2025 Summer Menu
Our tasting course changes seasonally. Please note our menu can change from day to day depending on the availability of ingredients.
Summer Ingredient Highlights
Ayu (鮎) -
Ayu, often called "sweetfish" in English, is one of Japan's most beloved summer delicacies. Its presence on a menu signals the peak of the season. Living only one year, this small, slender fish thrives in the clean, clear streams of Japan, feeding on algae which contributes to its unique, sweet flavor with hints of watermelon and cucumber. This distinct, pleasant aroma has earned it the nickname "kogyo," or the "aromatic fish."
On our summer menu, we feature Ayu in a bouzushi—a type of pressed sushi—allowing its delicate flavor to be the star. Historically and culturally, Ayu is deeply significant. It appears in some of Japan's oldest texts and its capture is a celebrated event. Grilling the fish over charcoal, a method known as shioyaki, is the most traditional preparation, meant to highlight its natural taste.
Hamo (鱧) - The Pike Conger
Hamo, or Pike Conger eel, is another iconic ingredient of summer, especially in the Kansai region and Kyoto. This formidable ocean fish, which can grow up to two meters long, has a delicate, beautifully white flesh with a rich flavor. Its significance in summer cuisine is tied to its resilience; historically, it was one of the few fish strong enough to survive transport from the sea to the inland city of Kyoto in the summer heat before modern refrigeration.
The defining challenge of preparing Hamo lies in its thousands of tiny, sharp bones. This led to the development of a masterful culinary technique called honekiri ("bone cutting"). Using a specialized heavy knife, a chef makes dozens of precise, paper-thin incisions into the flesh—as many as 26 cuts per 3 centimeters—slicing through the tiny bones while leaving the skin underneath perfectly intact. This incredibly skillful process renders the bones unnoticeable when eaten, transforming the fish into a soft, luxurious delight. When blanched, the scored flesh opens up and blooms like a white peony flower, a preparation known as botan-hamo.
On our menu, we serve chilled Hamo with delicate sōmen noodles, okra, and baby corn in a refreshing broth.