EP.01 | Dining Al Fresco

Kyoto’s mizuna, but taken further. Grown three times longer than usual, Sensuji Kyoto Mizuna brings both scale and depth. Crisp and lively, it pairs beautifully with shibazuke in a fresh salad. A quick garlic stir-fry reveals a surprising bite. Kakiage with Kintoki carrots lands with a clean crunch. Then a gentle egg-toji with fu—soft, light, comforting. Each dish builds naturally to the finale: a delicate harishari nabe, lifted by a Kyoto dashi refined over a century. Simple ingredients, handled with care. Nothing flashy, just quietly exceptional.