1月 7th, 2012
Gion Nishikawa vol.2
Reading time: About 3 minutes
Gion Nishikawa vol.2Gion Nishikawa, which we introduced last year, has risen to two stars In the Michelin Guide Kyoto/Osaka/Kobe 2012.
This year we made a reservation before the Michelin announcement was made, however after the announcement, Gion Nishikawa seemed to have received a string of never ending phone calls requesting reservations.
The inside of the Gion Nishikawa has a counter and 2 private rooms. Last time we had our meal in the private room, but this time we will enjoyed our meal at the relaxing counter.
”Appetizer” Spanish Mackerel
The fresh Spanish Mackerel. Due to the kanji character used in it’s name, this dish is thought to be at its freshest in the spring. But it is actually said to be the most delicious from autumn to winter time when there is more fat available on the fish. Because the Spanish mackerel is a soft fish, you cannot have it served sashimi style.
