01 / ABOUT THE PLACE
About this place
At Tsugu, choosing what to finish your meal with starts with selecting the ingredients for the kamameshi, or pot-cooked rice. The listed options include seven combinations, such as Kishu plum with tiny dried fish, Kyoto red chicken with burdock, salmon with salmon roe, and wild sea bream with ginkgo nuts. Seasonal kamameshi is served with akadashi miso soup. The rice takes about 30 minutes to cook, so order early if you have it in mind.
For a drink and a few dishes to start, consider the chef’s sashimi assortment or the crab-and-crab-miso cream croquette. The croquette can be ordered by the piece; one diner particularly enjoyed it. Another reviewer singled out the firm texture of the sashimi, as well as simmered dishes rich in dashi and grilled fish. It sounds like a good fit for an evening of sampling Japanese dishes at an unhurried pace.
The sake list brings together regional bottles from across Japan, along with sake served warm. Descriptions range from a crisp, dry Kyoto sake to warm sake noted for its gentle savoury character, making it fun to choose a glass to go with your food. A reservation-only set course includes dishes such as yuba tofu with a glossy sauce, sea bream and mushroom chawanmushi, a choice of kamameshi, and matcha warabi mochi with vanilla ice cream. It may suit a group looking to settle in for a meal with a set number of courses.
