I visited Iyuki with my dad.Iyuki is an exclusive restaurant where you can savor a variety of seasonal dishes in small portions. It's a shame that photography is not allowed, so I can't share the beautifully plated dishes.We started with a jelly made from the broth of sea bream and Ezo bafun uni from Hamana, Hokkaido. The cold sea bream broth jelly enhanced the sweetness of the Ezo bafun uni, making it incredibly delicious.The fish somen made solely from minced conger eel was refreshing, accompanied by beautifully arranged abalone, junsai, and chopped okra, providing a delightful texture and taste.We also enjoyed seasonal dishes like the cold simmered herring with eggplant, Fushimi peppers, and Ishikawa small potatoes, which were perfect for this time of year and all very tasty.The bowl with conger eel, early summer vegetables, shrimp shiso, thinly sliced winter melon, and needle Manganji peppers had a rich umami flavor, and the fluffy, tender conger eel was truly delicious.The ayu was grilled young ayu from Lake Biwa. It was mild and non-greasy, with a hint of bitterness, and both the flesh and bones were tender, making it enjoyable to eat whole.For the rice course, there were options like rice cooked with new ginger and scallops, beef shigureni rice, and chirimen sansho rice, but I opted for the hara rice, paired with beef shigureni as a side.I used to enjoy hara rice at Kyo-mi. It brings back memories of school sports day bento and flights abroad.I heard that around the same time Kyo-mi closed, the supplier of salmon hara also went out of business.Now, hara rice can only be enjoyed at Iyuki.For the first bowl, I had it plain. For the second bowl, I poured broth over it to make a special ochazuke.Today, the chef personally came to pour the broth at our table.Hara rice is the best.I love hara rice and hope I can enjoy it forever.The dishes at Iyuki were truly delicious today.It was a great meal.On the way back, I received hara rice and chirimen sansho rice balls as a souvenir.Thank you very much.**July Menu**- Jelly made from the broth of Ezo bafun uni and sea bream from Hamana, Hokkaido- Steamed rice with sea bream and sesame- Summer Hokkaido red snow crab and potato salad with two-vinegar jelly and egg yolk vinegar- Grilled torigai (bird shell) with liver from Maizuru, Kyoto- Omi beef and flower pepper shabu-shabu with lettuce, watercress, and dried tomatoes- Fish somen made only from conger eel, abalone with kudzu, junsai, and chopped okra- Tempura: scallops in okaki batter, three-way beans, asparagus, lotus root, corn- Sashimi: grilled conger eel skin with plum paste, octopus with yuzu pepper, Akashi sea bream and sea bream skin- Bowl with conger eel, early summer vegetables, shrimp shiso, thinly sliced winter melon, and needle Manganji peppers- Grilled young ayu from Lake Biwa, donko mushrooms, and cucumber with sesame vinegar- Cream croquettes with lily root and scallops, fried onions from Awaji- Cold simmered herring with Sado eggplant, Fushimi peppers, and Ishikawa small potatoes- Rice dishes: rice cooked with new ginger and scallops, hara rice, hara rice ochazuke- Side dishes: beef shigureni- Pickles- Dessert: warabi mochi, melon, and mandarin oranges.