La Stalla @ TsukubaThis restaurant is run by a chef with a unique background, having worked in finance before traveling to Italy at the age of 46 to train in cooking. The dishes are based on the traditional cuisine of Piedmont, where he trained.The carefully crafted dishes are not flashy but instead evoke a comforting warmth and texture.One standout dish was the grilled artichoke. As a big fan of artichokes, I was thrilled with this plate. The dish centers around the artichoke, enhanced by the flavor of pork sausage made from Umeyama pork. It was accompanied by a purée of aged potatoes and Pecorino Romano cheese, along with truffles. This was truly a feast.From early to mid-June, they offer fresh ingredients served in a salad style, which I must try.For pasta, I had the fruit tomato pasta with lamb sausage. Instead of cheese, it was topped with freshly grated horseradish. The robust umami of the meat paired beautifully with the refreshing spiciness and the sweetness of the fruit tomatoes.I believe that dishes that evoke warmth reflect not only the chef's passion but also the culture of the land.