In early July, I went out for dinner with a friend.We started with a pre-dinner drink: Hakutake Sen.The first dish featured abalone, edamame, shiso leaves, a smooth puree of new lotus root, and junsai, topped with a jelly made from Hokkaido tomatoes.The presentation included ice beneath the dish, keeping everything refreshingly cool until the end.The tomato jelly added a pleasant acidity, resulting in a very refreshing overall flavor. The abalone stood out with its rich umami, and the flavor expanded with each bite.Next, we had grilled eel from Korea.It was served with a soy-based sauce combining wasabi and plum paste.This sauce was truly exceptional.The refreshing spiciness and aroma of the wasabi, along with the saltiness and acidity of the plum paste, created a perfect balance that highlighted the delicate umami of the carefully deboned eel. Personally, this was one of the most memorable flavors of the evening.We also enjoyed amago (sweetfish) wrapped sushi and fried fish bones.The sushi was a refreshing combination of amago, cucumber, and sansho pepper, with a mild acidity that allowed the natural umami of the fish to shine through.The fried fish bones were surprisingly light and crispy, making them easy to eat and a great palate cleanser.Next was a dish of wuppuru inori, okra, red sea urchin from Yamaguchi/Hagi, and sesame tofu.From the first bite, the aroma of bonito broth wafted through, and the red sea urchin was incredibly sweet and rich. The sesame tofu had a dense texture, making this dish highly satisfying overall.We then had sashimi of kiji hato (red seabream) and whelk.It was served with egg yolk vinegar and soy sauce.The whelk had no unpleasant odor and a pleasant texture, showcasing the chef's meticulous preparation.Next was akou (red seabream) in a jelly made from its own broth.The fish's umami was concentrated beautifully, and it offered a refreshing summer vibe.We compared two types of sweetfish from the Shokawa and Wara rivers.This dish allowed us to enjoy the differences in aroma and flavor based on their origins, which was a delight for sweetfish lovers.We also had a small bowl of shine muscat grapes, myoga ginger, and white sweet potato stems.Honestly, I hadn’t been a fan of myoga before, but this dish was surprisingly delicious, with a refreshing aroma that tied everything together beautifully.Next was eggplant, Emiko Gold, and hairy crab in a broth.The broth was simply outstanding, elevating the entire dish to a high level.While the combination of corn and hairy crab was tasty, it felt somewhat predictable to me.We enjoyed rice from Takayama, Gifu, grilled eel with white soy sauce, and a cucumber and kinome (Japanese pepper) salad.The elegant aroma of the white soy sauce allowed us to fully appreciate the richness and umami of the eel.For dessert, we had ice cream made from Jersey milk and Miyazaki mango.The rich creaminess of the milk harmonized beautifully with the sweetness of the ripe mango, making for a perfect summer finale.Lastly, we had a water yokan made from white adzuki beans.The sweetness was refined and light, leaving no heaviness after the meal.