June at Shimizu.Jabara TonicHamo (pike eel) and white cucumberTears BeansAkou (red sea bream), plum, and flower zucchiniMako-karei (flatfish), mud squid, and shrimpAkou Nikogori (jelly)Ayuu (sweetfish)Kisu (whiting) and fresh karasumi (salted mullet roe)Iwatake (rock mushroom), okra, and white sweet potato stemIwa oysterAmako (rain fish) and kintoki-sou (red amaranth)Summer turnip and autumn striped string beansMain CourseMineoka tofuMango and water shieldAmane Mask MelonUsuki (thin tea)Mr. Shimizu mentioned before that from June to October, they specialize in ayu. This shows how confident they are in their ayu dishes. This time, I compared ayu from the Nagara River and the Wara River. I’m always amazed at how the taste of the fish varies so much depending on their environment. Also, just like last year, the size of the ayu is larger than usual for this time of year. It seems that the rising water temperature has accelerated the growth of algae, providing plenty of food for the ayu. You can really see the changes in the global environment.While the ayu was fantastic, the highlight for me was the tears bean rice made with Kijitani's tears beans, which appeared during the main course. They served the tears beans in a different size and sweetness than the ones from the beginning, and mixing them with the rice was absolutely delicious.This time, the bowl has changed from Wajima lacquer to one made by Nison Tetsu. Mr. Shimizu mentioned that he would pass on Wajima to Nonoyama-kun when he becomes independent, but isn’t Nonoyama-kun going to become a bartender rather than a chef?I had a great time again. I will definitely come back.