July’s Fumizuki Gozen is a Five-Course menu celebrating summer’s bounty at MISAKI
Sashimi – 2 kinds
We begin with a trio to awaken the senses. TORI KUROSU KARAAGE – succulent fried chicken tossed in a black-vinegar glaze – offers a crisp, tangy bite. SHISHAMO NANBANZUKE – features fried smelt marinated in a bright vinegar and onion sauce, balancing savory and acidic flavors. MEKYABETSU YASAI GOMA – is a chilled vegetable dish of tender brussels sprout buds dressed in creamy sesame sauce. Together, these appetizers showcase contrasting textures and the rich umami of fresh summer produce.
Enjoy the pure flavors of summer seafood. MIKAN TAI – presents sweet sea bream infused with fragrant japanese mandarin (mikan) essence – a citrusy accent that’s in season during japanese summers. HIRAMASA TATAKI – is scattered piecesof yellowtail amberjack, buttery texture. The cool sashimi courses exemplify the “light dishes” favored in warm month, providing a refreshing interlude.
RAINBOW TROUT prepared at low temperature – offers a gentle, melt-in -your -mouth experience. The trout is delicately seasoned, and served warm, a nod to the japanese penchant for warm, with a rich and creamy homemade “Tartar” sauce. Simple dishes that accentuate the ingredient’s essence.
INANIWA UDON are ultra-thin wheat noodles, prized for their smooth, elegant chewiness. They are served with fragrant “WASABI LEAF” dipping sauce, perfect for summer dining. Alongside is KUROBUTA ASPARAGUS MAKI tender black pork wrapped around crisp asparagus and lightly fried. The clear OSUIMONO soup – a light dashi broth – ties the course together, as its simplicity “highlights the essence of an ingredient” and cleanses the palate.
Limited to July 2025 only – FUMIZUKI GOZEN is an exclusive seasonal offering. Book early to secure your reservation and taste the poetic beauty of summer at MISAKI.