I regularly visit Suetomi, and this review is from July 2026.From abalone and sea urchin resting on a lotus leaf to white miso sea eel, Ayu from Azumigawa, and finally, a hot pot of conger eel.Amidst a refreshing summer scenery, the aromas, textures, and flavors of the ingredients come together elegantly, showcasing the rich expressions of summer in each dish.It is vibrant yet light, leaving a refreshing aftertaste.The textures, aromas, and flavors are all perfectly balanced, making it a quintessential summer experience at Suetomi.▪️Pricing▪️Course + 2 servings of Japanese sakeJPY 65,000▪️Course Duration▪️Approximately 2 hours▪️List of Dishes▪️【Abalone and Sea Urchin】★★★★★【Soup: Sea Eel and White Miso】★★★★★★【Sashimi: Flatfish, Ise Lobster, and Surf Clam】★★★★★【Soba】★★★★【Conger Eel and Fresh Ginkgo】★★★★【Fig and Sesame】★★★★★【Ayu】★★★★★【Soft-Shelled Turtle】★★★★★【Karasumi, Corn, and Edamame】★★★★★★【Conger Eel Hot Pot】★★★★★【Rice Dish ①: White Rice】★★★★【Rice Dish ②: Anago Rice】★★★★【Peach and Black Tea Jelly】★★★▪️Details Below▪️【Abalone and Sea Urchin】★★★★★Black abalone, Karatsu red sea urchin, okra.A refreshing visual resting on a lotus leaf.The Karatsu red sea urchin bursts with concentrated minerals.The abalone releases its aroma with each bite, complemented by a liver sauce that adds a refined coastal fragrance and bitterness.An elegantly expansive taste of summer.【Soup: Sea Eel and White Miso】★★★★★★A sip of the white miso broth.Rich and sweet yet transparent with no off-flavors.It seeps refreshingly into the body.The thick sea eel has a voluminous flavor that matches its appearance, with beautifully rendered fat and no heaviness.The carefully cut winter melon retains its fibrous texture while melting in the mouth, imparting a light freshness.This refreshing taste harmonizes beautifully with the fat of the sea eel.A wonderfully balanced soup.【Sashimi: Flatfish, Ise Lobster, and Surf Clam】★★★★★- FlatfishA chewy texture.As you bite, the sweetness from the fatty flesh expands.A high-quality, robust summer white fish.- Ise LobsterDrizzled with lobster miso sauce.The firm flesh releases a rich aroma and flavor, while the lobster miso deepens the taste with richness and sweetness.- Surf ClamMarinated with kombu.A delightful crunch characteristic of surf clam.The clam's aroma and the umami from the kombu are conveyed elegantly.【Soba】★★★★Topped with rock mozuku and kaiware.The crunchy texture of rock mozuku blends beautifully with the firm soba, while the refreshing kaiware brings the aftertaste together.Both texture and flavor overflow with a sense of summer.【Conger Eel and Fresh Ginkgo】★★★★The fatty conger eel contrasts beautifully with the vibrant green of fresh ginkgo.The aroma of ginkgo asserts itself within the umami, while the acidity of the sauce tightens the overall dish, highlighting the flavor of the conger eel.【Fig and Sesame】★★★★★The deep richness of sesame miso mingles with the warm, juicy sweetness and aroma of figs, spreading throughout the mouth.Fruity yet with a substantial depth as a dish, this is a delightful bite.【Ayu】★★★★★Charcoal-grilled Ayu from Azumigawa.The bitterness of the liver boldly asserts itself, directly connecting to the beautifully umami-rich flesh, which has been deboned and prepared tenderly.As you chew, the river's aroma slowly unfolds.【Soft-Shelled Turtle】★★★★★The moment you bite into it, the refined aroma of soy sauce, the sweetness of the fat, and the umami of the flesh rush through.Each part reveals a strong umami and rich flavor of fat, all undeniably delicious.This is Suetomi's soft-shelled turtle.【Karasumi, Corn, and Edamame】★★★★★★Within the rich flavor of glutinous rice, the edamame offers a gentle aroma, while the corn adds a sweet and light fragrance, and the karasumi deepens the overall aroma, all coming together.Like the vibrant colors, the aromas and flavors expand beautifully.The texture of the glutinous rice, the connection of each aroma and texture, and the balance of flavors create an exquisite dish.【Conger Eel Hot Pot】★★★★★With water shield floating.From the soft texture, the deepened aroma of conger eel infused with broth spreads, while the ponzu sauce refreshingly ties everything together.The clear taste of conger eel typical of this season, complemented by the crunchy texture and freshness of the water shield, completes the deliciousness of summer's conger eel hot pot.【Rice Dish ①: White Rice】★★★★Served with shigure-ni, mentaiko, and dried sardines.【Rice Dish ②: Anago Rice】★★★★The aroma and fat of the anago blend well with the rice, while the sansho adds a refreshing aroma and coolness.A summer anago rice.【Peach and Black Tea Jelly】★★★★The aroma and richness of black tea melt lightly into the jelly.Within it, the peach spreads its juicy sweetness and acidity, refreshing the course's conclusion.Starting with the refreshing scenery of the lotus leaf, the clear sweetness of white miso, the river aromas conveyed by ayu and conger eel, and the vibrant fragrances woven by corn, edamame, and karasumi.Each dish presents a summer landscape, elegantly powerful.Once again this month, I enjoyed a rich and high-quality summer meal that is characteristic of Suetomi.I look forward to my next visit.Thank you for reading. 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