At [Yuba, miso, tofu, Kyoto cuisine Mameya Genzo] in Kiyamachi...
In a building designated as a registered tangible cultural property, you can enjoy mizutaki, a dish said to have been loved by Ryoma Sakamoto. The soup, made by simmering chicken broth in Kyoto water for three days, is rich and concentrated with the flavor of chicken, but has a gentle taste that goes down your throat easily.
The chicken mizutaki course, which can also be enjoyed on the riverbed, is 13,200 yen and includes seasonal appetizers, vegetables, tofu, and chicken. It is also a great way to taste the soup that has been loved by cultural figures and predecessors for many years. The zosui (rice porridge) that finishes the course, soaked with flavor, is also excellent. Mizutaki is said to be a favorite of actors and actresses who come to the restaurant to refresh themselves during performances, and is a great way to recover from summer fatigue.
Over 600 interviews per year! An order site carefully selected by the editors who knows Kyoto and Shiga.
nowOfficial LINE friend registration500 yen OFF coupon is being issued!