This year has quickly reached its halfway point, and we are now facing the intense heat of July. When we think of summer ingredients, summer vegetables come to mind. Today, we will feature vegetables such as edamame, Kamo eggplant, young sweetfish, cucumber, corn, tomato, plum, and myoga, along with river fish like young sweetfish and eel.In the dishes, you will find:The refreshing acidity of plum in a smooth tofu puree that contrasts with the texture of white sesame salad,Crisp white zuiki that is simply irresistible,The crunchy texture of turban shell combined with the bitterness of its liver served with porridge,A seasonal specialty featuring fried sweetfish wrapped in perilla and herbs in fresh spring rolls,Miyazaki's local dish, chilled soup, which can be enjoyed like cold noodles,Salted rice balls topped with corn tempura.Chef Tsukasa Miyashita approaches cooking with a focus on discovering new flavors that are not typically enjoyed. I always look forward to experiencing the chef's unique sensibilities as he explores different combinations of taste, texture, and ingredients!Today's menu: JPY 42,000Omakase Course: JPY 30,250- Okayama pickled plum with smooth tofu puree- Hairy crab with tomato jelly and white zuiki- Sushi porridge with turban shell, liver, white sea urchin, and edamame- Eel with Kamo eggplant, sansho pepper, and soup- Akashi sea bream with sea grapes and white cucumber pickles, sashimi style- Akashi octopus with tataki, sudachi, and salt- Fresh spring rolls with sweetfish and herbs- Tanegashima Kajiya beef sirloin cap with grilled eggplant sauce and black garlic- Homemade soba in chilled soup style with chirimen sansho, myoga, and cucumber- Salted rice balls topped with corn- Mapo tofu curry- TKG topped with XO sauce- Grilled warabi mochi- Other drinks.
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