Dinner at HOSHINOYA Kyoto:We had a course of “ATAGO”.
They had appetizers, a special clear soup of Guji (snapper), sashimi, steamed Kyoto yuba (soy milk skin) and simmered seasonal Kyoto vegetables.
And, we’ve shared grilled winter silver pomfret, grilled sawara fish, winter Kyoto duck in hot pot style and duck in charcoal grilled style.
Finally, we had HOSHINOYA special buckwheat noodle and seasonal fruits and ice cream for dessert.
We’ve had very good time to enjoy “KYOTO” because we had a lot of representative Kyoto foodstuffs in winter season such as Guji, Yuba and Kyoto vegetables. They are giving very sophisticated flavor.
Also, we’ve satisfied with their presentations that made us to delight the eye as much as the plate.
The arrangements of the foods on dishes of various colors, shapes and materials were just perfect.