If you want to fully experience spring in Kyoto, you must visit a renowned Japanese restaurant. At Dojin, I enjoyed an impressive course that truly showcased the power of the ingredients. Each dish transformed with the essence of spring, keeping the excitement alive until the very end!I was particularly moved by the Tsukahara bamboo shoots. In the simmered dish, they were paired with abalone and wakame, allowing the natural sweetness and aroma of the bamboo shoots to shine through in the clear broth. Despite being the tender tips, they had no bitterness at all, which was astonishingly refined. Furthermore, when grilled with soy sauce, they took on a delightful smokiness, completely changing my impression of the same ingredient.The white sweet sea bream sushi was also remarkable. Its delicate texture was rich in flavor, and when paired with nori, the sweetness expanded beautifully. The grilled dragon mackerel was a top-class revelation, bursting with fat and umami the moment I bit into it—one of the best mackerels I’ve ever had.The mountain vegetable dishes were outstanding as well, with tempura of koshiabura and tara buds allowing me to fully enjoy the spring bitterness and fragrance. Each plate, including sakura trout tempura and aoshirazu fern wrapped in shinoda, was packed with the essence of the season.The bamboo shoot rice served at the end was simple yet extraordinarily delicious, and I couldn’t stop pairing it with the simmered mackerel and sesame-dressed sea bream. I truly realized how rare it is to find a restaurant that expresses the beauty of spring in Kyoto so exquisitely! Less