I visited my favorite Japanese restaurant, Yonemasu, in Osaka, which I've been going to for a long time, during the summer season. On this day, I invited some people I’m grateful to for a private reservation. We gathered at 5:30 PM for dinner, and the meal began. In summer, Yonemasu is all about sweetfish! As a sweetfish lover, I always crave their grilled sweetfish, and I make it a point to visit every summer. Let’s enjoy the summer offerings at Yonemasu! I started with my usual Okutanba Junmai sake, served in a half-go. ☆ Steamed Abalone from Chiba’s Outer Boso Soft steamed abalone served with cucumber and liver jelly, drizzled with a refreshing lemon sauce (deliciously tangy and crisp) and garnished with grated yuzu for an accent. The tender, flavorful steamed abalone was delightful, and the refreshing jelly with a hint of liver bitterness paired beautifully with the lemon sauce, making for a cool and refreshing start—perfect for a hot summer day. This dish showcases the skillful preparation of the steamed abalone and the seasoning of the lemon sauce. ☆ Akashi Horse Mackerel Sushi The horse mackerel, marinated in vinegar, is paired with thin kombu and served as sushi (with the mackerel sandwiched between the rice) along with myoga and finely chopped green onions (with a dipping sauce). The moist, soft horse mackerel combined with the tangy rice and the refreshing herbs made for a delightful sushi experience. The thin kombu could benefit from a touch of sweetness to balance its flavors when enjoyed on its own. There was a slight dryness in the rice, but pairing it with sake balanced it out perfectly, enhancing the sake's sweetness. ☆ Hamo and Edamame Soup with White Gourd, Ume Paste, and Grated Yuzu The clear broth, infused with the flavor of kombu, was light yet umami-rich, featuring fluffy edamame dumplings (bound with yam) that melted in the mouth, accented by crunchy bits. The pleasant aroma of yellow garlic chives and the refreshing touch of grated yuzu, along with a hint of ume paste, created a beautifully balanced summer soup. I truly appreciated the delicate broth that Yonemasu is known for. ☆ Sashimi Served with soy sauce and salt water sudachi for your preference! ◯ Ise Lobster from Wakayama The lightly fried Ise lobster showcased a rich flavor and aroma, with a delightful texture and sweetness enhanced by the accompanying miso. I love the innovative preparation of the Ise lobster sashimi at Yonemasu, which elevates the natural potential of the lobster. ◯ Tarumi Akou The freshly caught akou had a firm texture and a direct sweetness that was complemented by the salt water sudachi, making for a delicious sashimi experience. Both types of sashimi left a strong impression as summer dishes, showcasing the skillful preparation at Yonemasu. The seasoning liquid was not just salt; it truly highlighted the quality of the sashimi! The crunchy seaweed served as a pleasant palate cleanser. ◯ Red Sea Urchin from Yura, Awaji Island with Soy Sauce Jelly and Seaweed I absolutely love the red sea urchin from Yura, which I first discovered at Yonemasu. There are different types of Yura sea urchin, but the ones served at Yonemasu are always to my taste! The light flavor with an incredible sweetness is truly delightful and soothing. The aroma is also reminiscent of the fresh scent of the ocean! The subtle soy sauce jelly, along with the wasabi and seaweed accents, is elegantly crafted, enhancing the sweetness and flavor of the sea urchin—truly a hallmark of Yonemasu! ☆ Grilled Sweetfish from Takatsu River with White Cucumber, Kan-zuri, and Freshly Grated Tade Vinegar The sweetfish was grilled for about 15 minutes to achieve a fluffy texture. The bones and head were made into a crispy snack. Served with a crepe made from a mix of wheat flour and shiratama flour. I was excited to reunite with this impactful way of enjoying sweetfish from last year! The sweetfish had a delightful sweetness and a fragrant aroma, with a hint of liver bitterness that added a nice touch. The tade vinegar provided a refreshing change in flavor. The crispy head and bones were wrapped in a crepe, creating a delightful combination of textures. The sweet, chewy dough from the shiratama flour perfectly enveloped the crispy snack, making it incredibly enjoyable. The two different preparations of sweetfish allowed for a wonderful tasting experience. ☆ Corn Jelly from Narusawa Village (with broth jelly from the core), Tomato, and Grilled Yuba Wrapped in Man-gaji This dish features sweet corn jelly as the star, offering two delightful flavors of summer vegetables. The sweet aroma of corn, combined with the crispy grilled yuba and the slightly bitter yet fragrant man-gaji, creates a rich flavor profile. The other flavor combines the sweetness of corn with the juicy tartness of the tomato, providing a refreshing contrast. You can enjoy them in any order, but personally, I found the combination of man-gaji with corn and tomato with corn to be the most delightful. ☆ Hamo and Winter Melon Soup with Ume Paste The hamo, prepared with a delicate touch, melts in your mouth (the bone cutting was perfect), and the broth, infused with the flavors of hamo and ume, enhances the taste of the hamo, creating a deliciously tangy experience. The winter melon also absorbed the umami of the broth, making it delicious. Drinking the broth alone felt a bit salty, but when paired with the ingredients, it was perfectly balanced. During this season, a broth like this is truly comforting. ☆ Rice ◯ Tottori White Rice ◯ Mikawa Grilled Eel ◯ Hamo Eggs with Ginger ◯ Chikuwasen and Man-gaji Peppers ◯ Ise Lobster Yuba Miso Soup The meal concluded with the usual fluffy, glossy pearl rice, which was deliciously fragrant and sweet. I had no complaints about the accompanying flavors, and I ended up having four servings of rice! The grilled eel was prepared in the Kansai style, with crispy skin and fluffy meat, and the lightly sweet sauce paired perfectly with the rice. Of course, I had a second helping of miso soup. However, it had that signature aroma. The pickles at Yonemasu are always lightly pickled, which I prefer. ☆ Peach and Yogurt Sliced peaches served with yogurt and shaved ice made for a refreshing dessert. When the shaved ice and yogurt combined, it created a light yogurt ice that enhanced the juicy sweetness of the peaches, resulting in a perfect harmony. ☆ Water Yokan (from Tanba Azuki) ☆ Usucha The drinkable yokan had a wonderfully natural texture, and the tea sweets at Yonemasu are always of high quality and filled with elegance. And we finished with usucha. July at Yonemasu is always a time I want to visit during the sweetfish season, and this year was no exception. I appreciate the innovative ways of serving sweetfish I encountered last year, as well as the skillful preparation of the Ise lobster sashimi that highlights its potential. Moreover, the red sea urchin from Yura, which I’ve come to love, is always a highlight at Yonemasu. The entire course, crafted with Yonemasu's delicate cooking and seasoning, always leaves me with a particularly pleasant aftertaste. The aftertaste is incredibly important. Not too flashy, not too plain, but rather, it offers a depth of flavor that brings a sense of tranquility. I love this restaurant, where I feel comforted by the hospitality of the owners and staff (their teamwork is wonderful), and I leave feeling fulfilled. I look forward to my visit in the fall. Thank you for the meal!