As you may know, this is a Michelin Guide Tokyo two-star restaurant.I made a reservation for the top-tier lunch kaiseki course (JPY 22,000). This might be my first visit to Kikunoi in August, including the main branch in Kyoto. I was excited to see what would be served. In summer, you can't miss sweetfish and pike eel.While the decor and furnishings are superior at the main branch, the flavors here are equally impressive, perhaps even slightly better. The seasonal elements are beautifully presented, creating a mesmerizing experience.To start, the service offered a refreshing dry sake in a silver cup.The first dish was a smooth tomato puree with yuba, junsai, and shiso flowers—everything I love! ♡Next, I ordered a cold Jikon sake. The copper flask shaped like bamboo was lovely.Since I mentioned it was a small celebration, I was treated to red rice, which added a special touch.The vibrant and beautiful hassun was a delight! Since it was close to the Obon festival, it featured hand-rolled sushi inside a hōzuki (Chinese lantern plant). Each piece had a different filling (see the photo).The sashimi included sea bream from Akashi and knife fish, served on a lotus leaf that resembled a plate. It felt almost sacred, making me want to join my hands in prayer.The pike eel was not prepared as usual but in a clear soup, which kept the flavor intact. It paired wonderfully with plum sauce. Sitting at the counter, I could hear the sound of the chef slicing the eel, adding to the experience.The winter melon was a delightful surprise! A small winter melon was halved and simmered in a broth with shark fin, soft-shelled turtle, and dried scallops. Eating the melon with a spoon while savoring the soup brought pure happiness!The small grilled sweetfish was cooked to perfection! Crispy and delicious, you could eat it from head to tail. The accompanying wasabi vinegar was a nice touch.The large turban shell was tender and served cold, cut into easy-to-eat pieces. I had never tasted such delicious turban shell before.The grilled beef wrapped in fig leaves and steamed again was the biggest surprise of the day. It had a hint of cinnamon and was served with a sauce made from reduced figs. The chef really went for it with this exotic dish. The meat was tender and perfectly cooked.The clay pot rice featured sweetfish! It was accompanied by a soup with red Manganji peppers and lotus root cakes. Wow, I didn’t know red Manganji peppers were available in Kyoto. I’ll have to look for them next time.I enjoyed every bit, even the dessert.Yay, I was completely satisfied!I believe there are no other dishes that require such effort, with such excellent techniques and ingredients. I thought autumn and winter would have more delicious ingredients than summer, but this course proved me wrong.
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