残すところ1ヶ月半、、今のところ、2023年度 一位 : Kisetsu Ryourin Akashima

⭐️⭐️⭐️Three Michelin stars. Goemillau 20233️⃣Toque 16.5 {0.5 down}. 2nd in Tabelog Hiroshima Prefecture Japanese Cuisine Ranking. Tabelog Bronze Award Winning Restaurant. The first three-star in my life was "Kanda" The second three-star restaurant is the only one in Chugoku and Shikoku. I made a reservation through the concierge. The course was 20,790 yen per person (conscientious❗️) 12 people in total, 4 groups of 8 people at the counter and 2 groups of 4 people at the table, started at 18:30. We started with rice, dashi, turnip, a hint of yuzu, and mullet roe. It was delicious. The sashimi was about 4kg of grouper off the coast of Fukuoka. The proprietress brought the head and showed us the teeth. With sea urchin from Hokkaido. The grouper was outstanding! The wasabi seems to be from Hiroshima. The fatty Spanish mackerel is grilled directly on the skin of the Spanish mackerel with wonderful charcoal that has turned a deep color, as shown in the photo. The inside of the restaurant was filled with the delicious smell of smoke from the fat. The meat was cut into pieces and served with grated daikon radish and homemade ponzu sauce. Delicious! The fourth dish was filefish. Mixed liver, raw liver, and boiled. Each was dipped in homemade ponzu sauce. All were excellent❗️ The fifth dish was a bowl of soup. The crab chunks were broken up little by little and eaten with the soup stock. The slightly bitter taste of the chrysanthemum sprouts went really well with it. Delicious! The sixth dish was wild boar, which is said to be served only when good ingredients are in the dish. I've had wild boar hotpot before, but this might be the first time I've had just meat like this. As expected. There was no animal smell at all. If it was served to me without knowing, it would be rich pork! That's how it felt. The myoga and wasabi went well with it. I added lemon from Hiroshima to change the flavor. The seventh dish was a deep-sea fish called mentai, steamed in sake with ginger. The plump white meat goes really well with the thickened broth and shiso sprouts. So delicious! 8th dish: Chawanmushi with cod milt and ponzu sauce. The milt is chunky at the bottom. It's creamy and combined with the ponzu sauce, it's striking! 9th dish: Two dishes made with pesticide-free rice grown using the Aigamo farming method. Yukari rice and dried small sardines. It was so delicious that I was a little hungry at this point (lol). The second dish was a dashi ochazuke made with sweet, large pickled plums that were scorched in a clay pot. There's nothing else to say. Finally, a masterpiece of dessert made from Annou potatoes mixed with walnuts and dried persimmons. The harmony of the texture, taste, and sweetness makes you feel the difference from ordinary sweet potatoes. It may be natural for a dish of this class, but each dish was surprising and moving. The flavor is crystal clear. It's amazing. The landlady's talk is bright, energetic and fun, and the other waiters also explain the tableware (Shigaraki, Wajima lacquer, Ko-Imari, Inoue Manni...) after each dish. It's about three hours from Matsuyama, but it's definitely worth the trip. It's also a great introduction for those who haven't been to a single restaurant in their life yet. The food is amazing and the cost performance is also the best. It surpassed VELROSIER in Kyoto in May and became the number one this year❗️《2023 unique overall point 73.34》 3️⃣3️⃣ nationwide overall. 12th place in Japanese Cuisine nationwide. 1st place in Chugoku-Shikoku-Kyushu Japanese Cuisine. 1st place overall in Hiroshima Prefecture. ⭐️Cumulative total of 32.