Food: Just wow. A 13-course kaiseki dinner. It is the most "true to the seasons" meal I have ever eaten. And I happily ate a dozen or so things that I had no idea what they were. Here are two good primers on kaiseki: Understanding Kaiseki & Japan Talk: Kaiseki.
Wine: I drank two types of daiginjo sake that went beautifully with most of the courses. If you're new to Japanese beverages (like me), maybe they do a beverage pairing, which would be worth it.
My take: This was a wonderful experience. The food was top-notch. The setting is traditional and calm and lovely and the service outstanding. It has 2 Michelin stars if you care about that. But that's not the reason to go. Unforgettable.
Satsuki Course: Sea bream and conger sushi wrapped in bamboo leaves, taro & vinegar water with "hojiso" or perilla buds.
Sakizuke Course: Sea bream sashimi with horsebeans and "itadori" or local vegetables (mystery!)
Mukozuke Course: sashimi course of sea bream, shrimp and cuttlefish
Yakimono Course: roasted spring salmon with black sesame and fermented soy beans. Pickled lotus garnish.
Oshinogi Course: Coal-roasted tofu with red and white miso glaze. And a young pepper tree leaf, a tongue-tingling delight!
Takiawase Course: Pork, bamboo shoots, peppers and more of those pepper tree leaves. Perhaps the sake made the photos blurry?
Chinmi Course: Beef. Scallop in a hollowed out mandarin orange with leeks, asparagus and mushrooms. Plus a tomato, an amazing one.
Mizumono Course: Dessert. Warabi-moti (like a green tea Japanese Turkish Delight) and banana sorbet with fruit.
Daiginjo sake (don't know producer)