Located in the northern part of Kyotango City, our restaurant is just a stone's throw from the sea and offers parking. We are one of Kyoto's premier establishments, cooking fish, vegetables, and rice over an open fire to bring out the best flavors of the ingredients. This was a place I had long wanted to visit. Surrounded by picturesque rural scenery, the restaurant is a hidden gem nestled in a farming area. The interior boasts a refined Japanese-style atmosphere, featuring table seating and counter seats surrounding an open kitchen. Today, I came with a senior colleague from work. Since we were the only customers that day, we were seated at the prime counter seats, allowing us to enjoy our meal while watching the cooking process over the fire. We had made a reservation online and ordered:○ Matsukura Mai Junmai Ginjo (Takeno Shuzou) - JPY 900, tax included ○ Cold Barley Tea (500ml) - JPY 600, tax included ○ Seasonal Omakase Course - JPY 19,000, tax included x 2 - Steamed Rice - Grilled Turban Shell and Seasonal Kyoto Vegetables - Octopus with Tomato Sorbet and Tsurumurasaki - Blanched Oomon Hata - Shima Aji with Molokhia - Sweetfish and Flower Mushroom Soup - Grilled Black Mutsu with Fermented Vinegar Sauce - Grilled Eggplant Puree - Dried Sweetfish with Arugula Sauce - Pumpkin Stuffed with Soft-Shelled Turtle - Fried Large Clam with Crispy Rice - Matcha Shaved Ice I enjoyed my favorite Japanese sake, the Junmai Ginjo from the local Takeno Shuzou. It was crisp and satisfying, pairing perfectly with the seafood dishes. The meal was a full course celebrating the bounty of the mountains and sea. We started with freshly steamed rice, cooked over an open fire, retaining its core texture. The seasonal fresh seafood from Tango and the naturally sweet vegetables grown on-site were prepared astonishingly simply, showcasing the chef's skill, and were served one after another. It felt invigorating to enjoy the blessings of nature directly. Conversation flowed easily with my colleague, whom I hadn't seen in a while. What stood out most about the dishes was how the vegetables were not just side ingredients but took center stage. While the seafood, including the main dish of soft-shelled turtle, was exquisite, the vegetables were particularly delicious. The Hozuki tomato, which I tried for the first time, was as sweet as mango, and the pumpkin enveloping the soft-shelled turtle tasted like sweet chestnuts. I felt rejuvenated by the natural bounty and the scenery of Kyotango. It was a truly memorable moment. Lastly, I would like to thank my colleague for driving!
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