Food Kyoto Mushan Kiyama | Michelin one star 16.5/20 living in water, indifferent and elegant, is the best interpretation of Kyoto Mushan. "Please drink and see this bowl of water first." It is a straightforward opening. This bowl of water is the foundation and soul of today's cuisine. "Do you know what this is?" I nodded. The table has a clear gap because of the relationship of the festival, and such scenes are staged every day. Look carefully at the diners around, except for the two men and women on the left hand side who are not much spoken, the right hand is a single diner, the temperament of the diners is not as grand or business as Tokyo. The seats are chosen by themselves when entering the door and do not exclude foreign guests. The first is rice with Ise Hai Lao, clean and straight, like the whole melody of Mushan, melodious and clear. After a short wait, then the soul-stuff of the whole meal. "Only a little salt" is as warm as the one that Jiquan drank three years ago. Then began a gorgeous play, white, sea mouse, blackfish, compared to the wooden mountain's good play juice link, this part is relatively weak. "I'm really sorry, my wife can't eat white Zi, I forgot to say it beforehand." Ogata will not provide white Zi to women, it turned out to be a mixed, remembered into a Mushan. "It doesn't matter, I immediately let the back chef change a dish." At the end, Mushan's final chapter - rice. "Every dish can be tasted." This unlimited feeling, as if back to Furuta. The well-known regular dish raw egg yolk festival rice, did not leave a deep impression, but crab meat egg rice and the last pear juice, simple good. After the meal, Mushan ran out to send guests, "Please come again next time." For the store I visited, I also heard this for the first time. The affinity of Mushan, no one has a way to not love it. When dining, you can feel Mushan's concern, and will ask us how this is for the only foreigners. Many articles have written about Mushan's water and juice, and have written about the scene of the festival. I am curious, when I visited again, there was no surprise for these novel forms of expression, and I focused more on Mushan's cuisine itself. How would he behave? Will it be better in the seafood part? Will it be the ultimate in the cost-effective package of Beijing wild vegetables at noon? Next time in Kyoto, see Ogata, Mushan, and Caoyu.

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