{"id":6670,"date":"2018-12-23T15:05:45","date_gmt":"2018-12-23T06:05:45","guid":{"rendered":"http:\/\/japan-4seasons.com\/wp2\/?p=6670"},"modified":"2019-01-09T17:36:44","modified_gmt":"2019-01-09T08:36:44","slug":"%e4%ba%ac%e3%81%ae%e6%87%90%e7%9f%b3%e6%96%99%e7%90%86%e3%83%bc%e7%93%a2%e4%ba%ad","status":"publish","type":"post","link":"https:\/\/japan-4seasons.com\/en\/kyoto\/6670.html","title":{"rendered":"Kaiseki-ryori in Kyoto – Hyotei"},"content":{"rendered":"

Although it was extravagant, we had Kaiseki-ryori<\/a> (a traditional Japanese meal brought in courses) in a Japanese-style restaurant, Hyotei<\/a>, in Kyoto.<\/p>\n

This restaurant started as a Japanese-style tea house (chamise or chaya*) in the precincts of Nanzenji temple in the Edo era. The building of the restaurant has an Edo-era appearance.<\/p>\n

*: “Chamise or chaya” was common from the middle ages through to recent times as a type of rest area in Japan, where people could take a rest and also have tea or sweets.<\/p>\n

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When passing through the entrance of the restaurant, we saw a Japanese garden, and we were introduced to chashitsu<\/a> (a tea-ceremony house) in the garden, where we would have our meal.<\/p>\n

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This is the tea-ceremony house (named Kuzuya, which means a house with a thatched roof).<\/p>\n

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The entrance of the tea-ceremony house.<\/p>\n

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When entering the room, we were first let in a two tatami mat room (a preparation room).<\/p>\n

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Then, there is a four and half tatami mat room where tea is served for guests. This room is a wooden building – 450 years since its inauguration. It has low ceilings and is dark, and into which a draft blew relentlessly. We had our meal in this room.<\/p>\n

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First, Sakizuke (an appetizer).<\/p>\n

Innards of crab (in the front dish) and steamed crab (in the back bowl).<\/p>\n

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Mukozuke (a sliced dish of seasonal sashimi).<\/p>\n

Bream sandwiched between sheets of kelp. There were two kinds of shoyu (soy sauce): tosa-shoyu (on the left) and tomato-shoyu.<\/p>\n

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Shirumono (soup).<\/p>\n

White miso soup with white radish, azuki beans, and mustard.<\/p>\n

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Hassun (the second course, which sets the seasonal theme, and is typically one kind of sushi and several smaller side dishes).<\/p>\n

From left front: small white radish, steamed cod roe and lily bulb, white radish sandwiched between dried mulet roe (they were warmed to body temperature), turnip sushi, and Hyotei-tamago.\u00a0Hyotei-tamago is a boiled egg with thick yolk, which has been served since the inauguration (the Edo era).<\/p>\n

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Takiawase (Vegetables served with rice flour).<\/p>\n

Ebi-imo (taro) with rice flour coating. The coating is crisp with a fragrant smell.<\/p>\n

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Yakimono (Flame-grilled fish).<\/p>\n

Grilled butter fish and red trunip. (The fish was grilled for 15 minutes.)<\/p>\n

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Souap with fish cake, go-han (rice), and konomono (pickled begetables).<\/p>\n

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Mizugashi (fruits).<\/p>\n

Jelly of European pear, orange, strawberry, and Japanese-style cream puff.<\/p>\n

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During the course, the kind of tea was changed and tea cups were also changed.<\/p>\n

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Japanese sweets.<\/p>\n

Sweets used in tea ceremony.<\/p>\n

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A tea cup with different patterns depending on the person, for example, the male or female, the age, or the like, is used when we eat Japanese sweets. Matcha<\/a> (powdered green tea) is in the cup.<\/p>\n

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Not only the taste but also the thoughtfulness to eaters, for example, smell wafting when a lid is opened, the temperature of the meal when we eat it, were really excellent! I was also surprised that chopsticks were slightly wetted with water.<\/p>","protected":false},"excerpt":{"rendered":"

Although it was extravagant, we had Kaiseki-ryori (a traditional Japanese meal brought in courses) in a Japanese-style restaurant, Hyotei, in Kyoto. This restaurant started as […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":6672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/posts\/6670"}],"collection":[{"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/comments?post=6670"}],"version-history":[{"count":10,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/posts\/6670\/revisions"}],"predecessor-version":[{"id":6758,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/posts\/6670\/revisions\/6758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/media\/6672"}],"wp:attachment":[{"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/media?parent=6670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/categories?post=6670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japan-4seasons.com\/en\/wp-json\/wp\/v2\/tags?post=6670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}