**Healing Power of Summer Ingredients**At Akasaka Ogino, the focus is primarily on aroma, and the exquisite dashi, which is fundamental to Japanese cuisine, truly shines. The first dashi, made from freshly shaved katsuobushi, releases an enticing fragrance the moment you lift the lid of the bowl, bringing a smile to your face. The restaurant also takes pride in its grilling techniques, skillfully preparing grilled fish over charcoal. The course menu highlights seasonal ingredients and traditional Japanese ceremonial dishes, offering generous portions that reflect the chef's desire for guests to leave feeling satisfied. The dynamic presentation, showcasing the marriage of dishware and cuisine, is another captivating aspect of the dining experience.**Beverages** ❶ Kochi Prefecture Yuzu Juice **Price** JPY 45,000 (tax included) **Minazuki** ■ Red Shiso Yuzu Sparkling Juice ■ Corn Soup with Hifumi's Dolce Dream, Yoichi Saltwater Sea Urchin, Edamame Kuzu Tofu A rich and flavorful corn soup that captures the essence of summer… The edamame-flavored yuba tofu, with its smooth and silky texture, is simply delightful.■ Grilled Sweet Shrimp with Summer Vegetables (Snap Peas, Okra, Red Eggplant, Snow Peas, Young Corn) The vibrant summer vegetables are deliciously concentrated in flavor… The aroma of the charred eggplant and the refreshing scent of tomato jelly, combined with the spiciness of wasabi, gently relaxes the weary body.■ Sweetfish, Winter Melon, and Seasonal Vegetable Soup The moment you lift the lid, an incredible aroma wafts up… The dashi is made from the finest katsuobushi… The sweetfish is rich in flavor and delicious, while the winter melon adds a soft sweetness, complemented by the refreshing crunch of seasonal vegetables.**Sashimi** ❶ White Sweetfish from Fujimoto, prepared with precision The delightful texture and rich sweetness are simply irresistible… The flavor is intense. ❷ First Bonito Tataki with Onion Soy Sauce Lightly grilled over binchotan charcoal, the contrast between the chewy bonito and the crisp onion is striking… The balance of the charcoal aroma, the umami, and the sweetness of the bonito is superb. ❸ Amakusa Hamo with Plum Paste The lightly boiled hamo has a refreshing taste… It looks incredibly appetizing, and the chewy texture pairs perfectly with the rich umami and fat, enhanced by the plum paste.■ Steamed Abalone with Kamisugi Miwa Somen and Abalone Liver Foam Sauce A summer specialty… The tender abalone is served with a foam sauce made from its own broth and liver, creating a light and airy texture… The rich aroma of the liver enhances the abalone, achieving a perfect balance of flavors.■ Hassun, themed around deep green summer ❶ Fresh Yuba with Kumiage Yuba and Kikkoman Sauce ❷ Tomato and Water Shield ❸ Muddy Squid with Freshly Ground Sesame ❹ Mehikaru Okaki with Summer Vegetable Nanban Pickles ❺ Wagyu Sukiyaki with Grilled Zucchini ❻ Simmered Octopus with Adzuki Beans ❼ Silk Sweet Tempura ■ Grilled Young Sweetfish from Nagano Prefecture with Wasabi and Cucumber Sweet Vinegar Daikon To bring out the best in the sweetfish, it is lightly battered and fried… The thin, crispy texture is incredibly delicious. I was truly impressed.■ Chiba Prefecture Takao Fish Tempura with Higuchi Farm's Kamo Eggplant, Sauce, White Hair Onion, and Kinome A seasonal delight… The thick, fatty flesh of the Takao fish from Chiba is perfectly fried, filling your mouth with flavor… The sweetness of the eggplant balances it beautifully, making it exceptional.■ Flower Zucchini The sweetness of the hairy crab wrapped in flower zucchini bursts forth, creating a delightful flavor experience.**Main Dishes** ❶ Unadon from Aichi Prefecture, Isshiki Miso Soup with Wakame and Fried Tofu The grilled eel, with its crispy skin and fluffy flesh, is a testament to the chef's skill with charcoal… Always perfect, served with freshly steamed Koshihikari rice from Minami Uonuma. ❷ Kinmedai and Corn Takikomi Gohan The moderate fat of the kinmedai enhances its flavor… The corn adds a gentle sweetness and a delightful texture, while the bell pepper provides a refreshing aroma… A clay pot rice dish that is simply outstanding. ❸ All-in Rice Bowl Kaneyama Miso Burdock Kinpira, Jako with Sansho, Homemade Karasumi, and Hyogo Prefecture Harima Eggs ❹ Tai no Sakura-zuke and Tai Chazuke The flavor of cherry blossoms spreads through the tai, complemented by a rich dashi… It was satisfying.**Desserts** ❶ Minazuki Tofu With a delightful jiggle, the balance of black syrup and cooked adzuki beans is just right. ❷ Shizuoka Prefecture Tenshioto Melon An exquisite melon with concentrated sweetness and umami… The flavor bursts in your mouth, paired with coconut sorbet and passion fruit sauce, creating a smooth texture and a vibrant, sweet-tart experience.**Tea** Tokushima Prefecture Awa Bancha