Kyoto, Japan｜Hamo cuisine Sangen-an

I'm glad I went. I don't have the opportunity to eat that way anymore. For some reason, I wanted to eat peach to the fullest, so I researched a specialty restaurant, made a reservation, and today was here. I don't say much. Please come and visit us. I heard that hamo is an ingredient that requires a lot of work. I would like to express my sincere gratitude to the general manager who worked on this with passion and provided each item with great care, and to the landlady who thoroughly conveyed the work. I want to come again.

You can enjoy conger conger conger in a variety of ways. All of the dishes were very delicious and I really wanted to eat more of each dish, but by the time I finished all 10 dishes I was full, so I felt that the portions were just right. We enjoyed eating parts and cooking methods for the first time, such as conger conger swim bladder, from beginning to end. The atmosphere of the shop is very nice, and I would like to visit this shop again when I go to Kyoto.

Visited to taste the blowfish course meal. It was a course of fugu seami, blowfish skin salad, welfare, tempura, teppanyaki, porridge, seasonal fruits and dessert. These were luxurious dishes made with ingredients from Kyoto that had never been tasted before. In addition, the owner and his wife are very friendly to Korea, so I felt good. My daughter is also a Hallyu fan. I made a reservation at 6:00 on weekdays and finished eating around 8:00, but when I told them that the day's business was over and that I was going to see Doji Light-up (even though I was a first-time tourist), the chef even drove me to Toji by car. It was my first time to be kind like this, so it was a very good memory. There is nothing to say about the taste of the food, so if you want to taste a Japanese fugu dish or hamo (pike eel) course meal, I highly recommend it!