a well balanced menu
Historical Hyoite has been a restaurant since 1837 while this location has been around since 1200. The door way is about 5' 6" high. I bent over walking thru the place while Milton bump his head 3 times...
A must visit for breakfast to enjoy the tranquility of the ancient buildings if you are in Kyoto at the right season.
http://hyotei.co.jp/
grill
raw
steam - The lightest and softest egg custard ever in human history
boil - Historical Hyoite soft-boil egg
steam - Uni between abolone? no way.
fried
this got to be sous vide - prawn so tender
I hate rice but this is not rice. It is perfection.
Stunning. No pictures can justify the experience.
As soon as the door opened, we were shocked by the scene: build-in iron safe on the right, bronze rice cooker and a mini charcoal grill at the left, framed by the extended sushi counter. What a perfect modern art.
Really glad that chef did not allow me to take pictures. I had a peaceful meal and enjoy every bit of the sanctuary of this sushi temple. Mr. Sawada was so serious about his art of sushi. He called himself a monk who dedicated to the art of sushi. Sawada's special rice is very famous among chef circle. I chat with Mr. Masa of Sushiso Masa and found that out when I discussed the exceptional sushi rice at Sawada: larger grain, slightly al dente with hint of plum. It accentuates Sawada's best tuna which cames in 4 sashimi and 4 sushi courses: sliced otoro against grain to display the marble, cube otoro to show off the tenderness, sliced chu toro to present the flavor of tuna fat, and of course the pleasant clear cut bluefin tuna. We were in toro heaven.
We were so lucky to share the 6-seat counter with a couple of Sawada regulars. All we talked about were restaurants in Tokyo, NYC, and San Francisco. The friendship makes the heavenly experience even more memorable.
Waltzing chef serving best variety of sushi, an endless meal that we had to ask chef to stop. Must visit
