Authentic Japanese Cuisine
This small restaurant serves full course meals only. They do not have a menu but they say each dish is cooked using ingredients that are in their best season. The excellent dishes are not only tasty but also beautiful.
The price of dinner without drink ranges from 5,000 yen to 9,000 yen plus tax as of January, 2011. Lunches are priced a little more than half of the dinner. Reservation is required. You would be better to go with somebody who speaks Japanese.
|Map of Kurita||The sign of Kurita|
The following photos were taken in August 28, 2005.
A small tsukidashi, appetizer was served before the following dish but I missed to take a photo.
This is Hassun (eight-sun-dish or 24-centi-meter-dish), an hors d'oeuvre. On the center of the leaf-shaped dish is Hozuki-tamago, a boiled yolk placed inside the veins of a husk of bladder cherry. On the left are Rikyu-fu (Fried wheat gluten seasoned with soy-source and sweet Sake), Hamo-arare (fried fish bone of pike eel), Maki-yuba (a roll of dried soybean milk skin) and Kaede-namafu (fresh wheat gluten served in a maple leaf shape). on the right are Kinukatsugi (a taro), Hamo and cucumber with dressing, Waganji togarashi (Waganji green pepper) and muscat sherbet karash-iiri.
Dishes served after Hassun.
|Hamo (pike eel) over Bakudai (Chinese fruit).||Grilled Gingko nuts, that were picked before they fell off branches.|
Grilled eggplant topped with miso based paste.
|Hamo (pike eel) grilled without scorch.|
|Japanese style pilaff. Pilaff topped with salmon, shrimp, scallop, squid and mukago (propagule).||Miso-soup of grilled eggplant and Japanese ginger.|
|Mizuyokan (sweet jellied bean paste) and melon.||Tea.|