I visited my favorite Nagoya Japanese restaurant, Kojitsu.On this day, I joined a gathering of four with special guests! Let’s savor the flavors of Kojitsu in mid-June, just as the rainy season has begun.For drinks, we enjoyed the usual pairing with the lovely owner’s sake cups.◯ Kido Natsu no Shippu A refreshing and sweet cold sake with a mineral finish, perfect for starting the evening.☆ Grilled Kamatsu, Kintoki Greens, Shiitake The concentrated umami of the grilled Kamatsu and the slight acidity of the Kintoki greens provided a refreshing palate reset. The crunchy texture and flavor of the shiitake added a nice touch.We started with a rare grilled dish as the main feature at Kojitsu.☆ Ruriiro no Umi, Tohoku Izumi Junmai Daiginjo A sweet and sour cold sake with a mineral finish that pairs well with eel.☆ Hyogo Prefecture Eel, Ume Paste, Mini Okra, Aoyuzu The eel, which crumbles easily, absorbs the umami of the broth, spreading a delicate flavor and sweetness. The accents of mini okra and ume paste made this dish feel like early summer.The broth was rich in kombu umami and had a pleasant katsuobushi aroma, providing a comforting balance.◯ Tsurugai, Super Dry A crisp, mineral-rich dry sake that pairs excellently with sashimi!☆ Sashimi Served with Hanamaru cucumber, wasabi, sea salt, and soy sauce to taste.◯ Chiba Prefecture Kinmedai Rich and moist with umami. ◯ Mie Prefecture Aori Ika Chewy and sweet. ◯ Tokyo Bay Tachiuo Shimozukuri Aromatic and chewy.Each sashimi had a nice texture and edge, and was delicious with just sea salt and wasabi.◯ Tengu Mai, Super Dry Junmai A refreshing and sour cold sake that cuts through the oil of fried dishes.☆ Tenryu River Kara-age, Burdock Kara-age, Kochi Prefecture Aoyanori The light and crispy fried sweetfish had a direct taste of the liver’s bitterness, complemented by the aroma and sweetness of the aoyanori. The earthy crunch of the burdock kara-age made this dish a perfect fried delight.This combination reminded me of a dish I had at another restaurant, where the sweetfish paired beautifully with the aoyanori aroma!◯ Daina, Warm Sake Smooth and sweet-sour with a solid structure!☆ Osaka White Eggplant, Oil Grilled, Ginger Soy Sauce, Katsuobushi The crispy and melting texture of the white eggplant, combined with the sharpness of ginger soy sauce and the aroma of katsuobushi, was delightful! The warm sake’s smooth acidity balanced it perfectly.Eggplant is a seasonal vegetable that I love! This dish was wonderful, showcasing how a single ingredient can change with different cooking methods and seasonings.I’ve had oil-grilled eggplant at another restaurant, and while the preparation was different, it brought back fond memories of its deliciousness.☆ Ni-hachi Soba Specialty, Nakashibetsu Soba Flour Kojitsu’s specialty! The chef’s handmade ni-hachi soba in June features Aomori junsai and a straight dipping sauce.The simple straight soba dipping sauce was perfectly balanced for the hot summer, and I noticed a change from the previous stronger mirin and umami flavors to a more refreshing taste, which I preferred!I learned that they indeed made changes to the recipe! The soba had a nice elasticity and aroma, and the acidity of the aoyuzu combined with the refreshing broth made it incredibly delicious. I drank every last drop!This reset the course nicely.◯ Ojira Masamune, Namamoto A sweet and sour warm sake with a crisp mineral finish that cut through the fat of the grilled fish.☆ Gujo Amago, New Lotus Root with Zunda The moist and delicate amago, seasoned with a refined sauce, was perfectly complemented by the richness of the fat and the refreshing taste of the wood buds, with a perfect grilling technique!The seasoning of the grilled dish felt more balanced than before, with less sweetness from the mirin, which I appreciated.The strong presence of sweetness and aroma in the zunda was a great palate cleanser with its crisp texture.◯ Sansho Raku, Junmai, Warm Sake My favorite warm sake from Sansho Raku. Its umami and acidity pair wonderfully with simmered dishes and meals.☆ Clam & Potato Hiryu The soft texture of the new potatoes was delightful, combined with the umami of the chopped clams. The soft texture of the hiryu was perfectly integrated, and the careful preparation made it feel light (it was fried and then briefly simmered in broth to remove excess oil).I’ve had hiryu at Kojitsu before, and I felt it had improved in texture!The gentle clam broth and the crispness of the mizuna helped reset my palate.I noticed a change in the broth of the simmered dish (the sweetness was less pronounced), which was very much to my liking.☆ Meal ◯ Dolce Dream Rice (Yudai 21) ◯ Dolce Dream Jako Rice ◯ Dolce Dream Tuna Rice ◯ Toyama Prefecture Organic Koshihikari Salmon Hara ◯ Dolce Dream Crispy Rice ◯ Matsumae-zuke & Nameko ◯ Satoimo Red Miso Soup ◯ Pickles The final meal at Kojitsu always impresses with its quality as a dish!In June, the star was the rice featuring the sweetness of Dolce Dream corn, along with my favorite organic Koshihikari rice!The Yudai 21 rice was robust and flavorful. The first serving was simply corn rice, which was delicious with its high sugar content and perfect saltiness.The second serving included crispy fried baby sardines, which added a delightful crunch and harmony with the rice.The third serving was a rich rice mixed with stir-fried tuna.The fourth serving featured my beloved fluffy and light organic Koshihikari rice, served with salmon hara and Matsumae-zuke and nameko on the side.I finished with the crispy rice from the Koshihikari, along with the corn rice’s crispy bits and salmon hara.With two types of infinitely delicious rice, I always leave feeling satisfied!I also enjoyed the pickles and red miso soup, requesting refills as usual.☆ Ehime Prefecture Kawachi Bankan Yogurt Gelato The gelato made with Hirugano yogurt is rich and one of my favorites! The juicy and sweet-sour Kawachi bankan disappeared in an instant as a dessert.In June at Kojitsu, I felt that the overall use of broth had transformed into a cleaner flavor.The highlight was the specialty soba. The base of the broth, the kaeshi, had changed to a more refreshing blend, with the sweetness of mirin being less pronounced. For someone sensitive to sweetness like me, this was a more preferred flavor, allowing the soba’s aroma and taste to shine even more!As a broth lover, I wanted to drink every last drop, and the refreshing broth left a natural and pleasant aftertaste.Additionally, the seasoning of the grilled fish and the broth of the simmered dish, like the soba broth, had less sweetness, allowing the flavors of the main ingredients to stand out more.I’m not sure if this change in seasoning is seasonal or if they will continue in this direction (maybe I’ll ask next time?), but in any case, June offered a course with outstanding broth usage that truly suited my taste.Thank you for the wonderful meal! I look forward to my next visit.