Kyoto, Japan｜Warajiya

The dinner course consists of 4 parts starting with a motley collection of seasonals which varied greatly in flavors to unagi nabe, eel congee and fruit for desert. I think the starters were really unique. The main courses are both served in hot clay pots. The nabe and congee are quite similar in that both are quite minimalist in their flavors, really subtle. The unagi is charred In both and that aroma carries over. Otherwise not much sweetness or saltiness. You will have to like the natural taste of the components or you might be disappointed. The congee was cool since it's served so hot, it continues to thicken over time. Good textural balance. The fruit was a nice touch at the end. Honestly a bit pricey but the dining room was an amazingly traditional setting and the whole place looks gorgeous. Between that atmosphere and the waitresses dressed very traditional it feels somewhat formal, and English was limited. Plus, after a certain time they cease serving the typical grilled unagi over rice hence why I opted for the dinner course. My advice if you aren't the biggest fan of the more subtle dishes or want to save money is to come for lunch.

This was an amazing experience. The restaurant was very traditional and they specialize in fresh water eel.

Nice food, Atas place, good environment and traditional.