After making a brief stop in the snow laden Kanazawa, we arrived in Kyoto late afternoon to a brilliant sunset.
For dinner, we went to Gion Kawakami (祇園川上). It turned out to be one of the most satisfying meals we’ve had in Japan this time around.
“Color, form, and aesthetic sense all play important roles in the taste of Japanese cuisine.”
We were lucky to be seated at the chef’s counter and enjoyed a livery conversation with owner/chef Hiroyuki Kato (加藤宏幸) and his team. The food at Kawakami prevailed on both variety and depth of flavor. It was artfully presented in beautiful glass/pottery/lacquerware, with unsurpassed service.
Clam and bamboo shoots in sesame sauce
Konowata from Sea Cucumber (left) & Some sort of salad with shrimp and a big slice of Karasumi (Center)
Fugu (Blowfish) and Shirako (Soft Roe)
Hirame & Maguro Sashimi
Dashi broth with deep-fried Shirako & Lotus Roots
Kabura mushi (Steamed Grated Turnip)
Rice with Myoga (Japanese Ginger) and Ayu
Fugu (Blowfish) Head Soup
Abalone with abalone liver sauce
Rice and Shrimp Head Soup
Watching the owner and his assistant at work was fun!
A lovely couple!