Hyotei

our family had lunch here and it was a little hard to find since the sign was in Japanese and it''s on a little side road. We saw the eggplant symbol on a sign and sure enough we were able to find it in time for our reservation. The kaiseki was fantastic and far different from what I''ve ever had

The two best ones on the day were the "Oyster" and "Kuche" fried goods that were the final part of the menu, and the common ingredient was the white fish mud, which covered a soft patch of mashed potatoes, with raw soup leaves and chicken oysters, and then with pepper leaves, coconut skin, hawthorn, The crisp fried beef crisp with soft and soft crisp outside adds a few sweet crisp tastes. Simple but very crisp Miyazaki A5 It is a waste of fried food with cattle. It can also be seen that the Taiwanese chef is very conservative in the design of the dishes... but the environment is really full of ritual.

It's a big one. ～ Overall or those things.

One of Kyoto’s historic restaurants, the restaurant’s layout is very style, full of Zen, the service is also standardized, the dishes are exquisitely crafted, and the vessels are unique. The eggs are evenly cooked and cooked, with tender egg whites and moderately sticky yolks.

It is the first time that Chaoshi has a history of 400 years, and it contains Zen in its elegance. The location is perfect, beside Nanzen Temple. The dining area has large floor-to-ceiling windows, with exquisite courtyard views. The waiter's service attitude is very good, from welcoming guests to serving dishes to seeing off guests, smiling all the way. The dishes are rich, the overall taste is relatively light, and the soft-boiled eggs are smooth and tender. This restaurant is famous for Korean cuisine, with light taste, exquisite dishes and pleasant scenery.