Tonight went to "Kappo Takohachi" for the first time in about a month. It's a warmly lit restaurant in the crossing area of Takoyakushi Dori and Shinkyogoku. As soon as passed through the Niren curtain, realized that back in Kyoto.
The appetizer was Nuta, vinegered salad, with scallops. The slightly sweet vinegared miso was delicious. The sake was Sawaya-Matsumoto as usual, also known as Machan.
It was time to move on to the winter menu.
Baked Kumoko, cod milt, with ponzu.
Ankimo, vinegered monkfish liver. Delicious to look at.
Deep fried small potatoes, one of the most favorite menus.
Fried oysters. Japanese food with mustards and Worcester sauce is the best.
Chrysanthemum and nameko mushrooms with sesame sauce. The excellent dish that try to imitate at home.
Takohachi in early winter. There are many delicious foods in winter in Kyoto, but very satisfied with just Takohachi that can enjoy all.
Thanks again for the meal. Left the restaurant with a reservation for next month. Can't wait for the Koppe crab.
The 2022 Michelin Guide for Kyoto and Osaka was later announced, and Kappo Takohachi was again selected as a Bib Gourmand. First of all, congratulations!
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