lulu cooks:
出町柳附近的ふたば Futaba, a popular wagashi shop near Demachiyanagi station
lulu cooks:
比鶴屋寿好吃的桜餅、抹茶みな月 sakura mochi and matcha minazuki with adzuki beans
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名物: 豆餅 the famous mamemochi with sweet adzuki paste filling and slightly salted adzuki beans on the outside
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きらら電車裡 on the way to Kibune and Kurama mountains
lulu cooks:
貴船街景 Kibune street
lulu cooks:
貴船街景 Kibune street
lulu cooks:
下大雨川床收攤, 徒留燈籠 Kawadoko decks over river were closed because of the pouring rain. Only lanterns were lit.
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沒有麵的流水素麵 Nagashi somen was also closed. boo....
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貴船神社參道 the lantern-lined stone path of Kibune shrine
lulu cooks:
貴船神社參道 the lantern-lined stone path of Kibune shrine
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貴船神社
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漂亮的排水引導設施 a chain of tiny copper buckets hanging at eaves as a water evacuation device.
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走下山到貴船口的途中 walking down to Kibuneguchi
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走下山到貴船口的途中 walking down to Kibuneguchi
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くらま露天温泉的入口, 女湯裡只有我一人, 爽~ The entrance of Kurama outdoor hot spring in Kurama Mountain
lulu cooks:
溫泉入口 the hot spring's separate entrances
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海潮味重的煎茶
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又另外點了果味馥郁的吟釀 ordered a glass of chilled fruity Ginjo sake
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華麗的八寸: 以九月祭典為意象 Hassun course was concepted on a Kyoto festival in September.
lulu cooks:
蓮葉上品項有: 竹葉包鱧魚茗荷飯糰、銀杏鑲蛋黃、滷煮秋刀佐核桃、無花果枝豆佐赤穗紫蘇花、栗子幕斯、香烤芋艿、秋葵 On a lotus leaf: ginkgo stuffed with egg yolk, bamboo "rice tamale" with myoga and pike eel, braised sanma with walnut, fig edamame dressed with shiso flowers, chestnut mousse, okra, roasted baby ta
lulu cooks:
華麗的八寸: 以九月祭典為意象 Hassun course was concepted on a Kyoto festival in September.
lulu cooks:
茗荷白味增湯, 新栗鑲瓜 white miso soup with myoga and squash stuffed with chestnut
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些許剛起鍋的米飯. 品嚐白米滿開"al dente"的口感. Chef patron Nakahigashi-san served a bite of "Al dente" donabe-cooked rice.
lulu cooks:
烤琵琶湖產的櫻鱒佐醋橘,萬願寺辣椒鑲番茄醬 Grilled trout from Biwa Lake with sudachi citrus, manganji green pepper stuffed with tomato sauce
lulu cooks:
野草時蔬鯉魚刺身沙拉, 醃漬苦瓜, 味噌泡泡醬汁, 大根泥, 黑納豆 wild herbs and carp sashimi salad with fermented bitter squash, crumbled black bean nato, foamy miso sauce, and mashed daikon
lulu cooks:
椀物: 出汁高湯裡有松茸, 烤鰻魚, 賀茂茄子, 薑味寒天, 四季豆, 醋橘皮 wanmono course: matsutake, eggplant, grilled eel, ginger jelly, string bean and sudachi citrus peel in dashi stock
lulu cooks:
椀物: 出汁高湯裡有松茸, 烤鰻魚, 賀茂茄子, 薑味寒天, 四季豆, 醋橘皮 wanmono course: matsutake, eggplant, grilled eel, ginger jelly, string bean and sudachi citrus peel in dashi stock
lulu cooks:
鮎魚肉凍, 京都產義大利聖馬札諾番茄, 小酸漿sweetfish terrine, kyoto-grown San Marzano tomato, tomatillo
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鮎魚肉凍
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煮物: 芋梗, 蓮藕, 小茄子, 薩摩芋, 小松葉, 馬鈴薯皮絲脆片
