On a beautifully clear day that felt like the end of the rainy season, the heat suddenly intensified. The sun was still shining brightly, and the warmth of the day lingered. I invited a friend who loves Japanese cuisine in the summer to join me.We chose the far end of the counter and greeted the owner. We started with a bottle of beer, followed by two types of Japanese sake selected by his wife.◇ Kuriimo and Crab Kuriimo is a type of taro that has been grown in the shade to develop its shoots. It is white and translucent, with a crisp texture similar to that of a stem. It is served with a jelly made from hamo (pike eel) broth, looking refreshingly cool.◇ Nine Types of Summer Vegetables with Sesame Dressing Edamame, zuiki (the stem of the taro plant), dried daikon, square green beans, and fresh lotus root are lightly mixed with golden sesame. The creamy sesame dressing is delicious but a bit heavy, as the owner mentioned. To prevent sesame seeds from getting stuck in your teeth, a toothpick is discreetly provided. The crunch of the summer vegetables combined with the fragrant sesame is wonderful.◇ Salted White Sweetfish The salted white sweetfish is served with a drizzle of citrus-infused soy sauce. The moisture is perfectly extracted, resulting in a rich, sticky texture. This was my first time enjoying white sweetfish this way.◇ Hirazukuri Soup Generously topped with finely sliced white leeks, it features a fragrant yuzu fruit on top, which has a stronger aroma than yuzu peel. The bowl, painted lightly with gold on a jet-black background, beautifully contrasts with the pure white contents.◇ Sashimi - Hamo (pike eel) with onion soy sauce - Tai (sea bream) with soy sauce and salt citrus The hamo has a delicate texture, while the tai is firm and fresh. The tai at Higuchi is always delicious.◇ Grilled Ayu from the Nagara River This is a splendid size, the first of the year for me. It has been cooked thoroughly, allowing you to bite right in from the head. The wasabi vinegar is refreshing.◇ Spring Rolls with Fish and Yellow Chives Wrapped in a piece of paper and handed over. The fish is mixed with sautéed kombu and mikan leaves. The yellow chives have a refined fragrance.◇ Simmered Dish Eggplant, Koya tofu, and rawan fuki (a type of wild vegetable). I had been curious about this since the preparation stage. The thick rawan fuki resembles chikuwa (fish cake) and is delightful. It is a comforting and delicious simmered dish.◇ Grilled Natural Eel I was able to enjoy this again this year! It was so large that it hardly looked like eel. Chopped green sansho pepper is sprinkled on top. I look forward to this eel every year. The crispy skin and the richness of the fat are simply the best.◇ Summer Venison Cutlet This is from the thigh. The owner was dedicated to cooking this large piece coated in breadcrumbs. It is served with jam made from fully ripe Shine Muscat grapes and sliced young grapes. Alongside are fully ripe sansho pepper, wasabi, and sea salt, with a watercress salad. It was enjoyed with mushroom soy sauce. The light cutlet is enhanced by the various condiments.◇ Rice - White rice - Ayu rice - Beef Shigureni - Pickles (cucumber, kombu, and korinqui) - Miso soup - Ju-wari Soba - Eggplant simmered in broth ◇ Dessert Monaka Ice Cream (with red bean paste) The ayu rice is topped with homemade salted plums. It has a crispy texture like a crunchy plum, with a refreshing color and flavor. And finally, I eagerly awaited the simmered white eggplant. This is a summer tradition at Higuchi, enjoyed with soba. My companion had two bowls of white rice and ayu rice, and two servings of soba as well. I couldn't help but feel envious. I was full with just one of each ^^; I guess I’m getting older.I was completely satisfied with the hamo, ayu, and eel. I used to think spring was my favorite season for Japanese cuisine, but summer is also wonderful. I conveyed my preferences for sake, and his wife selected some for me. I am gradually discovering the world of Japanese sake.