Summer heralds a time of abundance and colour, where fresh, sun-ripened ingredients star in dishes that celebrate the season's richness. During this time, menus explore vibrant flavours and inventive combinations that perfectly capture the essence of summer’s bounty.
BAKER X: LOVE FOR WAGASHI
L-R: Love For Wagashi’s Summer Nerikiri
In its third year, Baker X launches a series of line-ups under the theme “Around the World in Bakes and Sweets”. Kicking off the residency is Dionne Ho, founder of the home-based confectionery Love For Wagashi. From 2 June to 18 August 2024, all are welcomed to experience traditional Japanese treats with designs mirroring nature, flowers, and landscapes.
Offered during Dionne’s residency is her bestselling Nerikiri (from $7 onwards), available in a rotating selection of seasonal designs in a variety of signature fillings, such as the Original White Bean Paste, nutty Azuki (red bean paste), tangy Yuzu, and earthy Matcha. With deft craftsmanship, the wagashi are themed to represent summer in Japan: from blooming motifs like hydrangeas and sunflowers to gradient hues like a washed blue to symbolise water.
ESORA
L-R: Esora’s summer ingredients, Chef Araki’s bicycle
In 2011, Chef Araki and a friend embarked on a 100-day fundraising cycling trip around Japan that raised funds towards the Earthquake Relief Drive. 13 years later, Esora presents a menu steeped in seasonal flavour as a recollection and expression of that very trip. At the Modern Japanese Kappo restaurant, kisetsukan, a sense of season, is fundamental. Here, seasonal produce at its peak are crafted into dishes of exquisite balance and harmony, and Chef Araki transforms Nature's bounty into an experiential adventure on the plate.
While on his trip, Chef Araki found himself enthralled by the open, country-like environment and sub-tropical climate of Okinawa. He pays homage to fond memories of the prefecture’s pineapple plantations, mango farms, and cultivated cocoa farms with the Foie Gras Monaka. This composition features a Monaka wafer layered with a jam of pineapple, apple and lemon, topped with a slice of Maison Mitteault foie gras torchon flavoured with nuances of Ine Mankai sake and wasanbon, and completed with kaffir lime, myoga, hanaho flower, and a sprinkling of cacao nibs.
Pre-dessert this season is Kyoho, inspired by the sight of people gulping down Fanta grape soda to beat summer’s heat everywhere Chef Araki went on his cycling trip. Kyoho grapes are carbonated and served with sudachi jelly and fresh muscat grapes, alongside a foam made from sudachi juice, popping candy sprinkles, and sudachi zest.
FAT COW
L-R: Fat Cow’s Edamame Tofu with Uni and Okra and Cold Shabu-Style Toriyama Umami Wagyu
The season’s freshest ingredients are celebrated at Fat Cow with the latest Chef’s Table Omakase menu ($138++ for the Shin lunch menu, $198++ for the Tetsu dinner menu). Available from 16 July to 15 September 2024, the refreshed menus invite diners to explore umami-rich flavours with this season’s fresh bounties and the revered Toriyama Umami Wagyu beef. To start, the delicate Edamame Tofu with Uni and Okra is adorned with the briny contrast of uni and micro tomatoes. On the side, guests will find Toriyama Umami Wagyu that has been sous-vide for five hours and cucumber slices marinated in a punchy and rich umedashi broth.
Designed for the season, the Cold Shabu-style Toriyama Umami Wagyu is a reinterpretation of the shabu-shabu typically enjoyed in colder weather. This version features Toriyama Umami Wagyu lightly simmered in dashi, chilled in the same broth, and garnished with chives, sansho pepper, caviar, and a unique kombu jelly. Whereas, dessert finishes with the quintessential fruits of summer: watermelon and mango. Simple yet elegant, this dish is complemented by sliced passion fruit from Ecuador, an Anglaise sauce crafted from Japanese egg yolk, and finished with vivid slices of Japanese Miyazaki mini mango.
HASHIDA
L-R: Hashida’s Hassun and Parfait
Savour the essence of the season with Hashida's Hassun course. A celebration of summer's finest from the earth and the sea, ingredients like Hotaru Ika (firefly squid), white asparagus with corn shira-ae, and goma tofu are a light and balanced pairing to counter the heat. Elsewhere on the summer menu, the beloved Somen is layered with hasu-imo (young yam stem), awabi (abalone), nori sauce and garnished with the delicate flavours of red veined sorrels, hanaho, and chrysanthemum petals. Available from now until the end of July, the Summer menu at Hashida ($200++ for lunch, $450++ for dinner) is a culinary journey with exquisite dishes. The meal concludes with a Parfait of strawberries; textures and flavours interplay with the addition of a smoked strawberry compote, nutty sesame crumble, white wine jelly, creamy soy milk foam, and red bean.
ICHIGO ICHIE
The Ayu dish at Ichigo Ichie
Ichigo Ichie celebrates high-quality, exquisite ingredients driven by the seasons. Ayu, a sweetfish typically found most abundant in the summer months, is highly regarded for its delicate flavour. In the hands of Chef Akane Eno, the sweetfish is confit then deboned and grilled before it is served with a drizzle of fresh sansyo ankake, a glossy and starchy sauce made from sansho pepper. To finish, the dish is topped with deep-fried crispy Yamatotoki (also known as Chinese Dang Gui Leaf), one of Chef Akane’s favourite vegetables sourced from the renowned Katsuragi Sanroku farm.
