The ‘Wakuden’-produced soba restaurant​ ​‘Itsutsu’.​
First off, I wet the whistle with a bottle of beer. I love to drink beer with a bowl of soba.
A salad of ‘nanohana’ (rapeseed), with ‘udo gomaae’ (leaf vegetable with sesame) and roast duck, tastes amazing.
As this is Kyoto I ask for ‘nishin’ (simmering herring), but I hadn’t expected it taste as unusual as this, and is without soba.
I don’t normally like to eat tempura with salt but this is good. Daikon radish that has already been grated is added to and eaten with the ‘tentsuyu’ (dipping sauce).
Since they go well together I also have with ‘yuba’ (tofu skin). This is also exquisite. I should have ordered this to begin with (laugh).
Finally soba which is also piled-on high. Recently soba restaurants recommend the first mouthful be eaten with salt but its not something I usually do. Yet the example of tempura just now also suggests doing the same thing, and was delicious when I tried with salt (laugh) I wonder what’s different, the salt perhaps?
This is when you should go also with soba soup. It looks just like ‘doburoku’ sake.
There also seems to be ‘omakase’ (a meal made from dishes selected by the chef) This is not listed on the menu, however dishes seem as if they follow one another. That’s next time perhaps.