Nestled on the cliffs of Ajiro, south of Atami, is "LAT.34°N by Ao." This inn, chosen for a peaceful getaway, enveloped me in an air of elegance as soon as I stepped inside, welcoming me with warmth and comfort. The soothing heat of the onsen filled the room, and the breathtaking view of the azure sea below washed over me as I awaited the evening's dinner.As night fell, I discovered a delightful truth just before heading to the dining area. A gourmet website I casually opened revealed high ratings and mentioned that this establishment was supervised by the renowned "Ao." I couldn't contain my excitement at the luxurious anticipation of this unexpected encounter.And thus, the feast began. Each dish showcased the aesthetic of subtraction, drawing out the essence of the ingredients to their utmost limits.- **Saba Consommé** Fresh saba was used whole, extracting only the natural flavors of the ingredients. No seasonings like salt were added, resulting in a pure soup that highlights the essence of the material.- **Shirasu from Yamari** A long-established shirasu shop in Wakayama, maintaining quality by quickly washing the shirasu in cold water and using natural salt for a perfect boil. This dish is crafted with traditional methods to maximize the flavor of the shirasu.- **Three Assorted Sashimi** A selection of sashimi focusing on freshness from Sagami Bay and Suruga Bay. The accompanying sauces are all freshly prepared on the day.- **Two-Year Aged Snow Room Potatoes (Mikawa)** Potatoes aged in a snow room, where humidity and temperature are carefully controlled. Cooked at the optimal temperature for starch conversion, these potatoes offer an astonishing sweetness.- **Amagi Shamo Chicken from Izu** Raised freely in the fertile lands of Izu, this chicken boasts a perfect balance of flavor and texture, with no unpleasant odor. Each bite releases rich fat, providing a blissful taste experience.- **Ise Lobster Risotto** This risotto features Ise lobster raised in the nutrient-rich waters of Izu. The rice is cooked in a Japanese dashi, extracting deep flavors from the lobster shells and legs, resulting in a rich bisque.- **Bona Milk** Located in the eastern part of Shizuoka, near Hakone, Bona has a history of over 140 years in dairy farming. Fresh milk is selected daily for processing, preserving the natural freshness of the milk.Facing this culinary experience without any prior knowledge made the impact even deeper, leaving a lasting impression on my heart. From the first consommé that revealed the value of the ingredients to the final dish, I was continually amazed by the sincere preparation that maximized the potential of each ingredient. The gentle sound of waves, the steam of the onsen, and the unforgettable memories of exquisite cuisine made my time at "LAT.34°N by Ao" an invaluable experience that deeply satisfied all my senses.