A Bowl Reflecting Summer in KyotoThis course featured seasonal ingredients like eel, sweet corn, and summer vegetables, showcasing the skillful use of dashi and cooking techniques.It began with a smooth egg tofu topped with red sea urchin and drizzled with a cold dashi sauce. The rich sweetness of the sea urchin was beautifully complemented by the clear dashi, providing a refreshing start perfect for a hot day. The following dish, mackerel sushi, balanced the fish's fat, the acidity of the vinegared rice, and aromatic flavors, allowing me to fully enjoy the rich taste of the thick mackerel.The dish that particularly stood out was the abalone from Shikoku paired with asparagus from Kagawa. The abalone was tender yet retained a pleasant firmness, releasing the fresh scent of the ocean and sweetness with each bite. The lightly coated asparagus maintained its moisture and sweetness, and even when paired with salt or liver sauce, the essence of the ingredient remained intact. Despite its simple composition, the strength of the ingredients and cooking technique was evident.The bluefin tuna from Kyushu was served with the fatty part on top and the medium-fat part below. I paired it with wasabi from Shizuoka, soy sauce, and grated daikon to my liking. The richness of the fat was delightful, and adding more grated daikon lightened the aftertaste, clearly distinguishing the two cuts.The dish that moved me the most was the eel soup. The delicate umami of the eel was impressive, but the dashi was exceptional. It didn’t emphasize saltiness, yet it had a deep, lingering finish that intensified with each sip. It felt as if the techniques of Kyoto cuisine were concentrated in this one bowl, rather than being flashy.The grilled eel from Kumamoto was also remarkably strong. The skin was crispy, the flesh thick yet tender, and the quality of the fat was clean. Accompanied by sansho pepper, wasabi, and sauce, it was so well-prepared that it stood out on its own. The white grilling technique allowed the quality of the eel and the grilling skill to shine through.The sesame-dressed white sweet potato stem had hidden tomatoes, adding acidity and freshness to the rich sesame aroma. The dish with clam and cucumber was a pleasant palate cleanser after the eel. Additionally, the dish combining eggplant with soft-shelled turtle sauce was outstanding. The eggplant absorbed the umami and gelatinous quality of the turtle without feeling heavy, while the aroma of the white-haired green onion tightened the overall flavor.The sweet corn rice served at the end was another memorable highlight of the day. Initially, I enjoyed the natural sweetness of the rice and corn, and for the second serving, I added butter and soy sauce. The sweetness of the corn, the richness of the butter, and the savory aroma of the soy sauce combined beautifully, making the second serving my personal favorite. The creative ways to enjoy it, including with black pepper, kept the clay pot rice exciting until the end.Finally, a refreshing lemon dessert and warm tea concluded the meal lightly. This experience was not just about presenting high-quality ingredients; it was about creating satisfaction through dashi, cooking techniques, seasonal elements, and the flow of the dishes. The eel soup, grilled eel from Kumamoto, asparagus from Kagawa, eggplant with turtle sauce, and sweet corn rice left a strong impression. It was a delightful opportunity to fully savor summer Kyoto cuisine. Rating: 4.7.
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