Regular visit. This time, I thoroughly enjoyed the summer ingredients.The use of ingredients that evoke the essence of Kyoto, combined with a touch of creativity, is truly wonderful. The dishes maintain a strong sense of the season while also offering playful elements.Here’s what I had that day:◇ Sansho Tea ◇ Dadacha Bean Puree with Vegetables and Soy Milk ◇ Simmered Abalone with Liver Sauce ◇ Eggplant Somen with Octopus Eggs ◇ Sea Urchin Sushi ◇ Kamo Eggplant and Kijihata Soup ◇ Sashimi of Octopus and Young Yellowtail ◇ Three Types of Grilled Hamo ◇ Hamo Jelly ◇ Charcoal-Grilled Sweetfish ◇ Sesame Tofu ◇ Whale Skin in White Miso Broth ◇ Hatahata Gozen ◇ Hamo Chazuke ◇ Chilled Zenzai Starting with the Dadacha Bean Puree, the meal featured a succession of summer ingredients like simmered abalone, eggplant somen, kamo eggplant, hamo, and sweetfish.What stood out to me was the balance of stillness and movement throughout the dishes. Some plates, like the soup and sesame tofu, quietly highlight the quality of the ingredients, while others, like the grilled hamo and charcoal-grilled sweetfish, dramatically change the impression with their aroma.Rather than making a loud statement, the dishes carefully draw out the natural flavors of the ingredients, subtly infusing the essence of the season and the charm of Kyoto.The quality of the ingredients truly shines through. This is where I feel the greatness of Japanese cuisine.Looking forward to my next visit in the fall.It was a great meal.
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