Train to Kyoto
Today we left Hiroshima and headed to Kyoto. Our big bags were sent separately by the very efficient luggage transport service here in Japan. This makes navigating the bullet trains and train transfers much easier since you don’t have to worry about lugging big bags around.
Himeji Castle
Our first stop on the way to Kyoto was Himeji Castle. Himeji Castle is a hilltop complex, made up of a network of 83 structures with advanced defensive systems from the feudal period. The castle is frequently known as White Egret Castle or White Heron Castle because of its brilliant white exterior and supposed resemblance to a bird taking flight. We learned that the castle was never bombed during World War II because they camouflaged the entire complex in hopes it would survive. The castle was bombed, but they only bomb that landed on the complex did not explode.
Gion neighborhood and Niahiki market
Upon arrival in Kyoto, we we directly went to our hotel but it was too early to check-in. So, we dropped anything we did not want to carry and headed out into Kyoto. We first visited the Gion neighborhood, which is Kyoto’s most famous and historic geisha district. We roamed through the outdoor mall and explored all of the small stalls and shops. As we walked to dinner, we walked through the Niahiki fish market. Our dinner was at a small yakitori restaurant. The table just ordered a ton of different items and shared whatever was brought out. Since we started our trip at 7:20am and did not get back to the hotel until 8:00, most everyone took it easy for the evening and used it as time time to catch up on laundry and other tasks.
Liquid Cuisine
Matt booked a solo experience at nokishita711, known for their Liquid Cuisine, a concept created by Tomoiki SEKINE the chef and bartender. Liquid Cuisine is a cocktail where the ingredients of the season are enjoyed as a liquid rather than a spirit or a liqueur. They are experimenting with ways to extract the flavors of meat, fish, vegetables, and other ingredients. They turn them into liquids and then blend those liquids to create cocktails. After extracting the liquids, the leftovers are used to create small dishes as accompaniments. Here is an overview of what was served and how they were paired. Images of each item are below the table.
| Liquid | Snack |
|---|---|
| Welcome Drink | — |
| Tea | — |
| Sake, firefly squid, medical spices | Tofu, firefly squid, spices |
| Butterbur shoots, fiddlehead fern, natto | Spring vegetables, Natto, chocolate |
| Fish stock, rice bran | Lake fish, rice, sahnsho peppers |
| Badger, coffee, carrot, beets | Deer, badger, carrot, onion, garlic |
| Strawberry, juniper leaf | Mochi, strawberry |
| Squid, magnolia flower | Squid ice cream sandwich |
| Tea ceremony | — |
Getting Lost
Matt took the subway home and took the wrong exit out of the station and it took 30 minutes to figure out how to get back to the hotel.
