Kyoto Cuisine Mashita

A very ordinary traditional barbecue restaurant. Us:? "Tongue, diaphragm, sirloin, tenderloin, leg, throat, tripe, tripe, these are the parts that ordinary barbecue restaurants have. My family just uses good meat and grills it carefully." "For a piece of meat, depending on the part, meat quality, and state, how much salt to sprinkle, how much pepper to add, how long to marinate, how big the fire to use, and how much to grill, all of these can be tested." "That's all I do."

Kaiseki cuisine is very exquisite. Every dish is exquisite, and the taste is good. Friends who like meat are advised not to go. Generally, just taste the taste. You can't eat enough.

One of the Kappo cuisines in the Gion area. The website has a simplified Chinese version, and reservations can be made by email. It is one of the rare tourist-friendly restaurants in Kyoto. When I went to this restaurant, this 8-inch dish was the most exquisite 8-inch dish I have ever seen. There was a red sun painted on the other side of the plate that was covered, and the whole dish looked like a landscape painting from top to bottom.

I have forgotten how I ended up going to this store! I have visited so many stores that I can only rely on memory. The chawanmushi seems to have mint leaves in it. I don’t know if it is added to make the chawanmushi look better or to make it taste better. The deep-fried pork cutlet is very tender, and the breading on the outside is just right. The flavor is perfectly adjusted, locking in the gravy and increasing the flavor. There is also a soup, which is perfect.

We ordered the most expensive set meal, which was 20,000 yen per person. It was so delicious. It is said that the food is as good as the kaiseki cuisine of Michelin three stars.

The ingredients are fresh, the dishes are beautiful, the service is enthusiastic, and they are very considerate to provide menus in the native language for tourists from all over the world. It's worth it!