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Archive for the ‘Sakyo ward (左京区)’ Category

Places to foodie in Sakyo-ku. The Sakyo ward of Kyoto, Sakyo-ku (左京区), in Japanese.

Coppa Broth Ramen – Guest Cheffing at Mamezen

October 30th, 2010 by Kyoto Foodie

Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson…

Tags: dashi soup stock, donburi, yuba
Category: Chef, ramen (ラーメン), Sakyo ward (左京区) | 3 Comments »

Mamezen Soba: Kyoto-style Dashi Soymilk Ramen

October 12th, 2010 by Kyoto Foodie

This entry is part 6 of 7 in the series Do Not Miss

Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’…

Tags: ankake, dashi soup stock, donburi, nanohana, tonyu soy milk, UNESCO World Heritage Site, yuba, Zen Master Food
Category: Kyoto Cuisine, Kyoto Restaurant + Cafe, ramen (ラーメン), Sakyo ward (左京区), tofu yuba (豆腐・湯葉) | 10 Comments »

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

February 12th, 2009 by Kyoto Foodie

Kyoto Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki udon…

Tags: Heian Shrine, Kyoto Yatsuhashi omiyage, nabeyaki-udon, Shogoin neighborhood, yatsuhashi
Category: nabe sukiyaki (鍋料理), Sakyo ward (左京区), shinise (老舗), soba buckwheat, udon (うどん) | 5 Comments »

Kichisen Kaiseki: Japanese New Year Shogatsu Ryori

January 1st, 2009 by Kyoto Foodie

This entry is part 7 of 8 in the series O-shogatsu Ryori

Kichisen Kaiseki: Japanese New Year O-Shogatsu Kaiseki Ryori 京都吉泉 お正月懐石料理
A lobster, mochi, kelp, daidai- orange and persimmon offering to god, crab served amid fresh snow covered bamboo grass, red snapper sashimi served in a basket of green bamboo, pine bough and plum blossom;  it’s Oshogatsu Ryori…

Tags: azuki bean, budo mame, Eto - Year of the Cow, hoshigaki dried persimmon, Japanese cuisine crab, Japanese sea vegetable, kachikuri chestnut, kagami mochi, kamaboko fish paste, kani miso, kinome sansho, kuruma ebi, Minamoto no Yoshitsune, momiji oroshi, sakaki tree, sekihan, Shinto, Shogatsu Ikebana flower arrangement, Shogatsu interior decoration, tokonoma alcove, winter
Category: fish (魚料理), kaiseki, Kyo-yasai (京野菜), Sakyo ward (左京区) | 5 Comments »

Kichisen Osechi: Midnight Final Preparation and Meaning

December 31st, 2008 by Kyoto Foodie

This entry is part 6 of 8 in the series O-shogatsu Ryori

Kichisen Osechi: Midnight Final Preparation and Meaning 京都吉泉 おせち料理の盛り付け
At Kichisen, the master and students work in the cold through the night like Santa’s workshop getting Japanese New Year’s Osechi ready to send via express chilled delivery to arrive at homes all over Japan on New Year’s Eve…

Tags: Japanese lacquer ware, karasumi, Kyoto Kaiseki Kichisen, osechi ryori, winter
Category: chinmi (珍味), fish (魚料理), Japanese culture, Kyo-yasai (京野菜), Sakyo ward (左京区) | 15 Comments »

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