Early Summer at La Stalla- Tokishirazu and fresh milk ricotta (from 70 liters to 3 liters)- Hitachinaka's Mehikaru and panna cotta- Anago (conger eel) cutlet from Tsushima with wild sansho pepper- Umeyama pork 3-month pâté en croûte with garden figs and naturally made white liver- Gratin: Umeyama pork sausage, béchamel sauce, and artichokes- Risotto: Scarola, raisins, and Carolina rice with Tsukuba chicken broth and 2-year-aged karasumi (dried mullet roe)- Pasta: Hand-stretched pici with porcini- Hōrōhō chicken with summer truffle- Sicilian pistachio gelatoFrom start to finish, it was a series of delightful surprises.The pâté en croûte and liver were the highlights; the naturally made white liver had a taste that didn't tire the body.The anago cutlet had a wonderfully crispy skin that was impressive, and the wild sansho pepper added a strong aromatic accent.The béchamel sauce in the gratin was incredibly rich, yet the flavor of the Umeyama pork sausage stood out beautifully.The risotto, with raisins, was innovative and surprisingly complemented the vegetables and broth without clashing. The broth was exceptionally clear, concentrating the essence of the chicken.That day, the appetizers were so voluminous that I was quite full by the time the main dish arrived, but the moist hōrōhō chicken made it enjoyable until the end.Once again, many time capsule-like ingredients were presented. I wonder what the oldest ingredient in this restaurant is.There were various alcoholic beverages as well. The sweet and refreshing "Tetote" was particularly to my liking. I also bought the delicious "Ravirana" from Yuhara-san after enjoying it the other day.
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