I was in the Karasuma Oike area, so I made my way there on foot. Be cautious, as it’s quite a distance.I arrived just under 10 minutes ago and took a seat at the counter.I chose the cold lemongrass hojicha.To start, I was served well water in a small cup.The counter was fully occupied, but there were other seats available.◯ Appetizer Black soybeans and abalone. The abalone was tender, with no strange chewy texture—just perfect. The edamame was roasted and firm, topped with a savory sauce. Very aromatic.◯ Pre-meal drink Shiso soda. A bit sweet and delicious, with a fragrant shiso flavor.◯ Cold soup Vegetable and turban shell clam dashi. The texture of the clam was great and delicious. The broth had a slight tang.◯ Hamo (pike eel) Blanched in well water and chilled. Served with a plum sauce and pickled eggplant and cucumber. The subtle acidity of the plum and the texture of the hamo were delightful.◯ Bonito flakes Honkarebushi on the left, arabushi on the right. They use two types of bonito flakes, differing in their preparation methods.◯ Ichiban dashi Delicious. It’s impressive to serve the dashi as is.◯ Soup Hata (grouper), kinjisou (a type of herb), and lotus root. The lotus root changed flavor with each bite. The hata was slightly fatty and firm. The kinjisou had a very mild flavor. The balance was excellent.◯ Sashimi trio Red sea urchin, biwa trout, and tuna. Served with perilla-infused soy sauce. The pairing of the soy sauce with the tuna and trout was great. The red sea urchin had no fishy taste at all. Delicious.◯ Wild sweetfish from Kamigawa Harvested from Miyama. The sweetfish’s innards had a noticeable bitterness. The head was crispy and tasty. The bitterness of the innards and the creamy acidity of the wood nuts were a nice combination.◯ Meat Chateaubriand, grilled over charcoal. Tender and amazing. The sauce soaked into the charcoal-grilled meat.◯ Pureed pumpkin Pumpkin puree with soy milk cream ice. It has the texture of pumpkin. Not a dessert.◯ Fried dish Tempura of Ise lobster and open semi-dried tomatoes with red onion. The Ise lobster was perfectly fried. The acidity of the tomatoes complemented it well.◯ Simmered dish Eel, mashed okra, tofu, and green beans.◯ Final five dishes Fried mackerel—delicious. Clam dashi ramen—served with broth. Delicious. Zuke don (marinated fish rice bowl) with horse mackerel. Corn rice—delicious. Baby sardine rice. I had a little bit of everything. Many people enjoyed a little of everything. I had a second helping of the clam dashi ramen.◯ Pickles Daikon, cucumber, and kombu.◯ Dessert Watermelon and wasanbon sugar. A lightly sweet jelly with crunchy watermelon.◯ Yokan and matcha Water yokan with lemon jelly. The acidity of the lemon and the sweetness of the adzuki beans created a wonderful balance.It was a thoroughly satisfying day.If you want to enjoy delicious dashi and intricate Japanese cuisine, I highly recommend giving this place a try.
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