Kyoto, Japan｜Yoshibe

Highly recommended this restaurant. The owner is very humble and the food is delicious. Recommend their puffer fish course meal, very delicious. Lastly, please try their “hiresake” (a sake with dry puffer fish fin). Overall is good and deserve 5/5.

Yuhei is famous for his conger pike. The conger eel was very delicious because it was the season. The hot water had a crunchy texture and a crispy texture of the conger eel.

I want to eat pike conger... A few years ago, I came to this place. A dish of 7000 yen (excluding tax). Conger eel eggs and whelk shells stick out. The texture is similar to sea bream roe, well, egg stock. Okra, konnyaku, whelk... it's fun to have different textures like this. And it goes well with eggs of pike conger. Next, sashimi. Conger eel, tuna, sea bream...was it? The taste and texture were a little disappointing, probably because the Thai food was not very fresh. The tuna had a good flavor. Above all, pike conger. While it is plump, it is a little moist. This is delicious. It's probably not the one that was sleeping in the refrigerator. Excellent. For a change of taste, duck loin. Animal meat fat here. Cherry tomatoes are also sweet and can change your mood. Yanagawa-style pike conger. The wildness of burdock roots… To put it badly, the earthy smell is the accent. I like myself, so it's not a problem. The fluffy egg, plump pike conger, and shredded burdock are also fun to eat. Even the dashi stock is full of umami. Salt-grilled sweetfish that came out at the same time. The scent of bamboo leaves arouses your appetite. Charcoal is prepared, and it is slightly warm. I also got a small plate to put the bones on, but I, who likes sweetfish, will get the head and bones other than the fins (bitter smile). Kamo eggplant dengaku is also fun to look at. Needless to say, summer eggplants are sweet and delicious. Compared to the natural taste of the previous two items, the taste of miso, which is an artificial seasoning. It brings out the flavor of the eggplant and you want to enjoy it slowly. Tempura of small sweetfish, sorghum, Kamo eggplant, and I think there was Fushimi red pepper. The deliciousness of this season's corn. Small sweetfish, eggplant, and Fushimi are all in season. It may not be the best time to eat small sweetfish, but this is the season. The last is vinegared mozuku and octopus. It seems to be Mozuku from Hokuriku. It's small... but it's delicious. I had an image of mozuku = Okinawa, but that concept is overturned. In addition, the claim of octopus with an easy-to-understand flavor is…. I thought that the owner was particular about the timing of serving other customers, but I was convinced. Today's best one. Conger porridge and pickles. You can't go wrong. For pickles, kombu tsukudani is an ant, a guy who wants a second helping. Not only pickles, but also tsukudani... this value is amazing. Finish with watermelon. It was the time of the Gion Festival and the Atomatsuri festival, so they were busy. A little inside the store... The owner was nervous. At times like this, it can be said that a single customer sitting at the counter is not good (bitter smile). Even so, the owner has a good personality, saying, "I'm sorry, I'm late...". It was heartwarming to see the proprietress acting so skillfully that she seemed to be used to being such a master. I like restaurants that serve pure Kyoto cuisine, but I also like specialty restaurants like this. Continuing on, I want to be able to have a ladder meal with Mr. Chimoto, who is across the street and next door.