Tempura Matsu (Kyoto)

Like many, I was drawn to Tempura Matsu due to it being featured in the book- Rice Noodle Fish by Matt Goulding. If you have not read it, it is a worthwhile read on Japanese food culture. (Also, the Kitcho book is also an interesting look at traditional Kaiseki cuisine in general.)

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I loved this restaurant, its modern style of Kaiseki meant that some interesting techniques were used as well as the ordering of the dishes did not follow the usual sequence. For example, instead of there being, usually fairly plain, rice being served at the end of the meal, here the rice course was served in the middle and it was both octopus and beef rice served stacked in bamboo steamers.

This was a great meal and I can only reiterate what others have commented and state the fact that this place has been ignored by the French guide is a travesty. Mind you it was completely full, including the private room, during our lunch; with no evening spaces being available the week we were in Kyoto so I doubt they care very much!

Appetiser dishes- bonito, crab, sashimi, yellowtail and lobster soup.

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Rice

Hot tofu topped with uni- before and after topping added

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Tempura (round one)

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Iced udon

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Shima (Tokyo)

https://tabelog.com/en/tokyo/A1302/A130202/13000495/

This steakhouse is under a Tullys Coffee coffee on a main road, not far from Tokyo Station. It reminded we quite a lot of Dons; one big difference between the two is at Shima they cook the meat longer at a lower temperate. These really are top drawer steaks (sirloin is the way to go) and the take away steak sandwich is stupidly good, although the whole experience is not the best value for money.

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Rolls (one squid ink)

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Crab croquette

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Sirloin and fillet

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Steak sandwich- eaten in hotel room as soon as we got in the door