A hidden meat kaiseki restaurant located in a narrow alley in Gion. No reservations are accepted, and I arrived at 8:30 PM for the second seating, where there were still some spots available in the back. After a 30-minute walk in the 31°C heat, I started with a beer—an uncommon choice these days, a large bottle of Suntory draft. Following the restaurant's flow, I began with sashimi. Why is photography of the sashimi not allowed? The sashimi was delicious, but the secret sauce was quite strong, and even after two large bottles, I still felt thirsty. My neighbor, Kenzo, a regular in a T-shirt, was drinking Rindo, and I received a glass from the young proprietress while the staff served me bottled beer. Upon closer inspection, I noticed that Chef Toshirou Ogata, a Tabelog Gold Star Chef, was present. After finishing my beer, I was served another by him. \(//∇//\)
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