I visited Iyuki in June. Ueda-san's dishes were incredibly delicious once again, and I felt at ease enjoying every bite from start to finish. It's a shame I can't show you the photos, but every dish harmonized beautifully with the tableware, making for a stunning presentation. The chefs poured their skills and passion into each dish, served at the peak of perfection, and I savored them immediately. As usual, I couldn't resist ordering the Shigure-ni rice, and by the end, I was completely full and satisfied on my way home.- Meimo Yoshino-ni - Steamed Sea Bream with Sesame Sauce - Hokkaido Hairy Crab with Two-Flavor Jelly, Egg Yolk Vinegar, New Onion, New Potato with Yuzu Pepper - Grilled Turban Shell from Maizuru, Kyoto with Seaweed and Green Onion - Omi Beef and Flower Pepper Shabu-Shabu with Watercress and Dried Tomato - Hamo Somen with Abalone, Tanba Wild Vegetables, and Okra - Tempura: Scallop and Fragrant Fried, Three-Bean, Lily Bulb, Asparagus, Gold Rush - Sashimi: Akashi Sea Bream, Octopus with Yuzu Pepper, Grilled Hamo Skin - Soup: Kuruma Ebi Shinjo, Sweetfish, White Asparagus - Grilled Biwa Lake Sweetfish: 3 pieces grilled and 1 piece tempura - Green Bean and Lily Bulb with Sesame Sauce, Hokkaido Gekkou Lily Bulb - Croquettes with Lily Bulb and Scallops, Fried New Onion from Awaji - Fern (Zensai) with Shin-dama Roll, Grilled Anago from Takasago, Ishikawa Small Potatoes, and Snow Peas - Rice with New Ginger and Scallops - Hara Rice - Shigure-ni Rice - Yamagata Cherry - Warabi Mochi