#4. Wonderful Fish Dishes at Ranmaru
Owner-chef Taiki Sato runs this fantastic, intimate restaurant near to the Heian-jingu Shrine in Kyoto’s Shogoin district. His speciality is fish, be it grilled, steamed, deep-fried or raw and supremely fresh.
I became a chef because I can’t do anything else, he humbly states with a grin.
Other professions’ loss is our gain. In all the years we have been going to Ranmaru, we have not once been disappointed.
This is the perfect place to sample Kyoto favourite nodoguro, literally the ‘black throat’, known elsewhere in Japan as guji, tilefish. It is excellent as sashimi or deep-fried. Don’t miss too the deep-fried ebi shrimp, the wakasagi smelt tempura, and the ebi to tako escargot fu shrimp and octopus served with freshly-toasted French bread in an ‘escargot pan’. Ranmaru has a good sake collection too. We recommend you try Kintsuru from the island of Sadogashima.
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A version of this article originally appeared in the award-winning luxury travel and lifestyle magazine DestinAsian, the prime publication for those who love to travel, and travel in style in the Asia-Pacific region and beyond. Sincerest thanks for their permission to reprint it here. Photos © John F. Ashburne.