As summer truly arrives, I stepped through the noren of Kojitsu for the eighth time.Upon entering, I was greeted by flowers celebrating the restaurant's third anniversary, and a serene world unfolded, making me forget the sweltering heat outside. Once again, the chef's sincere craftsmanship, the hostess's attentive hospitality, and the exquisite Japanese sake created a harmonious experience.【The Beginning of Coolness and Refined Dashi】The first dish was "Edamame Tofu from Niigata Nagai Farm." Creamy tofu topped with fresh sea urchin from Aomori heralded the start of summer with its rich flavor. Next was the soup featuring "Sweet Sea Bream and Winter Melon." The umami of the dashi was beautifully complemented by the fragrance of yuzu, gently warming the body.Paired with this was "Shinomine Natsukarin Omachi." It had a juicy umami typical of Omachi rice, while the refreshing effervescence of summer sake delicately enhanced the purity of the dashi.【The Aroma of Charcoal and Supreme Elegance】The sashimi featured the summer star, eel. Served in two styles—thinly sliced with the skin removed and lightly grilled to add a smoky flavor. The meticulous bone removal and the different preparations transformed the texture and flavor of the eel, showcasing the chef's skill.Accompanying this was "Isojiman Tojo Yamada Nishiki Junmai Ginjo." The elegant flavor of the rice harmonized beautifully with the delicate taste of the sashimi.【The Summer Star, Expertly Grilled Sweetfish and a Surprising Pairing】Next came the "Grilled Sweetfish from Gujo." The tender flesh, grilled just right, was aromatic, and the refreshing cucumber and sesame-dressed fresh gluten served as a perfect palate cleanser. The chef's skill in expertly removing the head and spine to create crispy fried bones was impressive, vividly recalling the emotions from two years ago.The hostess chose "Mutsu Hassen Natsu Doburoku." The lively sweetness of the sparkling nigori sake cleared the slight bitterness of the sweetfish's innards and the rich oiliness of the fried bones. This unexpected pairing was truly remarkable.【The Flavors of the Changing Seasons and the Bliss of Finishing】In the latter part of the course, the "Simmered Kamo Eggplant and Tsushima Simmered Eel" and "Tsubugai and White Cucumber with Dressing" were paired with the superb food-friendly "Hatsukame Tokubetsu Junmai." The comforting smoothness of the rice beautifully absorbed the dashi and richness.The brand rice for the clay pot rice was "Yuudai 21." The "Tempura Rice Bowl with Chiba Prefecture's Ribbonfish," "Kombu Toroto Rice," and the classic "Chirimen Sansho Rice" tempted me with their luxurious variations, and I couldn't resist. The final dish, a refreshing puree of "Yamanashi Prefecture's Yumemizuki (Peach)" with passion fruit's tangy acidity, beautifully concluded the summer experience.Currently, reservations are fully booked for over a year in advance, reflecting the restaurant's integrity and immense popularity. However, with only eight counter seats, there is a risk of stagnation in the customer base due to the fixed nature of regulars. Perhaps considering this, the restaurant has temporarily halted reservations for the year after next. As a fan, I feel a sense of loss, but I appreciate this sincere decision for the restaurant's future.Celebrating its third anniversary, Kojitsu continues to deepen its offerings. I hope to keep passing through this noren for many more years to come.Today's Dishes:◆ Appetizer: Edamame Tofu from Niigata Nagai Farm topped with Aomori Sea Urchin◆ Soup: Sweet Sea Bream and Winter Melon with Yuzu◆ Sashimi: Thinly sliced Eel and Grilled Eel◆ Grilled Sweetfish from Gujo (served with cucumber and fresh gluten in sesame dressing) / Fried Sweetfish Head and Bones◆ Simmered Dish: Kamo Eggplant, Tsushima Simmered Eel, Manganji Pepper, Ishikawa Small Potatoes◆ Tsubugai from Hokkaido, White Cucumber with Dressing, and Juroku Sasage◆ Rice (Clay Pot Rice: Yuudai 21)- Tempura Rice Bowl with Chiba Prefecture's Ribbonfish- Kombu Toroto Rice- Chirimen Sansho Rice◆ Dessert: Puree of Yamanashi Prefecture's Yumemizuki (Peach) and Passion Fruit