Regular VisitToday, I enjoyed a menu that brings a refreshing feeling during this humid rainy season. The concept is to minimize the use of seasonings and focus on the natural flavors of the ingredients.The first dish, a Kyoto-style corn puree, exemplifies this philosophy. The corn was freshly harvested and delivered via cool transport from Kumiyama Town, just a few kilometers away. The aroma and sweetness of the corn were so delightful that nothing else was needed.Another highlight was the final dish, a plum wasabi seaweed chazuke. It was perfectly balanced, relying solely on the saltiness and umami of the pickled plum, with no additional seasonings. It was simply perfect.
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