Daiichi (大市) in Kyoto was founded 340 years ago in the Edo period. They are on their 18th generation and the building remains unchanged from the start.
Featured in prominent works such as Oishinbo and novels by Yasunari Kawabata. Louis Paudable visited in 1968 and was astounded by the cuisine.
The soft shell turtles are from Hattori Nakamura Suppon farm in Lake Hamana with natural open air environment that is close to a natural swamp. The turtles are raised for three years.
The turtles are cooked in pots made from coke and heated up to 1600 degree Celsius. A pot can be used for three months before it cracks.
You are served appetizer of simmered soft shell turtle with skin then two servings of maru nabe with ovaries, skin and meat. Then there is zosui (rice soup) with mochi and egg. Finished off with setoka mandarin.
The course is 26,000 yen a person which is quite pricy for this kind of cuisine. Although I didn’t find it overwhelmingly delicious, it is a nice experience to taste what Japanese upper class ate in the Edo period that is still authentically preserved to current day.
by balldem824
3 Comments
Tasting literal history is so cool
Everything looks amazing, but the orange at the end is 🤩
I wanna say I would never….but these photos got me craving turtle.
Well played OP well played. I’m in Fukuoka now but adding this to the list.