[Osaka] - Taiko-en | Kaiseki Japanese Course dinner

We proceed to Osaka by coach after left Kiyomizu Temple...

 I dozed all the way from Kyoto to Osaka,

and created this embarrassing 'bad hair day!'

We're going to have traditional multi-course Japanese cuisine (Kaiseki Ryori = 懐石料理) for dinner. We're placed us inside few banquet halls on the second floor. I think because of our large group unable to fit inside one of the restaurants.

Taiko-en is Osaka’s premier ceremony venue with 

five restaurants and twelve banquet halls.

 There's an exhibition hall beside this wall.

I didn't went in as it's guarded outside. 

 

 Taiko-en has a rich and vibrant history as a place for royals.

Splendid 5.7-acre land was once the home of business tycoon,

Baron Denzaburo Fujita (the founder of Fujita Kanko).

He acquired the land on the bank of Yodogawa River, and...

he started to construct his majestic and impressive mansion in 1890.

It's called Amijima Palace by locals. 

 After World War II, Fujita Kanko decided to open the Fujita estate for business.

 He called it “Taiko-en,” named after Toyotomi Hideyoshi who built the Osaka Castle. 

Toyotomi was a preeminent warrior, general and ruler in 16th century Japan. 

He was widely known as “Taiko.”  

 

  The property features artificial pond and hill (Tsukiyama-shiki kaiyu-style garden).

The garden also use unusual and precious rocks 

collected from Sho-do island and Mount Ikoma,

Rare lanterns and...

 
pagodas were also use to create this picturesque garden. (Source)

 

 Found this stone Torii decorated with straw rope (Shimenawa) 

and white zigzag paper strips (Shide) to mark sacred trees or

stones inside this Japanese garden.

Ok, let me be your guide while waiting for other coaches...

 Let's stroll along the pond and beautiful garden full of flowers.
It's nice to enjoy the fresh air and smells of springtime! ^^

What is that white building located at end of the garden?

Graceful Western-style Garden Chapel blends well

with the best of Japanese garden.

Vent Vert Garden Chapel.
 

Ground floor of Geihinkan brick building is a reception hall.
with 'Luxele' French cuisine Restaurant and Cafe 'Brillervert'.


There are banquet and conference halls on 2nd - 3rd floors.
Wedding facilities is on top of the building.

     
Inside this Japanese-style architecture is
Yodogawatei Japanese Restaurant.


Must be very nice dining inside while gazing at wonderful garden
and koi fish pond outside the restaurant.

For lunch, we had Yudofu (simmered Tofu in hot water) which was known as Shojin Ryori in Kyoto.  And Kaiseki Japanese Course for dinner.

Kaiseki Ryori (会席料理) is a traditional multi-course Japanese dinner.  Refined Kaiseki set menu of select food served on an individual tray which were meticulous prepared and emphasis on subtle local flavors and seasonal ingredients. 

Seasonal Sashimi (Mukozuke / 向付) 

Grill Fish (Yakimono / 焼物).

    

Grated yam, pumpkin, vegetables (Shiizakana / 強肴).

    Chawan Mushi (Mushimono/ 蒸し物).

Rice with anchovies and miso soup (Tomewan / 止椀)

Only after eating this bowl of rice and miso soup, I felt my tummy filled 80%. Kaiseki is considered a light and delicate meal to be enjoyed slowly and appreciate the different textures, flavors, temperature and presentation of the food.

Our guide told us that all the flowers, leaf or other garnishes are edible, and some is to clean our palate after eating sashimi.  

Japanese orange sorbet (Mizu-gashi  / 水菓子).

Kaiseki meal is the most expensive type of Japanese food. 

Normally served in restaurants filled with greenery and beautiful view of Japanese garden.

Taiko-en

Add: 〒534-0026 都島区網島町9-10

          9-10 Amijima-cho, Miyakojima-ku, Osaka-shi  534-0026

Tel: +81 6-6356-1110

[Kyoto] - Yudofu Lunch at Kiyomizu Junsei Okabeya

Arrived at Kiyomizu, we're guided to restaurant for lunch before going to the temple...

 Kiyomizu Junsei Okabeya Tofu Restaurant (清水順正おかべ家).

Yodofu (湯豆腐) is one of the famous dishes in Kyoto. Originated as temple food (shojin ryori) to substitute protein source from meat or fish, Buddhist priests in Kyoto using tofu as precious source of protein.  It's simple in preparation too by simmered Tofu in earthenware pot (donabe) with hot water (Yu).

Rustic restaurant in the heart of busy Kiyomizu Street. (photo source)

I think the whole restaurant was booked to cater for our group lunch.
For our team, we were placed on this second floor dining hall.
All of the dishes were prepared on the tables before we arrived.

 Each table has a big earthen pot of Youtoufu for 4 persons servings.

Individual set for vegetable tempura, shrimp, sakura yam, pickles, sesame tofu and...

 

yummy grilled soy bean paste on tofu skewer (Dengaku).

Fresh vegetables and local traditional handmade tofu dominate the menu in Kyoto, making it one of the healthiest cuisines in the world.  

 京都の大晦日の夜は、祇園さん（八坂神社）にオケラ火を貰いに行きます。

神宮は暮の二十六日、桧にキリを立て浄化をもみだし、御神火として一年中絶やさず本殿にともします。
大晦日の夜、この火にあざみに似た薬草であるオケラを焚き、これを神前のオケラ灯篭に移します。
人々は神前に詣で、オケラ灯篭から火縄に浄火を貰います。
消えぬよう振り回しながら急いで家に持ち帰り、神棚の灯明に移します。
また、この火で煮た元旦の雑煮を食べると疫除けになると云われています。
大晦日の深夜、神社で焚かれる火は先祖霊の象徴です。
オケラ火は先祖の霊で、新年の火は神聖なものでなければならないとする古い信仰に由来するものです。(source)

 

Philosophy of Kyo-ryori (京料理 = Kyoto Cuisine) translates to:

* Bring the natural taste of seasonal ingredients ‘to life’ by using minimal seasoning.

* Avoid excessive heat and not overcooking.

* Present the food beautifully according to the season.

Yudofo is the best example that bring out the spirit of Kyo-ryori.

You can enjoy this classic Zen cuisine on its own after scoop it out from the pot to taste the light and smooth texture of Yudofo.

Our guide suggested us to dip a bit of soy sauce and garnish it with spring onion, ginger as condiments. 

Guides were busy asking red pepper flakes from the restaurant as most of the tour members mainly from Indonesia and Malaysia. They simply can't eat food without chilly and love rich flavored food. So to them even after garnished it, yudofu still tasteless or too bland.

Actually, the main focus of this dish is the elegance of its simplicity and enjoying the purity and delicate flavor of yudofu.  

Quickly finished our lunch and went out to inhale fresh air downstairs.

It's too chaotic inside the restaurant, especially with one attention seeker uncle

keep walking around and whistling beside me. He even purposely screamed 

'Ho I Si' (let him die) to the Japanese cameramen, when the cameramen nicely 

asked us to say 'Oishi' (delicious). Haiz... no comment!

Fountain pond outside the restaurant.

Healthy and nutritious tofu also one of the staple ingredients in Korean cuisine.

In fact, the plainness of Yudofu quite similar to Chodang Sundubu (초당순두부) that we tasted in Korea. But watery Chodang Sundubu is more like crushed tofu instead of cube shape. It's also traditionally handmade, prepared from locally grown soybeans and seawater in Gangneung. 

We also like Sundubu-jjigae (순두부찌개).  This spicy silky tofu stew usually cooked with sour kimchi meat or seafood, vegetables and egg indeed very tempting and tasty.

 

 Kiyomizu Junsei Okabeya （清水順正おかべ家).

Website: http://okabeya.com
Add: 239 Kiyomizu 2-chōme, Higashiyama-ku,
         Kyōto-shi, Kyōto-fu 605-0862, Japan
Tel:  +81 75-541-7111
Operating hours: Mon - Sun (10:30 am - 5:00 pm)