Located in Nakagyo-ku, Kyoto, just off Shinmachi Takeyakushi, this restaurant offers a calm and inviting atmosphere. It had been a while since my last visit, but the experience was consistently satisfying and reliable.The counter inside is spacious, allowing diners to enjoy their meals while overlooking a well-maintained garden. Despite being in the city, the tranquil ambiance is truly pleasant.◇ A dish featuring fried yuba (tofu skin) with scallops and sea urchin. The light frying perfectly complements the sweetness of the scallops and the richness of the sea urchin, creating a delightful balance.◇ The oven-roasted char siu (braised pork) continues to impress with its thick, juicy texture. The flavor penetrates even the fat, achieving a remarkable balance of smokiness and richness.◇ Young sweetfish from Nagano Prefecture is served in a pasta style. The unique bitterness and sweetness of the sweetfish are skillfully expressed, capturing the essence of the season.◇ The grilled garlic chive dumplings are a classic delight, enhanced by the umami of shrimp.◇ Stir-fried mirugai (geoduck) and greens are cooked to perfection, highlighting the texture of the clam and the freshness of the greens.◇ The wagyu and young ginger spring rolls feature young ginger as the star ingredient. Its refreshing aroma and sharp spiciness provide a surprisingly light finish.◇ The fried shark fin steak is paired with a sauce made from blue crab, subtly infused with tomato nuances. The dish is rich yet maintains a lightness.◇ For the finale, you can choose from three options: chimaki (sticky rice dumpling), clam broth ramen, or mapo tofu.◇ The dessert of yogurt and melon ice provides a refreshing conclusion.The balance of utilizing the natural flavors of the ingredients while incorporating Chinese culinary techniques is impressive, and my expectations were met even after a long absence. I reaffirmed that this is indeed a trustworthy establishment.
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