I was finally able to visit my favorite restaurant again after about six months.This place has only one seating per night with seven counter seats, making reservations even more challenging compared to its predecessor, Katabori.With excitement bubbling inside me, I took my seat at the counter, unable to contain my anticipation.As usual, I began the ritual by placing a hot blue towel around my neck to relax.With the long rainy season deepening autumn, I was able to enjoy seasonal dishes for the mid-autumn festival.On this day, I had:- Shitake tea- O-toso (New Year’s sake) from Te-tori-gawa Yoshizakura, white- Young squid from Himi with shungiku and vinegar miso- Steamed hairy crab- Soup with Zangetsu tofu and soft-shelled turtle- Sashimi: horse mackerel, flat skipjack tuna, and scraps- Fried tofu and grilled eggplant- White shrimp tempura- Charcoal-grilled black throat sea perch from Himi with fresh ginkgo- Tsukimi dango (moon-viewing dumplings) with millet dumplings, eel, and lily root- Kue hot pot with Kujo green onions, shiitake mushrooms, and turnips- Fried octopus from Himi with freshly harvested cucumbers and myoga- Rice with Noto Hikari, wood ear mushrooms with sansho pepper, and cucumber- Miso soup (with wild boar)- Simmered beef- Tamago kake gohan (rice with raw egg)- Katsuo-zuke don (marinated bonito rice bowl)- Goro Island Kintoki sweet potato dumplings- MatchaMany of the ingredients on this day were sourced from Ishikawa Prefecture.The hairy crab, which became available for fishing in September, was served steamed. The contrast between the rice and crab was irresistible.The soup was inspired by the mid-autumn moon, resembling the waning moon, and the soft-shelled turtle egg tofu was indescribably delicious. The exquisite dashi, passed down from Chef Katabori, created a flavor that was neither Kanto nor Kansai, but uniquely delightful.This soup was absolutely the best!The white shrimp tempura and millet dumplings with eel and lily root were simply heavenly!I wonder if it’s just my imagination that Chef Kisanuki’s unique style has improved.The staff worked together as a team to provide excellent service.This is what one would call a perfect kaiseki restaurant.I’m already looking forward to my next visit.Thank you for the wonderful meal!
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