The May menu featured dishes that evoked the spirit of the Tango no Sekku festival.The meal began with hairy crab and sea urchin covered in a sauce made from white asparagus and yuzu jelly. It was gentle on my stomach, which had been weakened by the daytime heat, and it awakened my appetite.Accompanying this dish was a sake called Afuri from Yoshikawa Brewery in Isehara City. This sake is brewed with rainwater from Mount Afuri, and its slightly sweet carbonation further stimulated my appetite.Next was a clear soup with sea bream and fish paste, garnished with mitsuba.Then came sashimi of akou (red grouper) and aori ika (squid).The second sake was Mimuro Sugi Natsu Jun, produced by Imanishi Brewery in Nara.The marinated bonito from Susami Port, paired with new onions, was topped with sprouts of Japanese radish and chives, making it refreshing and delicious.The classic mackerel sushi can only be enjoyed when good mackerel is available, and it pairs well with the nori.The next sake was Soldier Blue, a fruity and fresh sake made from the Suisei variety, produced by Hayashi Honten in Gifu Prefecture.The hassun (seasonal appetizer) was presented in a container resembling irises, reminiscent of the Tango no Sekku festival, along with a dish of chimaki-style sushi.The grilled white sea bream was served with peanut bean sprouts and shredded scallions.The final sake was Ryusuisen from Ichinoya Shoten, which is said to use Kurobe Ice Bamboo Water for brewing.The simmered snap peas, bamboo shoots, and shinodamaki were garnished with lingering sansho flowers.The rice was generously mixed with sakura shrimp.For a second helping, I had chirimen sansho rice.Dessert included yomogi (mugwort) crème brûlée, zunda (sweet edamame paste) with junzai (a type of vegetable), and matcha.I thoroughly enjoyed the delicious dishes and summer sake.
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