Along the Myojin River, where clear water flows. In front of the gates of Kamigamo Shrine, which was once the home of a Shinto priest, has a beautiful landscape of rows of earthen walls. [Kyoto Ryori Sakurai] is located in one of the solemn Shake-cho restaurants and serves dishes that allow you to feel the changing seasons. Conger conger is said to be hard to eat because it is difficult to control its freshness and cook, but it was created to make it easier to eat at home. You can easily enjoy the taste of a restaurant by simply putting it on hot rice, and the refreshing scent of sansho from Mizuo, an inner parlor in Saga Arashiyama, hits your nose. The conger conger was personally judged by the chef, Mr. Sakurai, who carefully cut the bones, grilled it white, and then grilled it with a sauce passed down from generation to generation. Enjoy it in a variety of ways, such as as ochazuke, or chopped and mixed with rice.
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