{"id":4459,"date":"2021-04-23T01:00:00","date_gmt":"2021-04-22T16:00:00","guid":{"rendered":"https:\/\/www.leafkyoto.net\/spfeature\/uminokyoto\/"},"modified":"2021-08-26T17:41:58","modified_gmt":"2021-08-26T08:41:58","slug":"uminokyoto","status":"publish","type":"special","link":"https:\/\/www.leafkyoto.net\/en\/spfeature\/uminokyoto\/","title":{"rendered":"Kyoto by the Sea"},"content":{"rendered":"<p><script type=\"text\/javascript\" src=\"\/\/typesquare.com\/3\/tsst\/script\/ja\/typesquare.js?5ee6d8b66160403ca8ef3599e90393a3\" charset=\"utf-8\"><\/script><\/p>\n<section id=\"contents\">\n<div class=\"interview_title\">\n<h3 class=\"main_title\">INTERVIEW<\/h3>\n<p class=\"mini_txt\">special interview<\/p>\n<p class=\"position_design po_01\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/sea_design.png\" alt=\"\" \/><\/p>\n<p class=\"position_design po_02\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/sea_design.png\" alt=\"\" \/><\/p>\n<\/div>\n<div class=\"interview flex_wrap\">\n<div class=\"left_box\">\n<div class=\"flex_wrap\">\n<div class=\"img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_hondou_main.png\" alt=\"\" \/><\/div>\n<div class=\"name_box\">\n<p class=\"en_name\">Yasushi Hondou<\/p>\n<p class=\"jp_name\">Mr. Yasushi Hondo<\/p>\n<\/div>\n<\/div>\n<p class=\"man_history\">Born in 1961 in Fisherman Town, Miyazu City. After graduating from the Department of Fisheries, Faculty of Marine Science and Technology, Tokai University, he worked at a national research institute and fish farming center for about 25 years. If there is no future in fishing as much as I can catch, I will think about the future of Miyazu Bay&#039;s fishing industry.<\/p>\n<div class=\"flex_wrap\">\n<div class=\"img_box\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_hondou_sub_1.png\" alt=\"\" \/><\/div>\n<div class=\"img_box\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_hondou_sub_2.png\" alt=\"\" \/><\/div>\n<\/div>\n<\/div>\n<div class=\"right_box\">\n<h4 class=\"interview_title\">Fisherman&#039;s skill to deliver delicious seafood<\/h4>\n<p class=\"interview_txt\">Mr. Motofuji is based in Miyazu Port. One day, after fishing for sea cucumbers in the morning, I would catch cuttlefish using a handmade basket, and from noon I would take care of my farmed tiger bream, so I would spend most of the day at sea. That&#039;s why he says, &quot;I know what&#039;s going on in the sea around Miyazu,&quot; proving that he knows how to get good seafood from Miyazu Bay. It is the same as knowing the other person first as one of the conditions for the work to go well.<\/p>\n<p class=\"interview_txt\">In the first place, Mr. Motofuji is a person who has been researching fish and the sea at the fish farming center. I&#039;ve been dealing with triggerai since that time. After becoming a fisherman, he built a raft using only cypress wood from thinnings and cords and started farming trigai by himself. A container (box) that hangs from one raft is filled with baby tiger bream around July and submerged. Mr. Motofuji wondered how deep the water would be. \u201cThe muddy seabed is about 12m away, and the plankton that feeds on it lies between 6m and 3m in the middle. When it rains, it turns into fresh water at about 2m, so how deep it sinks also contributes to its deliciousness.\u201d I think about it every day. Then, I take care of them almost every day from late April to early May, which is the harvest time, such as removing the bryophytes that feed on the plankton that feeds on the thrips attached to the container.<\/p>\n<p class=\"interview_txt\">Mr. Motofuji&#039;s idea is that &quot;the sea of Miyazu is wonderful, and I want people to know about it by delivering delicious seafood caught here.&quot; Plump, big, sweet, and delicious, Japan&#039;s best triggerfish. I learned it from the man of the sea because of his precise calculations and knowledge.<\/p>\n<\/div>\n<\/div>\n<div id=\"eat\">\n<div class=\"eat_title\">\n<div class=\"title_box\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/sea_maintitle.png\" alt=\"\" \/><\/div>\n<p class=\"position_design po_01\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/sea_design.png\" alt=\"\" \/><\/p>\n<p class=\"position_design po_02\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/sea_design.png\" alt=\"\" \/><\/p>\n<\/div>\n<div class=\"eat_txt\">Fresh and plentiful seafood, because of the extreme temperature difference<br class=\"sp_only\" \/>Fruits and vegetables with condensed sweetness and umami.<br \/>\nA place that delivers them in the best condition<br class=\"sp_only\" \/>I want to feel &quot;Kyoto by the Sea&quot;.<\/div>\n<div class=\"eat_contents\">\n<h3 class=\"eat_contents_title_en\">aceto<\/h3>\n<p class=\"eat_contents_title_jp\">Aceto \/ Shinhama Waku Waku Street<\/p>\n<\/div>\n<div class=\"flex_wrap\">\n<div class=\"left_img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_aceto_main.png\" alt=\"\" \/><\/div>\n<div class=\"right_img\">\n<div class=\"top_img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_aceto_naikan.png\" alt=\"\" \/><\/div>\n<div><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_aceto_sub.png\" alt=\"\" \/><\/div>\n<\/div>\n<\/div>\n<p class=\"shop_contents\">Firefly squid and butterbur sprout pasta using homemade fettuccine with red moku. Appetizer platter. The course is 11,000 yen<\/p>\n<div class=\"shop_txt_wrap\">\n<h5 class=\"shop_contents_title\">Italian food made with local ingredients<\/h5>\n<p class=\"shop_txt\">An Italian restaurant by the vinegar brewery &quot;Iio Jozo&quot;, which is well-known for Fuji vinegar, which is made with pesticide-free rice. Opened about 4 years ago after renovating a 120-year-old old house. In a calm space, you can enjoy course meals prepared by a heavy chef who trained in the home and made a name for himself in Japan with Sicilian cuisine. I want to imagine a dish while looking at the ingredients list on the table, and enjoy a delicious time full of surprises and discoveries.<\/p>\n<\/div>\n<div class=\"shop_detail\">\n<div class=\"flex_wrap\">\n<div class=\"detail_txt_wrap\">\n<p class=\"shop_name_en\">aceto<\/p>\n<p class=\"shop_name_jp\">Aceto<\/p>\n<div class=\"flex_wrap\">\n<div class=\"left_box\">telephone number<\/div>\n<div class=\"right_box\">0772-25-1010<\/div>\n<div class=\"left_box\">address<\/div>\n<div class=\"right_box\">1968 Niihama, Miyazu City, Kyoto Prefecture<\/div>\n<div class=\"left_box\">business hours<\/div>\n<div class=\"right_box\">18:00-23:00 (Last entry 20:30)<\/div>\n<div class=\"left_box\">Regular holiday<\/div>\n<div class=\"right_box\">Closed on Tuesdays and Wednesdays<\/div>\n<div class=\"left_box\">remarks<\/div>\n<div class=\"right_box\">Completely private rooms, non-smoking, 3 parking spaces<\/div>\n<div class=\"left_box\">URLs<\/div>\n<div class=\"right_box\"><a href=\"https:\/\/www.aceto.jp\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.aceto.jp\/<i class=\"fas fa-external-link-alt\"><\/i><\/a><\/div>\n<\/div>\n<\/div>\n<div class=\"map_box\"><iframe style=\"border: 0;\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d1786.8778809355053!2d135.1912439176603!3d35.53710142360534!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5fff9170e65bef8d%3A0xc892e0a7fe7d6512!2zYWNldG8g44Ki44OB44Kn44O844OI!5e0!3m2!1sja!2sjp!4v1618191828698!5m2!1sja!2sjp\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/div>\n<\/div>\n<div class=\"eat_contents\">\n<h3 class=\"eat_contents_title_en\">Kyoto Ayanokoji full moon flower<\/h3>\n<p class=\"eat_contents_title_jp\">Mangetu no Hana \/ Ayanokoji Sakaimachi<\/p>\n<\/div>\n<div class=\"flex_wrap\">\n<div class=\"left_img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_mangetsu_main.png\" alt=\"\" \/><\/div>\n<div class=\"right_img\">\n<div class=\"top_img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_mangetsu_naikan.png\" alt=\"\" \/><\/div>\n<div><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_mangetsu_sub.png\" alt=\"\" \/><\/div>\n<\/div>\n<\/div>\n<p class=\"shop_contents\">Appearing in the seasonal kaiseki meal starting from 6,600 yen, the octopus and smoked oyster appetizer made with the store&#039;s own method using fresh seafood sent directly from the fishermen.<\/p>\n<div class=\"shop_txt_wrap\">\n<h5 class=\"shop_contents_title\">Enjoy the blessings of the sea in the peaceful space of Kyoto<\/h5>\n<p class=\"shop_txt\">A creative restaurant where you can fully enjoy the esprit of Kyoto, from casual lunches to cafes. In a 100-year-old Kyoto townhouse with a view of the courtyard, you can enjoy a menu that uses plenty of local ingredients such as Kyoto vegetables and local sake. A special item that deserves special mention is the smoked fresh seafood delivered from Miyazu fishing port. You can enjoy the condensed taste and unique aroma while maintaining the same plump texture as eating raw.<\/p>\n<\/div>\n<div class=\"shop_detail\">\n<div class=\"flex_wrap\">\n<div class=\"detail_txt_wrap\">\n<p class=\"shop_name_en\">Kyoto Ayanokoji full moon flower<\/p>\n<p class=\"shop_name_jp\">Mangetu no Hana<\/p>\n<div class=\"flex_wrap\">\n<div class=\"left_box\">telephone number<\/div>\n<div class=\"right_box\">075-201-1125<\/div>\n<div class=\"left_box\">address<\/div>\n<div class=\"right_box\">206-1 Ayazaimokucho, Ayanokoji-dori, Sakaimachi-higashiiriru, Shimogyo-ku, Kyoto-shi<\/div>\n<div class=\"left_box\">business hours<\/div>\n<div class=\"right_box\">11:30-23:00 (LO\/22:00)<br \/>\n*Lunch is 11:30-15:00 (LO\/14:30),<br \/>\nDinner starts at 17:00<\/div>\n<div class=\"left_box\">Regular holiday<\/div>\n<div class=\"right_box\">Closed on Tuesdays (Open if Tuesday is a public holiday) Irregular holidays<\/div>\n<div class=\"left_box\">remarks<\/div>\n<div class=\"right_box\">All seats are non-smoking<\/div>\n<div class=\"left_box\">URLs<\/div>\n<div class=\"right_box\"><a href=\"https:\/\/www.kyoto-mangetsu.com\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.kyoto-mangetsu.com\/<i class=\"fas fa-external-link-alt\"><\/i><\/a><\/div>\n<\/div>\n<\/div>\n<div class=\"map_box\"><iframe style=\"border: 0;\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d3268.163959621337!2d135.76142971524033!3d35.00260058035814!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60010897014ed831%3A0x695bbb3b8f881678!2z5Lqs6YO957a-5bCP6LevIOa6gOaciOOBruiKsQ!5e0!3m2!1sja!2sjp!4v1618193002950!5m2!1sja!2sjp\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/div>\n<\/div>\n<div class=\"eat_contents\">\n<h3 class=\"eat_contents_title_en\">310 amanohashidate<\/h3>\n<p class=\"eat_contents_title_jp\">Sanichimaru Amanohashidate\/Amanohashidate Station<\/p>\n<\/div>\n<div class=\"flex_wrap\">\n<div class=\"left_img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_310_main.png\" alt=\"\" \/><\/div>\n<div class=\"right_img\">\n<div class=\"top_img\"><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_310_naikan.png\" alt=\"\" \/><\/div>\n<div><img decoding=\"async\" src=\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/LF2106_mouhitotuno_kyoto_310_sub.png\" alt=\"\" \/><\/div>\n<\/div>\n<\/div>\n<p class=\"shop_contents\">Garlic sake-steamed blue grouper with whole fried fish and seasonal vegetables cooked in sake for 1,738 yen. Firefly squid salad 1100 yen<\/p>\n<div class=\"shop_txt_wrap\">\n<h5 class=\"shop_contents_title\">A creative Japanese dish loved by locals<\/h5>\n<p class=\"shop_txt\">The main ingredients are seafood caught in Miyazu and Tango, and seasonal vegetables delivered from organic farmers in Kyotango. The cuisine, which has a mixture of Japanese and Western tastes, makes you feel the season even from its appearance. From among the plates lined up on the counter, the perfect piece of food is served on the table. A community place in the city where both locals and tourists gather, even though it is located in a tourist area. I want to enjoy the fresh local taste in a la carte.<\/p>\n<\/div>\n<div class=\"shop_detail\">\n<div class=\"flex_wrap\">\n<div class=\"detail_txt_wrap\">\n<p class=\"shop_name_en\">310 amanohashidate<\/p>\n<p class=\"shop_name_jp\">Sanichimaru Amanohashidate<\/p>\n<div class=\"flex_wrap\">\n<div class=\"left_box\">telephone number<\/div>\n<div class=\"right_box\">0772-45-1870<\/div>\n<div class=\"left_box\">address<\/div>\n<div class=\"right_box\">640-7 Monju, Miyazu City, Kyoto Prefecture<\/div>\n<div class=\"left_box\">business hours<\/div>\n<div class=\"right_box\">18:00-22:00 (LO\/21:00)<\/div>\n<div class=\"left_box\">Regular holiday<\/div>\n<div class=\"right_box\">Closed on Tuesdays, other irregular holidays<\/div>\n<div class=\"left_box\">remarks<\/div>\n<div class=\"right_box\">No private rooms, all seats are non-smoking, no P<\/div>\n<div class=\"left_box\">URLs<\/div>\n<div class=\"right_box\"><a href=\"https:\/\/www.facebook.com\/310amanohashidate\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.facebook.com\/310amanohashidate\/<i class=\"fas fa-external-link-alt\"><\/i><\/a><\/div>\n<\/div>\n<\/div>\n<div class=\"map_box\"><iframe style=\"border: 0;\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d3245.8460560811122!2d135.18114671525535!3d35.55750398022331!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5fff912b30018c6d%3A0xea1627133ba0eabd!2s310%20Amanohashidate!5e0!3m2!1sja!2sjp!4v1618193386336!5m2!1sja!2sjp\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<ul class=\"flex_wrap category_btn\">\n<li class=\"move_btn sea\"><a href=\"\/en\/spfeature\/shokunokyoto-takaramono\/uminokyoto\/\">Kyoto by the Sea<\/a><\/li>\n<li class=\"move_btn woods\"><a href=\"\/en\/spfeature\/shokunokyoto-takaramono\/morinokyoto\/\">Kyoto in the forest<\/a><\/li>\n<li class=\"move_btn tea\"><a href=\"\/en\/spfeature\/shokunokyoto-takaramono\/ochanokyoto\/\">Kyoto of tea<\/a><\/li>\n<li class=\"move_btn bamboo\"><a href=\"\/en\/spfeature\/shokunokyoto-takaramono\/bambooootokuni\/\">Bamboo Village Otokuni<\/a><\/li>\n<li class=\"move_btn top\"><a href=\"\/en\/spfeature\/shokunokyoto-takaramono\/\">Top<\/a><\/li>\n<\/ul>","protected":false},"author":29,"featured_media":4444,"template":"","tags":[],"tourism":[],"areas":[],"genre":[],"scene":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u6d77\u306e\u4eac\u90fd | Leaf KYOTO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.leafkyoto.net\/en\/spfeature\/uminokyoto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u6d77\u306e\u4eac\u90fd | Leaf KYOTO\" \/>\n<meta property=\"og:url\" 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