土曜日, 2月 26th, 2011...4:12 PM

Agiyao

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Agiyao
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If you want to enjoy fresh fish in Kyoto, go to “Agiyao”. This restaurant will serve you with fresh seafood.

Appetizer: mizuna salad
Mizuna is one of a plant that have a mild mustard plant flavor. It has a unique smell.

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Sashimi: spotted parrot fish, common Japanese conger(from the right)
Fish used in sashimi is carefully chosen by the chef each morning.

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from the right: pacific mackerel, octopus, yellowtail, Japanese Spanish mackerel.

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Sashimi of thread-sail filefish and tuna. Also, there is liver.

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The topping of sashimi is very dynamic.

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Oyster with ponzu.Oyster was very creamy.

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Butter baked oyster.

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Baked Fish: Black throat seaperch, cutlass fish
Black throat seaperch is the top level fish in Japan. The meat of the fish is very firm.

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Soft roe tempura of red seabream is sweet and its thickness is very tasty.

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Fried conger and nappa pot. Nappa pot will make your body warm up.

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Oyster do-nabe (earthen pot): you will taste the sweetness of rice.

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Name: Agiyao
Address: 592-3, Hukakusa-cho, Gojyo-mae, Higashi-no-touinn-doori, Shimo-gyou-ku, Kyoto-shi, Kyoto.
Hours: 18:00- 25:00
Access:2 min walk from Gojo station

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