I was looking forward to visiting "Kojitsu" once again.The dishes, carefully crafted with seasonal ingredients, and the warm, welcoming hospitality from the chef and the owner are among the joys of visiting this place.The first dish that left an impression was the "Tenkei Ko" mushrooms from Gifu. These premium shiitake mushrooms are exceptionally large, with caps measuring over 7 to 12 cm in diameter, and have a substantial presence. They were served with white daikon, fruit tomatoes, silky tofu dressed in white miso, and a jelly made from three kinds of vinegar. The combination of flavors created a refreshing dish that perfectly captured the essence of summer.The lotus root dumplings from Ibaraki were generously filled with Hokkaido hairy crab. The delicate aroma of yuzu added a lovely touch, and the chewy texture of the dumplings paired wonderfully with the rich flavor of the crab.There were two types of sashimi. The swordfish from Tokyo Bay was lightly seared on the skin to enhance its aroma. The other was the "Hon-Ara" from Wajima, which had been aged for a few days to bring out its umami and achieve a moist texture. This restaurant's attention to detail in determining the perfect time to serve the ingredients, rather than just presenting them fresh, truly reflects its character.The deep-fried "Okoze" was delicious, with a flavor that allowed you to enjoy even the bones.Next was the grilled eel from Mikawa, served with a smooth Kamo eggplant puree and accompanied by "Manganji" peppers. The savory flavor of the eel combined beautifully with the gentle taste of the eggplant, making it a memorable dish.Then came the hand-made "Ni-hachi Soba," a specialty of Kojitsu. Using buckwheat flour from Fukui, the chef personally made the soba. This time, it was paired with a sauce made from peanuts from Chiba instead of the usual dipping sauce, and it was absolutely delicious. The nutty flavor of the peanuts complemented the taste of the soba perfectly.The sweetfish from Gujo was prepared in a fish dish. It was served with a light batter and salted fish roe, and the heads and bones of the sweetfish were later made into a crispy snack. It was delightful to savor every part of the fish.The "Hamo Shabu" was accompanied by yellow garlic chives and "Mibuna" greens. The fluffy texture of the hamo, combined with the crunch and aroma of the vegetables, allowed us to fully enjoy the flavors of summer.The meal concluded with a chilled soup made from rainbow trout from Mie Prefecture.We also had a taste comparison of rice: "Tochigi Shinmai" from Tochigi and "Koshihikari" from Toyama. It was interesting to experience the differences in the rice itself, making it hard to put down the chopsticks.We even enjoyed a hamo porridge, finishing off with "Kuzukiri" to wrap up the meal.Once again, I relished the dishes that took great care to highlight the natural flavors of the ingredients, with extra attention to detail.As I made a reservation for my next visit, I was surprised to find it was already booked until October 2027.It’s no wonder that reservations are filled so far in advance.Not only is the food exceptional, but the chef's meticulous work and the owner's thoughtful and warm hospitality make "Kojitsu" a place you want to return to.I look forward to my next visit!It was a great meal!