Starting with a seasonal dish of conger eel, the vibrant aroma of the fresh green tears beans unfolds as the lid is lifted, beautifully complemented by the clear umami and acidity of the akou soup. Following the exquisite flavors of tiger fish, sweet shrimp, and sakura trout, the two types of sweetfish from Higashi Shirakawa and Wara River each present their own beauty, powerfully expanding the fresh summer aromas and bitterness.The balance of the small dishes is exceptional, and the fried rock oyster's clear umami is enhanced by the acidity of the tomato. In the main course, the tears beans, sakura trout, and horse mackerel marinated in sesame sauce blend harmoniously with the rice, while the final dish of mineoka tofu and melon dessert leaves a beautiful lingering aroma, sweetness, and texture.Each dish presents a scene of early summer, where the vitality of the ingredients and the beauty of the dashi intertwine, showcasing the rich culinary artistry of Shimizu in June.▪️Price▪️Course + Omakase Japanese sake (approximately 1.5 go)About JPY 45,000▪️Course Duration▪️Approximately 2.5 hours■List of Dishes■【Appetizer - Conger Eel】★★★★★【Intermediary - Simmered Rice】★★★★★★【Soup - Akou】★★★★★【Sashimi - Tiger Fish, Sweet Shrimp】★★★★★【Sakura Trout】★★★★★★【Grilled Dish - Sweetfish ① Higashi Shirakawa】★★★★★★【Grilled Dish - Sweetfish ② Wara River】★★★★★【Small Dish】★★★★★★【Rock Oyster】★★★★★【Akou Jelly】★★★★★【Simmered Dish - Amago】★★★★★【Main Dish】★★★★★【Mineoka Tofu】★★★★★【Dessert】★★★★★▪️Details Below▪️ 【Appetizer - Conger Eel】★★★★★Blanched flesh, grilled liver sauce, swim bladderDashi and plum iceThe dashi-infused ice is already delicious. The Korean conger eel is rich in fat for this season, and the ume paste brings out its flavor beautifully. The deep aroma and umami of the liver seep into the mouth, while the texture of the swim bladder adds a delightful accent. A true conger eel experience.【Intermediary - Simmered Rice】★★★★★★SnowmanTears beans from KijitaniThe lid opens to reveal a fresh green aroma. Upon tasting, it delicately bursts with sweetness and pure freshness, blending perfectly with the rice's umami, highlighted by exquisite saltiness. An exceptional simmered rice dish.【Soup - Akou】★★★★★Plum and zucchini male flowerThe dashi has a strong presence of clear umami and acidity, with the zucchini offering sweetness and a hint of green, while the plum aroma and acidity gently tighten the flavor. The akou is rich in aroma and flavor, beautifully showcased within the dashi's elegance. It feels like the early summer scenery unfolds through taste.【Sashimi】★★★★★Tiger fish cut into chunks, roe, liver, skin, stomachSweet shrimp, white cucumberThe tiger fish is luscious, firm, and has a strong umami. The blanched texture is delightful, and the sweet shrimp bursts with sweetness.The liver is beautifully aromatic without any off-flavors, while the roe melts softly, releasing its deliciousness and fragrance.【Sakura Trout】★★★★★★The fat is finely textured, and it melds beautifully on the tongue. The umami is deep yet elegant, and as you chew, the aroma gently expands. Beautifully flavorful. Truly delicious. An outstanding bite.【Grilled Dish - Sweetfish ① Higashi Shirakawa】★★★★★★The skin is fragrant, the flesh is plump and sweet, and the liver is beautifully bitter, overflowing with exquisite umami. A beautiful sweetfish.【Grilled Dish - Sweetfish ② Wara River】★★★★★Biting into it from the head, the firm bitterness of the liver and the strong umami from the flesh burst forth, combined with the fragrant fins, delivering a true sweetfish flavor. A powerful sweetfish.【Small Dish】★★★★★★Kisu, fresh karasumi, white yam stalk, rock mushroom, okraStarting with the fibrous texture and freshness of mini okra, the gentle acidity and umami of the karasumi envelop the kisu, enhancing its flavor, while the rock mushroom adds a delightful texture, and the white yam stalk moistens the mouth, all coming together elegantly.【Rock Oyster】★★★★★Fruit tomato, kanzuri and salt, tomato leavesFried to perfection. From the crispy coating, the juicy and clear umami of the rock oyster seeps through. The moderate acidity of the tomato sauce enhances the flavor, adding definition to the oyster's deliciousness.【Akou Jelly】★★★★★A block of aroma and umami. The ginger aroma and acidity elevate the flavor with a sharp kick.【Simmered Dish】★★★★★Amago simmered in tea, gintoki grass, zucchiniSnap peas, eggplantThe eggplant and zucchini blend well with oil, while the amago is richly flavored, releasing its deliciousness as you chew.【Main Dish】★★★★★Horse mackerel marinated in sesame sauceGrilled sakura troutTears beans stir-fried with sakeTiger fish dashi red miso soupThe oil and tears beans intertwine, expanding the umami and aroma, and when paired with rice, they blend perfectly, creating an outstanding dish.【Mineoka Tofu】★★★★★Mango from the drops of time, water shieldThe milky texture and sweetness of the Minazuki tofu is rich, almost like condensed milk. The drops of time heated just before serving stand out in sweetness and aroma, while the water shield soaked in syrup adds texture and a hint of sweetness and green aroma.【Dessert】★★★★★Topped with crushed ice mochi. Frozen angel sound melon wrapped in cow skin. The juicy aroma and sweetness of the melon seep from the chewy cow skin.Thank you for reading. If you found this helpful, I would appreciate a "like" and a "follow."I also have an Instagram account. I would be grateful if you could check it out as well. Instagram: gatarou19URL: https://www.instagram.com/gatarou19