This was my first visit in three months. Time flies, and Aji Yuki is soon celebrating its 4th anniversary. Chef Minami, who trained at Kyo-mi, later worked at Aji Hiro before opening his own restaurant.On this day, I enjoyed a wonderful early autumn meal. We started with a smooth edamame puree, followed by Korean conger eel sushi, white sesame tofu, and a chawanmushi (steamed egg custard) with finely chopped ginger that added a nice touch. The carefully prepared sesame tofu was refreshing, paired with sea urchin and yam somen noodles. The sashimi featured plump sea bream, and we also had a white miso soup with Kamo eggplant and myoga ginger, along with grilled mackerel marinated in saikyo miso, and a sesame salad with rikyu-fu (wheat gluten) and shiitake mushrooms. The highlight was the Awaji conger eel in a Matsutake mushroom hot pot with noodles, which was incredibly delicious. To top it off, we had Matsutake mushroom tempura, leaving us completely satisfied.The meal concluded with clay pot rice made with Tamba chestnuts and a melt-in-your-mouth mizu-yokan (sweet red bean jelly). Aji Yuki's dishes, while inheriting the traditions of Kyo-mi, are beautifully arranged in Chef Minami's unique style. It was a great meal!
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