I heard the chef trained in Kyoto, so I expected a gentle flavor with a rich dashi, but I was pleasantly surprised by the bold seasoning. This restaurant showcases the unique characteristics of each dish, making it a delightful experience. I definitely want to come back.● Yamatomo Kumidashi ● Sea Urchin, Wood Ear Mushrooms, Edamame, Sweet Shrimp, Yuba I love the distinct flavors. ● Manbanji Pepper Puree Topped with Shaved Ice of Fruit Tomato ● Hassun Roast Beef with Yellow Water Inspection Tender Octopus with Vinegared Mozuku Corn Tempura Yamatomo with Liqueur Sweet Potato with Round Lemon Sweet Simmered Ayu Sweet Shrimp Heads ● Grilled Densuke Anago Bones are cut for easy eating. ● Fried Kue Perfectly seasoned. ● Ayu from Kiyotaki River Grilled with two types of seasoning: salt and sweet soy sauce. Enjoy with matcha salt if desired. ● Striped Horse Mackerel Sushi Rich in fat and delicious. ● Whole Roasted Kamigamo Nasu Served with salt or sesame sauce. ● Grilled Eel Wrapped in baked wheat gluten. ○ Abalone Udon The liver of the abalone becomes the soup. Finish with rice added. ○ Nibana Rice Topped with two-year aged Karasumi Mochi. ○ Ayu Clay Pot Rice ○ Shigure-ni with Egg Yolk ● Milk Ice Cream with Peach Sauce Shine Muscat and Blueberries ● Shaved Ice, Shiratama, Dainagon Red Beans Uji Kintoki.
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