As Dan reported, our recent trip to Kyoto was livelier than expected. While wriggling fish haunt his dreams, all I can think about is this:
Maybe we need to look at that again…
But let’s back up. After we arrived at Kyoto station, Dan and I used our keen instincts — we found the only restaurant with a line and stood in it — to track down some seasonal soba.
Clockwise from the top left — pickles, tempura mushrooms and green peppers, warabi (a soybean-powder-covered mochi dessert), soba noodle soup with mushrooms, tempura dipping sauce, yuba (tofu skin, a Kyoto specialty), mushroom rice (kinoko takikomi gohan), and more pickles (another Kyoto specialty).
After lunch we went for a hike. At the peak there was a restaurant serving beer and ice cream, of course. What do you think this shop owner’s commute is like?
Our weekend wasn’t all about food, I swear. We did some sightsighing, and a little more sightseeing. And then after an especially rainy afternoon, we found a charming little omurice restaurant. Maybe not the haute Kyoto cuisine my in-laws were expecting, but it was perfectly placed comfort food for a chilly evening.