A Day to Enjoy the Summer Bounty of Higashi-MikawaHigashi-Mikawa is a treasure trove of ingredients, with rich mountains to the north and the warm Pacific Ocean and Mikawa Bay to the south. The dishes at 'aru' showcase not just local ingredients, but a remarkable expression of the region's climate and seasonal offerings, promising a sensory experience like no other.As you open the menu, the names of producers like Miyo-chan, Kitagawa-san, Suhida-san, Miura-san, and my family’s farm (Toyokawa) leap out at you. This is a testament to their deep connection with the soil and their way of life. By savoring the stories behind the ingredients grown in that specific soil and climate, you can truly feel the essence of Higashi-Mikawa.**Memorable Courses** **[Miyo-chan's Gold Rush]** A dish boasting 200% corn. They changed their preparation from last year, resulting in an overwhelming sweetness and rich umami. The story unfolds beautifully, leading from a focaccia made with seasonal Gold Rush corn to a corn unadon to finish.**[Okra]** An elegant amuse-bouche that makes full use of okra flowers, contrasting delightfully with the texture of squid.**[Papumaru]** A refreshing burst of flavor fills your mouth with a granita of cucumber and shiso, enhanced by the zesty acidity of finger lime.**[Bell Pepper]** A simple yet luxurious dish featuring hollowed-out bell peppers filled with concentrated duck consomme. The kick of yuzu pepper accentuates the depth of the soup and the freshness of the bell pepper.**[Kitagawa-san's Summer Asparagus]** An unexpected pairing with porridge. The sweetness of the boiled asparagus harmonizes perfectly with the refreshing accent of perilla seeds.**[Suhida-san's Korin-ki and New Potatoes]** Korin-ki and new potatoes infused with the aroma of charcoal, complemented by the hidden flavors of cucumber and sasage, with a pleasant hint of oregano.**[From My Family's Farm: Eggplant]** Two exquisite dishes featuring eggplant: one roasted for two hours until tender, served with tomatillo puree and green chili, and the other combining white eggplant with marinated horse mackerel and molokhia. A luxurious duet that beautifully showcases the different expressions of eggplant.**[Seasonal Vegetables from Higashi-Mikawa and Toyohashi Beef]** A meat dish accompanied by edible amaranth and fresh red okra. Enjoy the robust local meat and the equally strong flavors of the vegetables.**[Corn Unadon]** A fitting finale to the French meal, featuring grilled Toyohashi eel and corn rice. The combination of smokiness and sweetness, accented by the refreshing touch of pickled plum, creates a delightful dish.**[Loquat] [Miura-san's Blueberries]** A luxurious moment enjoying loquat sorbet and Miura-san's blueberry ice cream layered with seasonal ripe fruits like watermelon, melon, and Nagano Purple grapes. Paired with warm herbal tea, it was the perfect finale to savor the summer bounty.We often buy vegetables that are available year-round at supermarkets, thinking we know their taste. However, the moment you taste the dishes at 'aru', that preconceived notion is pleasantly shattered. The familiar vegetables shine brightly as the stars of the show here.This place vividly updates the inherent charm of vegetables through the terroir of Higashi-Mikawa. More than just enjoying delicious French cuisine, it makes you appreciate the richness of nature anew. On the train ride home, I found myself dozing off while watching passengers in yukata heading to a fireworks festival, feeling the gentle sway of the train. That was the cherished afterglow of the special experience at 'aru'.