I had a wonderful summer course at Akasaka Ogino.I was impressed throughout the entire meal.【Course Menu for the Day】Edamame Purée (Niigata-produced Kurozaki edamame, kombu broth, and soy milk base / layered yuba, Ehime-produced red sea urchin, shellfish jelly)Seasonal Cold Appetizers Sweet shrimp, grilled scallops, water shield, marinated fruit tomatoes, grilled okra / clear tomato jelly with sudachiSoup Pike conger and fresh wood ear mushrooms / freshly shaved bonito dashiSashimi Okose (with innards, string, and skin / served with chili vinegar and ponzu jelly) Grilled toro-sagoshi (skin seared / with green onion salt sauce, green onions, ginger, myoga, yuzu, and sudachi) Hokkaido-produced turban shell (with liver soy sauce and freshly roasted sesame)Specialty Cold somen noodles / steamed abalone, liver sauce, and abalone puréeEight Delicacies Shine Muscat grape salad (steamed in white wine, sesame cream), figs in white wine Iwa mozuku vinegar White chocolate and corn purée Octopus chili (with plum vinegar and wasabi) Olive beef (Hiu-chi) shabu-shabu Silk sweet tempuraGrilled and Fried Dishes Grilled ayu from Tenryu River (with head and tail as bone crackers, and wasabi vinegar) Fried knife fish (with new ginkgo purée)Warm Dish Winter melon and hairy crab with sauceRice Dishes Eel rice bowl Rice cooked with eggplant and ginger All toppings included Sea bream ume chazukeDessert Mizu yokan Yogurt ice cream and peach compote
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