On a midsummer day, I visited PRESENTE Sugi in Sakura, Chiba, feeling a bit like indulging in gastronomic tourism.Arriving at a beautiful Western-style house surrounded by picturesque rural scenery, I opened the door to find a space brimming with a research-like passion for food.The culinary philosophy at PRESENTE Sugi is centered around "Chiba Terroir." Everything, from the fish and vegetables to the stones used for the dishes, is sourced locally from Chiba. Chef Noritomi Sugioka's love for his hometown and his quest for culinary excellence are expressed throughout the experience.When I opened the menu placed on the table, I found only keywords listed in no particular order, leaving me guessing about the dishes to come. The entire meal unfolds according to Chef Sugioka's explanations.The meal features around 20 dishes primarily based on local fish and vegetables, presented in a lively tempo. After each dish, Chef Sugioka provides a detailed explanation, followed by a visual and flavorful experience. Three dishes, in particular, left a lasting impression:【Eel】 An unexpected dish not listed on the initial menu. It combines the steaming technique from Kanto with the direct grilling method from Kansai. The skin is crispy while the flesh is moist and fluffy.【Bonito and Beets】 A beautiful dish with a harmonious presentation of bonito and beets, complemented by the translucent red of the dish. The yogurt sauce adds a refreshing flavor, brightening the mid-course experience.【Deep-Fried Pufferfish with Summer Truffle】 Served in a glass container resembling a throwing weapon, this dish features deep-fried pufferfish and summer truffles packed with rich flavors. The luxurious use of truffles during this season creates a memorable taste.Beyond these highlighted dishes, each bite of the various offerings transforms the concept of enjoying food, prompting a reevaluation of what it means to savor a meal.Chef Sugioka's creations, which blend science and art, are filled with love for his hometown of Chiba and respect for his customers. They inspire many beyond the realm of cuisine.This experience left me wanting to return and savor the flavors in a different season or at another time.
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