恵理60776
I made a reservation at the Michelin two-star Kyoto kaiseki restaurant "Gion Maruyama," which was established in 1988, before going to see the Kyoto Odori at 1 p.m. The restaurant has a counter seat on the first floor and all private rooms on the second floor, including rooms with a small garden. I had a lunch kaiseki course in a private room on the second floor:
- Yamazaki highball
- Sakura tea
- Appetizer: Sakura branch (Gion Maruyama, Eki-byo Retreat) - includes sakura assortment, sakura leaf tempura, bamboo shoot, udo, avocado with tree buds dressing, atari yuba, chirashi peas, umeboshi, roasted sake
- Soup: Steamed shrimp with sakura, shiitake mushroom, sakura red and white, warbler flower, bubu arare, thinly sliced kudzu with spring onion and ginger
- Hassun: Sea bream, koshibi, nagaimo, nori, wasabi soy sauce
- Kyoto sake
- Grilled dish: Grilled sawara with yuzu, large pine needle sashi, spring cold tempura
- Oshinogi: Warm steamed sushi topped with kinshi egg, flower petal ginger, ikura, tree buds
- Simmered dish: Simmered sea bream head, bamboo shoot, butterbur, sea bream roe
- Delicacy: Mizuna sesame dressing, white wood ear, lily bulb, fried tofu, clam shigureni, monkfish liver, fuki no tou dengaku, small sea bream with jelly, inch bean
- Steamed white rice
- Chestnut wheat gluten, trefoil, powdered sansho miso soup
- Pickles
- Cod roe
- Dessert: Strawberry, melon gold, apple, banana sherbet, pomegranate
Maruyama-san values "flavor" over seasoning, focusing on bringing out the true taste of the ingredients. It was delicious.