[July & August Only: Midsummer Seafood Kaiseki] 10 dishes to savor seasonal delicacies including horsehair crab, pike conger, sweetfish, and octopus rice ochazuke (Course only)

Menu

At “Toki no Niwa,” we are pleased to present a limited-time kaiseki course featuring an abundance of seafood and seasonal vegetables at their peak in midsummer. Each dish is carefully prepared to highlight the distinctive flavors of summer, including horsehair crab, pike conger, sweetfish, and scallops, offering a refreshing sense of the season. For the sashimi course, we serve Hamo Otoshi and lightly seared Hamo Aburi. The grilled course features overnight-dried sweetfish, while the fried course offers sardines with pickled plum and shiso. Guests can also fully enjoy the tastes of summer through dishes such as a clear soup with scallop shinjo and junsai, as well as “Ichigo-ni,” a beloved regional specialty from Sanriku. To finish, we offer octopus rice ochazuke, followed by panna cotta with watermelon sorbet for dessert. This kaiseki course is also recommended for important occasions such as business entertainment, formal dinners, and summer gatherings. 【Course Details】 ◯ Appetizers 一 Simmered horsehair crab and kinjiso greens 一 Water eggplant and cucumber dressed with salted sweetfish innards ◯ Soup Scallop shinjo, junsai, green yuzu ◯ Sashimi 一 Hamo Otoshi 一 Hamo Aburi ◯ Grilled Dish Overnight-dried sweetfish, pickled myoga ginger, sudachi citrus ◯ Simmered Dish Ichigo-ni, daikon radish, carrot, lotus root, shiso leaf ◯ Fried Dish Fried sardines with pickled plum and shiso, seaweed salt ◯ Palate Cleanser Marinated Isaki in Nanban style ◯ Rice Dish Octopus rice ochazuke, pickles ◯ Dessert Panna cotta with watermelon sorbet Please note that menu items may change depending on ingredient availability. Thank you for your understanding.