Kasuga Ninai Jyaya

I encountered good weather as soon as I went out☀️ It rained when I came to Nara last time I hid in the store after not walking for long I was kicked by a deer This time, I not only met a gentle deer I also ate the seasonal limited edition Manyo porridge at Kasuga Tea House The persimmon leaf sushi is super good [heart] ​​​

Kasuga Teahouse is located at 160 Kasuganocho 630-8212, Nara City, Nara Prefecture. It is a small teahouse located in Nara Park. It is casual and elegant, and is famous for its seasonal porridge and persimmon leaf sushi. There is also sweet red bean soup. There is a garden. If the weather is fine, sitting outside and enjoying the seasonal porridge is really enjoyable.

There is a teahouse on the way to Kasuga Taisha Shrine. It looks old at first glance. The best thing they make is matcha tea porridge. In fact, there is no rice, but only matcha powder. It has a rich taste and goes well with biscuits.

Food and Photography in Nara • First Episode • 5A Marbled Wagyu Prices in Japan are generally expensive, but as long as you are willing, you can try all the top ingredients at a relatively cheap price. For example, this meal was at Izakayatsunofuri in the commercial district near Nara Kintetsu Station. Izakaya means izakaya. On a noisy pedestrian street similar to Huangxing South Road, the underground unit on the first floor has a sense of being hidden in the city. It is called an izakaya, but the decoration is very mixed. The dim light, each booth is separated by a Southeast Asian pink tulle, and under your feet is a gurgling stream covered by glass. The waiter's English is very bad, and you can only use a pad to order dishes. It's all self-service without asking for help. It's basically locals eating, and there are Japanese laughter everywhere. It is said that in Japan, you have to scream out loud when you have a climax, so that you can praise the chef. Ordered six kinds of sashimi, 5A Marbled Wagyu Sukiyaki, 5A Marbled Wagyu Tobanyaki, and Black Truffle White Roasted Eel Rice. Two adults, 300 yuan per person, tea fee, including two pre-paid (appetizer) six kinds, although it is free, among which the wine pickled tomatoes and Saikyo miso mini eggplant are very delicate and refreshing. Although Hida beef is not as famous as the three major beefs of Kobe, Omi and Matsusaka, it is niche and outstanding, with fat and gravy locked in the muscle fat, and only seasoned with rock salt after cooking, it is simply soul-stirring. The sashimi of the day is also very fresh. Such a meal must be sky-high in China, but the final bill is only less than 8,000 yen, about 500 yuan. Summary: Although it is axiom that you get what you pay for, in Japan, cheap is completely good. First, there are obvious regional differences in the price of Japanese food. The same top ingredients are cheaper in small and remote towns than in central city commercial cities; storefronts on busy commercial streets are cheaper than secluded docks. Second, Japanese people pay much attention to elegance when eating, and the environment and service are quite valuable. The most valuable thing about Japanese Michelin restaurants is not the food, but the service and tone. For example, in the restaurant mentioned above, you order dishes by yourself without anyone explaining them, sake is not poured for you when it is served, and the wagyu sukiyaki should be cooked raw, but they just serve you half-cooked one. These flaws make the price of this meal more affordable.

After eating, we went to Kasuga Taisha Shrine. We could still see many cute deer along the way. Before arriving at Kasuga Taisha Shrine, we came across this Kasuga Tea House. Although we just had noodles and were not hungry at all, I didn't know why I wanted to sit in for a while. I sent a classmate to ask, and there was still an hour before the business closed, so we decided to sit down and have some afternoon tea and the famous Manyo Porridge here.

Food and Photography in Nara • First Episode • 5A Marbled Wagyu Prices in Japan are generally expensive, but as long as you are willing, you can try all the top ingredients at a relatively cheap price. For example, this meal was at Izakayatsunofuri in the commercial district near Nara Kintetsu Station. Izakaya means izakaya. On a noisy pedestrian street similar to Huangxing South Road, the underground unit on the first floor has a sense of being hidden in the city. It is called an izakaya, but the decoration is very mixed. The dim light, each booth is separated by a Southeast Asian pink tulle, and under your feet is a gurgling stream covered by glass. The waiter's English is very bad, and you can only use a pad to order dishes. It's all self-service without asking for help. It's basically locals eating, and there are Japanese laughter everywhere. It is said that in Japan, you have to scream out loud when you have a climax, so that you can praise the chef. Ordered six kinds of sashimi, 5A Marbled Wagyu Sukiyaki, 5A Marbled Wagyu Tobanyaki, and Black Truffle White Roasted Eel Rice. Two adults, 300 yuan per person, tea fee, including two pre-paid (appetizer) six kinds, although it is free, among which the wine pickled tomatoes and Saikyo miso mini eggplant are very delicate and refreshing. Although Hida beef is not as famous as the three major beefs of Kobe, Omi and Matsusaka, it is niche and outstanding, with fat and gravy locked in the muscle fat, and only seasoned with rock salt after cooking, it is simply soul-sucking. The sashimi of the day is also very fresh. Such a meal must be sky-high in China, but the final bill is only less than 8,000 yen, about 500 yuan. Summary: Although it is axiom that you get what you pay for, in Japan, cheap is completely good. First, there are obvious regional differences in the price of Japanese food. The same top ingredients are cheaper in small and remote towns than in central city commercial cities; storefronts on busy commercial streets are cheaper than secluded docks. Second, Japanese people pay much attention to elegance when eating, and the environment and service are quite valuable. The most valuable thing about Japanese Michelin restaurants is not the food, but the service and tone. For example, in the restaurant mentioned above, you order dishes by yourself without anyone explaining them, sake is not poured for you when it is served, and the wagyu sukiyaki should be cooked raw, but they just serve you half-cooked one. These flaws make the price of this meal more affordable.

It is really important to have a good location right outside Kasuga Taisha Shrine. Although I think it may be unwise to spend more than 100 RMB on a popular porridge set, I still ate it. Who can blame the various guides for recommending it? I am so superstitious about guides and reviews. The result is similar to what I thought. It is not bad, but it is not very delicious. It is just porridge. Or the porridge that is not cooked for a long time is actually more like soaked rice. The concept of "Manye" is to put a cherry blossom and some green leaves such as green onions. The Japanese are really good at naming. Some of the pickles in the set meal were too sour to eat. The other side dish seemed to be made of konjac, but it was quite delicious. The portion was small anyway. The persimmon leaf sushi didn't taste anything special. I still think fresh raw fish is better than pickled fish. The fin fish still has a little fishy smell. The jelly-like dessert was OK. The bean paste part was very sweet and the bean paste part was only slightly sweet. The taste was balanced. After eating in the restaurant, I found that there was a large dining area in the yard at the back. It really felt like spring. I didn't appreciate the added environment, which was a pity.

Kasuga Teahouse near Kasuga Taisha Shrine. I recommend the Manyo porridge, which is delicious with pickled vegetables. It looks good, but I don't like the taste of spices; the persimmon leaf sushi, the fish on the rice ball is too fishy; or the refreshing vegetarian noodles, three flavors, the taste is not bad