Eating seasonal ingredients is not just about consuming what is available at the moment; it also encompasses the feelings, prayers, and lifestyles of the Japanese people during that season.In August, the theme at Kikunoi is "Obon."The lotus flower serves as a powerful symbol. In Buddhism, the lotus holds special significance. It grows from the mud yet blooms into a beautiful flower above the water, symbolizing purity and enlightenment. It is also a flower that represents the Pure Land, making it inseparable from the Obon season when we welcome our ancestors.Knowing this background, when I gaze at the dishes served in lotus-shaped vessels, it transforms from mere "summer-like presentation" into something much deeper. The vessels, ingredients, and arrangements all become characters in the story of August.Among them, the Hassun is truly impressive. It seems to condense the seasonal landscape into small dishes, with each bite revealing a different scene. And when we think of summer in Kyoto, we think of eel. This dish is exquisite, delicate yet unforgettable. Knowing the painstaking effort that goes into deboning it, I realize that Japanese cuisine is truly about savoring the labor behind the food.I was pleasantly surprised by the chilled tomato soup. Despite being part of a Japanese course, its quality could easily be mistaken for a dish served in a French restaurant without raising any questions. It effortlessly transcends genre boundaries, landing simply on the note of "delicious."For me, Kikunoi has become more than just a favorite Japanese restaurant; it is an institution.It does not seek to be extravagant or ostentatious. Yet, from each dish, one can feel the respect for the ingredients, the appreciation for the season, and the heartfelt intention towards the diners. Ultimately, everything is genuinely delicious, which is the most challenging aspect.Considering the quality of the dishes, the amount of work involved, the sense of the season, and the overall experience, the cost performance is among the best.Luxury is not solely about consuming expensive ingredients. It is about fully experiencing August, which can only be encountered in that month, as a complete course.Visiting Kikunoi reminds me of the true luxury of enjoying seasonal ingredients in Japanese cuisine.