I was thrilled to finally visit TOM Curiosa after receiving an invitation!A few years ago, I had the chance to meet Chef Asai during an event at Adue Passi, where Mr. Tada was invited for a Perushuu gathering. Since then, I had wanted to visit but hadn’t found the opportunity until now. Thanks to a friend who invited me, I was excited to join this time.I took a seat at the lively counter, and the meal began.- Buffalo milk panna cotta with 36-month aged Parmesan cheese, drizzled with olive oil- Swordfish, sweet shrimp, scallops, pineapple, apple, cucumber, okra, winter melon- Potato appetizer with caviar- Grilled risotto with hairy crab and corn- Freshly squeezed corn- Perushuu 24-month buffalo mozzarella- Salad- Tortafritta- Ken-saki squid with bottarga in aglio e olio- Duck and beef tenderloin with chicory- Tagliatelle with porcini mushrooms- Herbal tea- Okinawan mango- TiramisuNot only was the Perushuu from Mr. Tada, which is only available at a select few restaurants, exceptional, but every dish was delicious. I enjoyed watching the chef and staff work seamlessly together from my seat at the counter.Sharing the main dishes of duck and beef tenderloin with my neighbor was a great way to enjoy both, and my overall satisfaction was high. I would love to return if the opportunity arises.Thank you to the organizer! m(__)m
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