The final savoury dish on the current @ryotakappoumodern is a tour de force . A stunning creamy clam and Katsuo broth , tender awabi , premium quality udon noodles and awabi liver and bamboo pith for added interest . It’s a dish of pure pleasure .

The menu begins with another lovely soup , a clean dashi with an abundant array of autumnal mushrooms and slivers of duck breast .

The sashimi course is two fold , first up slices of Hirame , Kinmedai , ankimo , aori Ika and Sanma , each fish dotted with a seperate condiment . The next plate features Katsuo and Maguro under a dome of fruit forward smoke .

A DIY nori roll is up next , Wagyu tartare , squid , uni and caviar along with rice ensure this is a diner favourite.

Grilled Amadai is soft and yielding and the yuzu miso marinade creates interest .

The Wagyu course features striploin from a Kyoto female princess cow , served katsu style with sukiyaki sauce and grilled vegetables. Straight forward but well executed .

Tomato martini is a nice classic palate cleanser , with tomato water , jelly and basil oil . Italian flavours which fit right in .

Dessert is a chestnut cake with sake less ice cream , a lovely seasonal finale . Less