On a scorching summer day in Kyoto, I visited Gion Sasaki. The ingredients were primarily vegetables, along with abalone and eel, and I had a wonderfully enjoyable time as always. I can't share photos of the dishes, so I’ll just include some shots of the entrance and the ambiance. The presence of many apprentices was impressive, as they prepared meals for 20 guests—14 at the counter and 6 in a private room. It was a great meal!
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