I had the pleasure of visiting Suzuta Shiki, a restaurant that is notoriously hard to get a reservation at.The dishes are exceptional, but what truly stands out is the way the ingredients are showcased, the cooking over a wood fire, the layering of flavors, and the thoughtful presentation. Each plate reflects a clear intention, from the choice of dishware to the ambiance of the space.I was particularly impressed by the philosophy of minimalism, maximizing the natural flavors of the ingredients without unnecessary embellishments, and the meticulous balance of aroma, temperature, and texture.The specialty shiitake mushrooms were remarkable, with a wonderful thickness and texture. Even though I'm not a fan of shiitake, I found them delicious.The most memorable dish was the black abalone paired with two-year-aged potatoes. The potatoes were sweet like sweet potatoes, and the abalone was seasoned lightly to let the natural flavors shine through. When combined with the sauce, it became an outstanding dish.I learned that the chef has a background in French cuisine, which is evident in the exquisite sauces.It was a great meal. Thank you!
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