Mishima Tei Honten

Blanched fluorescent squid with Yoshino arrowroot｜Two ingredients that are not my favorite come together. Tomatoes with egg yolk vinegar + seasoned miso, scallions and buckwheat | The tomatoes are really sweet, probably the sweetest tomatoes I have ever tasted. Side dishes | Jukushima seaweed, sea bream roe, butterbur Three flavors of soft-cooked rice｜100 rice that still retains moisture, plus seasoned enoki mushrooms, cod roe, and small whitebait. The visual sensation of rice with spicy food is perfect for your meal. Golden sea bream and celery rice｜I thought it must be a bowl of fried rice, but it turned out not to be as delicious as expected, so I was a little disappointed. Brown Sugar Sakura Cake + Matcha｜Japanese confectionery during the cherry blossom season is so sweet. I haven’t lost the Japanese insistence that wagashi must be sweet. I can’t. Tangerine Juice｜Juice of an orange with thin skin and sweet flesh. Delicious.

We went in and ordered a few cheap yamabatsu grilled chicken and rice balls, and took a big fire pit to sit and warm ourselves. On the iron rack in the middle of the fire pit, hot water was boiling. There were also kotatsu grills on the seats outside, which was great. The yamabatsu grilled chicken was roasted to a crispy aroma, and half of the chicken was hanging on a long skewer, which was heavy in my hand. After eating the wings and part of the leg meat wrapped in sweet sauce, I fell into deep thought about the remaining half a pound of roasted chicken breast, which was so healthy. The seven-round grilled meat was delicious! The beef was very fresh, sliced ​​thinly, and gently roasted on the small stove, it curled up into a ball, and the fat dripped down. It was so fragrant that I could eat a big bowl of rice! More beef! The rice ball, I was shocked, it was a solid carbon water bomb weighing almost a pound 💣——How could I eat this? ? The rice ball was stuffed with fillings. If you bite it from this side, it is filled with plums, and if you bite it from the other side, it is filled with sweet dried gourds. I also put the roasted beef on top and took a big bite. I didn’t finish it until the end.

A small private room with a small table in the middle and a cast iron pot on it. After eating the appetizers of tofu and tempura, an aunt in a kimono came in with a large plate of meat. A5 Omi beef, the fat distribution is extremely even and the marbled beef is bright pink, and the appearance of the meat is appetizing. Apply butter to the hot pan, pour some cut (sushi sauce), and the aunt picks up the first piece of meat and puts it into the pan. Unexpectedly, the meat is bigger than the pan, and my friends and I were dumbfounded (ΩДΩ). The first piece of meat is only dipped in egg liquid, and the even fat is soaked in the aroma of soy sauce and a little sweetness after frying, making it soft, smooth and tender. You won't feel greasy even if you eat a whole piece, which is very satisfying. Next, when the sukiyaki sauce is bubbling, add tofu, konjac shreds and green onions to fry. After the vegetables are cooked, add the second piece of meat, wait until the meat changes color due to overcooking, and serve it in a bowl with the vegetables. For the second bowl, fill the tender meat with the sweetness of green onions. In the third round, onions and enoki mushrooms are put into the pot first, followed by meat and spring chrysanthemum (similar to mugwort stalks). After the ingredients are cooked, they are served in a bowl. The last main course is the store's special zasui, with sukiyaki sauce as the base, rice added and egg liquid poured over it.

I booked a sukiyaki restaurant "Mishima-tei" with a history of more than 130 years through the hotel. It didn't have the sweet taste that I had rejected before. Ah~ The slower you eat, the more elegant you are. The quality of the meat is really amazing. The average cost per person is 1,200 RMB. A bit expensive

The location is at the junction of Sanjo Famous Store Street and Teramachi Kyogoku Shopping Street, opposite the Doraku Crab, and it is a short walk from Kawagencho Sanjo Famous Store Street. The daytime sukiyaki set meal is cheaper than the evening one, but of course the quality and content will definitely be streamlined. The sukiyaki set meal for lunch is three slices of beef, some vegetables, tofu, konjac, a bowl of rice, beef floss, a small dish of Kyoto pickles, a drink (I chose a pot of tea), a slice of honeydew melon after the meal, and a cup of tea (so you can choose not to choose tea before). This set meal including service charge is 7128 yen/person. The whole process is cooked by a female general, and everyone at a table must order the same set meal. I booked through the hotel front desk and was told that a credit card is required for guarantee, and cancellations within three days are not accepted. The three slices of meat at noon are from different parts. The first piece is from the shoulder, which is the most amazing. This piece is not cooked with vegetables. First, butter is applied to the pot, then sugar is sprinkled, and then the beef is put on, soy sauce is added, and the beef is eaten with raw eggs after it is done. The other two pieces are cooked in the pot with vegetables. I was originally resistant to raw eggs, and I thought the price of three slices of beef would be a bit expensive, but after the first slice entered my mouth, I felt for the first time the wonderful touch of the beef wrapped in the smooth egg liquid melting on the tip of my tongue. At that time, the only thought was that the price of this beef was not expensive at all, it was worth it! The second is that I agree that raw eggs are the soul of Sukiyaki! Because I am from Shanghai, and local dishes also put sugar, so I think their Sukiyaki method is very suitable for my taste. When I went downstairs to put on my shoes after eating, the female general who served us also quietly followed and knelt quietly on the side. After putting on her shoes, she stood up and prepared to go out. She knelt on the ground and couldn't get up until we went out. After returning, I still miss this Sukiyaki very much. The unanimous evaluation is that I will go to Mishima-tei next time I go to Kyoto to eat a better set meal in the evening.

Dining requires advance reservations. It seems that foreigners are not allowed to make direct reservations. We asked the owner of the B&B to help us make reservations by phone. After arriving at the store, we showed the B&B's business card for confirmation. The Wagyu set lunch we ordered cost about 500 RMB per person. There will be special staff to operate the frying and grilling of ingredients. We just need to move chopsticks to eat. First, heat the pan with butter, then sprinkle sugar, pour soy sauce, put the beef in the pan, pick it up after it changes color and put it in the bowl with eggs, and you can eat it. Then there were vegetarian onions, pumpkin, tofu, lotus root, konjac shreds and green onions, as well as a white ball. I asked the waiter what it was. Considering that I might not understand, she wrote it down in Chinese characters "gluten". It was really thoughtful! In addition to the lotus root, I was also very satisfied with the other vegetarian dishes. As for the lotus root, I feel that nothing can compare to the one in my hometown, haha. Then there were pickles, rice, and beef floss. I felt full after eating Sukiyaki, but after sprinkling the beef floss on the rice, I also ate a bowl of rice. Later, I bought a bag of beef floss at the store on the first floor and brought it home.

It is a well-known butcher shop with a history of 100 years, so the quality of the meat is of a very high standard. If you come here to eat, it is recommended to ask the hotel to help you make a reservation a few days in advance. If it is the peak tourist season, it is recommended to make a reservation before departure! There are special lunch sets, which can be considered if you have budget constraints, but you have to cook lunch by yourself, which is not the right way to eat in Taiwan, so it would not be a good choice to come by yourself. It is recommended to eat a normal set meal or dinner time, although it is expensive, it is worth it! You can eat meat slices cooked in the right way, which is super delicious! After eating, you will not feel reluctant! You will only think about going back to work hard and eat again! When cooking meat slices, depending on the cooking time, in Taiwan, you usually feel that the meat slices are ruined and old, but when you put it in your mouth, the meat slices disappear instantly! High-grade black hair wagyu is really amazing! I strongly recommend that you must come to this restaurant!

{Mishima-tei Kyoto} Kyoto's sukiyaki does not have a Michelin star, and it did not even have a Michelin recommendation before. A new recommendation was added in 2018. Even if we don't use the Michelin standard, Kyoto does not have a particularly outstanding sukiyaki. Mishima-tei and Moritaya, two century-old restaurants, are absolutely outstanding in the Kyoto area. But compared with Tokyo Hiyama and Osaka Kitamura, both the quality and the cost performance are far behind. In addition, Mishima-tei's service level is sometimes good and sometimes bad, which makes the choice even more hesitant. Putting aside other factors, just from the quality of the meat, if I were to rate the first place for Kyoto's sukiyaki, it would have to be "Mishima-tei".