■ Ingredients（ for 4 persons ）
|200cc rice vinegar|
|100cc light soy sauce|
|1 tbsp sugar|
|- Onion 2 minutes 170℃|
|- Eggplant 3 minutes inside upwards and 1 minutes reverse 170℃|
- Pumpkin 5 minutes 160℃
（deep fry till the pumpkin is cooked so that it can be easily skewed）
|- Cucumber 2 minutes 170℃|
|- Shishito pepper 2 minutes 170℃|
This dish can be cooked in advance. In such a case, please keep it in a refrigerator.
the owner chef of
Kyo-ryori Jikishinbo Saiki
Mitsuru SAIKI, the owner and chef of Jikishinbo Saiki, was born in Kyoto in 1968. He graduated from the Department of Political Science of the Faculty of Law at Doshisha University. Before working at his own restaurant, he apprenticed himself to Hitoshi MURAKAMI, who received the best modern artisan award. He acceded to the third-generation owner in 1999 and moved the restaurant to Shimogawara, near Gion in Kyoto. While actively working as the owner and chef, he got a master’s degree in agriculture from Kyoto University in 2009. He pursues the secret of deliciousness, seeking “what deliciousness is and how to develop tastier cuisine,” and he works very hard every day. He provides information from the standpoint of reviewing washoku scientifically at KYOTO SNT LAB. （http://snt.kyoto/） (Japanese)
Jikishinbo Saiki is located in the Gion area, full of the atmosphere of Kyoto, an ancient and historical Japanese city. The owner moved from the north of Kyoto city in October 2009. You can taste delicious and fresh dishes in season in a gentle and quiet environment.