Sakuragawa, Kiyamachi, Kyoto (木屋町 櫻川 日本料理 京都), Japan

This restaurant was located in the very beautiful area in Kyoto, near the Kamo Gawa river. It was a little bit warm day in February, like the spring day I had very beautiful sunshine. After passing the Spring coming day, Japanese call Rissyun(立春), several days were warm and another several days were cold like winter.

Once I went into the restaurant, I found the drawn-arc counter around the kitchen space. The Itamae and two staffs were cooking and serving to the custamer. There were several fire area back of the kitchen and I was invited to the seat in front of the very large cutting board. The Itamae, we call the chef of Japanese food, cooked and decolated the courses with eregance.
The Japanese full course has name on each course and has meaning. The first is Sakitsuke(先付), like the starter or amuse busche. After that, the courses will start along Wanmono(椀物), Mukoutuke(向付), Yakimono(焼物), Nimono(煮物), Gohann(ご飯), Kanmi(甘味). There are several style they call the different names, but the course flow are almost same.
I like the taste basic and direction of this restaurant, light salt but it was for the Kanto people, the Kombu flaved dashi and vegitables coming from not only Kyoto.
The menu was start with the starter, boiled petasites with Japanese dashi soupstock. The dashi was thicken with Katakuriko. The dashi, the most important base of Japanese dishes, was so lovely I can smell the tangle(Kombu) and Katsuo, the soupstock in my home was based the flying fish on this season. I can realise the basic and origin of the course taste in the first starter.

After this warm starter, the forteen course are along to the desert. Each course was wonderful. On this article, I would like to introduce my favourite courses from the 15. The Wanmono, the Japanese soup, was the Shirauo, Shinjo and Nanohana, with dashi soup. They served that in the beautiful and modern Japan wan, designed the plam flower and tree.
The yakimono, broiled fish was Nodoguro. It was juicy with oil and very nice smell of the fish. This was the first time, I was able to enjoy what the Nodoguro was.

The Asparagus salad was served as the Hashiyasume. The dressed source was made from the onion but the flavor is the real Japanese style.
I found the Kutani porserin was very beautiful for the Kyoto style Japanese food. I am usually using the porserin from Arita or Imari at my home. The red was different, the Kutani red has the shadow in the red colour. And the blue, yellow, green and brown is very beautiful with the Sashimi of Maguro, white colour fishes and shellfishes.
 In fact, I would not like to write so much on this article. The restaurant does not only serve you the dishes but show and make you know what is the Japanese foods and culture as their style. If you are interested in this restaurant, Please call and make the reservation for your seat. They will entertain you.
The staff said the canal "Takase Gawa" in front of the Kappo will have very beautiful scine on the cherry brosum season. There are a lot of Sakura trees on the canal side. I hope I can come here again on April.