Kochūan

A sakizuke made with scallops and maki shrimp, a type of shrimp. Served with white datsu (taro stem) and broad beans, dressed in a sesame sauce. A flavorful dish accented by the texture of sea grapes and the aroma of fresh ginger.

An appetizer combining pike conger (hamo), a summer delicacy, with fried eggplant. Finished with a refreshing grated daikon and mitsuba sauce, served with edamame and asparagus. The herbs shiso and myoga add a refreshing aroma.

A clear soup with clam (hamaguri) flavor sealed in shinjo (a type of dumpling). Wood ear mushrooms and mozuku seaweed add textural accents, while yuzu and plum pepper enhance the elegant dashi broth.

A platter of 2 kinds of fresh seasonal fish at their peak deliciousness. Please enjoy with savory Tosa soy sauce or flake salt that enhances the natural sweetness of the ingredients.

A dish of sea bass (suzuki) coated with rich sea urchin and grilled to a fragrant finish. Enjoy the tangy flavor with the accompanying figs and corn balls, dressed in a savory sauce made with tade vinegar.

A smooth dish using Akita's specialty, junsai. Combined with a tomato-based puréed soup, white gourd, and yam, the slippery texture and acidity of junsai refresh the palate.

A main dish combining tender stewed winter melon with beef shabu-shabu. Served with amaga peppers and fried shallots, the spicy fresh shichimi tightens the flavors of the beef and dashi.

A parent-child rice bowl featuring katsuo-meshi (rice cooked with fish) made with 'tokishirazu,' a salmon out of season but at its peak fat content, generously topped with salmon roe. Enjoy this as a concluding meal with a bowl of awase miso soup and pickled water eggplant.

A platter of 3 kinds of fresh seasonal fruits. Please enjoy the sweetness and juiciness of the season as a post-meal dessert.