In mid-August, the summer season brings an abundance of vibrant and delicious ingredients full of vitality...Creamy red sea urchin from Yura, rich in minerals,Tender and thick-skinned hamo (pike eel) from Kariya,Soft abalone from Awaji Island,Young sweetfish from the clear streams of Kutsuki, with a beautiful flavor enriched by its innards and the scent of moss,Eel, known for its vitamin-rich properties that help combat summer fatigue,And summer vegetables like Kamo eggplant, cucumber, vine purple, white zuiki, winter melon, pumpkin, myoga, green beans, okra, corn, and more, all bursting with strong vitality and freshness!A colorful array of summer ingredients takes center stage, enhanced by the meticulous preparation and cooking by Chef Yamagishi and his staff, making each dish even more delicious.It was delightful! I highly recommend experiencing the vibrant flavors of summer!Today's menu: JPY 87,000- Red sea urchin and kudzu somen from Awaji Island- Grilled hamo from Kariya with ume sauce and wasabi- Abalone and new ginger tofu soup from Awaji Island- Sea bream from Akashi, red sea urchin from Yura, Awaji Island- Grilled sweetfish from Kutsuki, served with salt, black edamame from Tanba, and wasabi vinegar- Sweetfish rice crackers- Summer vegetables: white zuiki, corn, cucumber, vine purple, Daidokuji tofu, sesame dressing- Hamo sushi- Kamo eggplant, deep-fried with myoga, red sea urchin, and dashi- Simmered small potatoes, octopus, pumpkin, winter melon, and green beans- Eel with fresh okra rice bowl- Chimaki (rice dumpling) and sasa mochi (bamboo leaf rice cake)- Matcha- Other drinks
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