6 people. We recommend this restaurant for those looking to try the famous Kyogamo duck of Kyoto. What is Hitsumabushi? Photo：Hitsumabushi, Nagoya, Aichi At Kamoshigin (京鴨ひつまぶし かもしぎん, Kyogamo Hitsumabushi Kamoshigin), hitsumabushi is made with kyogamo duck. Hitsumabushi is a dish that originated in Nagoya, and was made with eel. The basic way to eat Hitsumabushi is to first eat it over rice. The second way is to add condiments, such as wasabi, shredded seaweed, and chopped green onions. The third way involves pouring dashi over the rice, creating a type of ochazuke. The remaining one-fourth of the dish eaten in your preferred style, from those introduced above. Mouthwatering Kyoto Duck Hitsumabushi – A Generous Helping of Meat Source :YouTube screenshot The video introduces two lunch menus. The first is Kyoto Duck Hitsumabushi (京鴨ひつまぶし, Kyogamo Hitsumabushi). The dish begins with premium quality brand duck meat roasted over a charcoal fire. As you can see in the video, the duck meat is plentiful and protrudes from the bowl, and is sure to look great on Instagram for any foodies out there! [Video] 0:53 - Grilling Kyoto Duck Over Charcoal [Video] 4:40 - Delectable Kyoto Duck Hitsumabushi Their signature dish is ¥2,200, but if you think it's a bit too much food, there's a smaller version that you can order for ¥1,650. The waiter explains how to enjoy the taste by dividing the dish into four equal portions, just like you would for eel hitsumabushi. [Video] 5:07 - Staff Explaining How to Eat Hitsumabushi Oyakodon Hitsumabushi – Juicy Kyoto Duck & Refreshing Spring Onions Source :YouTube screenshot The next dish, Oyakodon Hitsumabushi is also introduced in the video. The duck meat cooked over binchotan charcoal and topped with a tender egg is looks extremely tasty! Since the oyakodon is also hitsumabushi, it's served with dashi broth at the end. The restaurant is open for lunch from 11:30 am, but please note that the restaurant closes once it is sold out. The Oyakodon Hitsumabushi costs ¥1,500. [Video] 10:50 - Oyakodon Hitsumabushi Summary of Kyoto Duck Hitsumabushi in Uji, Kyoto Kyogamo Hitsumabushi Kamoshigin is easily accessible, being just a one-minute walk from Kyoto Shiyakusho-mae Station on the Tozai Subway Line. It's also a 5-minute walk from Sanjo Station, making it easy to find even if you're visiting from a faraway place like Tokyo, or even from overseas. Check out the mouthwatering photos on Kamoshigin's Instagram page as well. After watching the video showing how Kyogamo Hitsumabushi is made, you're probably thinking about trying it. If you're visit Kyoto, we highly recommend trying the delicious duck dishes at this hole-in-the-wall, modern Japanese-style restaurant!

Video introduction of Kitsune Senbei (fox crackers) at Fushimi Inari Taisha shrine in Kyoto City, Kyoto Prefecture, Japan. This video, titled “Kyoto KITUNE SENBEI Japanese Traditional Sweet Japanese Street Food Japan,” was released by “Food Spirit.” It shows kitsune senbei (fox-shaped rice crackers), a traditional confectionary of Kyoto, being sold. There are a number of popular stores near Fushimi Inari Shrine in Fushimi Ward, Kyoto City. Among them, the famous Kitsune Senbei from Inariya, introduced in the video, are ideal for both eating as a snack and taking home as a souvenir. In the video, you can see how these fox-shaped rice crackers are made. Check it out! A Closer Look at Kyoto’s Fox-Shaped Rice Crackers Source :YouTube screenshot The kitsune senbei (狐, Kitsune - "Fox"; 煎餅, Senbei - "Rice Crackers") from Inariya are, as the name suggests, rice crackers shaped like fox masks. There are many stone statues of foxes at Fushimi Inari Shrine, and these cute fox-shaped rice crackers are adorable souvenirs reminiscent of these. The origins of these fox-shaped rice crackers can be traced back to the time when red miso rice crackers baked in Gifu were changed to Kyoto-style white miso. Later, Inariya invented and popularized Kitsune Senbei (きつね煎餅), Tsujiura Senbei (辻占煎餅, Fortune crackers), Otafuku Senbei (お多福煎餅), and other festive rice crackers unique to Fushimi Inari Shrine. Try the Tasty, Fox-Shaped Rice Crackers From Inariya! Source :YouTube screenshot These Kitsune senbei rice crackers are characterized by the fact that they are carefully hand-baked, one sheet at a time, using traditional ingredients. The dough is made by mixing white miso, sesame seeds, and sugar with flour and then baking the rice crackers until they’ve got an addictive, crispy and crunchy texture. You can see the deliciously baked Kitsune Senbei from 2:07 in the video. Kitsune Senbei have won the Kyoto Prefecture Outstanding Craftsmanship Award, as well as the Gold Medal and the Honorary President's Award at the National Confectionary Exposition. The packaging of Inariya's Kitsune Senbei rick crackers is also worth noting as it features impactful illustrations. Inariya's fortune crackers also include a fortune slip that can be exchanged for a souvenir! Chinese and English versions are also available, so foreign tourists can purchase them without having to worry about not understanding them. More About Fushimi Inari Shrine Photo：The romon gate of Fushimi Inari Shrine, Kyoto Prefecture Fushimi Inari Shrine is a popular spot that ranks first on the list of popular tourist attractions for inbound tourists to Japan. Fushimi Inari Shrine is the headquarters of more than 30,000 Inari shrines in Japan, and the shrine is dedicated to the god of good harvests, offering many benefits, such as prosperous business, etc. The shrine is also the site of seasonal events, such as the Hatsuuma Grand Festival "Fukumairi," as well as the fantastic Yoimiya and Motomiya Festivals, both of which feature lantern dedications. Summary of Kitsune Senbei, Kyoto’s Fox-Shaped Rice Crackers! Source :YouTube screenshot This video gives an introduction to how the popular snack/souvenir, Kitsune Senbei, are made, so be sure to check it out! Inariya's Kitsune Senbei rice crackers are not available for purchase online, but can be purchased at Kyoto Station as well as at stores near Fushimi Inari Shrine. We recommend stopping by Kyoto Station to purchase some as souvenirs! 【Yelp】Inariya https://www.yelp.com/biz/%E7%B7%8F%E6%9C%AC%E5%AE%B6-%E3%81%84%E3%81%AA%E3%82%8A%E3%82%84-%E4%BA%AC%E9%83%BD%E5%B8%82

Video introduction of “Red Soybean Natto” made by a natto craftsman in Kyoto, Japan This video, titled "How to make a Delicious Japanese "Kyo-Natto" Amazing "Natto" Master in Kyoto Japan![ASMR][DELI BALI]," was uploaded by "DELI BALI." This series features Kyo-natto, a popular product in Japan's Kansai region, made by Fujiwara Foods, near Kuramaguchi Station in Kyoto. Check out the video below to see how the delicious Kyo-Natto is made. Red Soybeans - One of the Many Varieties of Soybeans! Photo：3 types of soybeans Did you know that there are many varieties of soybeans? When you hear the word "soybeans," the first thing that comes to mind is probably the common yellow soybean. However, there are actually other varieties of soybeans, including red soybeans, green soybeans, and even black soybeans. Among the many varieties, red soybeans are a rare variety with few farmers growing them. Their nutritional value and flavor are superior to those of other varieties, and they are highly sought after. Different Ways to Eat Red Soybeans One problem many people have with natto is that the soybean skin remains in their mouth even after they've finished eating. The skin of red soybeans is so thin that it easily passes through the teeth, and the texture is pleasant, so the skin does not remain in the mouth. Also, because of its strong umami flavor, many recipes have been published for people who want to taste the full flavor of the bean, such as nimame (boiled soybeans). In addition to the sweet nimame, there are many other ways to enjoy soybeans, such as boiled in salted water, served with rice, or with spinach and tofu dressing. There are many different recipes to try out. In this video, red soybean natto is used as an ingredient. Kyo-Natto - The Creme de la Creme of Natto Source :YouTube screenshot The video introduces Fujiwara Foods, a leading natto manufacturer in Kyoto. In addition to natto made from common soybeans, the company also produces red soybean natto and green soybean natto. Several types of natto, including "Kyo-Natto Otsubu" (京納豆大粒, Large Bean Kyo-Natto) and "Kamogawa Natto" (鴨川納豆, Kamo River Natto), which won an excellence award for five consecutive years at the Japan Natto Competition, are loved by many natto fans. The process of making red soybean natto begins with the artisan's hand washing of the beans. The beans are gently washed by hand and soaked in water until they are about twice their original size. From there, the red soybeans are cooked in a pressure cooker. In the video, you can see the pressure cooker, which is full of Fujiwara Foods' commitment and history. After the beans are cooked, natto bacillus is immediately sprayed on the beans. Before the beans cool down, the natto is packed and left in the fermentation room for another 20 hours before the red soybean natto is finally ready. President Fujiwara says he never liked natto and did not want to take over his family's business. However, he is now known as a natto maker with fans not only in Kyoto but all across Japan. Summary of Kyo-Natto, a Natto Made With Red Soybeans Natto is a food for all genders and ages because of its high quality protein, so much so that it's called "Hatake no Niku" (畑の肉, 'the meat of the fields') in Japan. Furthermore, in recent years, soybeans have been attracting attention from people interested in dieting as a low-sugar food. Natto is made from fermented soybeans, which makes it even more nutritious. However, as the president of Fujiwara Foods disliked natto, it is a food that Japanese people are quite divided about. For those who dislike the smell, using spices such as wasabi, garlic, or curry seems to make it easier to eat. Be sure to give it a try if you dislike natto yourself. Even some natto lovers probably didn't know that there's red soybean natto and green soybean natto, or they may have known about them but have never eaten them. You'd be surprised at how different the different types of soybeans are. Red soybean natto is on a whole different level from regular natto. Be sure to give it a try!

Video Introduction of Amazuki Chestnut Production Process at a Popular Amazuki Chestnut Shop in Kyoto City, Kyoto Prefecture This video, titled "Making the Best Sweet Chestnut "AMAGURI" at Kyoto! Japanese Street food, Craftsmanship, Gourmet!," was created by "DELI BALI." This video introduces the sweet chestnut store "Hayashi Monshodo" (林万昌堂) which has been in business since 1874. Hayashi Monshodo is located at the entrance to Shinkyogoku (新京極) in central Kyoto (京都府, kyoutofu). As you can see in the video, a huge amount of chestnuts are roasted here every day. Tianjin Sweet Chestnuts have become a famous soul food of Kyoto. Enjoy watching learning more about Tianjin Sweet Chestnuts in the video. More About Tianjin Sweet Chestnuts Photo：Tianjin Sweet Chestnuts Tianjin Sweet Chestnuts are made from chestnuts of the Chinese Chestnut tree (シナグリ, shinaguri) (scientific name Castanea mollissima), a deciduous tree native to China. Since the astringent bark is not attached to the edible part with tannin like the Japanese chestnut, it's easy to peel off the roasted part with one's hands or utensils. Li Jinzhang (李金章) and Kunijiro Kuki (九鬼国次郎) opened Japan's first sweet chestnut store "Kanemasuya" on November 3rd, 1910 in Asakusa's Nakamise Shopping Street (浅草の仲見世). Chinese chestnuts were originally only grown in China, however, selectively bred species, which differ from the original Chinese variety, are now being grown in both Kochi Prefecture (高知県, kouchiken) and Gifu prefecture (岐阜県, gifuken). These chestnuts are highly disease resistant, much like the Japanese chestnut, and hybrids are currently being created with American and European species to improve their resistance to disease and pests. How Tianjin Sweet Chestnuts Are Made Photo：Tianjin Sweet Chestnuts The process for making Tianjin Sweet Chestnuts is as follows. 1. Roasting From 0:28 in the video, you can see a huge amount of chestnuts being roasted together. They are mixed constantly with river pebbles until they become soft. The river pebbles are great conductors of heat which helps maintain the plumpness of the chestnuts throughout roasting. 2. Sorting From 0:56 in the video, you can see the chestnuts being sorted. Poor quality chestnuts are removed and discarded. This is all done by hand and requires a lot of knowledge and experience to know what to look for. The chestnuts are roasted carefully, with roasting time and methods being adjusted as needed. Once the chestnuts are fully roasted, mizuame is added. The sugar caramelizes producing a beautiful aroma. 3. Inspection From 3:53 in the video, you can see the chestnuts being checked to see how much longer they need to be cooked. The fully roasted chestnuts are separated from the hot river pebbles using a sieve. 4. Sorting From 6:00 in the video, you can see the fully roasted chestnuts being sorted. Small or poor quality chestnuts are removed during this stage. 5. Brushing From 6:38 in the video, you can see the chestnuts being brushed. This process produces a glossy finish. Once this process is complete, the chestnuts are ready to be packaged and sold. 6. Completion From 7:47 in the video, you can see the chestnuts as they're packaged and then lined up in the store ready to be sold. Summary of Hayashi Manshodo's Tianjin Sweet Chesnuts Photo：Shelled sweet chestnuts Tianjin Sweet Chestnuts are fun to peel and delicious to eat! We hope you enjoyed watching the video and learning more about how Tianjin Sweet Chestnuts are made! Tianjin Sweet Chestnuts are higher in calories than Japanese chestnuts, high in fiber, and very filling, making them a very popular snack. If you are interested in trying these sweet, freshly baked chestnuts, they can also be purchased online, so be sure to check out Hayashi Manshodo's website! 【Official Website】Hayashi Manshodo - A Long Established Chestnut Shop https://www.hayashi-mansyodo.jp/en/

Kibune Chaya, a riverside teahouse in Kibune, Kyoto, Japan Video Introduction This video, titled "[4K Video] [Kyoto] Kawadoko in Kibune｜Kibune-jaya (streambed cuisine) Washoku (Summer in Japan)" (【4K動画】【京都】貴船の川床（かわどこ）貴船茶屋（川床料理）和食（日本の夏）), was released by "movie fine." Kyoto City boasts an immovable popularity in the ranking of Japanese tourist attractions.The summer feature of Kyoto is your ship's Kawadoko. This is a video introducing Kifune Shrine which is one of the shops where you can enjoy the riverbed of your ship.Kyoto cuisine lunch and sukiyaki are popular.From the video 0:44, attractive dishes such as fish sashimi, tempura and dessert will appear one after another, so don't miss them! What is "Kawayuka" in Kyoto? Photo：Kawadoko cuisine in Kibune, Kyoto There are four areas in Kyoto in the summer that host Kawadoko: Kamogawa River (鴨川), Takao (高雄), Takagamine (鷹峯), and Kibune (木船). Kawadoko are a place to sit near the water and cool off, and are made with Japanese style tatami flooring called "Zashiki." They are also called "Noryo Yuka" in Japanese as well. The reason why Kyoto Takafune's Kawaboko is so popular Your ship is called "Kyo no Okuzashiki" along with the nearby Mt. Kurama (鞍馬山) .The riverbed is built on the Takifune River, which flows right next to Takifune Shrine, which is famous for its power spot. Even in midsummer, your ship is about 10 degrees Celsius lower than the temperature in Kyoto City, and it is also characterized by a comfortable time. It is said that during the Taisho period, people who put floor desks in the river and washed their feet were entertained with tea and food. While listening to the murmur of the river and the sound of the waterfall, you can enjoy Kyoto cuisine mainly with carp and sweetfish. Kawayuka at Kibune, when does it start in 2024? What are the lunch hours? Kawayuka at Kibune is available from May to September. Period: Wednesday, May 1, 2024 - Monday, September 30, 2024 At Kibune Tea House, there seems to be no cancellation fee in case of bad weather, but please note that some restaurants charge a cancellation fee. Advance reservations are recommended if you are coming from far away. Kibune Tea House is open for lunch from 10:30 to 15:00. Kawayuka cuisine is a kaiseki meal, so allow about one hour for each dish to be served. If you are planning to go sightseeing in the vicinity before or after lunch, please take time into consideration. Characteristics and recommendations of "Kifune Tea House" In order to relax and enjoy the riverbed, I would prefer to avoid congestion if possible.I recommend the Takifune tea house that I am introducing to you this time. The biggest attraction of the Kawadoko at Kibune-jaya is that they don't accept large groups or tour groups. The price is reasonable as well, so it won't put a strain on your wallet either. In addition, either side of the platoform faces the river, so you can soak your feet in it. By sampling Kibune-jaya's exquisite kaiseki cuisine while feeling the clear streams of Kyoto, shown at 0:30 in the video, both your mind and body will be at peace. Access to Kifune Shrine is also quite simple. It's only a 2-minute walk from Kibune-jaya. This is another great thing about Kibune-jaya. A pick-up service is available from the nearby Kibuneguchi Station as well, so it's convenient to let them know when you make a reservation. Fireflies in Late June Photo：Fireflies The Kawadoko at Kibune-jaya is open from May to September, but we highly recommend visiting from late June to mid-July. It's also the time when the fragrant Ninose lilies bloom, and fireflies can be seen flying around the Kibune River at night. If you're lucky, they may even appear on the Kawadoko at Kibune-jaya. Kibune is also home to a number of Ryokan (Japanese-style inns), notably "Beniya." It's a good idea to stay overnight after cooling off on the Kawadoko and go sightseeing in a different area the following day. It's also the time of year when Kurama Temple is surrounded by fresh greenery and the hydrangeas are in full bloom at Sanzen-in Temple. You're guaranteed to have a great trip, as Kyoto City is home to numerous places of interest, such as Shimogamo Shrine, Heian Shrine, Nanzen-ji Temple, Ginkaku-ji Temple (the Silver Pavilion), and Kyoto City Zoo. Summary of Kawayuka at Kibune Photo：View of the Kifune River If you want to cool off in the extreme heat of Kyoto, a kawadoko lunch at Kibune is a great way to do so. Enjoy grilled sweetfish and other dishes while listening to the murmuring of the Kibune River. After visiting Kibune Shrine in the morning, have a relaxing lunch on the kawayuka, and then go to Kurama Mountain. Kurama, etc. Please plan your sightseeing schedule for the day in advance. Kibune Tea House, which was completely destroyed by a typhoon in 2019, reopened in January 2021. In summer, courses range from 7,700 yen to 16,500 yen. From fall to spring, yudofu dishes and botan-nabe hot pot are also available, so you can enjoy your meal while viewing the autumn leaves and snowy landscape. 【Yelp】Kibune-jaya https://www.yelp.com/biz/%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B

Introduction of video demonstration of “Tsuruya Yoshinobu Tokyo Branch”, Kyoto's long-established Kyoto confectionery store located in Chuo-ku, Tokyo. This video, titled "JAPANESE CANDY ART Incredible WAGASHI Traditional Sweets Tokyo Japan," was created by "Travel Thirsty." The video shows the traditional preparation process of fresh confectionaries by the long-established confectionary shop "Tsuruya Yoshinobu" in Nishijin, Kyoto at their Tokyo branch. "Namagashi," which are made by wrapping red bean paste and shaping it into seasonal flowers and fruit shapes, are highly regarded for their beautiful appearance. Recommended Products of Yoshinobu Tsuruya Introduced in the Video Source :YouTube screenshot The confectionaries of Tsuruya Yoshinobu, a long-established Japanese confectionary shop established in 1803, are filled with the Japanese spirit of hospitality. Tsuruya Yoshinobu's "Yu-Mochi" is made of Gyuhi (a kind of rice cake made from glutinous rice flour) and has a Yuzu fruit flavor. It won the prize in the Gift Packaging Award at the Japan Packaging Contest held by the Japan Packaging Institute. Fukuhauchi is a confectionary made of Momoyama dough wrapped with white bean paste, and is said that it was purchased by Empress Shoken at the end of the Meiji Period (around 1867). Other popular items include Yokan, Kohakuto, shaved ice, Kyokanze, and arrowroot-flavored Ogura Zenzai. In addition to Tsuruya Yoshinobu's Tokyo branch shown in the video, they also have their flagship store in Kyoto that sells sweets that can only be tasted in Kyoto, so be sure to keep an eye out for them if you're visiting the Kyoto branch. The Tsuruya Yoshinobu Main Shop Source :YouTube screenshot The Tsuruya Yoshinobu main shop was built in 1992 in the style of a traditional Kyoto "Machiya" (townhouse). The building is characterized by a traditional Japanese Sukiya-style architecture. At the entrance of the main shop, there is a large signboard with the symbolic Kyoto specialty "Yu-Mochi," and in the entrance window, there's an Omotenashi display for welcoming customers. There are a lot to enjoy. There is also a tea room, a tea garden, a tea house, a resting place, a tea room called "Kayu-Jaya," a resting place, a tearoom called "Yu-shin," and a cedar door painting called "Tancho-tsuru" (丹頂鶴, "Red-crowned Crane") by Atsushi Uemura. At the "Kayu-jaya" demonstration counter, the artisans themselves will demonstrate how wagashi are made. This video shows demonstrations of Wagashi making, such as chestnut confectioneries at 0:18 and beautiful confectioneries that look like cherry blossoms at 7:04. All of them look so beautiful that it's hard to even eat them. Buying Confectioneries From Tsuruya Yoshinobu in Tokyo Source :YouTube screenshot In 2015, the Tsuruya Yoshinobu IRODORI shop opened at Kyoto Station, Hachijoguchi. In this shop, they offer a "to-go" option for some of the products. This is perfect if you're traveling on the Shinkansen. Thanks to their Tokyo branch shown in the video you can buy the famous confectioneries from Nishijin, Kyoto, in Tokyo. There's even a Japanese confectionery café in Nihonbashi (日本橋), so consider stopping by if you're looking for a place to take a break. Summary of Tsuruya Yoshinobu Source :YouTube screenshot The wagashi featured in the video are beautiful and taste amazing. They also look great on Instagram! Be sure to check out the video if you still haven't yet, as you can see the awesome skills of the chefs as the make traditional Japanese confectionaries. ◆Tsuruya Yoshinobu Tokyo Branch｜General Information◆ 【Address】1-5-5, Nihonbashi Muromachi-cho, Chuo-ku, Tokyo, 103-0022 【Access】Directly connected to the underground station of Mitsukoshimae Station via the Tokyo Metro Hanzomon and Ginza Lines (Exit A6). 【Hours】First Floor Shop 9:00-18:00; Second Floor Kayu-jaya / Rest Area 9:30-18:00 (last order 17:30) 【Closures】First Floor shop: Closed on New Year's Day / some Wednesdays ※Closed every Wednesday from September to November Second Floor Kayu-jaya / Rest Area: Closed every Wednesday (Open on national holidays) 【Phone】075-441-0105 ※The hours of operation may have changed, so please check before you visit. 【Official Website】Kyo-Kasho Tsuruya Yoshinobu Official Online store https://www.tsuruyayoshinobu.jp/shop/pages/en_about.aspx

Introduction of video demonstration of omelette rice at “Kichi Kichi”, a western-style restaurant in Kyoto City, Kyoto Prefecture, Japan. This is a video created by "Sushi Bomber TV Cooking Frontline" that introduces an omelet recipe made by the famous chef of the super-famous restaurant “Kichi Kichi Omurice.” “Omurice” is a national dish that was born in a Japanese Western restaurant during the Meiji era (1868-1912 AD) and is favored by many Japanese. The recipe introduced here is an omelet from “Kichi Kichi Omurice" in Nakagyo ward, in Kyoto City that uses a special demiglace sauce. You can see the cooking process of Kichi Kichi Omurice's omelet, which has been featured on many TV programs, in this under-5-minute video. Don't miss the ultimate omelet introduction video that'll make your mouth water! The Recipe for the Famous Fluffy Omelet Is Open to the Public! Source :YouTube screenshot Kichi Kichi Omurice's specialty is the omelet, but it's no exaggeration to say that the chef's talk is another highlight of the experience. Also in this video, the chef explains how to make it. First, you fry the ingredients. When the frying pan warms up, add the chicken and fry it, raise the flame, fry the chicken, and saute some onions. This can be seen at 0:06 of the video. After that, add ingredients like green soybeans, which are rare in most omelets, boiled mushrooms, and after stir-frying, add rice to fermented butter, salt pepper and black pepper. After seasoning the rice, placing it in a mold and placing it on a plate, you've got an omelet that both looks and smells amazing. This can be seen from 3:07 in the video. The food is of course delicious, but the chef's light-hearted banter is what keeps customers coming back for more. Look at Those Quick Hands! The Climax Is a Fluffy Egg! Photo：Omelet Once the rice is ready, it is time for the climax, the egg. The making of the eggs starts at 3:27. Spray vegetable oil on a frying pan and put in plenty of eggs. Mix the eggs quickly so that they do not burn. The omelet is shaped properly with fast, yet delicate hands. When the egg is completed, put it on the chicken rice and here comes the climax. Now, here is the biggest highlight of this video! Check out 4:31 in the video to see it! When you cut the egg with a kitchen knife, the fluffy simmering eggs flow like a waterfall! Finally, add the demiglace sauce full of umami and parsley and you're done! Summary of the Ultimate Omelet! Source :YouTube screenshot Watching this video, you'll want to go to Kichi Kichi Omurice when you visit Kyoto. Although Japanese food has a strong image of Japanese food, there are many famous restaurants and chefs in Japan who serve Western food that is second to none. The price of Kichi Kichi Omurice’s omelet is 2700 yen (~$27 USD)! The shop is easily accessed, as it's only about 5 minutes from Sanjo / Kawaramachi Station in the center of Kyoto. There is no parking so we recommend going by public transport. Also, don't forget to make a reservation on the homepage, since Kichi Kichi Omurice is reservation only! The video features a very tasty omelette recipe, so be careful watching it when you're hungry! ◆ The Western Restaurant Kichi Kichi Omurice ◆ Store Overview ◆ 【Address】185-4 Zaimokucho, Nakagyo-ku, Kyoto, Kyoto 604-8017, Japan 【Access】5 minutes by foot from Keihan Sanjo Station 【Hours】From 17:00 to 21:00 【Closures】Irregular holidays 【Parking】None 【Telephone No】075-211-1484 【Tripadvisor】Kichi Kichi Omurice https://www.tripadvisor.com/Restaurant_Review-g14124519-d3788825-Reviews-The_Youshokuya_Kichi_Kichi-Nakagyo_Kyoto_Kyoto_Prefecture_Kinki.html 【Yelp】 Kichi Kichi Omurice https://www.yelp.com/biz/%E3%82%B6-%E6%B4%8B%E9%A3%9F%E5%B1%8B-%E3%82%AD%E3%83%81%E3%82%AD%E3%83%81-%E4%BA%AC%E9%83%BD%E5%B8%82-2

Video introduction of breakfast at Kaiseki Chikamata, a long-established ryokan in Kyoto City, Kyoto Prefecture. This video, titled "Kyoto-Style Breakfast at a Long-Established Ryokan｜Kaiseki Kinmata [Kyoto]" (老舗旅館で頂く京の朝食「懐石 近又」【京都】), was released by "e-eizo.com" (e映像制作.com). It introduces the gourmet food and recipes served at Kinmata, a long-established ryokan in Kyoto. Kinmata is a well-established ryokan (Japanese inn) located just a five-minute walk from Kawaramachi Station in Kyoto. Founded in 1801, Kinmata was originally known as "Omiya Matahachi" (近江屋 又八) until the Meiji Period. Kinmata was built as a regular inn for medicine merchants in the Omi region, and today it is noted for its popularity, being limited to just three groups per day. The building is a typical machiya-style house and is designated as a "Registered Tangible Cultural Property of Japan." You can see its appearance from the beginning of the video at 0:01. Enjoy a Meal at Kinmata Source :YouTube screenshot The video shows how they prepare "Kyo no Obanzai Choshoku" (京のおばんざい朝食), a Kyoto-style kaiseki (懐石) breakfast available at Kinmata. In addition to the carefully prepared dashimaki tamago, which you can see being prepared at 0:18 in the video, the breakfast also includes boiled vegetables, dried fish, freshly cooked rice and miso soup, finished off with dessert. In addition to accepting overnight stays, Kinmata also offers lunch courses in tatami rooms as well as counter seats, so be sure to choose what suits you when making a reservation. The breakfast served at Kinmata can be seen from 1:57 in the video. Be sure to check it out! The Menu at Kinmata Source :YouTube screenshot If you're looking for delicious gourmet food in Kyoto, Nishiki Market, "the kitchen of Kyoto," is second to none. Nishiki Market sells a wide variety of foodstuffs, including Kyoto vegetables, bentos, and a variety of delicious foods to enjoy. Kinmata uses quality ingredients sold at Nishiki Market to create a number of exquisite dishes. Dried Echizen stockfish, pickled vegetables, free range Kyo Aka Jidori chicken, densuke daikon, red kidney beans, chirimen sansho, dengaku with shogoin turnip, and sesame tofu all have a delicate and elegant taste. Summary of Kinmata Source :YouTube screenshot In Kyoto, there are many long-established Japanese inns and restaurants. Among these, the kaiseki restaurant Kinmata, shown in the video, is notable for its gentle flavor and use of fresh Kyoto vegetables. If you're in Kyoto, a historical tourist destination, be sure to enjoy the unique local flavors of the ancient capital to make your trip even more memorable. Don’t forget to make a reservation at Kinmata to taste the finest in Kyoto cuisine! ◆Kinmata｜Restaurant Information◆ 【Address】604-8044 Kyoto, Nakagyo Ward, Dainichicho, 407 【Access】A 10-minute walk from Shijo Station off the Karasuma subway line from JR Kyoto Station 【Closures】Closed on Wednesdays 【Telephone】075-221-1039 【Official Website】KYOTO KINMATA｜京都 近又 https://www.kinmata.com/index-e.html 【Yelp】Kinmata https://www.yelp.com/biz/%E8%BF%91%E5%8F%88-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=Kinmata

Video introduction of the artistic soup bowl at Gion Sasaki, a three-star Michelin Guide Japanese restaurant in Kyoto City, Kyoto Prefecture. This video shows "Shiruwan," a seasonal dish at Gion, Kyoto's "Gion Sasaki," being made. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In this video, you can see how the "hamo" (daggertooth pike conger) is processed and then grilled over binchotan charcoal to become a delicious bowl of soup. Be sure to check out the video showcasing three-Michelin star artisanship. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/

山陰の松葉カニ・ズワイガニを使った絶品料理紹介動画について こちらの動画は「綾部の料亭ゆう月」が公開した「冬の日本海の味覚。山陰の松葉カニ ズワイガニを堪能できる鍋料理と会席料理｜綾部の料亭ゆう月」です。 冬の味覚、山陰の松葉カニ、ズワイガニをふんだんに使用した会席料理「蟹ずくし会席」を動画でご紹介します。 舞鶴漁港より届く新鮮な海鮮は日本のみならず、海外から来られた方にも人気です。 京都、綾部の料亭ゆう月の日本料理を堪能してください。 前菜 < APPETIZER > 山陰産のカニの身と菜の花を黄身酢で和えた小鉢に、カニの身を龍飛昆布で巻いた龍飛巻きの他、菊花かぶらに黒豆松葉つくりなど細かな仕事が光る、日本の伝統「和食」ならではの会席料理の前菜です。 煮物椀 < SOUP > 椀には焼き豆腐、山陰産カニ爪の揚げしんじょう、水菜など盛りつけし澄まし汁を注いだ上品な椀です。 見た目にも綺麗な会席料理の優しい一品です。 御造里 < SASHIMI > 山陰の生きた松葉カニの足を切り取り、殻をむいて身を氷水に浸け仕込みます。 帆立の貝柱や真鯛の昆布締めなど、板前の技によって鮮やかに彩られた御造りは絶品で、「ゆう月」の会席料理には欠かせない一品です。 焼き物 < ASSORTED GRILLED FISH > カニの殻を食べやすく削ぎ炙り焼きにします。 半分にしたすだちとちり酢はお好みでどうぞ。 食べ応えのある山陰のズワイガニをたっぷりと堪能できます。 蒸し物 < STEAMED DISHES > 海老芋の饅頭を油で揚げます。 出汁に葛粉を加えてとろみをつけ、さらに透明感が出るまで煮詰めたら、カニと菜の花、菊の花びらを加え色鮮やかな餡を、先ほど揚げた海老芋の饅頭にゆっくりと注いで完成です。 赤、白、黄、緑と食材の色が作り出す景色は、海外の方にも目に美しく映るでしょう。 油物 < TEMPURA > 山陰で採れたカニを天ぷら用に剥きます。 添え野菜とカニを薄い衣で揚げたら、手早く盛りつけ完成です。 日本の伝統料理「天ぷら」は会席料理にはなくてはならない存在です。 酢乃物 < PICKLED DISH > 残りの松葉カニを蒸しあげ、冷めたら竹の容器に盛りつけます。土佐酢に付けて召し上がり下さい。 会席料理ならではの上品な酢の物です。 御飯・留椀 < GOHAN&MISOSOP > カニの殻と出汁で炊いたご飯に、蒸した松葉カニの味噌と身を混ぜ合わせた炊き込みご飯と、八丁味噌の味噌汁、これが山陰ならではの食材を使用した蟹ずくしの「会席料理」です。 水菓子 < DESSERT > 黒豆を挟んだ和三盆のロールケーキの横に、季節の果物が柑橘ジュレで包まれて清涼感のある水菓子へと衣替えします。山陰ゆう月で行う会席料理のラストはこれで決まりです。 山陰の松葉カニ・ズワイガニを使った絶品料理紹介まとめ ゆう月の「蟹ずくし会席」は、山陰地方で育った新鮮な海鮮を贅沢に使用しています。 日本海でとれた新鮮な魚介類をたっぷりと堪能してください。

A Look at Kyo Tsukimachian's Broad Bean "Rice" Crackers Made Using Traditional Techniques! In this video, we see a craftsman baking bean crackers in Gion, Kyoto. The Gion branch of Kyo Tsukimachian offers a variety of bean crackers, made with plenty of broad beans and carefully baked using a traditional method. How about a souvenir from Gion? Check out the video to see how they bake the bean crackers! ◆Kyo Tsukimachian Store Information◆ 【Address】247-14, Gion Kitagawa, Higashiyama, Kyoto, Kyoto (京都府京都市東山区祇園町北側247-14) 【Access】A 1 minute walk from Gion-Shijo Station from the Keihan Electric Railway 【Admission Fee】¥110+ 【Business Hours】10:00-19:00 【Closures】None 【Parking】None 【Phone】075-533-0141 【Official Homepage】Kyo Tsukimachian Kyoto Branch https://www.kyo-tsukimachian.com/ 【Tabelog】Kyo Tsukianmachi Kyoto Branch https://tabelog.com/en/kyoto/A2601/A260301/26024783/

The "Unagi Donabe Gohan Zen" at Kyouman Gion in Gion, Kyoto This video shows "Unagi Donabe Gohan Zen" being made at Kyouman Gion.　It's a type of rice dish cooked in an earthenware pot with unagi eel. In the video, you can see the chefs at Kyouman Gion starting off by filleting live eel taken from their tank, skewering it, grilling it over a charcoal fire, and finally making their specialty dish Unagi Donabe Gohan. They use delicious domestic eels from Kagoshima, Aichi, Shizuoka, and other parts of Japan, as well other fresh ingredients bought on the day. When you visit Kyoto, consider stopping by Kyouman Gion for some delicious eel dishes! ◆Kyouman Gion Store Information◆ 【Address】51-2 Motoyoshi-cho, Yamato Shinbashi Higashi-iru, Higashiyama-ku, Kyoto City, Kyoto 【Access】318 meters from Gion Shijo Station 【Price Range】¥5,000+ 【Hours】11:00-15:00 (L.O. 14:00) / 17:00-23:00 (L.O. 22:00) 【Closures】Irregular 【Parking】None 【Phone】075-551-7337 【Official Homepage】Kyouman Gion | KIWA https://kiwa-group.co.jp/kyouman_gion/ 【Tabelog】Kyouman Gion (時菜 今日萬 祇園) https://tabelog.com/en/kyoto/A2601/A260301/26031429/

Beef Shiogamayaki at Gion Sasaki This video introduces the amazing beef "shiogamayaki" (protein cooked in salt crust) at Gion Sasaki, at three-star restaurant in the Michelin Guide. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In Gion Sasaki's beef shiogamayaki, wagyu beef is first seasoned with salt and pepper, let to sit, and then wrapped in a cherry leaf. They use egg whites and salt to create a "salt kettle" around the beef and then place it in the pizza oven until it's completely browned. When you crack the salt kettle, you can smell the fragrance of cherry blossoms in the steam. Be sure to check out the video of the beef shiogamayaki with beautifully cooked wagyu beef and the aroma of cherry blossoms! ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Website】Gion Sasaki http://gionsasaki.com/ 【Yelp】Gion Sasaki (祇園 さゝ木) https://www.yelp.com/biz/%E7%A5%87%E5%9C%92-%E3%81%95%E3%82%9D%E6%9C%A8-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E7%A5%87%E5%9C%92%E3%81%95%E3%81%95%E6%9C%A8

The Delicious Sea Perch of Gion Sasaki This video shows the "Suzuki no Kawa-pari Ishigamayaki" at Gion Sasaki. Roughly translated it means "Crispy Skinned Sea Perch Cooked in a Brick Oven." Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. The sea perch used, called "suzuki" (スズキ) in Japanese, has many different names, including "seigo" (セイゴ) and "fukko" (フッコ) to name a couple. The sea perch is served with Manganji togarashi, baby corn, corn kakiage for garnish. The sea perch is cut in three pieces and salted and left to rest. The skewered sea perch is grilled in a brick oven and served with Manganji togarashi sauce. The sea perch is crispy around the edges, moist and half-cooked inside after being baked in the brick oven, and it is accompanied by the aroma of Manganji togarashi, which gives it a deep flavor. Be sure to check out the video to see how it's cooked. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/

Minazuki no Hassun - A Dish to Pray for Good Health, Prepared by the Three-Michelin Star Restaurant, Gion Sasaki This video shows Gion Sasaki preparing "minazuki no hassun," a dish to pray for good health. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. The appetizer is served in the middle of a Kaiseki course, and is a dish that features several dishes made from seafood, vegetables, and other ingredients, allowing you to enjoy a little bit of everything. The name for the month of June on the lunisolar calendar is "Minazuki" (水無月) in Japanese. There is also a "wagashi" (Japanese confectionery) called "Mizunazuki" which is a sweet with azuki beans on top of uirou (sweet rice jelly), and in Kyoto, it is customary to eat this sweet in June, halfway through the year when the summer purification ceremonies are held, to pray for good health for the remaining half of the year. Gion Sasaki's "Minazuki no Hassun" includes a variety of dishes that pray for six months of good health, such as matcha uiro topped with azuki beans, sushi rolls made of vinegared rice that looks like mashed potatoes, roasted duck, Hachiman-maki, nasu dengaku, and tomatoes. Be sure to check out how it's made in the video! ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/

This video, titled "名物ロンドン焼き！作り方をじっくり眺めてみた！カステラ 京都グルメ The Amazing London-Yaki (Castelle) Machine at Kyoto Japan!," was released by "DELI BALI." London-Yaki is one of the most popular Kyoto gourmet dishes among both tourists and young locals alike. London-ya, featured in this video, is located near the entrance to Shinkyogoku, a popular shopping street for young people. The unique feature of London-ya is that you can watch from outside as the london-yaki (small castella filled with white bean paste) are made, one after another. You can watch as the batter is poured into the round molds and baked. On top of being a treat to watch, they're also a treat to eat, and they taste delicious! If you're in the Shinkyogoku area of Kyoto and want to enjoy window shopping and eating around, be sure to stop by London-ya!

This video, titled "[Menya Gokkei] Chicken Daku! Super Thick, Viscous White Chicken Broth! A New Texture I've Never Had Before! [Kyoto] [ASMR/ramen/noodles] Noodle Channel Episode #110" (【麺屋 極鶏】鶏だく！超濃厚肉濁鶏白湯！今までに食べたことのない新食感です！！ 【京都】【ASMR/ramen/noodles】　麺チャンネル 第110回), was released by "Noodle Channel" (麺チャンネル). This video introduces Menya Gokkei, a ramen shop famous for its rich flavor and unique texture. Menya Gokkei is famous for its viscous soup, and since so many people visit every day, it's not unusual that you have to wait in line. The other ingredients are carefully chosen so that the soup is just the right thickness, and the chashu and menma (bamboo shoots) are extremely thick. In this video, you can see a video of a visit to Menya Gokkei and try their popular "chicken daku."

This video, titled "伝説の屋台ラーメン 深夜限定グルメ 京都 ぽん太 日本拉麺 A Legendary Street Ramen in Kyoto Japan! Dramatic "Ponta"," was released by "DELI BALI." In this video, they introduce "Ramen Ponta" which is a street ramen that only a handful of people know about. Nowadays, there aren't many street truck ramen shops in Japan, but Ponta is still open from 9:30 PM to 2:30 AM. It is hard to go to this shop because it is late at night, but it tastes great and it's one of the best shops for after going to an Izakaya. Check out the delicious ramen from Ponta shown in the video!

Takoyaki, Sweets, High-Speed Rice Cake Making... Check Out the Amazing Artisanship in the Video! This video is a collection of artisanship from a variety of restaurants. Watching such skilled chefs creating amazing cuisine is something you never get tired of. You can watch the different shops using the timestamps below. Tsukiji - Gindaco: 0:08 Kyoto - Kyogoku Kaneyo: 3:50 Nara - Nakatanidou: 6:52 Osaka - Rikuro: 8:34 Kyoto - Tsurumusha: 11:22 Kyoto - Caffè Latte: 14:28 Kyoto - Gomaya Crepe-Do17:45 Unfortunately, Gomaya Crepe-do closed in 2019, but if you're in the Kansai region, be sure to stop by their shop there as well. 【Official Homepage】Tsukiji Gindaco Official Site https://www.gindaco.com/ 【Official Homepage】The Finest Eel in Japan, Kyogoku Kaneyo https://www.kyogokukaneyo.co.jp/ 【Official Homepage】Nakatanidou http://www.nakatanidou.jp/english/ 【Official Homepage】Osaka Confectioneries "Freshly Baked Cheesecakes," Rikuro Ojisan http://www.rikuro.co.jp/en/ 【Official Homepage】Ramen Tsurumusha https://www.tsurumusya.com/ 【Official Homepage】Caffè Latte http://caffe-llatte.com/index_e.php

Nishiki Market - The Kitchen of Kyoto! Introducing Nishiki Hirano's Fluffy Dashi-Maki Tamago Burger This video shows how they make dashi-maki tamago burgers at Nishiki Hirano in Nishiki Market. In the video, the artisan uses five frying pans to make dashi-maki tamago, and from 9:00 onwards, you can see the fluffy eggs being cooked to perfection. The dashi-maki tamago burgers that these turn into are simply amazing. You can try one at Nishiki Market, the "Kitchen of Kyoto," so if you're in Kyoto, be sure to stop by. ◆Nishiki Hirano Store Information◆ 【Address】489-1 Nakauoyacho, Nakagyo Ward, Kyoto, 600-8125 【Access】A 6-minute walk from Hankyu Karasuma Station / 329 meters from Karasuma Station 【Cost】¥398+ 【Hours】Restaurant 8:30-16:30 (L.O. 16:15) / Selling of side dishes 10:00-18:00 【Closures】Irregular 【Parking】None 【Phone】050-5596-2754 【Official Homepage】Nishiki Hirano - Kyoto Nishiki Market's Side Dish Speciality Shop https://nishiki-hirano.com/ 【Tabelog】Nishiki Hirano https://tabelog.com/en/kyoto/A2601/A260201/26007725/

Video Introduction of “Alley Aquarium” in Ponto-cho, Kyoto City, Kyoto Prefecture, Japan This video, titled "The Back Alley Aquarium of Pontocho" (先斗町　路地裏水族館), was uploaded by "KETO room." The most famous aquarium in Kyoto is Kyoto Aquarium located in Umekoji Park in Shimogyo, Kyoto, but did you know that there's actually an aquarium tucked away in Pontocho, one of Kyoto's famous geisha districts? The name of the aquarium is Roji Suizokukan (路地水族館, lit. Alley Aquarium). In this article, we'll introduce the unique aquarium, a popular tourist attraction in Kyoto, along with the streets of Pontocho. Pontocho, a Geisha District of Kyoto and Home to the Back-Alley Aquarium Photo：Pontocho, Kyoto Pontocho is an entertainment district located in Nakagyo, Kyoto, famous as a historic "hanamachi" (a district where geisha live and work) that has existed since Japan's Edo period (1603-1868 A.D.) Along its 550-meter-long street, there are many long-established traditional Japanese restaurants, establishments where geisha offer entertainment to guests, and a wide variety of other restaurants. The name Pontocho (先斗町) is actually said to originate from the Portuguese word "ponto," meaning "bridge," and the Japanese word "cho," meaning "town." Despite "cho" meaning "town" in Japanese, Pontocho is not a town at all, but rather a long, narrow street along Kyoto's Kamo River. Pontocho is a 5-minute walk from Kawaramachi Station on the Hankyu Line, or a 3-minute walk from Gion-Shijo Station on the Keihan Line. If you take the Tozai Subway Line and get off at Keihan Sanjo Station, you can reach Pontocho in 5 minutes on foot. Highlights of the Alley Aquarium in Pontocho, Kyoto Photo：Oryzias The entrance to Pontocho is to your right, just after crossing Shijo Ohashi Bridge and passing a police box, but it's a narrow street, so it's easy to miss if you're not careful. In a corner of an alleyway in Pontocho is the Alley Aquarium, a unique spot in Kyoto where you can see goldfish, oryzias, and koi swimming leisurely in tanks and bowls of various sizes along an alleyway less than one meter wide. Because it's located in an alley, the aquarium can be viewed in the morning or at night without having to worry about business hours, which is another attraction of the back-alley aquarium. When the sun begins to set, the aquarium is lit up and becomes a photogenic space. The fantastic atmosphere is great for taking Instagram photos. Another great point is that admission is free. A donation box to help pay for food, which has an illustration of the aquarium's director, Rakko san (Mr. Sea Otter), is located at the entrance of the Alley Aquarium, so if you want to help out, feel free to drop him a donation. The Alley Aquarium grew in popularity after being posted on Japanese social media, and since then it has become a unique thing to do in Kyoto. The director's cute signboard can be seen in various spots throughout the Alley Aquarium. [Video] 0:53 - Donation Box [Video] 1:04 - Sea Otter Director's Cute Sign Pyon Pyoko Pyon – A Cute Trinket Shop in Pontocho For Souvenirs Photo：Goldfish The couple behind the alley aquarium is the owner and operator of Usagi no Atorie Pyon Pyoko Pyon. Pyon Pyoko Pyon is a store in an alley in Pontocho that sells rabbit-themed goods, and the store is filled with rabbit tableware, chopstick rests, and other trinkets. The mascots of the store are Usakichi and Chibikichi, two Shigaraki-ware bunnies dressed in seasonal costumes, which help visitors feel relaxed and at home. You can also check the store's information on Instagram @pontocho.usagiya. After enjoying the old-fashioned atmosphere and ambience of Pontocho and relaxing with the colorful fish swimming in the alley aquarium, be sure to stop by Pyon Pyoko Pyon to get some souvenirs of your travels to Kyoto. [Video] 0:58 - Goldfish Swimming in an Aquarium [Video] 2:32 - The Elegant Atmosphere of Pontocho The Best Restaurants in Pontocho Photo：Kamogawa Noryodoko, Kyoto Kamogawa Noryodoko, a row of kawadoko (elevated platforms that sit above a reiver) along the Kamogawa River, is a summer tradition in Kyoto. Although many of the kawadoko that line Kyoto's Kamogawa River are expensive, there are actually a number of restaurants where you can enjoy the kawadoko for a reasonable price. One such place is "mag," a relaxing café tucked away in an alley, that's popular for its cute latte art. It's the perfect place to take a breather. After savoring a delicious cup of coffee at "mag," located inside an alley between Kiyamachi and Pontocho, you can enjoy a casual kawadoko experience at Ponto-cho Robin. Although a more casual experience, the restaurant is reasonably priced and is a great way to experience the Kyoto summer tradition. While the number of terrace-type restaurants has been increasing in recent years, the traditional kawadoko style at Pontocho Robin, where you can relax and stretch your legs, has great reviews. The kawadoko lunch at Pontocho Robin is available until the end of September. [Video] 2:46 - Kamogawa River Kawadoko, a Summer Tradition in Kyoto Appearing at the end of the video is the popular Kyoto Sanjo Ohashi Starbucks Coffee, which also offers kawadoko seating. You can enjoy the starry skies from Kyoto and the sound of the river while relaxing at night here. [Video] 3:03 - Kyoto Sanjo Ohashi Starbucks Other popular restaurants in Pontocho are the izakaya Pontocho Sakaba, and the Michelin Guide restaurant Pontocho Masuda, but there are many more places to grab a bite to eat, so don't be afraid to look around. In 2023, Kyoto's kawadoko are scheduled to be set up from May to September. Be sure to check them out if you're visiting Kyoto! Things to Do Near Pontocho There are a number exciting things to do near Pontocho, but our personal recommendation is the stretch between Pontocho and Maruyama Park, as the area has many things to do, making it an efficient way to spend your time. Maruyama Park Maruyama Park is located 10-15 minutes from Pontocho and is home to the beautiful Yasaka Shrine, as well as Chionin Temple and Shorenin Temple, two temples with breathtaking gardens. The park is famous for its cherry blossoms during the spring, so if you're visiting when they're in bloom, definitely check them out. Additionally, the walk to Maruyama Park will take you across the famous Shijo Ohashi Bridge, and along Shijo Dori, a street full of restaurants, souvenir shops, and tons of other interesting places. Here, you'll also find Hanamikoji Street, another popular geisha district in Kyoto with historic buildings and an atmosphere that seems to have been frozen in time. Minamiza Kakubi Theatre Minamiza Kakubi Theatre, located just across Shijo Ohashi Bridge, between Pontocho and Maruyama Park, is the last of 7 kabuki theatres that once existed in Kyoto. The theatre dates back 400 years, and kabuki performances are still held at the theatre regularly. If you're interested in Japanese performing arts, or just want to see what a Japanese play is like, definitely check it out. The theatre does have English headsets available for non-Japanese audiences, but not for all performances, so be sure to check the official website for more information. Summary of the Alley Aquarium in Kyoto's Pontocho Located in Pontocho, the Alley Aquarium is a unique tourist attraction in Kyoto, tucked away in the elegant streets of the town. You can see a variety of colorful fish swimming in aquariums and pots of all sizes, and at night the aquarium is lit up, giving it a fantastic atmosphere. The couple behind the alley aquarium is the same couple who run the trinket shop Pyon Pyoko Pyon, and their cute rabbit-themed goods make great souvenirs. There are also a number of restaurants in Pontocho where you can enjoy kawadoko along the Kamo River. If you're traveling in Kyoto and looking for things to do, consider checking out the Alley Aquarium in Pontocho. It's also great for dates! For the latest information, be sure to check out the Alley Aquarium on Instagram @rakko_aqua_pontocho. 【TripAdvisor】Pontocho