The week after the earthquake in Kumamoto, I flew to Kagoshima. I hesitated to go during this time, but I thought that if we all stayed home, it would only hurt the economy, so I decided to go. Despite the difficulties in sourcing ingredients, they managed to prepare an incredible selection for me:◆ Sliced Tokoroten from Kagoshima ◆ Freshly made Dashimaki Tamago (Japanese omelette) ◆ Yakushima's bite-sized flying fish tempura ◆ Sea bream that was kept alive overnight and then prepared ◆ Freshly boiled octopus ◆ 3 kg of wild kampachi (amberjack) belly ◆ Fresh horse mackerel ◆ Chawanmushi (savory egg custard) topped with red sea urchin from Amakusa and salmon roe ◆ Seared Hagatou (skipjack tuna) ◇ Aori squid ◇ Eye bream ◇ Shibudai (white-spotted rabbitfish) ◇ Namikuda shrimp ◇ Freshly boiled kuruma shrimp ◇ Red sea urchin from Amakusa ◇ Wild striped mackerel ◇ Freshly boiled shako (mantis shrimp) ◆ Shako claws ◆ Soft-boiled black abalone from Yamaguchi ◇ Salmon roe ◇ Hagatou belly ◇ Summer bluefin tuna from Yamaguchi, with marbled collar ◇ Special swordfish ◇ Golden eel from Tsushima ◆ Noodles simmered in broth made from Yakushima's mackerel ◆ Young ginger ◆ Pickled Kyoto daikon I truly enjoyed every dish!
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