In July, the restaurant was beautifully decorated in honor of the Gion Matsuri festival, and the meticulously prepared dishes were consistently delicious. I was particularly pleased to enjoy two sweetfish, and the seasonal ribbonfish served in a dish made from melon, which was a favorite of Susanoo no Mikoto, was especially delightful. The soup, featuring Hiroshima lemons and water shield, was a refreshing summer dish that was served at the Hiroshima Summit. As expected from Kikunoi, it was an exceptional experience.
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