From the very first dish, I was drawn into the world of this restaurant.The amuse-bouche featuring fresh sea urchin is like a bite that captures the essence of summer at the sea. Its unique preparation allows you to experience not only the fresh scent of the ocean but also the coolness and openness of the sea breeze. This dish serves as the restaurant's signature.Next comes the caviar, aptly named "Jewels." Housed in a diamond-shaped dish, the caviar is presented with a restrained saltiness that highlights its natural flavors. I was amazed by its perfection, even when enjoyed on its own.The third dish features a theatrical element where guests drop water droplets from a large leaf. Below, a plate reminiscent of a pond with red sea bream swimming unfolds, adorned with floating flower petals. Its beauty is akin to gazing at a garden, making it memorable not just for its taste but as an interactive culinary experience.However, the dish that captivated me the most that day was the conger eel.Wrapped in a light batter, this summer delicacy from Kyoto retains its rich flavors. Beneath it lies a vibrant wasabi sauce. Despite its serene appearance that evokes wabi-sabi, the taste explodes with layers of robust umami and aroma in the mouth. It’s rare to find a dish where tradition and innovation coexist so naturally.Another memorable dish was called "Tamago-suzume."It features "Mai Corn," a white corn with a fruity sweetness. By finishing the soup without any added sugar and pairing it with an espresso mousse, a delightful bitterness and depth emerge within the sweetness. I was so impressed by its deliciousness that I considered ordering Mai Corn on the spot, only to find out it would arrive three months later. Apparently, I wasn’t the only one.The surprises continued.In the dish named "Green," a variety of vegetables are perfectly cooked using various methods, creating a vibrant ensemble on the plate. Paired with a fragrant sansho pepper gin, the harmony among the plants is captivating, keeping each bite exciting until the very end.The pairings were also incredibly creative.The idea of combining cassis liqueur with dark beer is an unexpected pairing that surprisingly complements the dishes. I felt that this restaurant designs the entire course, including wine and spirits, as a cohesive experience.It’s not just about being delicious.It’s about surprise, participation, enjoying the aromas, and expressing the essence of Kyoto through the dishes. It was more than a meal; it was an experience of a singular work of art.The service was meticulous, and I can understand why they have maintained their Michelin star just one year after opening.In Kyoto, I’ve gained yet another beautiful memory.
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