Omakase Course (Approx. 8 courses) August Sample Menu The following is an example. The actual menu may vary depending on ingredient availability and other factors. ■ Ginza Wakyo Specialty Anpan (Sweet Red Bean Paste Bun) ■ Appetizer Chilled simmered winter melon with fresh Hokkaido sea urchin, seasonal summer vegetables, and the aroma of green yuzu ■ Soup Freshly prepared ichiban dashi made with ma-kombu kelp and dried tuna flakes, served with deep-fried sweet corn shinjo ■ Fresh Fish Today’s fresh fish sashimi Straw-seared bonito, and other seasonal selections ■ Fish Dish Tatsuta-fried wild longtooth grouper with red daikon radish rapee and Manganji pepper ■ “Meishan Pork” from Tsukahara Farm in Ibaraki Prefecture An exceptionally rare breed of pork, with only around 100 pigs raised in Japan Served in a summer-style hot and chilled shabu-shabu preparation with Kyoto Kamo eggplant and house-made Yamagata dashi ■ Rice Cooked in an Earthenware Pot Uonuma-grown Koshihikari rice, “Yukitsubaki,” served with a selection of accompaniments, including house-made chirimen sansho and smoked mentaiko ■ Dessert White wine-poached peach with gyuhi mochi and shaved peach ice

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