Kyo Seika

Delicious course dinner in a stylishly simple interior. The chef was friendly and explained all the dishes in English, very unusual at this level of cuisine in Kyoto. He obviously loves what he does and it shows in taste and presentation.

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.

The store only has a counter.

Unko's Chinese tempura black vinegar sauce

Lotus root mochi, sword tip squid, caviar
The base of lotus root mochi made with grated Kaga lotus root.
Squid tartare with a sword tip that I thought was rice
On top of that is caviar

Fried chicken with thick soup
Grilled saddlebag seeds from Fukutome Kozo
Finished with charcoal.
It had a deep aftertaste.

Shami spring roll spicy sorbet
This is a surprising taste.
Freshly fried spring rolls and Mala sorbet
Take turns. Sorbet is spicy.
For the spring rolls, first the crab zone appears, then the green apple zone, then the cheese zone, and then the shrimp zone.
In many ways, it was a dish that I didn't have in my drawer at all.

Shizuka fish raw
This is Chinese-style sashimi with a thin sole.
Served with Chinese jellyfish, daikon radish, Setouchi lemon, and especially olive oil sauce.

Zhou family quince soup
Inside the soup in a hollowed-out papaya bowl,
Shark fin, mushrooms, Chinese ham
I was hooked on it, but it was quite a large portion.

Stir-fried scallops and Ohara root vegetables with cream

Omi beef shinshin steamed in salt
Coriander and bean sauce

Angel shrimp chili with poached egg

1958 Chen Mapo Tofu Meshi
Includes explanation of the origin of Chen Mapo tofu
Multi-grain rice cooked in a clay pot

Hand-made egg noodles cooked in hot water

Almond tofu that can be replaced

Strawberries coated with candy made at the live performance

fruit tea

If you count backwards from the price, it's around 2,000 yen per glass.
However, the 10 year old Shaoxing wine was very good.

It's a counter Chinese restaurant with a lively feel,
In any case, there is no waste in the chef's movements.
It may be rude for me to say this, but
It was like watching a master move.
It's amazing. wonderful.