[Hazuki–Nagatsuki] Dish of the Month
Even in the mountain valleys of Ikaho, late summer lingers gently in Hazuki (August).
While the day still holds its warmth, the evening breeze softens,
and our menu begins to take on a cool fragrance and the calm of early autumn.
To begin your meal, we offer gifts from the sea delivered from Ishinomaki, Miyagi.
The smooth sweetness of sea urchin, the delicate melt of milt, and the subtle savor of pike conger.
With a hint of sesame vinegar, this dish lets you enjoy a lingering ocean finish beneath its refreshing chill.
Our hassun is a colorful assortment that reflects both summer’s lingering presence and autumn’s first arrival.
Greens, vermilion tones, and soft whites brighten the plate—each bite revealing a different seasonal expression.
Paired with today’s seasonal sashimi is “Kuyō Masamune Junmai Daiginjo” from Kumamoto.
A grapefruit-like aroma and a crisp acidity that complements summer seafood with ease.
A pure, light sake crafted from polished Yamada Nishiki rice.
And this month’s quietly captivating highlight is our warm dish.
We prepare large turban shell from off the coast of Ito in Izu as Isaribi-yaki (fisherman’s fire-grilled style).
Its roasted aroma, a whisper of rocky shore air, and deep umami that grows with every bite—
a dish that feels like a softly lit summer night sea within the bowl.
As you begin to sense the next season beyond the heat,
please take your time savoring these cool lingering notes at Kaichoro in Hazuki (August).