"Kinoshita in Mid-Summer: The Pinnacle of Japanese Italian Cuisine"Currently, Kitanozaka Kinoshita shines as the only restaurant in Japan to hold a Tabelog GOLD rating. Reservations are typically booked up to three years in advance...I am a regular visitor here! (^^)【Atmosphere】The straight counter features neatly arranged familiar cutlery sets at each seat. I get excited looking at the menu for the day! (^^)【Kitanozaka Kinoshita * Omakase Course Ordered This Time】◉ Caviar Finger Food.◉ Corn Soup.◉ Scallop Carpaccio.◉ Red Sea Urchin Caprino Style.◉ Kamo Nasu from Kyoto.◉ Hairy Crab Risotto.◉ Zuppa di Pesce.◉ Abalone and Water Shield.◉ Eel and Herbs.◉ White Squid, Turban Shell, and Fruit Tomato.◉ Mita Wagyu Chateaubriand with Paprika.◉ Dragon's Eye, Akashi Octopus, and Beans.◉ Kinoshita Cheesecake.◉ Pineapple.◉ Black Tea.【Food Impressions】This time, we had eel and the newly introduced Mita Wagyu Chateaubriand in the latter half of the meal. These dishes are at a level of a specialized restaurant, and I am truly impressed... The cooking is exquisite and exceptional! (^^)Once again, I realized today that Chef Kinoshita never settles for the present. Even classic items like the caviar finger food are constantly evolving, showcasing his commitment to enhancing and deepening the culinary experience. His approach is to make even the same menu items taste better.In the end, starting with caviar and finishing with one of the two dessert options, the Kinoshita Cheesecake, made for a solid conclusion to the meal. Today was remarkable! (^^)【Service】As always, the sommelier and the apprentices provided impeccable service, like a solid rock without any flaws.【Others】A young chef who trained under Kinoshita has recently opened his own restaurant and is already gaining popularity. I plan to visit soon as well.I look forward to my next visit! (^^)It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!
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