○Omakase Course ○Half Pairing *Please refer to the photos for the menu.At the renowned innovative restaurant "AKAI" quietly located in Miyajimaguchi, I enjoyed a supreme omakase course that encapsulated the chef's extraordinary sensibility and respect for ingredients. It was a remarkable culinary experience that stimulated all five senses.The star of the early dishes was the stunning sweetfish, raised in the clear streams of the Nishikigawa and Usagawa rivers. The aroma and concentrated umami of the "Sweetfish Chawanmushi (savory steamed egg custard)" melded beautifully into the warm dashi, drawing me in immediately. The refined texture and refreshing taste of the "Sweetfish Sashimi" and the deep richness of the liver soy sauce paired with the "Grilled Sweetfish Rice" were simply outstanding. The crispy and fragrant "Sweetfish Bone Senbei (crackers)" completed this breathtaking flow of flavors, allowing me to savor the bounty of life in its entirety. The half pairing with Japanese sake like "Sharakus" and "Tanaka Rokugo," as well as the Japanese wine "MUSUBI," was also impressive.The meat dishes and local seafood showcased a refined approach. The juicy and flavorful "Pork Shoulder" stood out, while the "Kijihata (a type of fish)" revealed its moist and elegant fat and umami. The transparent acidity and spiciness of the kimchi water paired with the "Oysters from Etajima" brought a striking surprise. Furthermore, the main dish, "Ezo Deer," with its beautiful deep red cross-section, offered a tender and rich meat flavor that filled my mouth. It paired excellently with the elegant "STEPP Pinot Noir."The finale, "Sweetfish and Green Chili Rice," featured a refreshing accent of green chili that complemented the sweetfish flavor perfectly. After resetting my palate with the dessert of "Sweetened Green Plums and Kuzumochi (starch cake)," I enjoyed the blissful marriage of the rich "Pudding" and the sherry "Diatomists MEDIUM," followed by a perfect conclusion with the rich "Coffee."The cooking technique that maximally brings out the quality of the ingredients, combined with a free and sophisticated sensibility that transcends genres, resulted in a lunch of the highest caliber.It was a great meal.
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