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Enjoy wild conger pike from Awajishima at [Pontocho Fumiya] on the Kamogawa River...
Ganko Takasegawa Nijo-en, located in the northernmost part of Kamikiyacho, has a majestic stone-walled exterior. The garden was constructed around 1611 by the wealthy merchant Ryouchi Kadokura at the headwaters of the Takase River, and was later used as a villa by Aritomo Yamagata, the former leader of the Meiji Era. It was later built as a villa by Aritomo Yamagata, one of the most respected and wealthy men of the Meiji era, and has been passed down through the generations by such prominent figures as Koichiro Kawada, the third Governor of the Bank of Japan.
The garden is called Takasegawa Genryu Teien because water from the Misosogi River, an offshoot of the Kamo River that flows eastward, flows into a pond in the garden and empties into the Takase River. Although the garden has changed little by little according to the tastes of the owners, such as the tea ceremony garden created by Enshu Kobori in the Edo period and the garden modified by Jihei Ogawa VII in the Meiji period, it retains the original form created during the reign of Ryouchi Kadokura and is a reminder of the garden's original appearance.
The building, which still retains vestiges of the Meiji Era, is also a must-see. Enjoy seasonal Japanese cuisine prepared with pride by the chef in a space that has the pride of having served as the villa of a prominent person.
The floor plan is the same as the gold tea room favored by Toyotomi Hideyoshi, with three tatami mats in the middle board. The room is equipped with a kijinokuchi, which can be entered while standing.
I would like to feel the architectural beauty of the Meiji era by paying attention to the detailed design of the building's interior and exterior.
The garden has about 30 lanterns from various periods, including one of the largest Azumaya-style lanterns in Japan.
The building was used as a Noh stage in the Meiji era (1868-1912), and remnants of the balustrade can be seen.
All dishes start at 9,000 yen at Yugao, which is available only in the evening. The upper tier of the two-tiered appetizer box is a colorfully arranged eight-sun set, and the lower tier is a hamo and yuba shabu shabu set.
Top-quality sashimi with a cool arrangement of tuna, sea bream, squid and flatfish, and hamo chiri-chi (pike conger eel stew) topped with plum paste
Winter melon chilled bowl with duck, picolos and winter melon in a bowl hollowed out of a winter melon (photo shows three servings).
Ayu fish grilled in salted water surrounded by kumazasa bamboo has a great impact. The photo shows four servings.
Sushi using "Ganko-dai" (sea bream) from the Uwakai Sea in Ehime Prefecture as the main ingredient, tombola, and dessert of apricot jelly.
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