I visited Kojitsu for the first time in a month, thanks to a delightful invitation from my gourmet senior colleague.Despite it being the equinox, the heat was stifling, so we stopped for a beer at a standing bar in the Ozone shopping district before heading over.With the season slightly shifting to autumn, we enjoyed a series of dishes centered around seasonal seafood and vegetables, allowing us to truly appreciate the flavors of the ingredients.The first dish featured sea urchin, eggplant, and yam somen. Rather than overwhelming the palate with bold flavors, it highlighted the natural tastes of each ingredient while keeping the dashi and seasonings subtle—this is what makes Kojitsu special.The soup was a clear broth made with charcoal-grilled mackerel. The aroma of matsutake mushrooms, citrus, and myoga gently wafted up, creating a refreshing taste that was easy to enjoy even in the heat.For sashimi, we had saury from Toshi Island, grilled to perfection with a generous amount of shiso. Although it was a fatty fish, the combination with the condiments made it very easy to eat without feeling heavy.Next was grilled sanma (saury), served with grated daikon, salmon roe, and mushrooms—an autumn classic. The richness of the sanma paired beautifully with the daikon, and the saltiness of the roe made it a perfect dish to accompany our drinks.Following that was a simmered dish of Mikawa octopus, pumpkin, Ishikawa small potatoes, dried shiitake mushrooms, and okra. As a vegetable lover, I was thrilled.We enjoyed Hachijo Island's "Mugikawa Nasakejima," a 25-degree authentic barley shochu made from barley, barley koji, and white koji, distilled under normal pressure. The brewery aims to create a shochu that pairs well with food, and it certainly delivered.Kojitsu excels not only in its dishes but also in the overall experience, including the carefully selected drinks that complement the meal.Choosing ingredients in the heat can be challenging, but the attention to detail in cooking the fish, the dashi, and the use of condiments was exceptional this time as well.This isn’t a restaurant that relies on flashy presentations; rather, it’s the kind of Japanese cuisine that makes you think, "I really love this place" as you continue to eat.Once again, it was a great meal.
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