Today, I had the pleasure of enjoying Chef Minami's exquisite dishes once again, and it was truly a delightful experience. I reflected on the producers of the seasonal ingredients from both the sea and the mountains, as Chef Minami meticulously prepared each dish right before my eyes, infusing them with soul and passion. In the serene atmosphere, I was captivated by the stunning live cooking, which tantalized both my stomach and mind. The flavors were so incredibly delicious that I felt like crying. Even the guests at the table couldn't help but sigh in awe. This is truly the essence of Aji Yuki. I savored every dish, but the ones that particularly moved me today were the steamed abalone rice, sesame tofu, simmered soft-shelled turtle noodles, grilled sweetfish from Kamigatsu in Kyoto with stir-fried itadori, clam porridge, kombu and egg rice, and shigure-ni rice. Although I had been trying to limit my alcohol intake lately, I ended up indulging a bit too much this time. I know I sound repetitive, but Aji Yuki is simply the best!
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