As soon as I opened the entrance door, I was greeted by a beautiful Tanabata decoration featuring the Gion Matsuri floats from Eirakuya. This lovely welcome, characteristic of Kyoaji Motoi, heightened my anticipation for the meal to come.On this day, the theme was "Tanabata" and "nourishing summer dishes to stay healthy."The first course featured deep-fried duck eggplant topped with sweet shrimp tartar, accompanied by the tanginess of sukiyaki and beets, the umami of karasumi, and the delicate touch of jasmine flowers. I was captivated by the exquisite craftsmanship from the very first dish.The soup course, inspired by Tanabata, included egg tofu filled with simmered soft-shelled turtle noodles. The rich broth combined with the refreshing texture of okahijiki made for a gentle and soothing experience.For the sashimi, the eel was expertly filleted right in front of me and lightly grilled, served with a summer vegetable tomato sauce. The other dish, the sea bream, was simply seasoned with salt from the Goto Islands and sudachi, showcasing its pure deliciousness. The addition of a bay leaf evoked the spirit of Tanabata.The eight delicacies were truly impressive. Centered around the grilled ayu from the Tenryu River in Nagano, the plate also included beef tendon, Manganji peppers, Kaneyama miso, red kuri squash, kintoki greens, fried river crabs, and sweet pickled shallots, beautifully arranged to highlight the blessings of summer. Each dish was meticulously prepared, leaving me thoroughly satisfied.The main dish was shabu-shabu made with Anjo beef. The harmony of the fragrant dipping sauce made with tofu from Kakukozan, shiso, myoga, and green onions was so delightful that I forgot the summer heat.The warm dish featured winter melon paired with fried taro, winter vegetables, okra, and edamame, all beautifully garnished. The rich broth with shark fin made it a bowl I wanted to savor until the last drop.To conclude, I enjoyed a luxurious bowl of fragrant butter corn rice topped generously with freshly grilled eel. The savory eel, rich butter, and sweetness of corn harmonized perfectly, making it a fitting finale for the day.For dessert, there was a refreshing shaved ice topped with sweet sake syrup, mango, pineapple, and herb jelly.The sweet treat was a delightful daifuku filled with matcha and fruit hōzuki, allowing me to enjoy a cool aftertaste.This experience was not just about the food; it was a narrative that included seasonal decorations, exquisite tableware, and thoughtful hospitality.In this season welcoming summer, the skillful incorporation of nourishing ingredients beautifully expressed the essence of Tanabata.This is a treasured restaurant where I can always find new delights with each visit.It was a great meal.