Kyo no Obanzai Dokoro Minori

Did you know that Japan has not only the four seasons of spring, summer, autumn, and winter, but also twenty-four solar terms and seventy-two micro-seasons? Since ancient times, people have lived by keenly sensing the changes of the seasons. They enjoyed seasonal delicacies, appreciated the seasonal poetry of each time, and made wishes during various festivals and events. The lifestyle that aligns with the natural flow of the old calendar is still important today... It is filled with things that enrich both the body and mind. Drawing on the teachings of Mr. Shirai, we will provide Kyoto's obanzai, reflecting the joy of being born in a country with four seasons, with a perspective of learning from the past to create the new, while wishing for everyone's health.

One drink and ① simmered Managuri pepper and dried sardines ② locally made tomato tofu or chilled ume enoki ③ today's catch sashimi (such as swordfish and shellfish) ④ simmered herring and eggplant topped with ginger ⑤ grilled chicken neck or simmered umadzura hagi ⑥ rice with raw egg or dashi rolled omelet, with 'homemade kombu-filled Kyuchan pickles, chilled tomato service' by the proprietress Kyoko

A salad made with seasonal recommended vegetables. The contents will change depending on the season. Includes Kyoto mizuna, golden carrot (a sweet and strong yellow carrot), purple carrot (a deep purple carrot rich in polyphenols), mixed grains, salad beans, and more.

Occasionally, we use first-laid eggs (the eggs laid for the first time by small and cute hens, which are considered lucky) and compared to regular egg yolks, the 【kimikoishi (rich yolk)】 is obviously larger and orange in color!

☆With green onions☆With dried sardines☆Served with grated daikon

Eggs from a poultry farm contracted with a major mayonnaise manufacturer. The carefully selected eggs, fed with black soybeans, are rich in flavor and truly exquisite. The soy sauce is a local variety brewed while listening to Mozart, blended with a sweet soy sauce. Well, you should definitely try it!

In Kyoto, a large fried tofu is rolled with minced chicken and vegetables, simmered in broth... so delicious!

As much of your favorite obanzai as you like. ・Small plate 150 yen ・Medium plate 390 yen

◇Kyoto Mizuna Salad◇Potato Salad◇Harusame Salad◇Local Tomato Salad (Summer)◇Sake Drinker Salad (with Surume)

◇Dengaku (grilled eggplant ◇grilled tofu) ◇Tanba jidori chicken wings ◇Miyama pork ginger stir-fry ◇Tanba beef quick grill ◇Mizuho eggs rolled omelette ◇Maizuru dried squid ◇Maizuru fish mirin-dried (mackerel ◇hatahata) ◇Kinpira (burdock ◇daikon leaves) ◇Stir-fried beef with Kyoto vegetables in Worcestershire sauce with mustard

◇ Fried chicken, taro, jerusalem artichoke, chicken, cartilage ◇ Tempura, eggplant stuffed with minced chicken, pork wrapped in local green onion, shrimp tempura with batter, Tanba shimeji mushrooms, generous assorted platter

◇Miso soup, pork soup, and sake lees soup of the day (Kyoto's famous sake Eikun) ◇Healthy hot pot full of vegetables ◇Kyoto-style offal hot pot ◇Soup spaghetti

◇ Black soybean okara ◇ Eggplant and herring ◇ Sweet bamboo shoots (spring) ◇ Koya and shiitake mushrooms ◇ Shin-damak ◇ Meat and potatoes ◇ Hijiki ◇ Ebiimo ◇ Miso-simmered mackerel Other

◇Mibuna◇Spinach (local)・Kyoto-style ponzu flavor・Korean-style sesame oil◇Chinese cabbage and Tanba shimeji mushrooms◇Namasu (pickled vegetables)・Seigo-in daikon radish・Wasabi greens◇Somen squash (summer)◇Cauliflower (nanohana)◇Mixed hijiki (with ingredients like soybeans, golden carrots, konnyaku, chikuwa, and deep-fried tofu)

◇Seasonal mixed rice with millet, matsutake mushrooms, shimeji mushrooms, sweet potatoes, black soybeans, beef sukiyaki flavor, Kyoto-style omelette rice◇Today's rice ball◇Noodle soup◇Chinese soba noodles Other

A warming dish with beaten egg mixed into a thick sauce.

Topped with grated daikon in a thick sauce. You can also use spicy daikon from Kyoto if you prefer.

In Kyoto, it is a dish that includes chopped fried tofu in a thick sauce. It is completely different in Kyoto and Osaka, so it often sparks lively conversations. It is a recommended dish that the owner also loves.

◇ Maizuru Jako Tempura ◇ Okra Natto ◇ Black Bean Natto ◇ Cold Curry ◇ Octopus Sausage ◇ Stir-fried Kinpira with Field Greens and Jako

◇Suzuchi High School Cherry Ice Yogurt Black Bean Kinako Ice Matcha Ice◇Japanese sweets of the day

December 30 is known as Little New Year's Eve, and December 31 is called New Year's Eve. Tsugomori refers to the time when the moon is hidden, or when it is in seclusion. According to the lunar calendar, which teaches based on the moon's phases, the last day of each month corresponds to the new moon, which is what tsugomori signifies. Incidentally, the number 9 on the 29th is associated with 'suffering,' so it was considered that the big cleaning should be completed by the 28th. Preparing for the New Year, tomorrow is New Year's Eve, and there may be a little bit of free time that opens up.

Since ancient Jomon times, the Japanese have been eating carp. It is said that it was once a delicacy even more luxurious than sea bream. There are dishes like washed carp and sweet simmered carp. Additionally, the carp meat cooked in a rich miso soup, known as koi-koku, is something I would like to try at least once.

On the winter solstice, it is said that if you eat something with "N" in it, you will have good luck. Kabocha is also written "nankin" (pumpkin). Originally in season in summer, pumpkin is well preserved and is good for winter nutrition.

The New Year's Market bustling with shoppers preparing for the New Year. Kadomatsu, pine decorations, shimenawa, and kagamimochi... Additionally, it's a time for purchasing ingredients for osechi and mochi for zoni. Kagamimochi is displayed on a shelf facing the auspicious direction of the New Year, such as on a shelf for auspicious offerings, a god shelf, or a tokonoma. If those are not available, it can be placed on a plain wooden box or a lacquered tray with a sheet of paper underneath, and the kagamimochi is offered on top of that.