This was my third visit, and once again, I was amazed by the exceptional selection of ingredients. True to its name, Kusajiki, they skillfully prepare ordinary wild plants in a beautiful way. This time, I enjoyed summer venison and what can only be described as early Matsutake rice. The Matsutake rice was topped with karasumi, which was an interesting way to enjoy it. It was a scorching afternoon in Kyoto. As I finished my meal and stepped outside, I was greeted by the sound of cicadas, which felt quite pleasant after a few drinks.