Tuesday, February 26, 2008

Kyoto Kaiseki

Here's what we had at our kaiseki meal at Nissho-Besso

A plate of sashimi - tai, maguro, and hirami










Hassun -  various appetizer tidbits, including tarako, tako, little fu cakes, among many other things









Futamono - a bowl of delicately stewed shirako











Futamono # 2 - hotate stewed in tonyu with yuzu










Yakimono - grilled buri with mixed pickled and fresh vegetables










Suzakana - ebi with pickled daikon, koimo and snowpeas










A little interlude with king crab










Shiizakana - Kamo-nabe ingredients










Kamo-nabe cooking










Naka-choko - tarako










A Kyoto regional specialty, yudofu and fu










Gohan










Kanomono - beautiful pickled vegetables










Mizumono - a light dessert of melon and ichigo

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