I adjusted my schedule at a nearby café and moved to the restaurant just a few minutes ago. It’s only a short walk from Gion-Shijo Station.Upon entering, I noticed some guests were already waiting. It seems to have only a counter seating. I’m not sure if there’s a separate room.I started with a drink, a refreshing cold tea.◯ Appetizer Yam Noodle Grated yam with a crunchy texture, served with okra. The dashi broth is delicious.◯ Hassun Nishiki egg, simmered octopus, edamame, smoked egg, Hamo (pike eel) bone crackers, sea bream wrapped in bamboo leaves, chirimen (dried baby sardines), eel, and sweetened sweet potato.◯ Sashimi Awaji sea bream and octopus The sea bream is paired with Tosa soy sauce, while the octopus is seasoned with a hint of sansho pepper and sesame. The sea bream has a subtle sweetness, and the soy sauce is excellent. The sesame flavor complements the octopus well. The octopus is lightly simmered, not boiled. The knife cuts create a nice texture.◯ Soup Hamo and Matsutake mushrooms Enjoyed while soaking in the broth. The combination of hamo and kombu with katsuobushi dashi is delightful. The hamo has a fluffy texture. There’s also a nice aroma from the mochi.◯ Herring and Eggplant Herring, eggplant, sweet potato, and green peas The eggplant absorbs the umami of the herring. The eggplant is truly delicious.◯ Taro and Zui-ki (Japanese taro stalks) Made with brown rice dashi, giving it a subtle aroma. The texture is great, with just the right amount of crunch.◯ Ayu (sweetfish) from Shiga Eat it from head to tail. The delicate saltiness and bitterness are delightful. The innards have no unpleasant taste. You can eat the whole fish, including the crispy head.◯ Corn Rice and Pickles The rice is delicious, with a bit of crispy texture. The sweetness of the corn is lovely. It’s made with only kombu dashi and salt.◯ Dessert Pear, kiwi, and pineapple Simply fresh fruits.If you want to enjoy Japanese cuisine stripped of all unnecessary elements, I highly recommend giving this place a try.