Traditional Japanese Cuisine "Kappou" in Kyoto - 日本料理と日本酒 惠史 (さとし) - 京都

[@user-ul5jv3zh2o]

この動画を観て、又、御馳走になりに、憧れが、募りました。昨年の12月は御馳走様でした❗️東京の浦島太郎です❗️♥️

[@user-fm9kv5ce4u]

親方の料理最高👍です！

[@personwhotalkstomuch4898]

That chef was amazing & all the food looked incredible. I cannot believe that he was cooking just for you. I loved all the old pottery, he must have been collecting a long time.

[@mmafoolish]

八寸楽しむだけで1時間かかりそう。 素敵やー。

[@Collector1296]

0:21 Probably the coolest thing I've ever seen a chef do 🥄 🍃

[@michaelborgelt1600]

Starts with a bottle of beer : - ) Your vids are top but they make me hungry hahaha. Many greetings from Germany

[@EMI-or5dj]

登録しました🍁 お料理も素晴らしい。 器も美術館の様。 お酒の事が解らないので，お酒の好きな友人と是非，予約をして伺います。

[@asonwynn]

what’s the name of this restaurant?

[@alexandretakagi78]

👍✨👏🙏

[@tanzil88]

I want to try Ayu fish (sweet fish), you can the head too? What about the bones?

[@GG-fz1ol]

惠史さん、行ってみたいです。お店はどこにあるんでしょうか？

[@wreckageofmyflesh6325]

Jesus Christ, what a master, and what perfect products!!!!!! But did he really put the fish on the grill alive with an opened stomach? How cruel...............and unneccessary.......

[@taichisuzuki1207]

svo frábær

[@kanzenchowa9868]

alati hea

[@cheguevara8410]

This place is pretty unrefined. There are tons of expensive ingredients like matsutake mushroom, karasumi, hamo, and awabi, but the perpetration is not as sophisticated. I feel the hamo and matsutake soup to be quite badly thrown together, with yuzu sprinkled on top, covering the delicate tastes of the other ingredients. Also, ayu and hamo are enjoyed in summer, sanma and matsutake are best in autumn, so whenever this was filmed, the ingredients (at least one set) are not in season! This is a huge red flag - a big no no in traditional Japanese cuisine. Never should you source out of season. And the ayu was badly grilled too. Also hated that cutting the fish open while they were alive, that was unnecessary just to be showy. I feel this place is gimmicky but is all fluff and not trained hard enough.