Soujiki Nakahigashi

After visiting the Ginkakuji Temple, I came to this nearby Japanese restaurant. The online reviews were extremely high, and I was really disappointed. First of all, this restaurant highly recommends several dishes. The first is the fresh sea urchin. The meat melts in the mouth, which is great. Next is the Japanese-style fried chicken, fried crispy and crispy. There are also potato cakes, fried noodles, etc., all very delicious.

The food here is very delicious and sweet, it is definitely worth recommending for everyone to try! I personally recommend that you can eat the pine mushroom rice in this restaurant. The pickles, thorns, and the taste are very delicious, but it is warmly recommended that if you plan to eat in this restaurant, you must make an appointment in advance. The overall price is medium to high. , But the price/performance ratio is very high.

The net red restaurant next to the temple, recommended live sea urchins, delicious to burst, service and environment is also first-class.

I saw the introduction of this restaurant in the food show, so I wanted to come and have a look. After I got seated, the kind waiter handed over warm towels, I dried the green tea in one go, and then I started the formal cooking. Eight inches, there are eight kinds of corn, whitebait, eel, carp, eggplant, etc. The strong taste impact cannot be better. It's a blessing to be able to cook such simple and delicious dishes without relying on high-quality ingredients.

In Kyoto, it is also difficult to make reservations. Freshmen call on the 1st of each month to reserve seats for the next month. I ordered a meal in the evening of September 1st, and I was still told that there were no seats available during the day. Therefore, the original plan was set for the next two days. When I came to eat cooking, I was full of curiosity about how to make gorgeous kaiseki with simple dishes. But in fact, the taste is really delicious. When I ate Bainchun, the continuous shocking ingredients and excellent taste made me full of surprise and moving, and the feeling of cooking was refreshed again. At first glance, they are very simple ingredients, but through the combination of cooking methods and clever extraction, they become gorgeous, simple and complex. In short it is a very good experience.