I visited to experience the essence of Japanese cuisine.I ordered the JPY 55,000 course.Upon entering the traditional entrance of this long-established restaurant, I was greeted by a surprisingly spacious interior. The tatami room I was shown to was a calm yet refined space, naturally heightening my anticipation for the meal.The hassun featured vibrant hōzuki (Chinese lantern) fruit, which was quite impressive. Everything was delicious, but the jade ginkgo nuts had a perfect saltiness and a pleasantly chewy texture.The sea urchin tofu harmonized beautifully, with the rich umami of the sea urchin complementing the soft tofu and the refreshing aroma of the wasabi sauce.The sashimi of Ise lobster and Akashi sea bream was incredibly fresh, especially the Ise lobster, which paired excellently with the miso soy sauce. The hamo (pike eel) was fluffy in texture, elegantly accompanied by a plum sauce that balanced its acidity. The grilled sashimi was enhanced with a combination of plum jelly and wasabi, resulting in a fresh taste.The steamed winter melon was a luxurious dish, enveloping the flavors of soft-shelled turtle and shark fin in a gentle sauce infused with ginger and yuzu.The abalone grilled with seaweed was remarkable, with the seaweed standing out alongside the abalone. The liver soy sauce further enhanced its umami.The kuzusomen (kuzu noodles) combined abalone, tomato, and caviar, offering a refreshing aftertaste while still being rich in flavor.The most memorable dish was the grilled beef tenderloin with fig. The aroma of fig leaves, the richness of miso, and the acidity and fragrance of the fig sauce intertwined with the umami of the beef tenderloin, creating a depth of flavor that couldn't be achieved with each element alone.The sweetfish rice was generously portioned, providing a high level of satisfaction until the very end.The dessert, Uji Kintoki, featured a rich matcha ice cream that tasted as if I were eating pure matcha. Combined with the matcha syrup on the shaved ice, it was enjoyable until the last bite.Not only were high-quality ingredients used, but the carefully designed sauces, dips, and garnishes that enhanced each component were also impressive. I felt the delicate technique unique to Japanese cuisine, which elevates the completeness of each dish through the combination of ingredients.The attentive service from the waitstaff and the charming atmosphere of the tatami room made this renowned restaurant a special experience, not just for the food but for the entire duration of my visit.
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