Ajihiro

Ajihiro inherits the authentic Kyoto flavor🥢
This is my first visit at the invitation of the gourmet god @miti. Thank you as always, Mitsuoka-san✨

For drinks, start with Tenryo Daiginjo🍶
I haven't drank Tenryo much, but I like it!

Appetizers include sea bream with kelp, konobata, lily bulb, ginkgo, sweetfish with roe, and mullet.
This is all good.
The sticky texture of the sea bream combined with the depth of this sea bream makes it the perfect accompaniment 🤩
Is lily root sesame miso?
Although it has a gentle taste, the warm sweetness of the lily root stands out.
Even if you eat a lot of different things and mix the flavors together, each time it's delicious.

Tenryo warm sake.
Mitsuoka-san asked for it and I got it by force (lol)
This is delicious~ 🥰 As expected of a choice!
It's not that I like cold sake, but I don't know when to order hot sake, so it's fun to meet someone who knows about it and discover new things 🎵

The crab is Tsuiyama🦀
When it comes to looking forward to this time of year, it's definitely crabs ♡
Well, this was delicious too.
Anyway, the crab meat is sweet!

Yoshino stew of root potato.
Yoshino kudzu bean paste with sardine soup stock.
This bean paste is so delicious😭✨
It looked plain, but it was shockingly delicious.

Next, this was also delicious.
Cod milt from Nemuro, Hokkaido.
Delicious with the perfect amount of salt and pasteurization! ! That's what happens.

I heard that the Sake Support Series was delicious, so I ordered it.
AGEO Kimoto45 Junmai Daiginjo🍶
This is okay! ! Preferences🥰

Shrimp potatoes from Tondabayashi.
Cooked and fried once.
Actually, I don't really like the cooked version, but I love the fried version.
The batter (probably kudzu) is also delicious.

Ise lobster and sea bream🦞
Sea bream is sweet! !
Ise lobster is delicious!
Good texture~ 😋

Part 2 of the Sake Support Series.
NOTO Prototype Junmai Daiginjo🍶

Kelp boat is said to have been a standard Kyoto flavor.
Fold the kelp like a bellows, stuff it with shungiku and shimeji mushrooms, and float it in a bowl.
It's my first time eating it, but it's so elegant✨
Dashi soup with a sour and salty taste similar to plums.
Kelp gets soggy, so you can eat it if you want, but it's quite filling, so eat it in moderation (lol)

Third in the Sake Support Series.
KAMOGATA🍶
I like this too 😍

Fried open matsutake mushrooms.
The scent of matsutake mushrooms is clear! !
You can't beat it even if you squeeze a lot of vinegar and add Worcestershire.

The combination is Omi turnip, shrimp, and mushrooms.
This bowl has a slightly exotic atmosphere (similar to a tagine pot) ← It's a Japanese bowl with a great history 🤣

Last of the sake support series!
AGEO Snow (Usunigori) Junmai Ginjo🍶
This is delicious🥴
Strong taste!

The last dish is konbu melted rice.
Commonly known as "Rosanjin rice"
It is said that during the Kyomi era, only special customers could eat this.
Soak the konbu in the stock, whisk the sticky parts, and pour only the supernatant over the rice.
You don't eat kelp! ! I was surprised, but it was delicious 😍
@sushi How many 3 cups? 4 cups? I also ate a second helping🍚🍚🍚

I couldn't help but imitate it and make it at home, but of course it didn't end up being this delicious because I used some random kelp and soy sauce that I had at home.
I also bought Rosanjin soy sauce right away✊
Or rather, it doesn't form bubbles that beautifully in the first place.
The bubbles disappeared quickly, so it was just rice with soup made from kelp (sad).

This is off-topic, but the final sweet treat is freshly made warabi mochi.
This was also chewy and delicious!
The taste of kinako is also good✨

And finally, cold brew iced coffee ☕️
It is unusual to serve coffee at Japanese cuisine. (You can also choose tea)
The beans are Geisha from Panama.

It was absolutely delicious until the end! !
I actually liked the taste and felt happy 🥰
The atmosphere of the restaurant is more like a cozy small restaurant than a high-end Japanese restaurant or kappo restaurant.
It seems like they're moving soon, so I hope I can go to the new location.
Thank you for the meal! !

[Check Point]
■Japanese cuisine prepared by General Gunji, who has been trained for 16 years in Kyoto cuisine.
■Course duration: 2 hours 30 minutes

Ajihiro is a famous Japanese restaurant that inherits the DNA of Kyoto flavor to a high degree.

This store is located in a back alley, 5 minutes walk from Shintomicho Station and 7 minutes walk from Tsukiji Station.

The exterior of the store is characterized by the store's name on the signboard and curtains, and the colors are calm and not flashy.

The interior has a calm Japanese atmosphere with a single board counter that seats 7 people, and many beautiful tablewares are lined up behind the counter.

Gunji Daisho spent 16 years training at the legendary Kyoto restaurant, and is said to be a restaurant where you can enjoy dishes that are quite close to Kyoto.
The fact that the store's name has changed to Ajihiro, a letter taken from Kyoto Aji, gives you a sense of the depth of its concentration.

Although the seasoning itself is not strong, the dishes have a deep flavor that allows you to enjoy the flavor of the ingredients and the aroma of the soup stock, and even if they are not flashy, the quality of each dish is quite high.
I also visited several Kyomi Keiki restaurants, and the prices were low and the taste was very satisfying.
Another great thing about Ajihiro is that you can enjoy Rosanjin rice, which is said to have only been served to a few customers even at Kyoto Aji.
The menu we received is as follows.

■Barracuda sushi, grilled sea urchin and soft boiled octopus, eggplant with black sesame and sweet potato
The sushi is delicious and allows you to simply enjoy the moistness and flavor of the barracuda. An appetizer that allows you to enjoy the texture, pasteurization, and seasoning of Ajihiro.

■ Sea urchin jelly
The jelly sauce is made with a strong dashi stock, and the richness and clean taste of the seasonal red sea urchin is good.

■Taimo stem
The soup stock is delicious and aromatic, and the texture of the sweet potato stalks and soft pasteurization are irresistible.

■Figs with miso dressing
The moist and juicy figs are accented by the rich and rich miso.

■Hamo conger, new ginkgo
Crispy and perfectly balanced conger conger eel topped with fragrant new ginkgo nuts.

■Sashimi of sea bream and tiger fish
The chewy and delicious sashimi is simple and delicious.

■Rice bowl of conger eel
It's so creamy and delicious that it's like conger eel isn't really conger eel. The soup stock is really delicious and you can really feel the flavor of the kelp.

■Shiga Azumigawa natural sweetfish
The sweetfish is pasteurized without making it very crispy, so that the skin has teeth and when it pops open, the umami and saltiness of the meat overlap and it's delicious.

■Kamo eggplant, shrimp and abalone sauce
The eggplants are a satisfying size and are packed with meat, and you can enjoy them with the soup stock topped with bean paste, the texture of the abalone, and the aroma of the shrimp.

■ Rosanjin rice
Kombu fatty rice, also known as Rosanjin rice, was also served with Kyoto flavor.
This rice is a must-have, with the aroma and flavor of bonito stock mixed with kelp and rice. This is truly shockingly delicious.

■Warabimochi
Finish your course with freshly made, chewy, high-quality warabi mochi.

All of the dishes were carefully made, and although they were not fancy, they were delicious and tasted great.
I want to visit again!

Omakase course
■Barracuda sushi, grilled sea urchin and soft boiled octopus, eggplant with black sesame and sweet potato
■ Sea urchin jelly
■Taimo stem
■Figs with miso dressing
■Hamo conger, new ginkgo
■Sashimi of sea bream and tiger fish
■Rice bowl of conger eel
■Shiga Azumigawa natural sweetfish
■Kamo eggplant, shrimp and abalone sauce
■ Rosanjin rice
■Warabi mochi

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How much have you used high-end ingredients recently!
While the number of unchiku-style restaurants is increasing, Japanese cuisine is less popular and doesn't use conspicuous ingredients.
But the reservation is a great shop that is buried for a year.
A shop that has been trained in Kyoaji and has inherited the essence of Kyoaji.
I love the seasoning that makes the dashi soup work well and uses a little sweetness (sugar). I think it's a restaurant where you can feel once again that Japanese cuisine is like this. The last Rosanjin rice is so delicious that you can go for as many bowls as you like. I never thought I would mix for 30 minutes and use only foam...
You can choose the last sencha and coffee, but I recommend it because the coffee is so delicious.
When it comes to Japanese food, I would choose sencha.
The shopkeeper likes coffee so much that he is staggering.
It is a shop that I want to visit regularly.
It was a feast.