[Kyoto, Japan] Kaiseki dinner at Kinmata (近又)

[klyeoh (Peter)]

The 216-year-old Kinmata is a traditional ryokan steeped in the old Kyoto ways. Service was graceful and efficient. The kaiseki set which I had, prepared by Chef Ukai Haruji, was beautiful, incorporating fresh seasonal local produce from nearby Nishiki Market.

Most of the items uses Japanese fish/seafood and local vegetables/ferns which I’m not able to translate into English, so am just showing the beautiful creations here to whet your appetite. The tastes were simply amazing.

1. Tuna, clam-like shellfish, with mandarin orange segments, green peppers, dressed in a homemade rice vinegar-egg yolk dressing.
   

   

2. Shellfish consommé with Yomogi wheat gluten, batter-fried fish, shitake mushrooms and local root vegetable.
   

   

3. Sashimi and tofu
   

4. This delicate dumpling enclosed a minced meat (chicken?) filling.
   

   

5. Tempura of fiddlehead fern, sea eel and pumpkin.
   

   

6. Bamboo leaf-wrapped sushi, with local vegetables.
   

   

7. Miso-rubbed fishcakes and eggplant.
   

   

8. Steamed rice with peas, grilled fish, miso soup and pickles.
   

   

9. Dessert: fresh cherries and Japanese cake/jellies, served with matcha green tea.
   

   

Address
Kinmata
〒604-8044 Kyoto Prefecture, Kyoto
中京区御幸町通四条上る大日町 407
Tel: 075-221-1039
Operating hours: 12noon-1.30pm, 5.30pm-9.30pm daily

[KTLA]

How much did this cost? How do you make reservations?

[klyeoh (Peter)]

I had my hotel concierge call up and make reservations on the same day. Including drinks, it was around JPY21,000 (US$185).

[naf]

Curious about the dumpling, the skin looks thick, what is it made of? My guess is some kind of rice flour, maybe sticky.

[klyeoh (Peter)]

I think it’s made of potato puree and more akin to gnocchi, but not as toothsome even.

[naf]

Make sense. Haha, my first thought was molecular cuisine, but hey this is Kyoto, they couldn’t do that!

[klyeoh (Peter)]

LOL! No, they are pretty traditional here in Kyoto. In fact, I’d had some really inventive kaiseki in Tokyo something like 2 decades ago - but over here, they still pretty much stick to tradition. But then, they do it so well.