The July menu starts with a cold fresh sea urchin tofu, with a nice kick from the wasabi.In Kyoto, due to the Gion Matsuri festival, the hassun (seasonal appetizer) is beautifully decorated with a puzzle ring.I hear the story of the Suimin Shorai every year, and it never gets old, strangely enough! For the sashimi, we had sea bream from Akashi and conger eel.The plum sauce was exquisite!The main dish was grilled sweetfish, which I specifically came for.It was absolutely delicious, no complaints at all!!The strong dish was braised pork belly.It was so refined that I almost thought it was a different dish altogether.Usually, I switch to a mixed rice dish, but this time I had a mozuku seaweed porridge.It was refreshing and delicious in its own right.For dessert, we had yatsuhashi ice cream and warabi mochi.This is also a classic dessert at Kikunoi.The chef thought it would be great to crush yatsuhashi into Haagen-Dazs cookies and cream while he was enjoying it.Everything was undeniably delicious!I enjoyed the conversation as well, and I was very satisfied.I’m looking forward to August!
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