I visited this place, which I regularly frequent, after quite a while.I had planned to come at the end of last year, but due to the chef's health issues, I had to reschedule my visit.As always, the gentle chef at the counter created a relaxed atmosphere, allowing me to enjoy my time without any tension.This is all thanks to the warm personalities of the chef, the owner, and the staff.On this day, I was able to enjoy seasonal late summer ingredients and a variety of dishes.The menu included:- Dainagon Edamame Purée with Soy Milk- Simmered Abalone with Liver Sauce- Summer Somen Noodles- Kuzu Noodles- Octopus- Myoga- Sea Urchin Sushi with Kinome- Soup with Kijihata and Grilled Kamo Eggplant- Sashimi from Akashi: Yellowtail, Octopus, Horse Mackerel- Grilled Hamo with Different Cooking Styles for Comparison- Hamo with Jelly- Charcoal-Grilled Sweetfish from Kamigatsu, Kyoto- Sesame Tofu- Skin Whale with White Miso- Meal: Rice, Charcoal-Grilled Hatahata, Red Miso Soup, Pickles- Chilled Zenzai with Matcha MochiOnce again, I was reminded of the flawless perfection of the dishes.Honestly, I’m not particularly fond of sweetfish, but the well-grilled sweetfish, with oil dripping down as it was served head-down, had a texture similar to deep-fried fish at the head, and the flesh was delicious with the bitterness of the innards.Additionally, the "Skin Whale" served with white miso, which was once common in Kyoto, is now a rare dish that few can prepare.Although it was lunch, the variety of dishes allowed me to enjoy many different flavors, leaving me completely satisfied.This is a restaurant I want to continue visiting for a long time.
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