Kawamura in Ginza.As usual, I started with a glass of champagne and an assorted platter of appetizers. The Chiba abalone, rich and chewy thanks to its diet of Amakusa, offers a unique flavor. The large flatfish, which is rare for this season, was firm and sweet. It was so delicious that I ended up having two glasses just from the appetizers.While learning how to grill Wagyu over charcoal, I enjoyed steak and beef cutlet. The golden consomme soup was deeply flavorful, and for the finale, I had the lobster curry. During a fun conversation about this curry, Mr. Kawamura mentioned, "I excel at making Americane sauce!" He said, "Feel free to ask anytime." As a seafood lover, I definitely want to try it. I’m not sure if I could choose between my favorite fish and Americane sauce, especially with lobster.The staff meal of liver and garlic chives is also said to be incredibly delicious.I hope to try that someday too.
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