Last day of staying in Kyoto. Overslept probably due to eating too much the day before... woke up at 10 am. Packed up, checked out before 11 am, stored luggage in a coin locker at Kyoto Station, bought Shinkansen tickets... Now, lunch time. Wanted to try a curry place but... closed on Sundays, what bad luck! Ended up going for Chinese food instead! Should I go to Ho'oh Restaurant or Shuka Restaurant...? Chose Shuka Restaurant and planned to visit Patisserie Tandores afterwards. Took bus no. 5 and got off at Ichijoji Kinomotocho, passing by Ten-Ichijo Main Store on the way to the restaurant. Arrived to find it closed... with a sign saying "From today, dinner only on weekends." Why does this keep happening to me... And then I saw the neighboring restaurant with its curtain out... so I mustered up the courage to enter. It was Dashi Ryori Juu! The place was empty and a bit tense... but the owner was nice and welcoming. Lunch set menu for ¥2,200, with the option to add today's meat, seasonal vegetables, and rice dish if needed. I added today's meat for ¥300! First, they showed me the ingredients for the dashi they would be using. Dried bonito, Rausu kelp, and freshly shaved tuna flakes. The aroma of the tuna flakes was amazing. They used these ingredients along with natural water from Oita, Kyushu to make the dashi, simmering for about 7 minutes and seasoning lightly with salt. - Welcome Dashi: They served a cold dashi while waiting. It had no seasoning and the aroma of the Rausu kelp was delightful. The combination of flavors from the kelp, bonito, and tuna flakes was a blissful experience. - Dashi with Egg: A poached egg in the cold dashi with a hint of salt. The egg was from naturally raised chickens, with a light yellow yolk and mild flavor. It paired perfectly with the dashi. - Hikitate Dashi: They transferred the dashi made with kelp and bonito to a teapot with tuna flakes. Each cup had a different level of tuna flavor, starting with the kelp and bonito, then gradually intensifying with each cup. It was a refreshing and flavorful experience. - Today's Meat: Low-temperature cooked Kyoto red chicken. Served with salt, salt-cured black pepper, and olive oil. It was tender and delicious. Enjoyed it with the dashi, and it was a fantastic combination! - Dashi with Pasta: The pasta was made from Kyoto's Setokirara wheat and Hokkaido rye. It was a simple dish with only pasta, olive oil, and the dashi. Topped with freshly shaved tuna flakes, wasabi soy sauce, and scallions. The scallions added a nice touch, and the pasta had a great texture and taste. Overall, it was a delightful experience, and I would love to visit again. Thank you for the delicious meal!