"Tetsusui" is a Kyoto cuisine restaurant run by a husband and wife in a corner of Higashiyama, Kyoto.
Unfortunately, the restaurant has now closed after approximately 40 years of history, and we are no longer able to enjoy its delicious cuisine, but in the spring of 2021, a book was published that is a culmination of the cuisine, along with the former owner's thoughts.
The book features a wide variety of dynamic dishes that are delicate in appearance and taste, typical of Kyoto cuisine.
Many of Toya's tableware have been used over the years.
Here we would like to introduce some of them in order according to the season.
(All photos are published with permission from Tetsusui.)
December winter solstice new year frosty moon
Grilled dish: Knotted true fish and bonito genpei grilled
Shallow pot, imitation, old dyeing, flower and bird treasure, flower ring, 7 cm
Appetizer: Steamed yuzu
Mukazuki Irabo Brush Washing Form
Steamed dishes: Steamed tilefish and turnip
Lidded bowl with Korean style purple and gold paulownia design
January: Pine, bamboo and plum
Cooked rice, Akita roll, plum, wheat gluten, moon crown
Bowl, Ninsei color painting, Old pine, Mouth cover
Main dish: Steamed sushi
Small lidded dish, rough earth color, snow nandina
Appetizer: Steamed egg custard with kowata
Small soup, semi-red color, Unnishiki, outer black glaze
February Setsubun Beginning of Spring Plum Blossom Viewing Moon
Main dish: Yellowtail and Mizuna Harihari Nabe
Earthenware pot with colored painting, pine and plum
Mixed dish: Steamed turnip, plum blossom and cloud egg with Yoshino bean paste
Bowl, Koraisai, Budyanagi, 5 inches
Grilled dish: Yuzu-kama crab meat and egg with horaku grilled on the grill
Handed Bowl, Honte, Katakuchi
