Starting today, I’ve decided to launch a new project where I introduce wonderful places to enjoy mead.
"A Guide to Mead"
Just like a guidebook you rely on when traveling through unfamiliar lands, I hope this project will serve as a way to share how to enjoy this lesser-known alcoholic beverage.
Beyond just how to enjoy mead, I want to showcase the brilliance of these establishments and share some wonderful pairing examples. The first installment is "Osara to Spoon" (Plate and Spoon) in Kyoto. From the food and atmosphere to the gentle vibe created by the Tada couple, this is truly a fantastic shop in every way.
@osara_to_spoon
1. Access
The nearest station is Gojo Station, just one subway stop from Kyoto Station. It’s a 3-minute walk west from Exit 8. Look for the exterior surrounded by lush greenery and the white Vespa.
2. History
Osara to Spoon began as a pop-up operating only on weekends starting in 2020, before opening their own physical shop in 2021.
“A place where you can drink, eat, and listen to records in a relaxed space”—this shop is run solely by the Tada couple. That’s why, whenever you visit, you are always greeted by a gentle atmosphere and soothing music.
The name "Osara to Spoon" (Plate and Spoon) combines "Osara" (meaning record/dish) and "Spoon," which evokes the image of a meal.
The space is filled with music chosen by Mr. Tada, flowing from 1970s British Goodman speakers. It’s said that they found these speakers by pure chance at an audio specialty shop in Kamitoba, Kyoto. Mr. Tada says that the 70s music he loves to play sounds best when heard through speakers from the same era. A truly fateful encounter.
"Records have a special kind of luxury," says Mr. Tada. In an age where you can listen to music with the touch of a button, taking the time to visit a record shop, selecting each record to match the mood of the day, and flipping them by hand—if you want to hear the next song, you have to manually change the record. He finds a sense of luxury in that sequence of actions.
On the day I visited for the interview, Kirinji’s "Aliens" was playing. The sound was so comforting that it made me want to wait until the song finished before leaving. Memories from when I used to listen to that song came flooding back, and a variety of emotions welled up in my chest.
3. Food & Drink
Osara to Spoon serves dishes centered on seasonal vegetables and fruits. The assorted appetizers are packed with the goodness of vegetables and herbs; they are a treat for the eyes and a joy to the palate. The drink menu features mainly wine, but also includes craft beer and our own mead. During my visit in March, "The Last Supper" and "What Churchill Said" were on the menu; in November, it was "This is it" and "Giou." They intentionally avoid writing detailed descriptions of the mead, instead suggesting the perfect way to enjoy it through conversation with their customers.
Whether as a drink with a meal for those who don’t usually drink, as an aperitif instead of sparkling wine, or paired with dessert to finish off the night—thanks to Mr. Tada’s thoughtful suggestions, the ways to enjoy our mead are expanding. I am filled with deep gratitude for his dedication to finding new charms in mead while tailoring the experience to each individual customer.
4. How to “Walk”
Osara to Spoon prepared two pairings for us with our mead.
"The Last Supper × Red Sea Bream and Hyuganatsu Marinated Salad"
└ "The Last Supper," characterized by a refreshing lactic acidity and a ripe, plum-like fruit aroma, was paired with a marinade made of red sea bream and seasonal hyuganatsu citrus. By adding plum flesh that had been soaked in plum wine (umeshu), they aimed to bridge the two aromas together. The hyuganatsu, larger than the slices of sea bream, was incredibly juicy, leaving a refreshing scent even after swallowing, and its gentle acidity was a perfect match for the acidity of "The Last Supper." The lightly sprinkled mountain pepper leaves (ha-sansho) also paired beautifully with the mead.
"What Churchill Said × Beignet - Arugula, Mushroom, and Pecorino Cheese"
└ A beignet is a dish like a light doughnut, featuring a crisp outer crust and a chewy, slightly sweet dough inside that is absolutely delicious. They added herbs, cheese, and a slice of lime to make it pair well with alcohol. When I squeezed the lime and took a bite of the beignet, a breeze from a faraway land seemed to blow through. It was something even I—someone who has rarely traveled abroad—could sense. Pairing the grain-derived sweetness of the dough with the sweetness of the mead was incredibly pleasant, and it made me very excited about the potential of fried foods and mead.
Added on Nov 28, 2024✍️
"Giou × Taro with Gorgonzola Cheese and Honey"
└ When you think of taro, you think of *nimonoya* (simmered taro). It’s a dish I love because of my mother’s cooking, and it’s an ingredient that reminds me of home. This was a luxurious dish topped with Gorgonzola cheese and honey. It started with the fluffy texture of the taro, followed by the saltiness and umami of the Gorgonzola filling my mouth, and finally, the gentle sweetness of the honey wrapping everything together.
We paired it with "Giou." Among our standard meads, it’s the driest and least sweet, but in this pairing, I discovered a new side to it where I could really feel the sweetness of the honey. Usually, it takes time to finish a bottle of Giou, but with this combination, it was such a satisfying pairing that I felt like I could easily finish a whole bottle.
The honey used was "Shoka" (Early Summer) from "Yatsuo Honey." It is raw, natural honey collected by bees carefully raised by Mr. Tada’s relatives in Yatsuo-machi, Toyama Prefecture. Mr. Tada is always thinking about what the best ingredients are and approaches each dish with care. The balance of delicate flavors in this mead and honey pairing was exquisite—a dish that truly reflects Mr. Tada’s thoughtfulness.
5. Open
15:00-22:00
Closed Wednesdays + irregular holidays
1/26〜2/19 (Winter break)
2/26.27 3/5.6.12.13
For detailed schedule, please refer to the shop's Instagram.
Osara to Spoon offers seasonal ingredients, and the thought that I might find new meals that pair perfectly with mead on every visit makes traveling to Kyoto so much more enjoyable. I had never eaten in the Gojo area when I was a college student, but seeing the Kyoto Tower peeking through the gaps in the buildings on my way back, I couldn't help but smile to myself in spite of myself.
A space where every corner is picture-perfect, carefully selected music, heartfelt food, and the warm atmosphere created by the Tada couple. "Osara to Spoon," where everything is in perfect harmony, is a special place that makes you want to linger a little longer.
I hope I’ve been able to share a bit of how to "walk" through the world of mead. I wonder which shop I should walk to next.
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Mead’s Guide to Walking Vol. 2 “mati” in Kyoto