I came to Kyo and Shizuka through an introduction from a friend.
It has a live feel and is fun to watch.
Not only was the food delicious, but the service was attentive and I had a great time.
Today's menu
■Tea cup clear soup
A refreshing yet rich soup
■Conger conger and matsutake mushrooms, Hokkaido matsutake mushrooms
Sliced parboiled conger eel and matsutake mushrooms, salty with a strong matsutake aroma
■Small eggplant, eggplant, sea urchin
Steamed eggplant paste Manganji, sea urchin
The sweetness of the eggplant paste, the bitterness of the Manganji chili pepper paste, and the saltiness and richness of the sea urchin create a sense of unity.
■Ryona Saimaki skin egg
Saimaki, Makomo, Ginkgo, Peanut, Zha cai, Leather egg
Enjoy the gentle seasoning of saimaki, makomo, ginkgo nuts (fried), and peanuts with the salty flavor of zha cai and skinned egg.
A fun dish with various textures
■Pigeon
Lightly smoked pigeon with thinly sliced lotus root pickled in vinegar
Although it is lightly smoked, it has a strong aroma, and the seasoning is simple, with the sourness of the lotus root accentuating it.
The texture of pigeon is quite firm.
■Akashi Thai
sudachi and olive oil
Tai Chun Noodles Pickled in Ponzu Sauce
Shredded potatoes
a little garlic
It looks gorgeous and is seasoned with vermicelli.
Adding flavor to vermicelli and using it as a seasoning could be useful for something.
■Saddleback
Kagoshima Saddleback Char Siu
Shoulder: XO sauce, roasted chestnuts, lightly tossed with candy
A product made by air-drying chashu pork that has been thoroughly pasteurized in a stylus.
Even though it's well-cooked, it's quite juicy.
Adding XO sauce brings out the flavor of the seafood, giving it a different flavor.
■Ise lobster
Fried lobster
breadcrumbs, coconut flakes, ajinomoto
Salt, cumin, like Singaporean bread crumbs
Salty fried chicken with slightly sweet mixed bread crumbs.
The coconut flavor goes well with the shrimp.
Ise shrimp bisque with bean sauce → tastes like a rich shrimp chili sauce
When bean sauce is added to the bisque, it becomes a very rich shrimp chili sauce-like soup.
■Shark fin soup
Kinugasa dashake, shredded Kinka ham, gentle taste, adjust saltiness with ham
■Omi beef sirloin
Garnished with jujube and potato with skin
Red chili pepper, green chili pepper, Japanese pepper, Sichuan chili pepper, chinpi, bay leaf, cinnamon,
Black vinegar sauce (like balsamic)
Although it has a spicy aroma, it actually has very little spiciness. It is a flavorful beef steak.
■Japanese mackerel
Seto Inland Sea Spanish mackerel with sweet and sour sauce
Simple fatty fried Spanish mackerel with sweet and sour bean paste
■Guangdong Pak Choy
Something like bok choy, refreshing with salt
■Lake Hamana Dorman
Dorman crab rice
Rice made with crab and umami absorbed into rice
The rice is crushed quite a bit to extract the flavor, so the tiny shells inside the rice make it difficult to eat.
■Dandan noodles
Handmade thin noodles
The tandan meat is made from well-grilled ground meat, so it's quite fragrant.
The noodles are thin but chewy and not too spicy, so overall it's easy to eat.
You can choose small, medium and large sizes.
■Almond tofu
Almond tofu that melts in your mouth
It disappears quickly when you put it in your mouth.
■Fruit tea
orange, apple, lemon, cranberry,
After the berry scent, the orange scent, lemon apple sweetness, and sourness come, leaving your mouth feeling refreshed.
■Mixed with marshmallows and dried fruit
taiwan sweets
■Dumplings with red bean paste and salted egg yolk
■Pistachio with sugar
It was visually enjoyable and delicious from start to finish.
