I visited Higashiyama Yoshihisa in Kyoto.The entire course was refreshing and light, featuring seasonal ingredients like sweetfish and summer vegetables, perfectly capturing the essence of early summer. Each dish was delicate, showcasing the beautiful transition of the seasons.The standout dish for me was the fried conger eel served with white rice, which appeared towards the end of the meal.Given the light progression of the course, I was surprised to see a fried dish at this point, but one bite changed my mind. The crispy, light batter paired perfectly with the tender, flavorful conger eel, and the combination with the fluffy white rice was exceptional. It was a dish that demonstrated careful consideration of the course's flow, truly impressive.I was moved by the skillful composition that expressed seasonal themes and contrasts without being overly extravagant. It was a high-quality course that kept me engaged until the very end.I would love to return in a different season; it was a truly satisfying experience.
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