Just a 5-minute walk from Sanjo Keihan Station, I visited "Dojin," a recipient of the GOLD AWARD and recognized as one of Japan's top 100 Japanese restaurants.I was invited and arrived at 5:30 PM on a Sunday.I ordered the Omakase course for JPY 66,000.Chef Nakajima Dojin focuses on maximizing the natural flavors of the ingredients without flashy presentations. The portions were generous, giving a strong sense of satisfaction typical of Japanese cuisine. The first dishes, including abalone, white sweet sea bream sushi, and sashimi, were exceptionally delicious.Among the dishes, the grilled Nodoguro (blackthroat seaperch) with oil and the deep-fried sweetfish were particularly outstanding.I enjoyed every bite until the end.The hospitality from the proprietress was divine! It undoubtedly elevated the already exquisite cuisine to a higher level.【Today's Menu】1. Abalone from Setouchi and Awaji Yura sea urchin with okra2. White sweet sea bream sushi with broad beans3. Soup with eel from Awaji Island and Awaji onions4. Sashimi - Sea bream from Akashi - Lobster from Ise5. Grilled Nodoguro with oil and flower pepper6. Shredded white sweet potato7. Deep-fried sweetfish from Lake Biwa with Kyoto asparagus8. Soft-shell crab with Tosa vinegar9. Simmered eggplant and pumpkin10. Rice dish - Sesame-dressed sea bream - Beef cutlet - Boiled whitebait from Setouchi - Pickles, miso soup11. Coconut warabi mochi with matcha Less