Announcement of Our Summer Menu
We are pleased to introduce our summer menu, available from June to August 2026.
■ Sample Dishes ■
[Aperitif] HOUKA
[A Dish Welcoming Summer in Iburi] Lightly battered and fried Date asparagus — with green laver seaweed salt —
[Iburi Summer: Five Appetizers from Sea and Mountain] House-made Shiraoi pork loin ham, pressed conger eel sushi from Funka Bay, and more
[Rausu Kombu Clear Soup] Hokkaido horsehair crab fish cake — with kamoji green onion and junsai (water shield) —
[Chilled Seafood Selection from the North Seas] Hokkaido bluefin tuna, Funka Bay flounder cured with grated tororo kombu, whelk from Funka Bay, and more
[Summer Fish Dish with the Scent of the Sea] Pan-seared mazoï rockfish from Funka Bay — with avocado vermouth sauce —
[Shiraoi’s Treasure] Stone-grilled Shiraoi beef — enjoyed three ways: red wine sauce; Kamui Mintara salt & pepper; and more —
Grilled summer vegetables in vibrant colors — zucchini, green beans, Danshaku potatoes
[Finishing Rice of Yunozato] Pot-cooked Hokkaido brand rice “Yumepirika,” koji miso soup made with soybeans from our own farm, wasabi kombu and minced chicken soboro, sweet vinegar–pickled okra, and more
[Summer Fruit Dessert & Beverage] Crème d’Anjou made with fresh Hokkaido cheese, Date aronia tea, and more
We also offer a carefully selected “pairing course” featuring wines or sake chosen to complement the summer menu.
Please enjoy to your heart’s content.
*Menu items may change depending on ingredient availability.*






![[Summer 2026 Menu] Appetizer](https://www.img-ikyu.com/contents/common/image/acc1/00001211/0/org/14153302.jpg?auto=compress,format&lossless=0&fit=crop&w=200&h=200&q=30)










![[Summer 2026 Menu] Gathering](https://www.img-ikyu.com/contents/common/image/acc1/00001211/5/org/14154686.jpg?auto=compress,format&lossless=0)