Tomato-flavor jellied prosciutto brings out the sweetness of colorful summer vegetables. Young ayu sweetfish is lightly fried in fine panko bread crumbs and served with a Japanese-style tartar sauce flavored with chopped Nara-zuke (vegetables pickled in sake lees). The main dishes for June are a top blade muscle steak of finely marbled beef, and a fresh steak-style mizu eggplant. Each is grilled in a sauce bringing out the flavor of carefully-selected tomatoes and garnished with summer manganji peppers for a touch of color. For July and August are a Kamo eggplant deep-fried without batter and coated in dengaku miso (sweet soybean paste) before being grilled, and broiled eel glazed with a smooth and sophisticated-tasting sauce incorporating crystallized sugar.

A cold soup comprised of peach flesh on a vichyssoise base. A squeezed pistachio paste foundation with cured Iberian ham, two types of peach as side decoration, and a ginger confit garnish. Smoked salmon and flounder marinade with a summery citrus fruit sauce. The saltiness of the caviar, the richness of the cheese added to the marinade, and the texture of the sheet of starch on top, all combine for a sumptuous summer dish. Grilled tenderloin wagyu beef with a fragrant rosemary and black garlic sauce. A mille-feuille of summer vegetables trimmings given a deep flavor thanks to the parmesan cheese. Scabbard fish with sautéed skin and coated with a scallop mousse, arranged with green and yellow zucchini styled like fish scales.

Open up a wrapped traditional sasa (bamboo leaf) to find seasonal conger eel gently boiled and served as sushi. The side dish is uzaku, made with cucumber and wakame seaweed dressed in a sour soy sauce and stock made from bonito, topped with eel, chopped crispy-fried eel skin, myoga ginger, and accented with ginger vinegar jelly. Imotako nankin (boiled taro, octopus and kabocha squash) is served with grilled and marinated eggplant to add in summer color. The main dish is stewed pork topped with strained potatoes. The mellow flavor of bonito dashi soup stock is sure to please the tastebuds. Silver flounder is baked with ANA Chef 's special Kyoto-style miso for a delectable juicy finish.

These menu selections are prepared in collaboration with Restaurant Ryuzu. The red sea bream is marinated in sudachi fruit and served with manganji peppers, myoga ginger and okra jellied in a Japanese-style broth, and is complemented by sautéed eggplant. Enjoy the texture of the sautéed beef fillet with Gruyere cheese, butter and panko bread crumbs in a fragrant baked glaze. The butter-roasted sea perch is enhanced by an Italian-style fish sauce. Lightly cooked leeks in a mixture of capers and dill spices produce a distinctly pleasant aroma.