On the night I returned from Hamamatsu, I was invited by an acquaintance to visit Aji Hiro in Shin-Tomicho, and I went straight there after arriving in Tokyo. It had been 1 year and 8 months since my last visit.I have been to Aji Hiro three times, including before their relocation, always thanks to invitations from friends. However, this was my first time enjoying Chef Goonji's dishes in the middle of summer, as my previous visits were all in the autumn months. I was looking forward to it.- Assorted Appetizers: Satsuma sweet potato, tea beans, and Rikyu-fu with sesame dressing, along with abalone and karasumi. First, we started with the appetizer platter. The karasumi is from last year, but they make a large quantity to serve throughout the year.- Sea Urchin Jelly: This dish screams summer! It looks refreshing and tastes delicious. Amazing!- Yoshino-style Red Sweet Potato Stems: A taste of Kyoto. Soft and sponge-like yet with a nice crunch—so delicious!- Figs: Cooked tenderly and sweet (ﾟдﾟ)ｳﾏｰ!! The miso on top is also delightful! A true delicacy!!- Deep-fried Pike Conger with Ginkgo Nuts: I had this last year too, and it’s so snackable—delicious! I could eat many of these!- Tai (Sea Bream) Sashimi: - Akou (Red Sea Bream) Blanched: Both served with soy sauce or ponzu. The best part of any fish is between the skin and the flesh! The Kijihata (Japanese rockfish) was sweet and tasty!- Pike Conger and Water Shield Soup: This is summer in Kyoto. The broth is delicious. The slightly sweet pike conger combined with the fun texture of the water shield is a great match.- Ayu from Gujo, Gifu Prefecture: When it comes to grilled ayu, I had to order a draft beer. I was nervous, but I managed to remove the bones well! The tender flesh and the bitterness of the innards were wonderful.- Herring Eggplant: A classic Kyoto obanzai dish. A masterpiece of a chance encounter. Seriously delicious!- Meal: - Kombu Rice - Pickles (Bettara-zuke, pickled cucumber with ginger) A classic, so-called Rosanjin rice. Smooth and creamy—delicious! I had to get a second helping!!- Warabi Mochi: Freshly made warabi mochi. Goonji's might be the best. The kinako (roasted soybean flour) is also great.- Coffee after the meal: Geisha coffee. This time, I was told there was no iced coffee available, so I just had it hot.I was thoroughly satisfied to enjoy Chef Goonji's cooking after such a long time. The presentation is simple, yet the flavors are outstanding. It was a great meal! I seem to be able to come back again, so I look forward to it.
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