This time, we started with the Wasabi Tears Roll from Niigata. The person next to me seemed to be feeling the heat quite a bit, but I found it very delicious—maybe I should have asked for a stronger kick. Next was the Kyoto White Corn Soup with Hairy Crab. We enjoyed deep-fried shrimp with lotus root and homemade yuzu pepper. Then came the whale tail meat. Zunda noodles with junsai, topped with Hokkaido sea urchin and cucumber. Smoked cheese marked the halfway point. We had grilled and deep-fried sweetfish, with the fried version accompanied by Manganji shishito peppers. Next was abalone with small turnips. Then duck. We also had a mixed fry of pike eel and asparagus served with pickled shallot tartar sauce. The silver rice was so good that I kept asking for more. To finish, we had a refreshing ochazuke with homemade pickled plums. For dessert, we enjoyed butter corn ice cream. June's theme was all about keeping it light and refreshing as the weather started to warm up.
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