An Italian restaurant that beautifully showcases the local ingredients of Kagoshima.It takes about 1 hour and 45 minutes by car from the city, and the nearest Shinkansen station might not allow enough time for dinner.The chef trained at the popular Italian restaurant "Fiocchi" in Setagaya, Tokyo.The interior, dominated by black, creates a chic and modern atmosphere that feels calming, especially while watching the flames of the wood fire.The restaurant is dedicated to Kagoshima's unique ingredients, featuring dishes that highlight the sweetness of the Takahebi shrimp, which is even sweeter than regular sweet shrimp, the refined white fish Yagara with its mild flavor, and the sweet Yukiya corn with a sugar content exceeding 20 degrees.The dishes brilliantly bring out the qualities of Kagoshima's ingredients that you can't experience in Tokyo.Personally, I was particularly impressed by a dish using Yukiya corn! The corn was incredibly sweet, perfectly balanced with salt, and paired excellently with black truffles.Both types of pasta were thick and chewy, providing a satisfying texture.The main dish was the Amakusa's Horohoro chicken, roasted over wood. The chicken, with its flavors concentrated through perfect cooking, became more delicious with every bite.For dessert, we had a firm pudding, which is a must-try for those who love a denser texture.The chef, still only 33 years old, was very engaging and humorous, making me want to return.I was reminded once again that cooking with wood gives a unique, robust aroma and flavor that is different from gas or charcoal.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.---------------------------
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