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