01 / ABOUT THE PLACE
About this place
A good place to start is the assortment of obanzai, which lets you sample several small dishes. Kensui Nishiki offers chef’s selections of 3 or 6 kinds, made with seasonal ingredients; the contents change from day to day. You can also add individual dishes from the menu, such as simmered taro or eggplant fried and soaked in broth. Visitors have also mentioned enjoying obanzai including simmered hijiki seaweed, koya-dofu (freeze-dried tofu) and simmered dried daikon.
Seasonal fish is another highlight, with sashimi platters available in different sizes and assortments. Seasonal menu listings have included tempura of conger eel and sweetfish, as well as deep-fried Kamo eggplant and Spanish mackerel served in broth. Diners who tried the sashimi, sea bream sashimi and grilled Manganji peppers have recalled finding many dishes that paired well with sake. Another visitor particularly enjoyed the spring rolls made with yuba (tofu skin), prawns and cheese—a distinctive way to pair a fried yuba dish with sake.
Alongside sake, the drinks list includes beer and wine. The menu also describes the sake varieties and their flavours. Kyoto’s Jurakudai, for example, is presented as a junmai ginjo made to bring out the rice’s savoury character. For a group meal, a set course with all-you-can-drink drinks is another option.
To finish, consider mixed rice with baby sardines and shiso, or ochazuke with a choice of sea bream, baby sardines, mentaiko or salmon. One diner who ordered the mixed rice with baby sardines and shiso said the portion was filling. For a night in Nishikikoji that takes in obanzai, fish dishes and a final rice course, Kensui Nishiki is one option to consider.
