In June, I visited Tokuha Motonari. The restaurant's popularity and recognition continue to rise, and all reservations for this year are fully booked, making it difficult to secure new reservations until next year's bookings open.I have visited in June before, and while the seasonal ingredients haven't changed much, I still felt a fresh impression this time.During this season in Kyoto, conger eel is in its prime. Many restaurants serve it in a classic style, but it's interesting to see the unique touches each place adds. Here, we enjoy it simply grilled right in front of us, and the texture is unlike anything I've experienced elsewhere, especially with the variations in grilling time.As usual, I went with the chef's recommended drinks. They served a variety of Japanese sake, including some rare selections, making for a luxurious experience. It seems they will be enhancing their pairings in the future.It looks like there are more young chefs joining, which is exciting for the future.---HÅjicha, Yuzu, GingerCorn, Pureed, Junsai, TorigaiAbalone, Steamed RiceSoup, Kawazu Shrimp, White AsparagusSashimi, Sweet Sea Bream, Mudskipper, Konowata, Snap PeasConger Eel, GrilledKamo Eggplant, Sea Urchin, Dengaku MisoKuwana Clam, Young CornLake Biwa Sweetfish, Lake Biwa CharSea Bass, Winter MelonRainbow SparkleSardinePork Shoulder, ChashuWater Dumpling
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