June Menu
From the June menu – 水無月 (Minazuki) – Old Japanese names for June. Regarding the name’s origin, opinion is divided. Some say it literally comes from a month of lucking water after the rainy season. Some argue it was named after the necessity of water for rice planting/cultivation.
Pics below are from 10,000 yen course.
Sakizuke (First appetizer) – Minazuki-tofu (Kyoto’s June special sesame tofu), Yuba (Tofu skin), and Sea urchin from Hokkaido, covered with okra source.
Hamo (pike conger) in starched soup
Sashimi – White squid from Nagasaki, Hon-Maguro (bluefin tuna) and Yokowa (juvenile bluefin) from adjacent sea, Tai (red sea bream) from Seto Inland sea with shredded Kabocha (Japanese pumpkin)
Hassun (Appetizer) – Satsuma-imo (Japanese sweet potate), octopus egg and corn-tempura. Hamo (pike conger) + fresh lotus root in sake source. Brasenia and blueberry in octopus stock.
Baked Ayu (sweet fish
Hashi-Yasume (Chopstick break) – So-men (Japanese thin noodles w. bit of sesame oil )
Takiawase (cooked vegetables) – Abalone and white aroid with arrowroot starch source
Gohan (rice) – Anago (eel), Tuna, and Kisu (Sillago japonica) suchi
Caramel mousse with mango, melon, and Kyoho (Japanese grapes) covered with wine jelly.
Japanese sweets “Ajisai (Hydrangea)” with maccha tea
