The next reservation is an astonishingly long wait—over a year! This place has become incredibly popular.With delicious food and such a cozy atmosphere, it’s no wonder. And the lunch value is amazing!It’s hard to find a lunch that offers such high satisfaction.I really love the seasoning at Kojitsu.It’s not anything gimmicky, just solid Japanese cuisine that brings comfort. The chef does an excellent job.For May’s menu, we started with eel! The grilled eel with cucumber and Ishikawa-produced mozuku seaweed dressed in a mild vinegar was truly delicious.The soup was made with scallops and edamame. The broth was so gentle that I could drink it forever.I changed my sashimi order to grilled fish, but I forgot what it was—haha.The grilled Managatsuo (Japanese butterfish) was delightful. The white sesame salad with asparagus and fava beans was a great combination.The fried sweetfish with onions and tomatoes was a flavor I could easily imagine, yet it was perfectly delicious.I also enjoyed a non-alcoholic white wine.The tender octopus stew with eggplant was just right—not too soft, preserving the texture of the octopus, which I appreciated (I’m not a fan of overly soft textures).The clay pot rice was the standout dish for me! I was surprised at how well potatoes paired with rice! The aroma of shiso and potatoes was simply the best.The white rice was Koshihikari from Toyama Prefecture, served with chirimen sansho and nori tsukudani. I even had a second helping of white rice with pickled nuka and miso soup. Finally, I had another serving of the potato rice.I was completely satisfied.For dessert, we had tokoroten made from Amakusa, served with black syrup. It was a refreshing and delightful way to end the meal. Less