ZMA 066

Hello everyone, this is ZMA.Today, I would like to introduce a Japanese restaurant.I visited "Aji Yuki" located in Shintomicho. Aji Yuki is a Japanese restaurant run by Minami Yukihiro, the last disciple of the legendary chef Nishikenichiro from the famous restaurant "Kyo-mi." Reservations can only be made through referrals, and they are fully booked for a year in advance.The Japanese cuisine created by Chef Minami is not flashy but rather emphasizes the essence of the ingredients, elevating them to their fullest potential. I visit every year to savor the flavors of spring and summer.Just stepping through the noren curtain and opening the door brings a smile to my face.★ Omakase from JPY 46,000 I will indulge.- Steamed Abalone RiceCooked with sake and kombu, the glutinous rice is steamed with dashi. The only seasoning is salt. Despite the simplicity of the cooking method, the umami, aroma, and texture are all enhanced.- Mozuku VinegarTopped with crab and crab miso, served with okra and cucumber. The vinegar is gentle, maintaining a harmonious flavor throughout.- Sesame TofuI waited a year to eat this. This year, it has a slightly softer texture than last year. The sesame and method remain unchanged, but subtle adjustments to the Yoshino kudzu make a significant difference. This dish is truly "pure" and must be preserved for the future.- Noto Peninsula Chicken- Renkon (Lotus Root) with Rikyuu SauceA dish made with new lotus root, young ginger, and Rikyuu gluten mixed with sesame. It’s simple yet delightful, with a pleasant texture and no bitterness, bringing joy with every bite.- Fried DishCorn and Hamo (pike eel) tempura. The sweetness is preserved by the light batter. It’s definitely the season for Hamo! Summer has arrived!- Grilled HamoHamo from Jeju Island, Korea. Recently, it has been praised for its quality, even higher than that of its home country. The bones are soft, making it easy to eat, and the texture and umami are unlike anything else.You can taste the difference with just one bite.- SashimiOkose and Amagi Flatfish.- SoupSoft-shelled turtle soup with soft-shelled turtle egg tofu and somen noodles. The fine fat floating on the surface is a sign of its natural quality. It’s truly one of the summer delicacies. The delicate egg flavor is indescribable.- Grilled DishAyuu (sweetfish) from Kutuki, Shiga Prefecture. Recently, they prefer using ayu from the northern side of Kyoto. Of course, the head is deep-fried. You can’t start summer without tasting this!- Small BowlYamato yam cut into thin strips served with Akita’s Junzai. This is also a seasonal summer ingredient. Unlike the smoked color of bottled versions, the vibrant color adds a refreshing touch.- Simmered DishYuba (tofu skin) and Kamo Eggplant. The creamy flavor of Kamo eggplant and the gentle texture of yuba feel like a warm bath, relaxing every part of your body.- Clam Zosui (rice porridge)Clam zosui cooked slowly at a low temperature (70°C). The texture and liver are so surprising that you might think it’s raw, truly a shocking experience.- Four Types of RiceBy this point, you would normally be full! Four bowls of rice: Jako rice, beef shigure, kombu egg, and karasumi. I could eat as much rice as there is!- DessertPlum agar jelly and red bean yokan.It was a great meal. I truly experienced the best feeling and had a wonderful time. Waiting a year to enjoy the essence of Japanese cuisine, prepared with minimal yet top-quality ingredients, was absolutely worth it. See you next July!Well then, until next time! Less