My first visit to Kiyama.The course begins with warm water sourced from a well on the premises, which is maintained at a temperature of around 16 to 18 degrees Celsius throughout the year.After enjoying a comparison of freshly shaved Ara-bushi and Honkarebushi, I was excited to see the performance of blending them to create the ultimate dashi.The hamo (pike eel) was not cooled by the usual method but instead was gently chilled in the pure well water, enhancing its fluffiness and sweetness.What stood out the most was the ayu (sweetfish) grilled over charcoal. The skin was fragrant, and the flesh was tender and delicious.It was a great meal.
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