Trip Report: Japan (Tokyo & Niigata), August 2026

[pomodoro]

Just got back from a week in Japan. It was hot and humid, but I like visiting after Obon because it’s a little bit less touristy and some of my favorite ingredients are on display: shin-ika (baby sumi-ika), kuro awabi (black abalone), aka-uni (red sea urchin, from Yura, Ainoshima, and Shimonoseki), good mirugai (geoduck), and there’s still some shinko (baby kohada).

Mainly Tokyo, but I made a journey to Niigata for a day.

Tempura: Tempura NIitome

Sushi (omakase):

• Kiyota Hanare
• Sawada
• Kurosaki
• Sushi Namba Hibiya
• Tokiwazushi Shibata Honten (Niigata)
• Gaienmae Takemoto
• Sushi Nishioka
  Sushi (historic institutions):
• Kizushi
• Sasamaki Kenuki

Unagi: Nihonryori Yamazaki
Curry: Ittaikan
Ramen: Rokurinsha
Tacos: Los Tacos Azules

Tempura Niitome (3rd visit)

No pictures allowed inside, so going off of memory, but about 6 otsumami, 15 tempura, tendon with rice and pickles, and then dessert.

Truly next level. While I tend to prefer late February for tempura to experience the beginning of sansai and the tail end of fugu season, this meal had some nice late summer delicacies like shin-ika, mushiawabi, and elusive aka-uni. The medium-rare botanebi, shinika, and thinly sliced mushiawabi were amazing with Niitome-san’s super light, translucent batter. A gigantic oyster from Iwate was cooked longer but the juiciness was out of this world. Niitome-san cut it into 3 pieces each with distinct textures, some creamy just set and some with a little chew. Also, the Aomori corn, okra, and cha-mame were extremely nicely done. Cha-mame all holding together without being clumpy, the batter remaining thin and you could smell the fragrance through it.

The long-done tempura piece this time was satoimo (taro), good, but not at the heights of the satsumaimo (sweet potato), kabu (turnip), or shiitake (mushroom) in visits prior. The huge pile of crazy aka-uni from Yura on nori was nice though less of a skill piece, whereas ones like cha-mame were more impressive. Still, the botanebi, shinika, and mushiawabi were next level that affirmed for me why Niitome’s food is peak.

Kiyota Hanare (Ginza). 1st visit.

Chef Kimura-san is the 3rd generation chef of Kiyota, one of the most storied sushiyas in Tokyo. Long story short, he opened his own branch as Kiyota Hanare a few years ago. There’s lots that can be said about Kiyota / Kiyota Hanare, from its history to its special relationship with suppliers with the best ingredients, but Kimura-san is a living legend and the “uncrowned emperor or sushi” according to some. Well, he’s legitimately great, and this is one of the top sushi experiences I’ve had. Go for dinner (another chef is doing lunch). I was super impressed by the elegant balance of Kimura-san’s nigiri. Shari is medium sticky, unravels nicely, with a great umami finish and taste that feels complete. Formation is medium compact but never tight. This is sushi that is sophisticated and controlled with elegant power in balance. Of course the ingredients are the best for everything and they all play a part, but Kimura-san makes the whole better than the sum of its parts.

In retrospect, I was also really impressed with the flow of how Kimura-san served textural comparisons back to back in ways you wouldn’t normally think: new season/hashiri tai sliced thin with its lively chew followed by super tender steamed abalone sliced in the same proportion. Tennen shimaaji, ultra fresh, cut thickly with a snappy crunch, comparable to the kobashira in the hosomaki that preceded it. Normally one thinks of shimaaji as a bit creamy or fatty, but here it had a real interesting fresh texture. Mirugai was trimmed super nicely and it had a plush crunch similar to the kurumaebi just before it.

The maguro, of course, with the characteristic “san,” in perfect balance with the top Gotemba wasabi and complete shari. About 8 cuts of maguro (Ishiji supplied) from Oma, and of course harakami.

akami

shinika - geso as nigiri

murasaki uni from Yoichi - incredible

mirugai - the best

shinika - slick

toro - one of many types of cuts

shinko - elegant

kurumaebi

iwashi shinjo - ultra pure, clean, no off smell at all

grilled mirugai - very special part

Sawada (Ginza). 5th visit.

No pics allowed. This was probably my favorite time at Sawada. The rice was more dialed in, and even if it’s not my style (it’s very firm), it was noticeably better this time around in salt balance, texture, and temp. About 28 servings of nigiri.

I’ve come to appreciate Sawada more after visiting more old school Edomae shops in context. You get the sense of his style really being influenced by Edomae institutions, from Tsuruhachi (he’s talked about Igarashi-san) and the Miyakozushi lineage to even the kurumaebi and anago being reminiscent of Kizushi’s, imo. The neta progression is quite textbook. It’s powerful stuff, with strong marination, salty rice, with packing a touch tighter etc. I respect his approach and the fact that it’s just him and his wife with no other help.

He always talks about how many foreigners think of his place as specializing in maguro, and he even jokingly has a famous “Sawada special” roll that is overdone with overwhelming amounts of maguro. When really, much of his other neta were more notable. This time, matsukawa karei, yaki sawara, shin-ikura, and shimaaji shined and I had to encore those along with kanpyo maki.

Many hotel concierges have recently tried to court him to open up the books but he wants to keep it as is now, with just on Omakase. It’s very much for sushi purists - no phone use allowed (but one can take handwritten notes, as some did) and reservations are basically only for 1 person (I rarely see openings for 2, but sometimes multiple openings for 1 at the same time).

hanabi motif for this season’s napkin

[pomodoro]

Kurosaki (Minami-Aoyama). Main counter, 11th visit.

I’ve written about this place many times before as it’s one of my regulars and favorites. It continues to impress but I was surprised still to learn a bit more about his exclusive sourcing of top ingredients. Aka-uni with a 2-month season. Incredible stuff, from Ainoshima (in Kitakyushu), Saganoseki (Oita), and Yura (Awaji). Sanma yaki with kimojoyu (liver sauce) and chive-dipped rice was one of the best bites, maybe top 5 bite of the year. Kurosaki-san also has a new signature house sake.

22 servings including encores of mirugai, mushiawabi as nigiri, torotaku+negi maki, and extra uni nigiri. The mushiawabi was a thick piece cut to fan out into 3 connected slices and topped with liver sauce.

Steamed tachiuo with incredible aonori. Top fragrance and clean fat.

Otorozuke, with new batch rice.

aka-uni

aka-uni

shinko/kohada

mushi-awabi in a beautiful bowl. encored liver sauce with shiroebi instead of shari.

shin-ika

special unagi, ultra crisp skin with audible crunch. between Kansai and Kanto style.

kanpyo temaki. mellow sweetness. crisp nori vs slick crunch of long, folded kanpyo

Sushi Namba Hibiya (Hibiya). 6th visit.

Another one of my favorite shops. Namba-san really is a master not only of temperature but also moisture control. I like his experimentation, too. Some new bites:

The signature kinki-no-nitsuke with chive broth was paired with this time with a frozen ankimo pate. The sweetness of the broth really worked with the ankimo and soft summer sake Haneya Clear Blue. Fluffy texture with the gelatinous layer between the skin was great with the creamy ankimo. Tachiuo (looked like anago) with fresh, strong vinegared akashari, especially with sansho berries paired well with Aramaso Cosmos. Fried shako with ohitashi, very dialed in crunch.

8 otsumami, 17 nigiri + 3 extras, 6 sakes.

Namba-san’s temaki of fried maguro (“Maguro Okaki”) with pickled wasabi stems is a perfect example of his moisture control. This is the final otsumami before moving onto nigiri. It’s made from the tip of the tuna’s back, which contains sinew but works well when fried. Here, it’s marinated zuke-style then deep fried in crushed rice cracker batter. Too oily and it would make the handroll soggy. Too lean and it would be dry. But the crispness works through the final bite and the nori holds extremely well. It’s a nice refreshment before the opening nigiri of thin-sliced squid, which itself is about stickiness and feeling the rice’s texture as an introduction.

from Hiroshi Sugimoto’s “the sea” series

opening bite - mozuku and mekabu seaweeds with raw abalone - crunchy and slippery

abalone with glossy abalone sauce, later encored with akauni (classic flavors of the so-called “strawberry soup”). bowl had a beautiful blue hue.

fried shako with ohitashi. great new starter

tachiuo over fresh akashari, with wasabi and sansho berries

kinki no nitsuke (I already started eating this), served with frozen ankimo pate mid way

maguro okaki with pickled wasabi stems - fried tuna back in rice cracker batter

iwashimaki - one of the best

kujira - from a tail portion larger than a 935 / Moby Dick

ending kanpyo maki and iwashi encore

[pomodoro]

Tokiwazushi Shibata Honten (Niigata). 1st visit.

Took the Shinkansen to Niigata for this. I heard that Kobayashi-san of Tokiwazushi is a 3rd generation sushi chef, who works weekends at this original honten in Shibata where his grandfather’s store first was setup. He works weekdays in the city of Niigata at a newer store, but I wanted to try the honten.

The idea here is using all local products from Niigata or nearby Sado island. (Only the wasabi is from Nagano). Lots of whitefish and some shellfish (maguro is available as extras after the course). So a bunch of the ingredients were new to me (like kagamidai) and Kobayashi-san does some unique preparations with creativity (like continually drying and rehydrating kegani with kelp vinegar spray) Very delicious and interesting experience. The interior almost feels like local neighborhood machizushi, but the service and course is really comparable to what you’d get at a nice omakase counter in Tokyo. Tabelog Silver at 4.38 at this time of writing, and I think that’s quite fair.

Fast kotegaishi movement, 6 types of shari, lively counter of 10 patrons. There is also an English server who guided me through all local sakes.

Local nanbanebi with shari marinated in tomato water and akazu. Ebi miso head juices instead of wasabi, and the shells are dehydrated and then ground into a powder, brushed on top instead of using nigiri on top. Kobayashi-san mentioned this is shaped like “karako,” which is an homage to the “karakozuke” special kurumaebi from Tokyo’s Kizushi. Texturally, the shell powder has a slight reminiscence to the fine grain of the shimaebi oboro in the Kizushi one.

Relatedly, because the local Niigata nanbanebi are not as plentiful as shibaebi (the variety often used to make ebi oboro), Tokiwazushi uses madara (cod) oboro to balance sweetness in other offerings such as kasugodai.

Sugi-aji

Totomame on shari

Mozuku with amadai chawanmushi. No sugar, but uses a corn paste instead.

Nodoguro, kissed with bincho and then steamed (chef found this was superior to shabu)

Hata also with the grilled then steamed treatment

temaki with sazae (turban shell) and its livers, grilled and marinated, almost rendered like unagi (with cucumber, it’s like una-kyu)

Unagi with perpetual sauce

Gaienmae Takemoto (Gaienmae) 3rd visit.

A reliably good and underrated option. Run by a lovely couple (okami san speaks English) with a deep bench of nice wine and sake to go along with some good ingredients. Chef had a successful sushi restaurant in Kokura before moving to Tokyo, though the style is more gentle Edomae and not really “Kyushumae.”

The shari has presence but isn’t bold. There is some power on the finish, which is nice with the gentle texture of the nigiri.

4 otsumami, 17 nigiri, 9 sake.

Takemoto-san’s kasugodai and iwashi are always great. This time, shinko and katsuo no warayaki were also very memorable.

hamaguri from Kuwana (Mie)!

layered iwashi

katsuo with chives, mustard, and ponzu. nicely smoky and bright

tairagai

shinko, near kohada

shin-ika

kasugodai

amadai steamed. great clean fat

anago - cloud like

katsuo with nicely crisped skin

[pomodoro]

Sushi Nishioka (Takanawa Gateway, Tokyo). 1st visit.

A rising star in Tokyo which relocated about 3 years ago. Nishioka san gets fresh deliveries direct (such as noted fisherman Fujimoto-san, Mura-san, and Hasegawa-san) and even some morning catch flown that makes it time for dinner. So there are lots of great whitefish and ingredients, including tai and tako from Akashi (top provenance seen more in the Kansai region).

7 otsumami, 13 nigiri + 3 bonus pieces. Highlights were sagoshi, masu, oni-aji, murasaki uni from Yoichi, and aka uni from Yura.

Shari has nice definition and the taste is fairly gentle. Nice fragrance and no off flavors. Some might want more character in the shari but for whitefish and focus on textures this works. Though for chutoro, naturally this was with a fresh batch of rice so the taste was more apparent, and this worked nicely with more sourness. Consistent shaping, and all by tategaishi.

Very professional and friendly service by their sommelier Yamamoto, who speaks some English as well.

At 33,000jpy, this is still quite a nice value and worth seeking out for someone who wants a new generation chef working with really nice ingredients. I believe they also do lunch, and this place is very easy to book still. I enjoyed the meal and service and found the value to be very good and the meal also good in itself. Off the top of my head, I would say this is a bit reminiscent to Sushi Akira but a little bit lighter in taste and easier to book.

Akashi tai with irizake. Skin blanched in seawater.

Special akauni. Same one at Sushi Namba Hibiya (he’s friends with Namba-san).

Griled tachiuo, rare with nori underneath, and sudachi

Shibudai, a great whitefish more common in western Japan. Had this also at Kojimachi Nihee and Sushi Akira, who raved about shibudai as a star whitefish.

Oni-aji, double layer. Very large aji with a nice texture.

Sagoshi (baby sawara) - excellent I had to encore this

Okoze, thick cut, with liver, skin, and stomach. In a yuzu tosazu with hanaho. Great texture!

Akashi madako. Nice chew with wobbly edges

Kohada

Masu trout from Lake Biwa

Historical sushi

Kizushi (Ningyocho, Tokyo). 1st visit.

An Edomae institution whose lineage traces back to Hanaya Yohei’s stand. I believe chef’s grandfather worked for Yohei and started his own stand as well in 1923, then called Yoshimachi. The current building is from the early 1950s and this came to become Kizushi - now in its 4th or 5th generation.

They do some Edomae craft that’s still old school. I came to try the 8 piece sushi set option and specifically the tazuna-maki, a historic roll of kohada and kurumaebi overlapping to look like a horse’s reins (hence the name), stuffed with shrimp oboro underneath. The sourness of kohada and sweetness of kurumaebi with oboro were well balanced. Kurumaebi naturally follows kohada (which is often preceded by toro in many cases) for complete tastes, so this roll really makes sense. Tazuna-maki was favored by courtesans and often ordered while sat at a miyashita raised tatami room (Kizushi has one, too).

They also have a famous shrimp nigiri called “karakozuke,” as referenced by Tokiwazushi Shibata Honten above. This is small shrimp wrapped around like an old school hat, with shrimp paste encircled within. Luckily, karakozuke is part of the normal sushi set. The premium set option actually “upgraded” to a larger kurumaebi, but I wanted the karakozuke anyway. I should’ve ordered nihama and ika no inrouzume, but I had to go to the airport.

They also do the “kuragake” (“on horseback”) style of tamago. Apparently, they’ll also do it for chiaigishi tuna (I believe this is the reference for Sushi Yoshino in New York). Interesting to note they don’t believe that maguro should be zuke marinated or aged.

Though some have reported the shari is marinated just with komezu, I believe it’s actually an equal 1:1 blend of akazu and komezu (but it looks light) according to an interview in which the chef said the recipe is unchanged and equal 1:1. It’s not like the high end omakase counters’ but it’s better than most machizushis’.

I found the meal a very nice and I think it’s important at times to experience old school shops for education and context. Of historical shops, I’d rate this right around Bentenyama Miyakozushi. A top 15 Tabelog sushi chef also came in a bit later and ordered the tazuna-maki as well.

8 piece set (8,000 jpy):

• katsuo
• suzuki (premium set got matsukawa karei)
• aoriika (premium set got shinika, I believe )
• akami by ishiji, sennaka cut
• hotategai (premium set got akagai)
• karakozuke no kurumaebi (premium set got a bigger kurumaebi)
• (premium set then got shinko and uni)
• anago. nice niitsume
• daikon - in tamarijoyu zuke, saltier than bettarazuke
• tamago no kuragake - castella style tamagoyaki “on horseback” style
• half a himo-kyu roll

then Tazuna-maki (extra at 2,500 jpy or so).

Tazuna-maki

Kuragake style tamago

Karakozuke ebi

Akami, sennaka cut

anago (room temp). nice niitsume sauce.

himokyu (premium set got negitoro, but I prefer this)

storefront

Sasamaki Kenuki (Ogawamachi, Tokyo). 1st visit.

The oldest continuous sushi shop in Tokyo, since 1702. They serve original sushi from the Edo period, so it’s “Edomae” in a literal sense but this predates the style of sushi we’ve come to know as Edomae. This style is rolled sushi, wrapped in bamboo leaves and marinated with vinegar, at times aged for a few days.

The name comes from the sushi being maki rolled in bamboo leaves (kumazasa). Kenuki means tweezers removing fish bones, as this is boneless sushi. The vinegar maturation is enough to preserve the fish but not disintegrate the fish bones. This makes it distinct from the earlier nare-zushi, which was matured long enough to soften the bones for consumption. It’s perhaps reminiscent of Nara’s persimmon leaf sushi (kaki no Hana or “kakinoha-zushi”), which is very old. This is not the Edomae sushi we know as hayazushi (quick, ala minute) nigirizushi from Hanaya Yohei, Matsuga, etc. from the early 1800s that has come to define the term.

If you dine in, only the 3-roll combo is available apparently. Some have eaten the 5 but the proprietress told me only 3-roll combo. They have the option of takeaway for many, many rolls - 5, 7, 20, etc. Cash only, no English.

I believe the classic offering of 5 is: shrimp, silver-skinned fish (often kohada), oboro, kanpyo, and tamagoyaki. The taste is decently strong, so no soy is needed.

original tamagoyaki. in terms of tamagoyaki in the style of Edomae we know from the early 1800s, there are other examples, but they also contain rice. Sushi Sanshin in Osaka does a very nice homage to this.

oboro

bamboo on the walls

[Quoinstones]

Joining the board and interrupting your posts just to say I’m so grateful for these reports! I’ve learned so much from your dispatches, thank you for keeping the series going. I’ll be in Tokyo next week, hoping now to make it to Nishioka…

[pomodoro]

Welcome, and thank you for the kind feedback. I make these reports for a lot of my own chronicling because my pictures and visits can blend together at times, but I’m glad you got something out of it.

Nishioka tends to be bookable even on short notice, which is quite nice. Yamamoto-san the sommelier will help you along. They also do well with grower Champagne! If you get a chance, consider trying the aka-uni from Yura; it is quite special. Have a good time in Tokyo!

[pomodoro]

Unagi:
Nihonryori Yamazaki (Kyobashi, Tokyo). 1st visit.

Not to be confused with Nishi-azabu Yamazaki (the excellent kappo restaurant by CHIUnE alum Shiro Yamazaki). This is Nihonryori Yamazaki, a kaiseki restaurant from Toyama, which earned 3 Michelin Stars a while back and has opened in Kyobashi.

They offer a great lunch deal featuring unagi from Lake Hamana, Shizuoka. The brand is called “deshiko” and it’s quite nice especially for the price: 3,300 jpy for a half portion of 6,600 jpy for a full portion. Note that good unagi, whether you’re eating in the train station or elsewhere, is usually a quite premium ingredient. Here, it’s done in a sort of hybrid between Kanto and Kansai styles. The sauce is intentionally lighter, so you are instructed to add more according to your tastes. Make sure to use the sansho powder, too.

I got the full portion, some Kachikoma sake (a phantom sake from Toyama), and added a liver soup with a shinjo, some okra, and some herbs. All in it was like $55. Service was good and you sit at the same counter as their considerably more expensive dinner.

I easily made a same-day reservation on Tabelog, but there were also walk-ins.

I was going to return to Unagi Uomasa, but their solo reservations were limited and they’re a bit farther away, anyway. I had a pleasant surprise at Yamazaki for lunch.

Curry:
Ittai-kan (Higashi-ginza, Tokyo). 1st visit.

I didn’t want to queue in the heat for Tomato, and I saw that this place was open for breakfast.

Opens at 8am and there was no line at around 8:15am, luckily. I’ve seen reports of there being lines because they make the rice to order so it takes about 20-30 mins to receive your order. First, you’re instructed to come inside the store and use / pay at the machine like with ramen (the machine can switch to English).

Delicious and complex stuff, if a touch sweet and spicy (it goes to level 5, I could probably comfortably do level 3 but already level 1 had a little heat). Nice wagyu beef stew. Choose between 2 types of rice cooked in clay pot.

It’s considered slightly expensive by Japanese curry standards, but the quality is good and I had no problems paying for a nice product. The gentleman next to me seemed to be extremely serious about curry (writing notes in a journal and reading along in a curry guidebook) and seemed to really enjoy it, too.

Ramen
Rokurinsha at Tokyo Station. 2nd visit.

Very nice tsukemen. They offer a morning version which has a lighter dipping broth. It’s in the Tokyo Ramen Street. They open at 7:30am and there was just a 2 minute wait when I got there around 7:45am. You line up, get called in to use the machine (works in English as well), and return to your place in line with your ticket until you’re called again to be seated.

Tokyo Station is huge and sprawling. For a pretty direct access, enter near the JR Shinkansen ticket area, then go down by the “Shops and Restaurants” stairs, and you’ll be right at Tokyo Ramen Street, with Rokurinsha right in front of you.

Tacos
Los Tacos Azules (Ebisu, Tokyo). 1st visit.

Nice tacos made with fresh blue masa. Opens at 9am, no wait. They have a 5 taco tasting for 3,800 jpy, but I just ordered 2 because I had to run. Tacos are priced about 750-1600jpy each, or $5-10ish depending on the topping. Most vegetable ones like pumpkin are about $5, but there are wagyu tacos, wagyu lengua for more. I’d say there’s about 15-20 types of tacos available and about 10 types of Mexican drinks. I went with 1) classic carnitas and 2) fried kabocha w/ pumpkin mole and pumpkin seeds, and a local lime aqua fresca.

Ultra tender carnitas. They offer a special version with a chicharron on top (850 jpy)

kabocha

I’ll be back to try more!

[J_L]

Welcome to FTC!!!

[pomodoro]

too much sake to list, but here is an excerpt of some I enjoyed

Kokuryu x Uchuu Kyodai (Space Brothers manga), “Ato” (“Trace”). Assemblage of various sakes produced in years that were significant in the manga. This was sold in a set of 2 with the other being “Hane” (“Leap”), a sparkler. You may remember a similar collabo with Space Brothers x Nichi Nicki last August. Stylistically different, though.

Mimurosugi junmai daiginjo sakemirai. You may know sakemirai from Juyondai and hence the labels looking similar.

Tedorigawa Mangekyo, with shin-ikura. Great with the ikura’s deep saline umami with a little yuzu.

Kudoki dewasansan grain crush junmai daiginjo. This really over performs for the price especially. Nice to use dewasansan’s brightness against the marinade on shinko nigiri!

Niida Honke “Hyakunen.” kijoshu as a 100-year project (started in 2011, it’ll go to 2111). a kijoshu kijoshu, so extra special, in a sense solera style, resulting in a surprisingly light taste with mellow sweetness that’s fantastic with the niitsume sauce on anago to end the night. this is an elegant kijoshu that’s not as heavy as Masuizumi’s barrel aged or Kuzuryu, not as light as Ishikawamon Layered. I like Niida’s offerings and this is an interesting project that went really well to close the meal with elegant power.

Kurosaki’s new in-house sake, this time by Kamonishiki I think. I forgot the rice, but he still has his omachi one by Niizawa as well that was served later in the night.

Kurosaki’s own in-house sake by Niizawa. Omachi. with magurozuke flight. in winter, try this warmed!

Leio crystal, aged sake (I think 2020 vintage?) by the makers of Yamashiroya in Niigata. 1000 bottles - a kimoto style junmai daiginjo, aged at low temperature. clean, elegant but dryness tempered by the aging, which made it a nice refreshment to abalone with liver sauce (and the very sweet shiroebi encore with sauce instead of usual shari. so, extra rich of a dish required something a touch dry yet mellow.

Hotaru, an exceptional rarity

Aramasa Cosmos 2025. Not super special on its own, but smartly used here for its lively attack with otsumami. Both refreshing after the very savory ankimo pate but more to the point, dialed in with a bowl of tachiuo with sansho berries and fresh marinated shari as refreshment before sushi (and while it cooled to the proper temp for nigiri). And the good wasabi is an important element. Pairing Aramasa to its specificity is often about judging the impression of ingredients w/r/t timing/placement in the menu, as done here.

Abe 2 x Hasegawaya, at Hasegawaya in Niigata. crisp for summer heat.

Abe Agewa Shinden. A specific rice plot brew from nearby to the restaurant I had this at. It gets good sea breeze so it’s nice with seafood.

Utashiro Minami. summer sake, low alcohol like Utashiro does well. white koji (from shochu), a style people may know from Aramasa Amaneko but others do it as well. Smooth and relaxing, good for settling in on a hot day.

Kachikoma, a phantom

Juyondai Ginsen. For summer, this is the Juyondai I want to drink. fresh and delicious.