☆彡With a Tabelog rating of 4.61, this is one of the top-rated Japanese restaurants in the country.It’s a place you could never find on your own in Kyoto.I was invited to a private gathering for regulars who have been coming here since it opened.What a rare opportunity to enjoy this experience! (*ﾟ∀ﾟ*) Thank you!The restaurant has only 8 counter seats and serves one round per day.The interior is adorned with high-quality wood, and you can catch a glimpse of moss through the small glass windows. ✨While the live cooking at the counter is certainly enjoyable,not revealing everything allows you to imagine the flavors from the beauty of the ingredients.The dishes are so exquisitely crafted that they feel like a different world within Japanese cuisine.I truly savored the mesmerizing world of exquisite Japanese dishes.○ Omakase CourseYamagata Prefecture, Tatenogawa Plum LiqueurTofu and Edamame with Tosa Vinegar JellyAbalone from Setouchi, Kyoto Kuze EggplantSea Bream from Akashi, Aori Squid from Wakayama, Ise Lobster from Awaji IslandHamo (Pike Conger) from Awaji Island, Hamo SushiCharcoal-grilled Nodoguro (Blackthroat Seaperch) with Hanazansho (Flower Pepper) PreservedCrab Meat, Cucumber, and Miso with SesameDeep-fried Sweetfish with AsparagusKijihata (a type of fish) in a Clay PotSimmered Kamo Eggplant and PumpkinBeef Cutlet and Sea Bream with SesameHagama Rice, Pickles, and Red Miso Soup↓ Japanese Sake (all 180ml)○ Nouguchi Naohiko Laboratory Junmai Unfiltered Nama Sake (JPY 2,500)○ Daijiro Junmai Nama Sake (JPY 1,500)○ Aramasa No.6 X-type (JPY 3,500)○ Aramasa Generations (Ecru) Akita Sake Komachi (JPY 2,000)○ Kurodai Summer Limited Junmai Daiginjo Gohyakumangoku (JPY 2,000)Japanese cuisine is a dish I often enjoy, and while there are many dishes made from similar ingredients, this is a world apart.The incredible effort and the aesthetic of eliminating waste create a sense of artistry in each dish.Japanese cuisine celebrates seasonal ingredients and brings out their best qualities.Unquestionably, only the highest quality ingredients are served,with the taste of the fish being particularly exceptional.The tender and refined texture of the abalone is indescribable,leaving you in awe of the culinary skills that create such deliciousness.The Kamo eggplant, prepared with the same broth, complements the texture perfectly,showcasing the incredible skill and effort that goes into each bowl.The sashimi of sea bream and aori squid sets the stage for a full-on sake experience.The nodoguro, featured on the cover of this post, left the gourmet attendees speechless.It was so delicious that words failed to express our emotions,elevating the quality of the fish and culinary techniques to another dimension. ✨The rice, cooked in a large hagama pot, is first served as freshly steamed.The ultimate white rice bursts with the sweetness of the grains.As you take small servings, the moisture content changes,and eventually, when it settles, it tastes the best.The sweetness of this rice is unparalleled and simply the best.You can savor this experience slowly, as they only serve one round per day.No wonder it’s so hard to get a reservation! (^ω^*)
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