On a night in July 2026,I was graciously invited to enjoy dinner at a renowned Japanese restaurant in Gaienmae.Walking from Omotesando under the hot sun, even before the rainy season had ended, I arrived at the restaurant and greeted my dining companions who had arrived earlier. I took a seat at the counter.I was excited to indulge in my favorite summer Japanese dishes. With so many options like sweetfish, pike eel, and eel, I couldn't wait to see what would be served this season.As the meal began, I was delighted to find that sweetfish, pike eel, and eel were all included, leaving me completely satisfied.◇ Appetizer ・Hairy crab with root vegetable ・Pike eel dashi jelly The boiled root vegetable was topped with hairy crab and drizzled with pike eel dashi jelly. While the root vegetable is often seen in Yoshino-style dishes, this preparation was uniquely different.◇ Summer Vegetable with Sesame Edamame, taro stems, snap peas, fresh lotus root, and dried Japanese radish, among others—about nine types of vegetables were mixed with sesame. To keep it light in the summer heat, the sesame was only lightly ground. The texture of the sesame was fresh, making it a truly summery dish.◇ Sashimi ・White sweet sea bream This white sweet sea bream was lightly dehydrated, resulting in a rich, concentrated flavor. It was my first time experiencing such a taste.◇ Soup ・Flatfish ・Turnip The soup featured flatfish, which is mild yet has a solid umami and sweetness. The balance with the subtle broth was excellent.◇ Sashimi ・Blanched pike eel ・Sea bream This sea bream was delicious, with a muscular flavor that likely contributed to its freshness.◇ Grilled Dish ・Sweetfish from the Nagara River A rather large sweetfish was served, perfectly grilled, allowing me to crunch into it from head to tail. The tender flesh and sweetness were irresistible.◇ Fried Dish ・Spring rolls with yellow chives and fish, served with milk clam dashi Under the crispy skin, the umami of the fish and the freshness of the chives were delightful. The milk clam dashi added a rich depth.◇ Simmered Dish ・Eggplant ・Giant butterbur ・Koya tofu The large butterbur was prepared for simmering. Each ingredient absorbed the dashi, creating a comforting flavor that was a nice break for the palate.◇ Grilled Dish ・Natural eel grilled on a skewer Before my eyes, a thick eel was skewered and placed over charcoal. The aroma of grilling eel filled the counter, making my stomach rejoice. The thickness made me question if it was really eel, but it had a wild flavor that surpassed the usual kabayaki. The skin was crispy, and the fat was perfectly balanced. It was addictive.◇ Fried Dish ・Summer venison cutlet The thigh was made into a cutlet. Being summer, it had a refreshing taste, and the accompaniments like Shyamus grape jam and watercress made it delicious to mix and match.◇ Rice ・White rice ・Sweetfish rice ・Simmered beef ・Ju-wari soba ・Eggplant simmered in broth ◇ Dessert ・Ogura ice cream monaka The clay pot rice included both white rice and sweetfish rice, topped with homemade pickled plum. The crispy texture and refreshing taste were perfect for beating the heat.And the summer specialty, simmered eggplant. Pairing this with soba was incredibly delicious, and I ended up having two servings of soba.Despite the summer heat, this meal ignited my appetite. I truly love summer Japanese cuisine.It was a great meal.