Special Course at Sou, Higashi-Kanda* Ichiro's Malt Highball Hamo (from Akashi) and Dashi (Rishiri Kombu) Sashimi of Hamo (with back and belly skin) and simmered soft-shelled turtle jelly Katsuobushi Tataki * Nichinichi (Yamada Nishiki from the former Yoneda Village) Black Abalone (from Sado), liver miso Sashimi of Abalone (adductor muscle) Bachiko (half-grilled) ⚫︎ Botan Shrimp * Kido (Junmai Ginjo Natsu no Shippu) Grilled Botan Shrimp Purple Sea Urchin (from Yoichi) with a hint of strawberry * Kamonishiki (Hafuda Sake, Misato Nishiki 2025 BY) Gari Sea Bream (morning-caught from Akashi) White Sweet Sea Bream (from Yahatahama) * Hōken (Super Dry) Aori Squid (from Sakana Hito Hasegawa) Meichidai (morning-caught) Kinmedai ⚫︎ Chutoro Chutoro (directly shipped from Sado) with red vinegar * Hirotokawa (Special Junmai) Otoro Marinated Red Meat Oni Aji (morning-caught from Akashi, about 1kg) Kijihata (morning-caught from Odawara) * Ōraku (Kei) Kinmedai (from Izu Ito, blood removed) ⚫︎ Akaza Shrimp Akaza Shrimp Clam Dashi Red Sea Urchin (from Amakusa, opened on July 21) ⚫︎ Anago Sushi with Dashimaki Tamago Anago Sushi with Dashimaki Tamago Nagasukujira (seared marinated) ← additional Kuro Mutsu ← additional Shirasu Hand Roll (from Imabari, June to July) ← additional
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