Kyoto, Japan｜Sangencha

I would say this is s hidden gem in a small alley at Gion of Kyoto. This was recommended by a gourmet friend & again proven to be super good value for lunch. Despite the very decent price for lunch set, dishes were well prepared & tasted good. Services were of very high standard. Must try.

A truly memorable meal at the counter with ex-colleagues, one of the best of a series of fabulous eating experiences, as every year in Japan. We took a fixed dinner - highly creative. The service personalized, in part by the owner, and the accompanying sake of high quality. Sangencha-san is definitely on my list of Kyoto restaurants where I will always return on every visit to Kyoto.

In Kyoto, it feels like something is missing if you don’t have a kaiseki meal. This one-Michelin-star restaurant actually has a high score of 4.21 on tabelog, so I asked the hotel to help make reservations one month in advance. Located in a deep alley of Gion, it is not difficult to reach using Google, even if the neon lights have just started to light up. The young man said hello, and the female general led the way. He sat down in the private room on the second floor, and the agreement for a period of time began. First, a cup of plum kelp tea was served. It was said to be tea, but it felt like clear soup. I also ordered a pot of Shiga Prefecture rice Ginjo spring of youth. Pay first: sansho pepper, kelp, and white fish. The paper cover of a Chunzi is very suitable for the Spring Festival. The light pepper flavor enhances the taste and opens up the taste buds. Ingredients in the bowl: oily fish, Ji Qinggengcai, Houyang, white-haired scallions, ginseng, and salted root. The girl will accompany the dishes with a menu written in Chinese characters, but I only know that ginseng is carrot, daikon is white radish, Houyang should be the fried old tofu, and white radish is grated into puree. Suspended in the soup, it's just delicious. It doesn't seem like I hate radish. Dishes: Hirameki, tuna, car Ebi sashimi, tuna sushi, puffer fish skin jelly. The sashimi here is served with a special cheese yuzu sauce. Yuzu peel is a commonly used seasoning in Japanese cuisine. They are bolder and use it on white fish. The taste is unique and fresh. If you don't like it, you can also use traditional soy sauce; tuna sushi, naked The soft glutinous rice and the grainy texture of the vinegared rice are another wonderful experience. Sangencha has its own understanding of nigiri sushi. Burning items: Burnt throat black wine and salt, pickled coriander roots. There’s nothing to say, you can never go wrong with fish dishes. Steamed rice: eel and persimmon roll sushi. There is a life under the prefix bamboo, and the Chinese characters do not have this capital. This steamed rolled sushi wrapped in rice dumpling leaves should really interpret the Kansai style. Eight-inch: plum ginseng, Tang Mo Dagen, steamed tamagoyaki body, vegetable flax, nine green onions, sea bream, Gan Hai Lao, sea rat intestines. The carrots carved into plum blossoms are not just decorations. After being cooked in the broth, their deliciousness has overshadowed the original flavor. Tang Mo is mullet roe, sandwiched between white radish slices is a classic way to eat it; snapper with nine green onions is still delicious; sweet Shrimp and sea rat intestines create the most delicious seafood. Strong dishes: river sashimi, white rice, and fish skin jelly. The Chinese characters that came up read "dolphin", which really shocked me. After asking, it was slightly wider. The puffer fish sashimi was wrapped with puffer fish Shirazushi, which looked like a piece of sushi. One piece was just right, but two pieces were a bit boring. After all, it was Shirazushi. Also, fish skin jelly? Is it repeated above? It has happened before. Is it the chef's mistake? Ingredients for the bowl: turnips, jade seeds, steamed abalone, celery. Once I used the skill of using grapefruit peel, which was delicious and relieved the greasy taste of the previous dish. Rice: white rice produced in Shiga Prefecture. This was supposed to be the prelude to the end, but the rice from the host's hometown, cooked in an earthen pot, once again set off a small climax. First take a bite of white rice, it's fragrant and glutinous. I've never tasted rice so seriously. Then sprinkle some salt to excite the sweetness? It reminds me that Japanese people also sprinkle salt on watermelon; the third bite is served with umeboshi, which stimulates the sour taste; the fourth is sprinkled with homemade sansho pepper, which is my favorite; the fifth is homemade snapper floss. , fresh and fragrant; finally, the eel's tea-pickled rice, which is always accompanied by pickled rice in Kyoto this time, is the most delicious. I found that I had eaten too much. Water products: water yokan, orange jelly, strawberry. Soup and jelly still come to give a wonderful feeling. Finally, the chef and the handsome guy bid farewell to the chef at the door, and the reunion may be indefinite.