I visited the Noguchi branch in Kyoto Tenjin, which recently opened in Green Green, and surprisingly found reservations available during Golden Week.The chef is famous for training at Wakuden, so I was curious about the dishes we would be served.There was only one course available, priced at JPY 38,000.With high expectations, I arrived at the restaurant!There was no menu, so I wondered what delightful dishes we would be enjoying...**First Dish** Bamboo shoots, sea bream roe, soft roe of sea bream, garnished with kinome (Japanese pepper leaves). As expected, the dashi (broth) was exceptional!**Second Dish** Nori (seaweed), black sushi, young sweetfish, kinome. We rolled it up like a hand roll. The nori was crispy! The young sweetfish was perfectly sized and delicious! The vinegared rice of the black sushi paired wonderfully!**Third Dish** White asparagus and large clam soup. The clam even had the string attached, and I might have never eaten such a large clam before!As the drinks flowed, my memory started to fade, but I’ll do my best to recall everything.**Fourth Dish** Sashimi. Normally, it would be sea bream and bonito, but since I’m not fond of red fish, I switched to abalone. It was perfect! They freshly grated wasabi right in front of me... what a treat!**Fifth Dish** Squid, sea urchin, and caviar. I saved some of the wasabi from earlier to enjoy with this dish. Of course, I asked for more wasabi when needed!**Sixth Dish** I vaguely remember the delicious Japanese sake... Bamboo shoots, amadai (sweetfish), and wakame (seaweed). The portions were just right, and the dashi was delicious as always. They also selected sake that paired perfectly with each dish, and every sake was truly delightful! Oh! There was no sake menu.Wagyu beef with flower pepper. The tender and sweet meat paired wonderfully with the flower pepper!**Seventh Dish** My memory is a bit hazy now... Was it grated daikon with salmon? It was garnished with cherry leaves. The grated daikon was delicious! I enjoyed chatting with the other guests around me, creating a lively atmosphere.**Eighth Dish** Tempura: shrimp, taranome (bitter greens), and fava beans, served with salt and egg yolk soy sauce. This egg yolk soy sauce was incredibly tasty!For the finale, we had bamboo shoot rice cooked in a pot and ume (plum) chazuke (rice soup). Both were absolutely delicious!With exceptional ingredients and outstanding sake, I enjoyed a fun time without the pretentiousness typical of Kyoto, chatting with fellow diners.Ah, it was so delicious!
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