Breakfast at LAT.34°N by Ao.The breakfast was Japanese-style. I will skip the details of the menu as other reviewers have covered it thoroughly.To conclude, the breakfast did not disappoint.First, I was amazed by the quality of the dashi-maki tamago (Japanese rolled omelet). The refined umami of the dashi and the fluffy texture were remarkable, making it a satisfying dish on its own.The soy sauce-marinated egg yolk was rich yet perfectly balanced in saltiness. When placed on top of the freshly cooked clay pot rice, it was so delicious that I could have eaten several bowls.An unexpected delight was the "wasabi don" that was not listed on the menu. It was a simple dish with thinly shaved katsuobushi (dried bonito flakes) and fresh wasabi over rice, drizzled with a bit of soy sauce. The refreshing aroma of the wasabi and the umami of the katsuobushi harmonized beautifully, leaving a lasting impression.The dried fish of the day was astonishingly juicy. It was prepared in a way that allowed the natural flavors of the fish to shine through, rather than just being grilled.The accompaniments, such as wasabi miso, chirimen sansho (tiny salted fish), and squid salted fish, were all exceptional, each bringing its own character while enhancing the clay pot rice.While enjoying breakfast, I couldn't help but think, "I wish I had some Japanese sake..."Both the clay pot rice and the red miso soup were outstanding, and despite being full, it took a strong will to resist asking for seconds. It had been a long time since I encountered such a high-quality Japanese breakfast.After breakfast, Chef Shinkai came to greet us. I was impressed not only by the Western course from the previous night but also by the high level of Japanese cuisine served in the morning. Once again, I felt he is an exceptional chef.
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