After about a year, I returned to my favorite restaurant, Ootani.It's a popular spot that's really hard to book, but I always look forward to the meticulously crafted dishes that never disappoint.We started with grilled eggplant and simmered anago (conger eel) in jelly. The combination of the eggplant, which was infused with plenty of dashi, and the fluffy anago was exquisite. The natural flavors of the ingredients shone through, and the elegantly flavored cold jelly brought everything together beautifully, making it a perfect dish for the hot season.Next, the corn shiso dumpling and grilled scallop soup was a delight. As soon as I opened the lid, the refreshing aroma of yuzu filled the air, bringing a smile to my face. The savory scent of the grilled scallops followed, making me feel happy even before tasting it. The roasted scallops had an exceptional flavor and aroma, leaving a lasting impression.For sashimi, we had kisu (whiting), tuna, and hamo (pike eel). The kisu and tuna were incredibly fresh, showcasing the quality of the ingredients. The hamo was served with a refreshing plum paste, and its tender texture was perfect for summer—truly delicious.In the steamer, we enjoyed rice with suzuki (sea bass), edamame yuzu shumai, zucchini, and dashimaki tamago (Japanese omelet). The rice dish had a delightful chewy texture thanks to the glutinous rice, and the shumai were large and packed with meaty flavor, making for a satisfying dish.The hassun (seasonal appetizer platter) was once again beyond my expectations. Along with star ingredients like roast beef and eel, even the seemingly minor ingredients like yam and corn stood out with their strong presence. The wasabi-infused yam was refreshing, and the corn soup was so rich and sweet that it felt like I was enjoying the corn itself. Each bite was a revelation, reminding me of Ootani's unique charm.When the classic smooth sesame tofu was served, I felt a bit sad, realizing we were nearing the end of the meal. The mildly sweet sesame tofu paired with a subtly sweet sesame paste and crispy rice crackers was consistently delicious, providing a comforting taste.The sweetfish fried in kadaif (thin pastry) with summer vegetables was a seasonal delight, featuring a light and crispy texture complemented by a gentle sauce made from Manji chili peppers.To finish, we had rice cooked with sweetfish and young ginger in a clay pot. This was my first time trying sweetfish rice, and thanks to the young ginger and plenty of green onions, it was surprisingly refreshing. It captured the essence of sweetfish without being heavy, making it a perfect summer finale. The accompanying fresh seaweed and red miso soup with tofu were also delicious, leaving me completely satisfied until the very end.For dessert, we enjoyed brown sugar ice cream, coffee warabi mochi (bracken starch cake), and peach compote. It's common for Japanese restaurants to end with just fruit, but Ootani takes great care even with the final sweet course. The coffee warabi mochi was surprisingly stretchy and packed with a robust coffee flavor, making it a sophisticated Japanese sweet for adults. The course was filled with delightful surprises until the very end.Once again, I experienced the seasons in each dish and was moved by the chef's meticulous craftsmanship. Due to its popularity, booking for next year will be quite challenging, but I look forward to the day I can visit again while savoring the afterglow of this wonderful experience.