The June menu at Kikunoi is filled with seasonal flavors. Starting with the yōsei umé (young green plums) and boiled octopus with small eggplant, it flows into the sashimi of natural sea bream from Akashi and striped jack. The anago (conger eel) tofu and grilled sweetfish are truly impressive. What stood out the most was the sweetfish, which made an early appearance in June. The unique combination of wasabi vinegar with not just wasabi but also watercress and olive oil is a signature touch of Kikunoi. I was impressed by their approach of incorporating new expressions while maintaining a foundation of traditional Japanese cuisine. I thoroughly enjoyed the early summer flavors, including the chilled dish with Kamo eggplant and taro stems, as well as the new ginger rice. Even the final black honey ice cream with fruit and sweet beans was meticulously crafted, reminding me of the joy of savoring seasonal ingredients.
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