This restaurant is run by Tomohiro Ishida, who previously worked as the head chef at Kichijo in Arashiyama, Kyoto. It is a rare establishment that teaches the elegance of Japanese cuisine, and the meticulously prepared dishes are truly delicious. On this day, I had three young sweetfish, which were incredibly tasty. I initially thought the portion would be large, but despite some unexpected issues, I still had room before the rice course. I thoroughly enjoyed the rice.◆ Red Cup with Iris Sake ◆ Kabuto Dish with Botan Shrimp, Okahijiki, and Soy Sauce Pickled Caviar ◆ Sea Bream Chumaki Sushi ◆ Chirimen with Flower Pepper ◆ Salt-Seared Bonito ◆ Hassun Representing the Aoi Matsuri, Kamo Eggplant with Shrimp Miso Steamed Duck Breast, Thick Omelet, and Miso-Pickled Snap Peas Yomogi Wheat Gluten with Miso Yuba, Edamame, and Tofu Dashi Jelly ◆ Isaki from Oita and Aori Squid from Nagasaki ◆ Hamachi Soup with Kuzudama, Ume Paste, Koshiabura, and Jun-sai from Akita ◆ Hokkaido White Asparagus, Smoked Shiitake Mushrooms, and Roasted Vegetables with 2-Year-Aged May Queen Potatoes ◆ Stick Sushi of Shima Aji Pickled for Over a Week ◆ Young Sweetfish from Nagano, with the right side salted and the left side with sauce, served with Cucumber in Mizore Vinegar ◆ Sweetfish Nanban with New Onions and Manganji Peppers, and New Burdock ◆ Inaniwa Udon with Sea Urchin, topped with Bafun Uni ◆ Nieban (Dragon's Eye), Karasumi, Marinated Bonito, Nara Pickles, and Pickles ◆ Gyushi Gure, Jako Rice ◆ Marinated Bonito Rice ◆ Gyushi Gure, Ikkyuji Natto ◆ Sakura Ebi and Bonito Flakes Chazuke ◆ Tokishirazu, New Ginger, Asparagus, and New Lotus Root Clay Pot Rice ◆ Homemade Milk Ice Cream and Jelly ◆ Warabi Mochi
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