At Higashiyama Ogata in Kyoto's Okazaki area, located on the first floor of Hotel Manmatsu-an, I experienced a course that delicately expressed the essence of early summer.From start to finish, the focus on highlighting the quality of the ingredients was consistent. While the presentation was not flashy, it showcased the beauty of simplicity.◇ The bamboo shoot tofu and water shield had a refreshing texture and delicate flavor, instantly transporting me to the early summer season.◇ The sashimi featured the rich sweetness of white squid, the pleasant crunch of Maizuru's shellfish, and the refined umami of flounder, each ingredient standing out beautifully.◇ The hamo (pike eel) nyumen had a broth with a perfect balance, gently enveloping the umami of the hamo.◇ The grilled ayu (sweetfish) served after being fried was delightful, with its fragrant aroma and tender interior.◇ The large grilled Takagamine chili pepper highlighted the ingredient's robust flavor without any unnecessary seasoning.◇ The Kamo eggplant dengaku was cut into cubes rather than rounds, achieving a perfect balance between the richness of red miso and the eggplant's juiciness.◇ The aji (horse mackerel) sushi wrapped in bamboo leaves was well-seasoned with vinegar, harmonizing beautifully with the refreshing aroma of the leaves.◇ The winter melon and soft-shelled turtle broth deeply penetrated the body, providing warmth.◇ The unagi (eel) kinshi-don was rich in flavor yet not too heavy.◇ The corn rice had a pleasant natural sweetness.◇ To finish, the surprising cold tomato udon reset the palate with its refreshing acidity.◇ The dessert, Mizunasu, beautifully captured the seasonal essence up to the month of June.
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