BETH BOMBARA 11/23/24OLD ROCK HOUSE, ST. LOUIS, MO01 Intro02 I Only Cry When I'm Alone03 Anymore04 Blind Willie McTell05 Good News06 Carry The Weight07 I...

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At Irile Gosho Minami (Nakagyo-ku, Kyoto), a Korean restaurant in the Karasuma-Oike area, diners can casually enjoy ginseng-do (ginseng chicken soup), a representative dish of the 'medical food' principle. The restaurant's ginseng ginseng soup is based on a recipe directly handed down from the owner's mother, the proprietress who opened Hanmi Ichi in Tsuruhashi (now Utsubo-honmachi), Osaka. The whole chicken is stuffed with glutinous rice and slowly simmered with ginseng, jujubes, and other ingredients used in medicinal cooking. The chicken meat falls apart, and the rich flavor of the soup, which is infused with the goodness of the ingredients, is

This yakiniku restaurant serves selected Japanese black beef, including 'Certified Omi Beef,' a title given only to the highest quality Omi beef. For lunch, available only on Saturdays, Sundays, and holidays, the restaurant offers four types of Hitsumabushi Gozen, a rare Omi beef dish prepared over a high-heat charcoal fire, for each part of the beef. The superb yukke-donburi set using certified Omi beef, which is only available at Shin, a restaurant that prides itself on the freshness of its meat, is also attractive. Certified Omi beef lean hitsumabushi set 2420 yen. First, taste it as it is, then add

The Gion branch of Yamakishi, where each affiliate has its own unique character, offers a sumptuous lunch that includes appetizers, boxed sushi, udon, and dessert. Among the udon dishes available from several menus, one that should not be missed is the Kujo Negi and Kitsune Udon (1,800 yen), which is made with a simple broth. In the fall, be sure to try the Matsutake mushroom udon for 5,000 yen, with its fragrant aroma of matsutake mushrooms.