I visited for a lunch course priced at JPY 11,000 per person in May. The course started at 12:30, and it seemed there were 8 counter seats along with a private room. To my right, there was a couple who appeared to be foreign, and the chef was explaining everything in English very clearly.We began with Awaji Island conger eel, followed by a dish featuring monkfish liver and cilantro wrapped in seaweed, which was incredibly delicious and paired well with the Japanese sake. The soup contained shrimp shinjo infused with the aroma of shellfish, and by the time the 8-inch dish arrived, I was already feeling quite full. The grilled dish was packed to take home, which happened to be sakura masu (cherry salmon). The homemade pasta with sea urchin and karasumi (dried mullet roe) made me crave white wine, so I ordered a Sauvignon Blanc.For the final course, the rice was simply magnificent—truffle rice topped with fried cutlet and a creamy egg with corned beef, finished off with a generous sprinkle of truffle, creating a decadent rice bowl. In this era of rising prices, I was thoroughly satisfied with the delicious dishes made from high-quality ingredients.One thing to note is that I am from Tokyo, so I prefer the stronger flavors typical of Kansai cuisine, like those found in Naniwa-style kappo. For those who enjoy authentic Kyoto-style kaiseki, the flavors here might be a bit stronger than expected.The chef was very attentive, and the women working there were also incredibly considerate. I look forward to returning in a different season. It was a great meal!
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