I visited for lunch on my day off. This was my second visit since March, and after walking through the scorching heat of Kyoto, I finally arrived here. The atmosphere inside feels like a small art museum, and I love this ambiance every time I come. I cooled down with some iced tea and ordered a Heartland beer.**Hassun** Today, we start with this. It looks delicious and beautifully presented. It feels almost too good to eat. The lineup includes peanuts, hamo sushi, snails, venison, egg, and sweet shrimp, making for a luxurious selection once again. It’s simple, but I particularly enjoyed the peanuts. It’s rare to find such large, flavorful peanuts.**Corn Soup** The corn is pureed and mixed with white miso. This is incredibly delicious. The rich, sweet corn stimulates the palate, and then the umami of the white miso slowly comes in and blends together. One sip, and I couldn’t stop smiling. Inside, there’s eggplant with a smoky flavor from the charcoal grilling, adding a delightful touch. The beets also provide a unique earthy accent.**Hamo Sashimi** Can we really call this hamo sashimi? Underneath, there’s a vegetable sauce centered around cucumber, topped with mustard and accompanied by a tomato, while shiso leaves add a colorful touch. The flavor profile feels more Italian than Japanese, with a complex interplay of acidity, sweetness, and umami. The hamo is fluffy and delicious, but the sauce is so exquisite that it steals the show.At this point, I decided to have some sake. I chose Mimuro Sugi, which pairs well with the meal and is becoming harder to find lately.**Ayugai Soup** The highlight of the day. The ayu, which had just been grilled over charcoal, arrives in a bowl. I can only imagine the surprise of the fish itself, wondering if it’s really not grilled with salt. They started serving grilled ayu in June, and since other Kyoto restaurants also serve it grilled, they decided to change it up. This is interesting and incredibly delicious. The broth made from the ayu is profoundly flavorful, filling my mouth with the essence of ayu. The rich-tasting vegetables are perfectly complemented by the grated daikon, providing a refreshing finish. Of course, both the fish and the crispy bones are undeniably delicious, but this concept is intriguing and transports the diner to another realm.**Kyuusankyu Beef** Today, we have Kyuusankyu beef from Ibaraki Prefecture, sourced from Sakaeya. It’s delicious as always, with the sweetness and umami of the fat expanding with each bite, a flavor unique to aged meat. While salt is good, the wasabi soy sauce here is irresistibly delicious. The accompanying vegetables are also star-worthy and delicious from any angle.**Ju-wari Soba** Here, I take a little break. The ju-wari soba pairs well with the clam broth. The light seasoning feels a bit lacking after the meat, which is nice. The ingredients, including okra and seaweed, are substantial.**Risotto** I was curious about what was being prepared in front of me, and it turned out to be risotto. With a base of tomato sauce, shaved milk, and scattered vegetables, the risotto is complete. This is completely Italian. Using the base gives it an al dente texture, enhancing the risotto experience. The taste is perfectly balanced, with the flavor of tomato, buttery notes from the milk, and the spiciness of the radish sprouts. It’s impressive how they introduce such a twist in Japanese cuisine.**Rice** Today, we have eel rice, and the fragrant, rich sauce makes for a blissful moment. I finished lightly, ordered a second helping, and enjoyed it with heshiko and pickles, eating two bowls in total. This endless cycle of rice is a delightful treat for Japanese people.**Dessert** On the plate, there’s musk melon, juicy and delicious, reminiscent of pear. Underneath, there’s basil sorbet and ice cream, with the basil flavor being delightful. I drizzled mango sauce over it and devoured it all at once.**Brownie** A reliable and trustworthy brownie. The outer layer, toasted over charcoal, adds a wonderful aroma.**Thin Tea** Today was delicious, and that’s all that matters. As the seasons change, so do the ingredients, and most importantly, the dishes evolve. Last time, it was all about traditional Japanese cuisine, but today had many twists, making it enjoyable to eat. While the flavors of the ingredients are highlighted, there are many dishes that add layers, testing the diner’s sensibilities. It’s always delicious, and I want to come back again by the time I finish eating. It was a great meal. Thank you very much.