【先斗町ますだ 京都, Kyoto】I personally thought this Meal, which is based on more sophisticated versions of traditional Kyoto Obanzai #おばんざい cuisine, was fantastically presented & cooked. Opened around 30 years already, there is little wonder to its pedigree as the current generation has trained under the roughly 450 Years Old, Michelin 3 🌟🌟🌟 rated Hyotei (瓢亭) in Kyoto. Here are some more dishes we had on the night, it has a No Photos policy but luckily we were granted 1 photo per person each by Owner Chef 📸😊 for memory after asking :
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『京の味』
•たにし生姜煮 - Tanishi River Snails with Ginger
•たらの子煮 - Taranoko Cooked Female Cod Fish Roe
•ゆば真蒸 - Yuba Shinjo, same as what's in an Owan お椀, but without soup & a slightly different Kanji word
•山ふぐ Yama Fugu, but presented differently here & not served as a Vegetarian Sashimi style. It's been pre-fried then rehydrated
•もろこ南蛮漬 (琵琶湖) Small Fish from Biwa Lake, Shiga Prefecture next to Kyoto
•東寺ゆば A Traditional Yuba Tofu Sheet Roll with fillings
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It's not easy to translate all Kyoto food into English to be honest, they just have their own Vocabulary, almost poetic in meaning rather than descriptive. Will try to get around to completing it later when I have time to look up again.. 🙈🙈😋😋😋 #Michelin #BibGourmand #Kyoto #京都 #HKEKyoto #おばんざい #鄉土料理 @ Kyoto, Japan
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