Omakase Course (Approx. 10 courses) August Sample Menu *Menu items may vary depending on seasonal availability and market conditions. ■ Ginza Wakyo Specialty Anpan ■ Seasonal Appetizer Kurosaki edamame sesame tofu with fresh sea urchin and seasonal summer vegetables, served with savory dashi ■ Soup Sawani soup with Tsukahara Farm’s Meishan pork, plenty of vegetables, and a hint of black pepper ■ Sashimi Three selections, each prepared in a different style Live-caught marbled sole, thinly sliced, with microgreens and ponzu Straw-seared bonito with aromatic oil Black abalone with grated yam in abalone dashi and aonori seaweed from the Yoshino River ■ Fish Dish Wild ayu sweetfish spring roll, filled with dried white cucumber and shallots, served with ayu liver sauce ■ Meat Dish or Special Dish Charcoal-grilled unagi eel with kabayaki glaze, served as a refreshing summer-style unazaku with spaghetti squash, house-made Yamagata dashi, and Tosa vinegar ■ Rice Cooked in an Earthenware Pot Uonuma-grown Koshihikari rice, “Yukitsubaki” Sweet corn rice with house-made sea urchin butter, nukazuke pickles, and miso soup ■ Dessert Kuzu dumpling with sweet bean sauce, white wine-poached peach, and blue cheese cream ■ Tea and Sweets Ginza Wakyo Specialty: Walnut Mochi

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