This might be my favorite Japanese restaurant right now. Each restaurant from Kyo-mi has its own unique character, and the atmosphere varies greatly, but they are all wonderful. Aji Yuki's deliciousness comes from their exceptional dashi preparation and the perfect combinations of flavors. The corn tofu paired with kuzu was incredibly tasty, and the soft-shelled turtle dashi that complemented the jun-sai was outstanding. Everything was delicious until the very end. Although they have become extremely popular and are already fully booked for next year, it’s definitely one of the places I want to keep coming back to.◆ Akashi Aji Bo-zushi, Benibai-zuke ◆ Corn Tofu, Yoshino Kuzu ◆ Jun-sai, Soft-shelled Turtle Dashi ◆ Anago Yuba Maki, Miso and Flower Pepper ◆ New Lotus Root, Rikyu Fu, White Cucumber with Sesame Vinegar ◆ Karasumi Mochi Pickled in Nara-zuke Sake Lees ◆ Grilled Hamo with Ume Paste, Sashimi ◆ Akashi Sea Bream Sashimi ◆ Yura Red Sea Urchin ◆ Okose Kuzu Tataki, Grilled Eggplant, Soup ◆ Azumigawa Sweetfish Salt Grilled ◆ Head and Bone Senbei ◆ Winter Melon and Hairy Crab with Sauce ◆ Kamo Eggplant Dengaku and Yura Red Sea Urchin ◆ Tai Meshi (Sea Bream Rice) ◆ Rice with Beef Shigure and Dried Sardines ◆ Rosanjin Rice ◆ Nanko Plum Sweetened in Syrup ◆ Mizu Yokan (Water Jelly)
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