Course starting from JPY 33,000 (tax included)Soft drinks x2Total: JPY 37,620Located about 20 minutes by taxi from Ayabe Station and approximately 1.5 hours by car from Kyoto Station, this restaurant is where I made a reservation for OMAKASE."The Ultimate Slice"Katsuobushi shaved extremely thin with a kanna (wooden plane).The katsuobushi is honkarebushi from Makurazaki."DASHI 0.8"The first dashi made with two types of katsuobushi.One enhances the umami and sweetness of the katsuobushi without damaging it, while the other intentionally creates cuts to bring out its aroma."KIREAJI x Junichi Fujimoto"◯ Hamo DashiA dish combining the first dashi with hamo dashi from Junichi Fujimoto in Ehime, paired with locally steamed zucchini and flavored with wild mitsuba.◯ Nanban Pickled VegetablesFreshly cut vegetables pickled in nanban style, topped with freshly fried kiss.◯ Hamo Shabu-ShabuHamo shabu-shabu cooked to a firm skin and slightly rare inside, served with yamadory mushrooms and okra.Two knives are used for cutting the bones to avoid damaging the blade, pulling rather than pushing while cutting."Summer Vegetables"Freshly cut vegetables paired with citrus jelly, topped with lightly blanched wild boar meat and moromi."Chawanmushi"Chawanmushi topped with mukago (wild yam), peanuts, edamame, and chicken breast.Made with homemade eggs from chickens raised on deer and wild boar feed.The eggs were laid this morning at 10 AM and have never been refrigerated, ensuring freshness."Carrot x KIREAJI"Thinly sliced carrots paired with a sauce made from lemon, wasanbon sugar, and cranberry."Summer Noodles"Cold noodles made with a wheat variety called "Sanuki no Yume," topped with grilled eggplant and a sticky vegetable yeast sauce."Wild Boar, Venison, and Sansho"A dish featuring a soup made from venison ribs, with wild boar wontons, natural mushrooms like yamadory, bok choy, and taro, topped with red sansho pepper."Venison Charcoal"Venison thigh grilled over charcoal for two hours, served with a sauce made from venison bone broth.Served on a bed of straw-grilled vegetables, with grilled eggplant, and topped with fried new onions and potatoes."Discard x KIREAJI"Roast cutlet from a male deer, made with hand-crushed breadcrumbs."A Cucumber That Doesn’t Realize It’s Being Cut"A comparison of cucumbers cut with two types of knives.One with the finest sharp thin blade, and the other with the coarsest stone-ground blade."Rice"Rice stored with the husk from seeds sown in early spring, with each husk removed the day before.The first serving is plain, and the second is a rice bowl topped with an egg laid at 7 AM this morning.It includes crispy fried bacon cubes, an egg yolk, and katsuobushi."Wild Boar and Venison Iron"A hamburger made from a mix of wild boar and venison.To add sweetness, it includes pork belly and simmered vegetables.Served with salt or hamburger sauce."Noodles x KIREAJI"Noodles made from hattaiko flour, paired with whole chicken broth, topped with tsurumurasaki, tamagokake, and homemade menma made from wild bamboo shoots."Dessert"◯ Three Types of Grapes◯ Ice Cream with Salt and MilkUsing salt extracted from seawater by Junichi Fujimoto◯ CoffeeThis restaurant is themed around "KIREAJI."Using about 50 different knives, the dishes created embody this "KIREAJI."The dish where I felt "KIREAJI" the most was the "Carrot."The cross-section was perfectly smooth, reflecting like a mirror.Its silky texture was an experience unlike any other.The hamo from Junichi Fujimoto in Ehime was also impressive.When cutting bones for four servings, fine scratches appear on the knife, so two knives are used, showcasing the dedication to "KIREAJI."I was amazed at how I didn’t feel the bones at all when tasting the hamo.I was moved by the exquisite texture elevated by "KIREAJI."The wild vegetables and game were delicious, allowing me to enjoy the meal until the very end.It was a great meal.