Walking about 15 minutes from Fukushima Station in Osaka under the scorching heat, the streets are bustling with promotions for the Day of the Eel. It’s incredibly hot, the sun is harsh, and the heat is so intense that even the cicadas are silent. I think the expression "disaster-level heat" is quite fitting.The only saving grace of the sunlight is that it allows us to synthesize vitamin D, and I’ll choose to think of it that way.Since photography is not allowed, I took a picture of the wind chime at the entrance.The design features a Tanabata theme with five colored strips. I heard that the previous bamboo drawing was also done by the chef. I love the color scheme and composition; it clearly shows the focus on the ingredients.To cool down from the heat, I started with a beer:⭐︎Heartland BeerThe sake used to dilute the sauce is a smooth and delicious choice:⭐︎Miyagi Suginokawa Junmai, Extra Dry*Chiba Abalone, Steamed Abalone with Abalone Liver and Cucumber AgarThe abalone is sliced and topped with lemon over the abalone liver and cucumber agar, served with a refreshing broth enhanced by lemon. Once again, I appreciate the skillful use of lemon’s refreshing aroma and acidity. The diced cucumber and abalone liver agar looks beautiful for summer, with the abalone’s gradual umami flavor. The unique taste of the liver adds a delightful richness. You can feel the deliciousness of the abalone without washing it too much.*Akashi Pressed Sushi with Horse Mackerel and Scallions with GingerAccompanied by MyogaThis feels more like a sandwich than pressed sushi. You get to enjoy the horse mackerel and rice together, allowing you to slowly savor the delicious blend of the mackerel’s umami and the rice’s sweetness.*Akashi Yura, Pike Conger and Edamame Shiso Dumpling with Yellow Garlic and Plum SauceThis dish resembles a bowl inspired by the five colored strips of Tanabata:Yellow → Yellow GarlicGreen → EdamameRed → PlumWhite → Pike Conger?Black → Bowl?It visually captures the essence of Tanabata’s five colors.The varying sizes of the edamame enhance the sweetness, and the smoothness of the dumpling showcases the sweetness of the beans. The beautiful dashi flavor from the bonito flakes is impressive.⭐︎Yamagata Koikawa 292 Junmai, Summer Limited Sake*Wakayama Lobster, Fried Lobster with Miso and Akou aged for two days, Akita Water ShieldSeasoned with soy sauce and saltwater, garnished with a Kaji leaf.The Kaji leaf, once used for writing, symbolizes Tanabata. The fried lobster enhances the sweetness, and the accompanying lobster miso is heavenly. The crunchy water shield is perfectly textured, and the Akou is sweetened through dehydration.*Yura Red Sea Urchin with Soy Sauce JellyThe seaweed provides a wonderful flavor connection. You can feel the sea urchin’s affinity for the kombu. The aroma follows the soy sauce, and the pairing of sea urchin and seaweed is delightful.⭐︎Dark BeerRecommended to pair with sweetfish.*Takatsu River Sweetfish, Charcoal-Grilled with White Gourd Miso and Served with Grated Wasabi Leaf and Wasabi VinegarA faithful representation of sweetfish.Due to the size of the sweetfish, the bones are removed, and the head and tail are cut off, allowing you to enjoy the essence of grilled sweetfish.*Takatsu River Sweetfish, Charcoal-Grilled Head, Backbone, and Tail Fin, Crispy Fried and Wrapped in Crepe, Served with Grated Wasabi Leaf and Wasabi VinegarThe crispy backbone is a flavor bomb similar to eel bone crackers. The freshly made crepe wrap is a double delight.The refreshing kick from the wasabi vinegar is summery, and the freshly grated wasabi adds a strong, exhilarating sensation.⭐︎Aizu Otokoyama, Summer Limited*Kyoto Tomato and Yamanashi Corn (Megold) Corn Stock Jelly with Kyoto Manganji Pepper and Yuba RollThe corn jelly is made by removing the fibers and packing in the delicious parts. The grilled Manganji pepper with yuba offers a mild freshness.⭐︎Fukuoka Asahikiku Ayaka, Summer Ayaka*Yura Pike Conger with Winter Melon and Plum in a Pot, Salted Plum StewThis dish feels like a bowl that doesn’t allow for any deception. It conveys the greatness of the plum, and the winter melon becomes a delicious block of dashi.*Pickles (Eggplant, Cucumber, Okra)Perfect accompaniments for rice.*Steamed Manganji Pepper with Baby Sardines*Pike Conger Roe, Soy Sauce PickledThese dishes are perfect for enhancing your rice experience.*Mikawa Isshiki Eel, GrilledWith crispy skin and fluffy flesh, it’s perfect for the Day of the Eel.*White Rice*Lobster Head and Yuba Miso SoupThe soup is rich in lobster flavor, and the yuba absorbs the lobster dashi.*Lemongrass HojichaWith a refreshing acidity and a light astringency from the hojicha.*DessertYamanashi Peach and YogurtThe peach yogurt has a soda-like quality and is delicious, with a smooth texture reminiscent of soda.*Water YokanSoft water yokan that melts on the tongue, with a hint of bean astringency remaining.*Thin MatchaWith a beautiful aftertaste, these dishes nourish both the heart and body.Thank you for the meal. It was delicious! ❤️