Have you ever craved a dish from a specific time? For me, it's the Gion Duck Rice at Kyoto, Japan, that I had two years ago. It was a unique dining experience in an underground, small and cozy 7-seater open kitchen restaurant serving up just one dish that they specialise which is their duck hitsumabushi, located on the busy streets of Gion.
There are plenty of ways to enjoy their hitsumabushi, such as adding bonito flakes to the soup stock by using a dripper or trying out different flavours using their 3 special spices [sansho, yuzu, and black shichimi]. Their grape sansho is also known as « the green diamond », the highest quality sansho in the world.
You can also enjoy the duck on its own, which was quite delicious, with the refreshing aroma of the spices bringing out the sweetness of the duck's flavour. Don't forget to leave some rice at the end to enjoy it with the dashi as a dashi ochazuke.
I ordered the Special Himitsumabushi 🦆🍚😋, which came with sea urchin (uni) and salmon roe (ikura). The dish was presented beautifully, accompanied by the bonito stock and three seasoning condiments to enhance the dish and change up the flavours of the dish so it doesn't get bland or boring.
The duck rice bowl was delicious and packed with umami, however, I couldn't enjoy the sweetness of the sea urchin due to the heaviness of the duck and dashi stock. The duck meat was very succulent and not gamey at all.
Overall, I thoroughly enjoyed the duck rice bowl, however, I would recommend ordering just the standard Duck Himitsumabushi 🦆🍚 and adding the salmon roe (ikura) as an extra topping instead, so you can get that sweet burst of flavour. My friends and I went during peak time, so we had to wait around 1.5 hours, so I recommend coming earlier if you can to avoid waiting too long.
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