My first visit was just a minute before opening on a Saturday afternoon. The location is a short walk from Exit 7 of the Keihan Gion-Shijo Station. After exiting, head east, turn north at the first traffic light, then east down the first small alley, and finally north for about 50 meters. The restaurant will be on your right, just 2-3 minutes from the exit.Upon arrival, the noren (curtain) was already up, and I entered right behind another customer. Since I had a reservation, I was guided to the farthest counter seat. The restaurant has 12 counter seats and operates with a team of four.The seat at the back is right in front of the chef, and next to me was a regular customer who immediately received hot sake without even being asked for her drink order. It seemed that many regulars were present in the central area of the restaurant. At just past noon, 11 of us started our meal simultaneously.The first dish was yam noodles, sliced so thinly that it was impressive, and the flavor was excellent. This dish heightened my expectations for the restaurant's quality. Next was the Hassun, beautifully presented with intricate details and delicious flavors.Following that was sashimi, and then a soup with conger eel and seasonal vegetables. The conger eel was large and tender. I learned that if conger eel is not prepared immediately after being filleted, it can become tough.The plates and bowls were briefly blanched to warm them up, showing great attention to detail. Next came deep-fried eggplant with duck, another delicious seasonal vegetable dish. Then there was a sesame salad, where the sesame flavor paired excellently with the shiitake mushrooms. The sesame was freshly ground by the young staff.Additionally, I had to try the two small ayu (sweetfish) grilled over charcoal, which can be eaten whole, and they were also tender. Finally, I enjoyed ginger rice cooked in a clay pot, accompanied by pickles. Afterward, grapefruit was served, carefully cut for easy eating, and the remaining juice was squeezed out and served as a drink.Each dish showcased delicate flavors and meticulous preparation. The chef was chatting with the regular next to me about high-end restaurants and famous chefs in the Kyoto area. He also mentioned renowned establishments in Osaka and Kobe, but I regrettably couldn't keep up due to my lack of knowledge about them, which made me feel the high standards of Kyoto.After finishing, I paid JPY 13,200 for the course and JPY 300 for oolong tea by card before leaving. The chef kindly saw me off at the door. The entire course took just under two hours.