I visited Akasaka Kikunoi.There is a saying, "No great cuisine in a region of great ingredients." It implies that in places where the ingredients are naturally delicious, there is less need for elaborate cooking, and thus, high-level cuisine does not develop. However, I felt that Kikunoi is a restaurant that defies this notion.At the Kyoto branch of Kikunoi, they source vegetables from nearby farms and strive to find the best ways to prepare these ingredients to enhance their natural flavors.At the Akasaka location, they replicate the refined dishes from Kyoto by using not only the same ingredients but also the same water. They utilize modern logistics, transporting sea bream in a truck equipped with a tank and other ingredients in refrigerated trucks.What makes Kikunoi fascinating is that they don’t just serve high-quality ingredients as they are; they thoughtfully consider how to present them in the most delicious way while expressing the seasonality and essence of Kyoto.I was particularly impressed by the sesame-dressed green beans, ginkgo nuts, and tomatoes. Even though these are common ingredients, they were surprisingly delicious, making me realize, "I never knew these ingredients could taste this good."Recently, the term "local production for local consumption" has become popular, but I believe it means more than just using local ingredients. It’s about being close to the source, allowing one to discern the peak season and condition of the ingredients, and maximizing their appeal.I felt that Kikunoi is a place where the approach to ingredients and cooking, cultivated in Kyoto, can be enjoyed naturally in Tokyo.