I made a reservation two months ago and visited the main branch.The entrance has a historic charm that immediately calms the mind, and the room we were shown to featured a lovely view of a small garden through the glass.This month's menu for Hazuki includes:Assorted Dishes: Myoga Sushi, Kyoto Green Beans with Black Sesame,Hamo Cucumber Roll, Cucumber with Spicy Miso,Yamamoto Kuzumanto, Anago Hachiman Roll, Jade Ginkgo.These were beautifully presented in a Hōzuki flower, showcasing a delightful aesthetic.Every dish was superbly flavored! Each element harmonized beautifully without overpowering one another, creating a cohesive taste experience.Choko: Tomato Purée with Yuba Cream,Jun-sai: Asari, Flowering Shiso.This two-tone soup incorporated a hint of Western cuisine, with the acidity of the tomato perfectly balancing the creaminess of the yuba!It was incredibly refreshing and delicious.Seasonal Side Dish: Lotus Leaf Platter,1. Akashi Sea Bream, Striped Horse Mackerel, assorted garnishes,2. Hamo Sashimi, Lightly Grilled, Flowering Shiso, Plum Sauce.Two types of sashimi were served. The first plate featured the chef's recommended Akashi Sea Bream, which was slightly aged and wonderfully sweet. The Striped Horse Mackerel had a layer of jelly inside, making it delightful to eat.The second plate showcased Hamo Shabu-Shabu, lightly grilled fresh hamo.Both were exquisitely seasoned and elegant in flavor.Steamed Dish: Winter Melon with Shark Fin and Soft-Shelled Turtle,Green Manjyu Chili, Fresh Ginger, Yuzu.The winter melon was hollowed out and filled with shark fin and soft-shelled turtle, then steamed in a flavorful broth. The ginger and yuzu added a fantastic kick, making it a top-notch dish.Grilled Dish: Salt-Grilled Sweetfish with Tade Vinegar.They brought out a live sweetfish in a basket for us to see. It was lively and jumping around.I felt a bit guilty...Being a young sweetfish, it had a slight bitterness, and the grilling was just perfect.I thoroughly enjoyed this delicious dish.Chilled Dish: Sea Urchin Shell Platter with Edamame.As the name suggests, the sea urchin was split in half, and the seasoned roe was enjoyed lavishly with edamame.It was so delicious that I was left speechless...Main Dish: Grilled Wagyu Beef with Fig Sauce.A thick slice of Wagyu steak was wrapped in a leaf and grilled in ceramic. The fig sauce complemented the meat beautifully, making it incredibly tasty.Throughout the meal, the owner frequently came by to explain the dishes and engage in pleasant conversation, making for a delightful experience.Rice: Grilled Eel Rice with Sansho and Kinome.The rice was cooked in a pot, topped generously with grilled eel. The staff mixed it and served it in bowls.This was truly exquisite!Soup: Red Manjyu Purée with Lotus Root Cake and Shichimi,Pickles: Green Cucumber, Spicy Miso Pickled Eggplant, Dried Daikon,Salted Kombu.The rice from the pot could be taken home as onigiri, but it was so delicious that I kept asking for more and finished it all.The owner was surprised!The chef will be pleased to hear this...This time, we had a JPY 30,000 course, including tax, service, and drinks, totaling around JPY 87,000 for two, but it was definitely worth it!I wholeheartedly recommend it!From start to finish, there was a consistent harmony in the flavors.As we were leaving, I had a lovely chat with the owner, gazing at the nearly full moon, and I expressed my hopes to return during the delicious matsutake season.I left feeling incredibly happy all the way back to Gion.It was a great meal. Love!
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