Droit, Kyoto
This is the kind of cooking I always enjoy. Very high quality, seasonal ingredients. Excellent technique and sharp skill, but not in your face about it, just enough to bring out the taste.
A meal where every dish in the course carried its own weight, no fillers here. A few examples:
Beef tongue, foie gras, truffle “Mille-feuille”, with Pain d’épices.
Roasted citrus and cauliflower soup.
Some excellent veal, a relative rarity in Japan. 
Soft cheese coated in green tea, rather than herbs.
Always a pleasure being back…
