After the Gion Matsuri, Kyoto has calmed down a bit.To escape the heat, I decided to dress up and head to Muromachi Wakuden.Today, I opted for the JPY 35,000 course.In summer, it's all about the conger eel!I took a taxi from the hotel.To my surprise, it was a brand new BMW taxi! Feeling a bit nervous as I got in, I started chatting with the driver, who turned out to be from my neighborhood.We hit it off, and before I knew it, we arrived at Wakuden.I greeted him, hoping for another chance to meet.I entered through the sliding door and walked along the stone path into the restaurant.The chef greeted us, and we were welcomed with tea.**First Dish** Summer Vegetable Surinashi, Sesame Tofu, Sea Urchin, Hairy Crab, Tosa Vinegar Jelly It looked refreshing and tasted amazing! I quickly finished it off.The delicate glass dish it was served in was beautiful... I was mesmerized.**Second Dish** Tempura: Scallops and Corn, Zucchini Blossoms stuffed with Potatoes, Octopus, served with aged red vinegar and honey, garnished with Japanese pepper The combination of corn and scallops was exquisite, especially when dipped in the aged honey—absolutely delightful!**Third Dish** Chilled Abalone with Rice The broth was incredibly delicious, enhancing the abalone, and the steamed rice absorbed the flavors perfectly. I savored every last bite.**Fourth Dish** Conger Eel Shabu-Shabu with Plum Sauce The eel was sliced right in front of me, and I enjoyed it cooked in the broth, served in a bowl.The seasoning was refined, and I had nothing to complain about...**Fifth Dish** Grilled Conger Eel with Blue Plum Sorbet and Caviar This dish felt like a palate cleanser, but surprisingly, the caviar paired wonderfully with the eel!**Sixth Dish** Flounder Sashimi with Fin Need I say more? It was delicious!**Seventh Dish** Rock Oyster Wow... I was blown away.**Eighth Dish** Grilled Sweetfish with Wasabi Vinegar It looked like it was still swimming on the plate! I took a big bite from the head—there were two, so I went for it!**Ninth Dish** Wagyu with Summer Vegetables and White Miso Sauce The beautifully pink meat, along with the Manganji pepper and tomato, was so delicious that even when I was full, I could still enjoy it!**Tenth Dish** Clam Hot Pot with Oboro Tofu, Fresh Seaweed, and New Onion The clams were huge, about the size of my palm, and the meat was also extra large...The aroma of the fresh seaweed was wonderful, making it the best dish of the meal.Steamed white rice with red miso soup and pickles The rice was, of course, delicious, and the pickles, made with shiba-zuke kombu and cucumber, were irresistible... I asked for a second helping of the pickles!The remaining rice was wrapped in bamboo leaves as an onigiri to take home. The pickled plum inside is one of my favorites from long ago!Finally, we enjoyed dessert.I took a taxi back to the hotel.Thank you for the wonderful meal! Next time, I’ll come for the autumn matsutake.
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