food blog | Sugared & Spiced

2016/08/312019/06/29

[Kyoto] Bar Bunkyu バー文久

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Bar Bunkyu バー文久

Add: Kawaramachi–Sanjo, Nakagyo-ku, Kyoto
Tel: 075-211-1982
Hours: 6pm~ (closed on Thu))
Price: ~1000 yen/drink
Visited: Aug 2016

After dinner, we made our way to Bunkyu, a bar hidden in one of the alleyways of the Kawaramachi district.

晚飯之後，我們在昏暗的小巷子裏找到了這家名爲文久的隱秘酒吧。

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Upon passing through the sliding door, I was surprised to find how small the bar is. Under the dim lighting, I could roughly see a roundish square wooden bar top that seats no more than 9, and we were lucky to take up the last few empty spots.

緩緩的推開拉門，發現這個酒吧真的非常小。昏暗的燈光下隱約可以看到一個方方圓圓的木制吧台，圍繞著的座位僅能容納9個人，而我們很幸運的坐到了店內剩下的唯一幾個位子。

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The bartender in charge here is Nao, a friendly guy who’s fun to chat with, and very generous in sharing his knowledge of Kyoto and beyond (he recommended a few places for us in Arashiyama which we ended up visiting, and all were excellent).

店裏的擔當名爲直（Nao），是位笑容可掬的調酒師，整晚和我們聊的非常開心，還給我們推薦岚山不少好地方。他給我看了自己標滿餐廳酒吧的Google Map，看來真的非常喜歡吃喝（忍不住想和他握手）。

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And isn’t this little red-robed man a cutie? Nao mentioned that it’s a hobby of the bar owner to collect these dolls.

話說這個小人偶非常搶鏡，太可愛了。據Nao說，收集這種小玩偶是文久酒吧老板的嗜好。

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2016/08/302019/06/29

[Kyoto] Hirokawa 廣川

kyoto

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うなぎ屋廣川 Unagiya Hirokawa

Add: 44-1 Sagatenryuji Kitatsukurimicho, Ukyo-ku, Kyoto
Tel: 075-871-5226
Hours: 11:30am-2:30pm, 5-8pm (closed on Mon)
Website: unagi-hirokawa.jp
Price: 3000 yen+
Visited: Aug 2016

Unagiya Hirokawa is a unagi-specialty restaurant located in Arashiyama, steps away from the famed Tenryu-ji Temple. There is a perpetual line outside this one-Michelin starred restaurant – we arrived just after 11:30am to find ourselves behind a long queue, and eventually waited 1.5 hours before we got seated. Was it worth the wait? Yes, but I think next time I will book in advance by paying a 1,000 yen reservation fee…

中午，到うなぎ屋廣川吃鳗魚飯。才剛過11:30，門口卻已大排長龍，最後我們等了一個半小時才得以入內。值得嗎？太值得了（反正也熱到無法在外走動）。廣川人氣居高不下的原因，除了它有米其林一星以及食べログ關西區鳗魚飯第一名的評價之外，位于天龍寺旁的地點非常方便，很多遊客都會慕名而來。其實後來發現只要支付1000日元的預約費就可以事先訂位，大家可以參考一下。

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Here’s the Unagyu Set (3,900 yen), composed of the unagi rice plus a few side dishes. Hirokawa uses eels farmed in Japan, which are priced for their superior texture and flavor, and grills them with a secrete recipe sauce passed down from over 170 years ago. The eel is delicate, fatty just to the right extent, in combination with the sweet and savory sauce and perfectly cooked rice…just wow.

總而言之，我們等了一個半小時後坐了下來，二話不說點了うな重定食（3,900日幣）。先來說說鳗魚飯本身。廣川采用的是日本國産養殖鳗魚，相較台灣或著菲律賓産的鳗魚價格較高，而且搭配的醬料配方據說已經有170年的曆史。細嫩肥美的鳗魚、甘甜不膩的醬汁、搭配粒粒分明的米飯，完美融合的實在太、好、吃、了。雖然我平時非常討厭等位，不過一口鳗魚飯下去後，立刻覺得剛才的等待都是值得的。

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2016/08/302019/06/29

[Kyoto] Kasagiya かさぎ屋

kyoto

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かさぎ屋 Kasagiya

Add: 349 Masuyacho Higashiyamaku, Kyoto
Tel: 075-561-9562
Hours: 11am – 6pm
Price: 500-800 yen
Visited: Aug 2016

かさぎ屋 Kasagiya is a famous traditional Japanese dessert shop in Kyoto, but most people who don’t come looking for it would probably miss its low-key facade, tucked away in a corner on the Ninzenzaka. I overslept from my afternoon nap (oops) and by the time I reached there, it was only 10 minutes before their closing time (oh no!). I popped my head in as most of the guests were just leaving, giving the shop owner an apologetic look and inquired whether they were still serving. He seemed slightly hesitant initially, but seeing that I was alone (and obviously very eager), he gave an approving nod and ushered me in. Yesss.

二年坂上的かさぎ屋其實是個甜點名店，不過不知情的人應該會直接忽略掉它低調的門面吧。因爲午覺睡過頭的原因（羞），我抵達かさぎ屋時距離它關門只有10分鍾。探頭進去，店裏的客人都准備要離開了，老板有些爲難的跟我說，”我們快要關門了，沒關系嗎？啊，一個人啊…好的，那麽請進來吧“。噢，所謂的人品大爆發。

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Kasagiya was established in 1914, and for over a hundred years it’s been known for its artisanal, delicate Kyoto specialty desserts. The space is small, just enough to accommodate about 20 guests, and the nostalgic charm oozing out from every corner is quite mesmerizing.

かさぎ屋創立于1914年，是家曆史悠久的百年老店，一直以精心制作的京都特色甜品出名。空間不大，只能容納四、五組客人；店面雖然簡單，不過處處流露的歲月感非常迷人。

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Kasagiya is especially famed for its adzuki beans, cooked fresh everyday for over 3 hours in the traditional method until the beans are perfectly soft without losing its shape. The two desserts incorporating adzuki beans – the botamochi (made with sweet rice and sweet adzuki paste) and the Kyoto zenzai (adzuki bean soup with roasted mochi) seem to be the two most popular choices.

かさぎ屋最出名的似乎是他們每天用爐竈烹煮3小時以上的紅豆，用其做的三色荻餅和紅豆年糕湯都是人氣商品。

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