Yamagishi - one of great Kaiseki restaurants in Kyoto.
This time without his famous uni maki, but with a dish of rice, loads of uni and eggplant, very delicious.
His matsutake was found the same day in the morning and had a wonderful fragrant. He used it twice, once with the shiroamadai and the hamo. The shiroamadai was on a bed of Shungiku (spring chrysanthemum) which a slight bitterness to the dish.
The outstanding dish of the evening was the late summer Ayu in shiro miso with a ginkgo mochi. A excellent pairing od flavors.
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