I visited this restaurant with a friend for the first time in six months. It’s just a few minutes' walk from Kintetsu Nara Station. The staff's attentiveness and movements were exceptional, and the overall ambiance made it a very comfortable place to dine.On this day, a renowned chef from a famous restaurant was seated next to us.We started with a winter melon dumpling filled with crab, topped with Yura sea urchin.Then came the clear soup with tender white yam, abalone, and abalone liver tofu.For sashimi, we had squid from the Goto Islands, sea bream, and eel from Awaji Numajima.Next was eel sushi.The appetizer platter featured morning glory, white peach with soybean paste, fried corn, figs from Joyo City in Kyoto, eel roe cheese, Akashi octopus, and a sukiyaki-style dish with Manganji pepper, along with Katsuura duck and peanut konjac.We enjoyed charcoal-grilled sweetfish from Nara's Amano River, Wagyu beef, Nara's jade eggplant, matsutake mushrooms, and a rice dish with makomo and corn, along with white rice and chirimen sansho.For dessert, we had lotus root mochi, edamame, and kinako ice cream.The serious expression of the head chef while grilling left a strong impression, and it reflected in the dishes—each one was delicious, and every bite was a delightful experience. We thoroughly enjoyed the local ingredients from Nara. The abalone liver tofu, sweetfish, Wagyu, and jade eggplant resonated directly with my senses.I learned that reservations are now accepted up to two months in advance. While there are private rooms available, the counter seats are fully booked. The next reservation will be taken on November 1st at 8 AM. The chef, who has become quite slim from working out at the gym, mentioned that they will soon only operate with counter seating, making reservations even more challenging.It was a great meal!
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