It had been a year and a half since my last visit to Kutan. As always, I was treated to the best hospitality and exquisite cuisine.In a world where sushi and tempura often dominate dining experiences, enjoying traditional Japanese cuisine reminded me of its profound depth and the significance of its roots in dishes like sushi and tempura.The variety of ingredients and cooking methods available is truly remarkable.Each meal left me deeply moved.Just when I was impressed by the perfect frying of the tempura, I was captivated by the sashimi of sea bream, which highlighted the natural flavors of the ingredients. Eating it with saltwater allowed me to truly appreciate the essence of the fish.I could feel the skill involved in the cutting technique that brings out the inherent flavors of the ingredients.It’s the season when vegetables are at their best, and I savored their natural sweetness and umami. The connection with the producers enriches the ingredients.So many hands contribute to a single meal.With deep gratitude, I enjoyed the finest cuisine.
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