In the season when young leaves gleam in the early summer sunlight, we bring you fresh water shield (junsai). Served in a dashi broth, subtly enhanced with citrus, the dish offers a bursting texture and smooth finish. The cockles (torigai), sourced from Kyotango, are lightly seared with their livers intact. Enjoy their inherent sweetness and the crisp scent of the seashore.