I regularly visit Akasaka Ogino, and this review is from June 2026.The summer solstice purification, passing through the sacred ring, and the fresh green foliage evoke the feeling of early summer. The sweetness and aroma of sweet corn, along with dishes like sweetfish, early bonito, golden eel, abalone, sweetfish from the Tenryu River, Kamo eggplant, flower zucchini, and finishing with sweet corn rice, all beautifully convey the essence of early summer.The refreshing visuals, crisp acidity, green aroma, slight bitterness, and the smoky fragrance from charcoal grilling come together, creating a vibrant and harmonious seasonal experience that fills the mouth with the essence of Akasaka Ogino.This course seamlessly conveys the freshness of seasonal ingredients, combined with the calm umami from the dashi and cooking techniques, delivering the deliciousness of early summer.I look forward to my next visit.▪️ Price ▪️Approximately JPY 45,000, tax includedCourse + Drinks (glass of champagne + about 1.5 go of Japanese sake)▪️ Course Duration ▪️Approximately 2.5 hours▪️ Dishes Served ▪️【Sweet Corn Soup】★★★★★【Sweet Shrimp and Summer Vegetables】★★★★【Soup with Sweetfish, Winter Melon, and Water Shield】★★★★【Sashimi】★★★★【Early Bonito】★★★★【Eel Preparation】★★★★★【Abalone Somen】★★★★【Assorted Seasonal Dishes】★★★★★【Sweetfish from the Tenryu River】★★★★【Ribbonfish and Kamo Eggplant】★★★★★【Flower Zucchini】★★★★★【Eel Rice Bowl】★★★★【Kinmedai and Sweet Corn Rice】★★★★★【Minazuki Tofu】★★★★【Angel Melon and Coconut Sorbet】★★★★▪️ Details Below ▪️ 【Sweet Corn Soup】★★★★★A refreshing sweet corn soup with Yoichi saltwater sea urchin and edamame kuzu tofu.Taking a bite, the sweetness and aroma of sweet corn expand in the mouth, permeating the palate and evoking the essence of early summer. The summer sweetness transitions into the green aroma and soft sweetness of edamame, while the slight bitterness of the sea urchin adds depth, with the aroma of shiso providing a finishing touch. A vibrant and harmonious appetizer that reflects the essence of Akasaka Ogino.【Sweet Shrimp and Summer Vegetables】★★★★Red eggplant, snap peas, green beans, young corn, wasabi, sudachi, soy sauce, and tomato jelly.The dish creates a refreshing visual with the plate and food.With a solid aroma from the red eggplant as a base, the sweet shrimp offers a bouncy texture with richness and sweetness, while the green beans add a burst of freshness, and the young corn contributes texture. The refreshing acidity from the dashi, wasabi, and tomato jelly ties everything together, evoking the feeling of early summer.【Soup】★★★★Sweetfish, winter melon, and water shield.Taking a sip of the dashi, the smooth and umami-rich flavor is complemented by a smoky bonito aroma, creating a rich taste.The sweetfish, prepared with kuzu, has a luscious mouthfeel that spreads sweetness, while the winter melon gently releases its absorbed sweetness. The scattered water shield adds a refreshing touch, enhancing the feeling of early summer at Akasaka Ogino.Delicious.【Sashimi】★★★★White sweetfish prepared by Fujimoto-san, with belly and back.The fat is well-balanced, and the quality fat spreads beautifully in the mouth. The back is served as is, while the belly is grilled to enhance its flavor.【Early Bonito】★★★★Served with new onion soy sauce.The chewy texture allows the clean acidity and umami to spread gracefully. The new onion adds a crunchy texture and refreshing touch, creating a summery bite.【Eel Preparation】★★★★★Golden eel from Amakusa, cooked with kuzu, served with plenty of plum paste.The tender flesh melts away, releasing the seasonal aroma. Despite being a seasonal delicacy, it retains a rich umami, and the generous amount of plum paste enhances its flavor without overpowering it. This dish vividly conveys the charm of golden eel.The accompanying asparagus showcases a fresh green flavor with its crisp texture.【Abalone Somen】★★★★Steamed abalone with liver sauce, hand-stretched somen, and abalone puree.As you slurp the somen, the coolness pairs beautifully with the smooth abalone puree and dashi, creating a delightful umami. Both the texture and flavor offer a refreshing deliciousness. The steamed abalone, carefully sliced, provides a tender bite, allowing the rich aroma to fill the mouth alongside the somen.【Assorted Seasonal Dishes】★★★★★Summer offerings.- Fruit tomato and water shield: Fresh, with a sharp sweetness and acidity.- Fresh yuba: Soft yuba with a rich dashi sauce, seamlessly spreading aroma and umami.- Mud squid: Generously coated with freshly ground sesame, enhancing the squid's sweetness.- Octopus and adzuki beans: The beautiful aroma of octopus and deep flavor of adzuki beans, with wasabi adding a finishing touch.- Kobe beef sukiyaki-style: From Ichiro Farm, with zucchini. The meat's umami bursts forth with the sauce.- Fried mehikari with summer vegetable nanban: Crispy coating with tender mehikari, enhancing the flavor with the nanban's acidity.- Silk sweet tempura: Enjoy the melting sweetness from the crispy coating.【Sweetfish from the Tenryu River】★★★★A sweetfish, approximately 16cm, focusing on the balance of liver flavor and flesh taste.Slowly grilled over charcoal. The head is fried in its own fat, while the flesh is fluffy, and the tail is dried like a sun-dried fish.The aroma from the sweetfish placed before me stimulates the palate with its delicious scent. The crispy texture of the head and the fluffy flesh create a delightful contrast. The smokiness, umami of the flesh, and the expanding liver flavor provide a rich bitterness, showcasing the deliciousness of Akasaka Ogino's sweetfish.【Ribbonfish and Kamo Eggplant】★★★★★The ribbonfish is filleted and reformed with egoma from Magoe Farm, along with Kamo eggplant and seaweed.The fried ribbonfish is coated with a rich sauce, and as you bite into it, the crispy coating gives way to the tender flesh, harmonizing beautifully with the sauce. The deep green flavor of the egoma adds a lovely touch.The Kamo eggplant from Higuchi Farm, coated in rich oil, bursts with flavor upon biting, filling the mouth with its aroma and deliciousness.Both dishes are delicious.【Flower Zucchini】★★★★★Flower zucchini from Ichiro Farm, stuffed with hairy crab.The sweetness of the hairy crab wrapped in the flower zucchini bursts forth, creating a delightful flavor. The stem's aroma and natural sweetness are delicious in every part.【Rice Dishes】1. Eel Rice Bowl ★★★★The skin is crispy, and the flesh is fluffy and juicy. The thick flesh releases umami, stimulating the palate. The freshly cooked rice enhances the sweetness.2. Kinmedai and Sweet Corn Rice ★★★★★With Hifumi's Dolce Dream, kinmedai, and Manganji pepper, topped with fresh sweet corn.Hifumi's new sweet corn is juicy, sweet, and aromatic, captivating with every bite. The Dolce Dream served with rice is refreshing and juicy, with the umami of kinmedai adding depth, and the green aroma of Manganji blending perfectly, creating a delicious summer rice dish!【Dessert 1: Minazuki Tofu】★★★★Sesame tofu blended with wasanbon sugar, topped with wasanbon syrup.With a cool and creamy texture, the sweetness and aroma of the sesame tofu spread gently. The rich sweetness and aroma of the syrup combine to create a refreshing deliciousness.【Angel Melon and Coconut Sorbet】★★★★Ripe and creamy angel melon. The green aroma and rich sweetness spread in the mouth, evoking the feeling of summer along with the coconut aroma.It was a great meal!Thank you for reading. If you found this helpful, I would appreciate a "like" or "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19