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Arashiyama Kitcho, Kyoto, Japan

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October 11, 2012 [800x534]
1st Course: Hot water with salt and toasted rice [800x534]
2nd Course: Boiled blue crab and vegetables with vinegar jelly [800x534]
3rd Course: Clear soup of pike conger (hamo) and matsutake mushroom [800x534]
4th Course: Kelp grouper [800x534]
5th Course: Japanese lobster and fatty tuna [800x534]
6th Course: Chawanmushi - steamed egg custard with soft-shelled turtle [800x534]
7th Course: Assorted delacicies - field caviar with maitake mushroom, fish flakes rolled with nori, deep-fried and candied gobi fish, awabe with vinegar sauce, stewed beef tongue, egg and fish cake, shrimp [800x534]
7th Course: Assorted delacicies - field caviar with maitake mushroom, fish flakes rolled with nori, deep-fried and candied gobi fish, awabe with vinegar sauce, stewed beef tongue, egg and fish cake, shrimp, plated [800x534]
8th Course: Prawn head, deep-fried [800x534]
9th Course: Grilled tilefish with chestnut and deep-fried sword bean [800x534]10th Course: Steamed water melon with chopped vegetables and tofu dressing with grilled eel [800x534]10th Course: Steamed water melon with chopped vegetables and tofu dressing with grilled eel, plated [800x534]11th Course: Cooked rice with matsutake mushroom and grilled chicken (rice is koshihikari "kudaimai" made in Yamagata pref., 200-year old variety [800x534]12th Course: Lightly-pickled squash, grilled fatty tuna [800x534]13th Course: Melon, grape, sweet persimmon, pear, and fig sorbet [800x534]13th Course: Grape, pear, and fig sorbet [800x534]13th Course: Melon and sweet persimmon [800x534]14th Course: Mashed chestnut with adzuki bean jam [800x534]15th Course Matcha tea [800x532] [800x532] [800x532] [800x532]

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