Giro Giro Hitoshina Kyoto, Japan

If you ever make you're way to Japan, the one city that you must visit is Kyoto; a breathtaking city where time stood still...it's rich in history and spirituality and wherever you go, there will always be beauty that catches your eye.  Kyoto is world renown for it's cuisine; and on the top of the list is Kaiseki: a set course dinner which incorporates traditional Japanese dishes coordinated beautifully in earthenware dishes that's artistic and experiential.

















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We were able to take a stroll down by the Takase canal where the restaurant is located.  Amongst the highest rated culinary venues in the country, Giro Giro Hitoshina is the Kaiseki restaurant for the masses; in a city where Kaiseki can cost hundreds of dollars, Giro Giro set course costs about fifty bucks- a super real bargain without compromising quality, ambience or service..



The restaurant is tiny, all counter seating surrounding the kitchen, with private rooms upstairs.  The menu set (no substitutions) with strict reservation times.  The kitchen is absolutely an exercise in efficiency and maneuvering, with several workers behind the counter, the communication and delivery of food is like exact; it's mesmerizing to to have this show in front of you while you're dining, the atmosphere is casual without prevention, there's little twists to the traditional Kaiseki so it not stuffy- more updated and modern.  They have restaurants in Paris and Honolulu as well.

The first dish of the Kaiseki Course always starts off with a various assortment of cold mini appetizers. The dishes are seasonal with distinct Kyoto flavors and style.

The second course is the soup, White Miso with Tsukune (Chicken Meatball).  Different regions of Japan have distinct flavor profile to similar dishes; Kyoto has such a refined fast that it is unlike any of the other regions, for instance the WHite Miso is particular to the Kyoto area, and the use of chicken as the predominant protein in most dishes is really evident with this Kaiseki.

The third course is Seafood; Crabmeat with Tangerine Gelee. This was the lightest of the dishes, taking a twist on the Sashimi/Sushi course.

The Fish course is a broiled white fish with seasonal braised greens; I loved this dish.  Eating broiled fish in Japan has got to be the best thing on earth....

Since it was winter, there was a Hot Pot, which was very welcome since it was so cold in Kyoto; the warmth of the delicious broth and seasonal vegetables made it a wonderful highlight of the meal.

And what is typically the traditional final course in Kaiseki, you have a bowl of Rice with Pickles; here they have a twist with a 'Chazuke' which is a Tea Rice with Barley on top...

A small trio of Desserts popped out to cleanse the palate; none of them were too sweet and by that time, we were so full, it came as relief that they were just the right portion, small and cute- true to Japanese style.

And with that, we strolled along the streets of downtown Kyoto, walking back to our hotel, burning off as much of the meal as possible...