2008 August 11 Archive at pig out diary

うなぎ、白瓜、トマトに土佐酢のジュレ。しんじょうと糸瓜。
From 5000yen lunch course. Cold appetizer with unagi, cucumber, tomato and vinegar jelly. Shinjou(grounded fish meat) in clear soup.

お造り：マグロとスズキ。鮎の塩焼き。
Maguro and Suzuki sashimi. Grilled Ayu.

にしん、ナス、小松菜の炊き合わせ。トウモロコシの炊き込みご飯。
Takiawase(simmered) of Nishin(cured herring), aubergine and komatsuna. Rice cooked with sweet corn.

白桃のプリン。ゆずのゼリー。京番茶。
Peach pudding. Yuzu jelly and Kyobancha tea.

I love every dish in the course! From the sweet tomato in the appetizer to the last piece of yuzu jelly and Kyobancha tea served at the end, everything is satisfying. No-frills, no creative fusion whatver, just solid good quality washoku. The atmosphere is quite casual at lunch. We sat at the counter and watched the chef at work and got served by the good-looking female staff in kimono. Definitely a place I will feel comfortable to take friends from overseas to try traditional washoku.