The owner trained at the renowned Japanese restaurant Wakuan in Kyoto before becoming independent. It's impressive that he earned a Michelin star just one year after opening his own place.The experience begins with a clear broth made from pure water sourced from a well.Next, he shaves katsuobushi (dried bonito) right in front of you, which is essential for making dashi, the foundation of Japanese cuisine.I was immediately impressed by the elegant and refined first dashi made from this water and katsuobushi!The dishes, made with seasonal ingredients, are all rich in flavor and depth.For the finale, there are five different options to choose from, so even the hungriest diners will be satisfied.The owner's sincere and meticulous work truly shines through; I believe this is undoubtedly one of the representative Japanese restaurants in Kyoto.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I am incredibly grateful for all your "follows," "likes," and "saving the restaurant." I appreciate your continued support!---------------------------
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