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This young Chef is truly talented. His reputation was so high that he filled up his reservation book for an entire year shortly after opening up his place. He comes from the school of Wakuden. There are so many of the former Wakuden disciples working in Kyoto, but he must be one of the very special disciples.
We were very lucky as we came in and in between seasons. There were some left over from the summer like hamo but also already the fall products like matsutake.
The Chef created a menu which was, while keeping the ceremonial sequence of a traditional kaiseki menu, modern. He manages to create flavours which taste somewhat fresher.
His ingredients are very well sourced, his technique displayed while cooking on the counter is superb. He also plays with textures which he adds to the dishes which add sensory pleasure to your eating.
This was without any doubt one of the best kaiseki meals I had in 2020, and there were many!
Try hard to get a seat, it will be difficult but it will be worth it.
10 / 10
