I made a reservation to visit the Japanese restaurant "Shorenin Monzeki Mae Tsukioka," located right in front of Shorenin Monzeki in Higashiyama, Kyoto. I enjoyed a summer course featuring seasonal vegetables from the Kyoto area, including Ohara, along with conger eel, sweetfish, and aged Wagyu beef, all prepared as an omakase.◯ Summer Hassun The course began with a Hassun showcasing a variety of summer ingredients. It included sesame-dressed raw peanuts in a husk, Ohara edamame, natural gori fish tsukudani, Sugiya chili peppers, fried potatoes with summer venison from Miyama, cucumber rolls with Sasuke pork, pressed sushi with conger eel from Akashi, and grilled river snails, presenting a colorful array of flavors on one plate.◯ White Miso and Corn Soup This summer soup combines white miso with corn from Ohara. It features grilled eggplant hidden inside, garnished with beet paste and okra flowers. The creaminess of the white miso blends beautifully with the sweetness and aroma of the grilled corn, creating a delightful bowl.◯ Conger Eel Sashimi The sashimi course features conger eel from Akashi. It is served with grated Ohara cucumber, red onion, bitter melon, red shiso, and watercress, topped with red shiso leaves. This dish, which layers the delicate umami of the conger eel with the bitterness and acidity of summer vegetables and the refreshing aroma of red shiso, left a lasting impression.◯ Grilled Madai with Broth from Head and Bones The grilled dish features madai (sea bream) from Oshima, Ehime, known for its exquisite preparation. It is served with broth made from the head and bones, accompanied by wasabi. The precise cooking technique brings out the full potential of the madai's flavor, utilizing not just the fillet but also the umami from the head and bones.◯ Yellowtail and Zucchini Soup The second soup features yellowtail from Kagoshima, prepared with broth made from the head and bones. It is beautifully plated with spiral-cut Ohara zucchini and junsai, allowing one to enjoy the robust umami of the fish in a refreshing manner.◯ 50-Day Aged Beef The meat course features 50-day dry-aged beef from Kagoshima. The aging process enhances the rich flavor unique to this type of beef. It is served with a paste made from Sugiya eggplant, chestnut mushrooms, and young corn from Ohara, complemented by wasabi.◯ Grilled Sweetfish and Matsutake Tempura The sweetfish is grilled over charcoal, served with homemade tempura made with matsutake mushrooms and ginkgo nuts, along with grated summer daikon from Ohara. The bones are made into a crispy snack, and the head and tail are used to create a flavorful broth, allowing one to savor every part of the fish.◯ 100% Soba with Shima Ebi and Clam Broth Using buckwheat flour from Ryuo, Shiga, the chef hand-made 100% soba. It is topped with fresh Shima ebi from Hokkaido and served with clam broth, along with okra and myoga from Ohara, and nori from Hiroshima. This dish offers the depth of a soup while still being soba.◯ "Niebana" Rice with Free-Range Chicken The meal begins with "Niebana," rice that is cooked just before steaming, paired with the bones of free-range chicken from Miyazaki and garnished with Ohara's Manba chili peppers and a unique Japanese cheese called "Daigo."◯ Grilled Eel, Heshiko, Pickles, and Freshly Cooked Rice The freshly steamed rice is topped with grilled eel and wasabi, accompanied by heshiko (fermented mackerel) and pickles made from local vegetables from Ohara. I couldn't stop eating and ended up asking for a second serving, enjoying even the crispy rice crust at the bottom of the clay pot.◯ Melon and Two Types of Sorbet For dessert, served in a refreshing dish reminiscent of a fan, is melon infused with domestic lemon, along with sorbet made from Ohara basil and tofu, and blueberry sorbet. This dish captures the essence of summer in both appearance and flavor.◯ Brownie and Catalana Monaka Finally, I enjoyed a monaka filled with brownie (which I received as a souvenir) and Catalana, paired with matcha. The combination of the crispy monaka shell with rich brownie and smooth, cold Catalana was a delightful surprise.To complement the dishes, the sake-loving owner selected summer sake from Miyagi's "Nichirin" and a limited edition from "Mukokun," known for its close ties with the brewery. The selection of sake paired beautifully with the delicate dishes.The meal artfully combined Kyoto vegetables with seafood and meat from across the country, showcasing a variety of cooking techniques such as broth, fermentation, and aging. Each dish highlighted the natural flavors of the ingredients, reflecting the chef's consistent philosophy. The beautiful tableware and thoughtfully arranged presentations were a feast for the eyes. Including enjoyable conversations with the chef and owner, it was a memorable experience that allowed me to savor the essence of summer in Kyoto.
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