In Kyoto, where traditional Japanese cuisine dominates, a new innovative restaurant has emerged, gaining recognition since its opening in August 2024.According to Tabelog and the explanations I received, the chef hails from Hamada City in Shimane Prefecture, where he previously ran a restaurant before relocating to Kyoto. The restaurant has earned a Michelin star.I made a reservation without any preconceived notions while on a trip to Kansai, and I was pleasantly surprised by its potential to become a destination in its own right.The course includes two pasta dishes, giving it an Italian flair, but it leans more towards innovation. Many of the dishes felt unique, showcasing ingredients from Hamada City, where the chef is from.However, I found the two pasta dishes (cold squid and orange, and tagliolini with sakura shrimp) to be a bit too rich in flavor. As someone who doesn’t drink alcohol, I wonder if a stronger taste would appeal more to those who do.Among the courses, my favorite was the appetizer featuring kumquat burrata, which had a complex flavor profile with tomatoes and various sauces. I wish I had taken a photo after breaking the poached egg on the white asparagus, which paired beautifully with cheese.A surprising highlight was the stone bream aquapazza. While it didn’t visually resemble traditional aquapazza, the sauce captured its essence. The meat was from a breeding cow, which I usually find tough and unappealing when grilled. However, prepared in a white miso sukiyaki style, it was surprisingly enjoyable!The course is priced at JPY 18,000, which seems achievable by keeping the cost of the main ingredients in check.Additionally, I was served sashimi of the local specialty "Donchicchi Aji," which was not listed on the menu but was in season. It was shockingly delicious, with about three times the fat content of regular aji, delivering an incredible umami flavor. I even considered making a trip to Hamada City just to taste this.The "Donchicchi Aji" was a delightful bonus, and I was thoroughly satisfied with the overall course structure. Given that Kyoto has an abundance of Japanese restaurants, if I were to make two or three reservations during my stay, I would definitely want at least one to be non-Japanese. This restaurant would likely be at the top of my list for innovative cuisine, and I anticipate it may soon become difficult to secure a reservation.Personally, this might have been the biggest surprise of the year for me. Currently rated as Bronze, I can easily see it achieving Silver status in the near future.