This was my first lunch in July after receiving two Michelin stars. Overall, the dishes were light and refreshing, making it easy to enjoy the meal. My favorite was the thinly sliced Kue fish, which was a delightful combination with the salty umeboshi extract and homemade karasumi. The conger eel was served with shredded cucumber and black vinegar. I learned that in Kyoto, they don’t usually serve cucumbers sliced into rounds during this season. Shredding the cucumber makes it feel even more refreshing. The rice dish was a bibimbap style with eel and Manganji peppers, with a nice crispy bottom that added a delicious aroma. It was quite filling.- Steamed rice with new lotus root and lotus seeds, served with Hon Yoshino kudzu sauce and ume.- Shredded conger eel and cucumber with black vinegar.- Kamo Nasu and Kawachi duck soup, with homemade yuzu pepper and a broth made from duck and sweetfish.- Thinly sliced Kue fish with umeboshi extract and homemade karasumi.- Rice vermicelli with squid, lemon, and white sesame oil.- Nanban-zuke of skipjack tuna, served with abalone liver sauce, zucchini, and white asparagus.- Kabocha squash, eggplant, and octopus in a grated daikon sauce, which had a gentle flavor from the broth.- Bibimbap style with eel and Manganji peppers.- Homemade vanilla ice cream and melon frappuccino.
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