I was truly impressed by the way the aromas and ingredients were fully utilized. The thoughtful arrangements allowed me to focus on the food, making it a wonderful experience.The sashimi of rockfish and squid, along with the fried young corn and squid ink dish, showcased a remarkable amount of creativity and effort, which I sincerely appreciated.Since the dish relied solely on the natural flavors of the ingredients without using kombu or bonito broth, I could truly understand the essence of each component.The use of nigari to recreate the taste of seawater enhanced the sweetness and aroma of the 100% buckwheat soba.This experience not only allowed me to savor the flavors but also taught me the joy of contemplation.
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