【Check Points】■ Authentic Japanese cuisine from Kyo-mi that is sure to impress connoisseurs.■ Course duration: 2 hours and 20 minutes.Aji Yuki, where Kenichiro Nishi's vision from Kyo-mi has evolved further, offers understated yet sophisticated dishes that appeal to true gourmets.Located just a 3-minute walk from Shintomicho Station, this restaurant is nestled in a calm and serene area.The exterior features a chic black facade with a beautiful white noren (curtain) that stands out.Inside, the simple design creates a tranquil Japanese atmosphere with a platinum seating arrangement of 7 counter seats. Reservations for 2027 are reportedly almost fully booked.Chef Hiroshi Minami has spent 4.5 years in Japanese cuisine in Nara, followed by 7 years at Kaga-ya in Ginza, and joined Kyo-mi at the age of 30, working there until its closure. His last conversation with Chef Nishi was about exchanging ideas for new dishes.Even at the established Kyo-mi, Chef Nishi was always thinking about evolution. Aji Yuki takes that spirit and considers how to adapt to the current times. Everything served is delicious, showcasing the quality of the ingredients, leaving me thoroughly satisfied.■ Nara Usui Beans A gentle sweetness and aroma spread in my mouth, marking a springtime start.■ Itadori Pickled in Sugar, Chumaki Guji Sushi, Sea Bream Roe The Itadori is pickled to balance its acidity, allowing for a delightful texture. The chumaki contains flavorful guji sushi, and the sea bream roe has a gentle taste.■ Sesame Tofu Made without roasting the sesame, this dish highlights a milky texture and the beautiful aroma of sesame, making it delicious.■ Awaji Island Fukura Sea Urchin, Eggplant This dish is truly beloved at Kyo-mi. The warm eggplant and cold sea urchin, balanced with the sweetness of dengaku, create a perfect harmony.■ Wheat Gluten and Shiitake Mushrooms, White Cucumber with Sesame The texture of the white cucumber and myoga, combined with the sesame sauce, is delightful.■ Nanao Torigai Grilled torigai with a sweet sauce allows for the enjoyment of seasonal flavors and aromas.■ Karasumi Mochi Served with grated daikon, it’s refreshingly delicious.■ Tiger Fish and Tsubugai The flavorful tiger fish and the aromatic tsubugai are both excellent choices.■ Ainame and Mozuku Soup Richly fatty ainame served in a gentle dashi broth.■ Biwa Lake Young Sweetfish The young sweetfish, reminiscent of early summer, is simply grilled.■ Akita Suwanai and Nagaimo Somen Enjoy the large, crunchy texture of suwanai and the refreshing feel of finely cut nagaimo somen.■ Hamaguri Hirousu and Winter Melon A gentle sauce that allows you to savor the umami of the clams.■ Koshi-abura Rice As the last of the mountain vegetables, this rice is fragrant with koshi-abura and delicious.■ Chirimen Sansho Rice The chirimen is not too strong, offering a refined taste that pairs well with rice.■ Shigure-ni and Rice This dish is perfect as a rice accompaniment; I could eat it endlessly.■ Rosanjin Rice A signature dish of Kyo-mi, featuring kombu kelp whipped with bonito dashi and soy sauce, creating a superbly creamy kombu rice.■ Rosanjin Kombu Tsukudani TKG Using the kombu from the Rosanjin rice, this tsukudani is a perfect finish when served with TKG (Tamago Kake Gohan).■ Okaka TKG Not ready to end yet, I finish with thinly shaved bonito flakes and egg.■ Mizu Yokan Though it has a rich color, it melts in your mouth like water, offering a refined taste. The craftsmanship is meticulous until the very end.Omakase Course ■ Nara Usui Beans ■ Itadori Pickled in Sugar, Chumaki Guji Sushi, Sea Bream Roe ■ Sesame Tofu ■ Awaji Island Fukura Sea Urchin, Eggplant ■ Wheat Gluten and Shiitake Mushrooms, White Cucumber with Sesame ■ Nanao Torigai ■ Karasumi Mochi ■ Tiger Fish and Tsubugai ■ Ainame and Mozuku Soup ■ Biwa Lake Young Sweetfish ■ Akita Suwanai and Nagaimo Somen ■ Hamaguri Hirousu and Winter Melon ■ Koshi-abura Rice ■ Chirimen Sansho Rice ■ Shigure-ni and Rice ■ Rosanjin Rice ■ Rosanjin Kombu Tsukudani TKG ■ Okaka TKG ■ Mizu Yokan ◆ I hope this information is helpful for you to save! ◆ _________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________
We use cookies on this site to enhance your user experience.
