■ June 6, 2026 (Saturday) 6:30 PM - 9:00 PM■ Omakase Course ¥44,000, tax includedTotal with drinks ¥61,100, tax included1. Amuse-Bouche◉ Homemade Ume Juice2. AppetizerAn appetizer that combines the decoration of a Chawa ring with a Somin Shorai talisman, serving as a purification for everyone.◉ Steamed Abalone with Salted Sake- Akita Water Shield- Yam Stem- Snap Peas- Clam Broth Jelly- Yuzu AromaThe abalone, steamed with sake salt, has a delicate texture that is both crunchy and enticingly elastic, creating a delightful chewing experience that warms the heart with its umami. The cool clam broth jelly refreshes the palate, harmonizing beautifully with the abalone's exquisite flavor. This culinary skill leaves me in awe.The deliciousness doesn’t stop here; it continues to impress, with the Akita Water Shield playfully dancing on the tongue, its slippery texture providing a delightful sensation that glides smoothly down the throat, making me want to shout with joy at this rare delicacy.Accompanying the refreshing flavors of early summer are the crisp yam stem and snap peas, which add a delightful crunch and freshness to the dish.The chaotic combination of ingredients is beautifully arranged, and the coolness of the dish is a pleasant surprise, raising the bar for what’s to come, filling me with excitement and a hint of apprehension.3. Noodle Dish◉ White Corn SoupThe corn cob is simmered and then pureed without any seasonings, just salt to enhance the flavor. Two grains of sweet peppercorn are pickled in sweet vinegar and floated on top.This dish feels like the elegant dance of early summer's sweet king, refreshing the palate with a sweet flavor that invites slow savoring. The pure white soup reveals a beautiful sweetness that gradually seeps into the mouth, creating a truly intoxicating experience. This dish showcases the full charm and essence of white corn.As the early summer temperatures rise, this cool dish provides a soothing texture and refreshing taste, allowing me to fully enjoy the appetizer.4. Sashimi◉ Isaki from Bungo Suido◉ Botan Shrimp from Habomai◉ Flower Cucumber◉ Homemade Seaweed Jelly- Wasabi- Sudachi- Soy SauceThe Isaki delivers an exquisite and vibrant punch, creating a shocking wave of flavor on the tongue! The moment I bite into it, the firm texture and rich meatiness resonate deeply. This is an irresistible experience, with the delightful chewiness captivating my senses.The Isaki, mild yet beautifully flavorful, is complemented by a colorful array of condiments that enhance the tasting experience, making it impossible to stop chewing.One piece is enjoyed simply with wasabi and soy sauce, the second with a squeeze of sudachi for a touch of acidity, and the third with the fragrant seaweed jelly, allowing the Isaki's delicate umami to shine through, leaving a lasting impression.This beautifully arranged sashimi brings a sense of elation and satisfaction, making it a truly happy moment.5. Seasonal DelicaciesThe elegantly arranged flowers celebrate the season, creating a beautiful presentation.- Hydrangea- Firefly Bag- Mizuhiki Patterned TrayThe decorations evoke a refreshing feeling that soothes the spirit, reminiscent of a summer night with fireflies flickering, capturing the essence of the countryside in Suikouan's early summer delicacies.◉ First Bonito, Kombu-Dried, Charred from Katsuura- Served with Grated PonzuThe arrival of the first bonito, in season during early summer, delights the palate. Smoke rises from the kitchen as the skin is charred over direct heat, removing excess fat while crisping the skin and enhancing the sweetness and umami of the bonito.This early bonito is particularly lean, allowing for a refined and delicate flavor that is a rare treat. The fish's firm texture, honed by swimming against the strong currents of the Kuroshio, provides a delightful chew that releases the rich aroma and flavor with each bite.The grated ponzu, with its pleasant acidity, complements the bonito beautifully, enhancing the overall tasting experience. It feels luxurious to have this dish as part of the seasonal delicacies.◉ Yuba and Edamame- Vinegar JellyThis dish beautifully balances the lingering spring flavors with the refreshing essence of early summer. The presentation and selection of ingredients reflect the care taken in this transitional season.The yuba offers a lovely texture that glides smoothly on the tongue, while the edamame provides a crisp, refreshing bite, naturally spreading its sweetness throughout the mouth. This dish is a remarkable creation that cools the palate and encourages a lightness in the meal.◉ Sweetened Green Plums- Brandy Jelly with Umeshu- Finely Chopped GingerThis dish serves as a delightful drink, offering a sweet and sour flavor that refreshes the palate, accompanied by the crunchy texture of ginger. It leaves a pleasant aftertaste, soothing the tongue.◉ Hamo ZakuA representative summer dish featuring grilled hamo, which has been meticulously deboned, paired with thinly sliced cucumber and dressed in Tosa vinegar. This is essentially a hamo version of unagi zaku, harmonizing beautifully with the rich texture and vibrant acidity, stimulating the appetite.6. Soup◉ Golden Hamo from Amakusa with Kudzu◉ Green Beans◉ Hydrangea Okra- Plum Paste- Yuzu AromaThe broth is made from kombu that has been steeped for over three days, capturing the delicate umami of the kombu, enhanced by the aroma of bonito, creating a vibrant and flavorful base.This broth is purely made from kombu and bonito, with no additional seasonings, allowing the natural flavors to shine.The soup offers a comforting depth of flavor that seeps into the tongue, revealing a subtle umami that is truly delightful.The golden hamo is prepared with kudzu and then blanched, served as the main ingredient in the bowl.As I move my chopsticks to the hamo, I find that this seasonal fish has a rich texture and a delightful flavor that fills the mouth with a sense of indulgence. The green beans and okra add a refreshing crunch, creating a wonderful harmony of texture and flavor in this exquisite bowl.7. Grilled Dish◉ Salt-Grilled Sweetfish from Kyoto's Kiyotaki River (2 pieces)- Matcha Vinegar- Dark BeerWhile sweetfish is typically served with wasabi vinegar, here it is paired with matcha vinegar, offering a unique twist. Additionally, dark beer complements the slightly bitter flavor of the sweetfish's innards, enhancing the overall tasting experience.The sweetfish is grilled and then lightly fried, achieving a perfect balance of saltiness and crispiness, transforming the fish into a delightful dish that is both light and refreshing.The innards are cooked just right, releasing a pleasant bitterness that gradually turns sweet with each bite, making me completely captivated by this grilled sweetfish.8. Noodle Dish◉ Grilled Striped Horse Mackerel Sushi- Nori- Shiso- Ginger- Fresh WasabiThis dish features fresh striped horse mackerel, lightly grilled and served atop sushi rice, garnished with nori and fresh wasabi. The combination of shiso and ginger enhances the flavors, showcasing the impressive thickness of the fish.As I take a big bite, the rich flavor of the horse mackerel bursts forth, creating a delightful experience that leaves me in a state of bliss.The texture of the fish is firm yet tender, releasing its sweetness and umami with each chew, creating a truly memorable taste.9. Grilled Dish◉ Whole Grilled Kamo Eggplant from Kamigamo- Bonito Flakes- Sesame Cream- SaltThe grilled kamo eggplant is perfectly dehydrated, appearing slightly shriveled. The chef skillfully cuts it while it is still hot, releasing steam and the aroma of bonito flakes.The eggplant's sweetness and unique smoky flavor are irresistible, transforming it into a delicious dish through the careful application of heat.The grilling process enhances the umami of the eggplant, making it a truly delightful experience.The sesame cream adds a touch of elegance, harmonizing beautifully with the warm, fluffy flesh of the eggplant, creating a wonderful combination of flavors.10. Main Dish◉ Grilled Eel from Isshiki, Aichi Prefecture◉ Wheat Gluten◉ Cucumber◉ Shiso◉ Myoga- Fresh PeppercornThis dish features eel prepared using a unique method involving wheat gluten, showcasing a creative twist on traditional eel dishes.The yellow base beneath the eel is made from wheat gluten, and the combination of ingredients creates a delightful balance of flavors.The eel is wrapped in the gluten, accompanied by cucumber, shiso, and myoga, enhancing the dish's texture and flavor.11. Sea Urchin Udon◉ Inaniwa Udon- Purple Sea Urchin- Horsehair Sea Urchin Sauce- Sea Urchin Jelly- Shiso SproutsThis dish features Inaniwa udon, known for its strong texture, coated in a sauce made from horsehair sea urchin, topped with a generous serving of purple sea urchin.As I savor the udon, the rich flavors of the sea urchin sauce meld beautifully, creating a delightful experience that excites the palate.12. Rice DishThe menu for today's rice is presented on a card, and I immediately sense that I won't be able to finish it all. Carefully considering my appetite, I indulge in the tempting offerings.The rice menu is as follows:First Serving: Boiled Rice with Karasumi (Salted Mullet Roe) - SmallSecond Serving: Clay Pot Rice - Medium (Takeaway)Third Serving: White Rice Refills - Up to 5 servingsFor the white rice refills, I can choose:❶ Size (Large, Medium, Small)❷ No Egg, Whole Egg, Only Yolks❸ Wagyu Beef Shigureni❹ Shichimi Pepper❺ Nameko Mushrooms❻ Sakura Shrimp Furikake (for Ochazuke)❼ Extra Thin Bonito Flakes❽ Ikkyu Temple Natto❾ Wasabi[First Serving] Boiled Rice- Boiled with Dragon's Eye Rice- Karasumi Strips- Bonito and Sesame Cream- PicklesThe boiled rice is served in a bowl, accompanied by the pre-set karasumi strips, which pair beautifully with the rice. The homemade karasumi is aged for two years, offering a fresh and flavorful experience.The al dente rice grains blend harmoniously with the karasumi, creating a delightful combination.[Second Serving] Sweetfish Clay Pot Rice◉ Sweetfish Rice- Garnished with Tade Leaves- Chopped Grilled Shiitake MushroomsThe sweetfish rice is prepared using a broth made from sweetfish, ensuring that the flavors are deeply infused into the rice. This results in an incredibly delicious clay pot rice.The sweetfish pieces are generously mixed in, enhancing the overall flavor and creating a memorable dish.[Third Serving] White Rice Refills- Dragon's Eye White Rice- Soy Sauce Pickled IkuraFor the third serving, I choose soy sauce pickled ikura, enjoying the delightful combination of flavors.[Fourth Serving] Sakura Shrimp Furikake OchazukeTo finish the meal, I enjoy a light ochazuke with sakura shrimp, refreshing my palate and concluding a satisfying dining experience.13. Seasonal Fruits◉ Coconut Ice Cream◉ Passion Fruit◉ Miyazaki's Sun Egg (Mango)◉ Blueberries◉ Frozen Raspberries14. Sweets◉ Mizunazuki Water YokanThis traditional Japanese sweet is made from a dough of wheat or rice flour, steamed and topped with sweetened red beans, cut into triangles. The triangular shape is beautifully crafted, showcasing the flavors of the sweetened red beans.15. Thin Tea16. Genmaicha (Brown Rice Tea)