I was invited to a private lunch gathering at Numata, a place I've been eager to visit. I was excited to see the handsome chef! Here’s what we enjoyed that day:- Steamed rice with clams- Blue crab with urchin and konowata- Head of sweet shrimp: the first one served as is, the second with salt- Sweet shrimp- The second sweet shrimp was slightly rare with urchin and salt- Fava beans from Ichiro Farm- Fava bean pulp (forgot to take a picture)- Aged whiting- Fuki (butterbur shoots)- Whiting bone crackers- Young sweetfish from Lake Biwa- Asparagus tips from Hokkaido- Lower part of asparagus- Spring child (young fish)- Koshiabura (Japanese wild vegetables) - crispy!- Grouper- Wild garlic- Bamboo shoots- Bamboo shoots- Moonlight lily bulbs - raw- Moonlight lily bulbs- Kujo green onions- Ribbonfish- Rice from Okayama's duck farming method- Yellow chives with red miso soup- Choose your closing dish: tempura rice ball- Strawberry sorbet with elderflower sauceWhat stood out the most was the fava bean pulp! The sweetness spread in my mouth, and I was pleasantly surprised. The crispy koshiabura, the incredibly delicious wild garlic, and the asparagus were all fantastic. The tempura showcased spring ingredients cooked to perfection! In a serene atmosphere, I savored the carefully fried tempura, enjoying a luxurious moment. Each dish prepared right in front of me had a thin, light batter that was beautiful, and with the first bite, the natural sweetness and aroma of the ingredients gently spread. Perfectly cooked with a light batter, I could eat as much as I wanted without feeling heavy at all. The harmony of the chef's skill and the quality of the ingredients resulted in truly exquisite tempura. Thank you for the invitation!
We use cookies on this site to enhance your user experience.
