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Conger eel

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  [June, Arashiyama Nishiki, Kyoto] "KYOTO365" collaboration project brought to you by young chefs born in restaurants

  
  - Lunch featuring conger eel + demonstration of how to cut conger eel bones -

  “Kyoto Ryori Meisei” is an activity for active chefs to contribute to the development of Japanese cuisine and the promotion of food culture in Kyoto.``Kyoto food culture experience project that touches the real thing'' provided by Kyoto Ryori Meisei – KYOTO 365 – Each month, we have finished the content that incorporates the characteristics of the restaurant.

   

  [Kyoto/Arashiyama Nishiki]

  A traditional Japanese restaurant with a traditional Japanese style building that blends in with the beautiful scenery of Arashiyama Nakanoshima Park. Conger eel, a symbol of summer in Kyoto, is also an essential ingredient in the Gion Festival*. We have prepared dishes that feature conger eel, a precious ingredient from the sea and a highly vital ingredient. With this plan, you will have the special opportunity to watch the young owner deboning the conger eel right in front of you.

   

  *The season for conger eels is right around the time of the Gion Festival at the end of the rainy season, so in Kyoto the Gion Festival is also known as the Hamo Matsuri (Hamo Festival). Hamo otoshi (conger eel dumplings) served in cool dishes and peony conger eel served in bowls are symbols of summer in Kyoto.

  Full of conger eelsummer traditionrestaurantConger eellong-established storeLINK KYOTOKyotoKyoto Cuisine MeseikaiArashiyamacookingKyoto cuisineJapanese food

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