This course creatively incorporates ingredients from Toyama into Italian cuisine, using dashi, charcoal grilling, and even foam to build each dish.It starts with a zucchini purée topped with peach, white shrimp, and kombu dashi jelly. The sweetness of the peach complements the white shrimp, while the umami of the kombu ties everything together. It’s a refreshing and light start, perfect for summer.Next, the sweet sea bream is served as zeppole, encasing the fish in a crispy batter and accompanied by onions and aioli. Although it’s fried, it’s not too heavy, allowing the delicate flavor of the sea bream to shine.The rock oyster is paired with a mousse made from prosciutto broth and a sprinkle of vinegar kombu powder. The richness of the oyster is enhanced by the savory prosciutto and the tangy vinegar kombu, creating an interesting combination of flavors from land and sea.The red squid is tossed in perilla oil, served over grilled eggplant and zucchini, with squid ink and bitter melon foam, garnished with red basil. The sweetness of the squid is complemented by the smokiness of the eggplant, the fragrance of the perilla, and the bitterness of the melon, layering the flavors beautifully.The specialty of the day is the sautéed abalone from Kurobe City. The thick abalone is sautéed and topped generously with its liver. The firm texture and umami of the cooked abalone are beautifully complemented by the richness of the liver. This dish, which invites you to savor every bit of the liver and oil left on the plate, was particularly memorable.Next is octopus rice, featuring both red octopus and grilled water octopus. Served with fluffy white rice from Tenkomori, it’s topped with potato chips. The texture of the octopus and the aroma from the charcoal grilling are enhanced by the crispy chips.For the meat course, we have grilled Owara Clean Pork. The thick cut is a beautiful pink, allowing the pure flavor of the pork to take center stage without unnecessary embellishments.The final pasta dish features clams and sweet long peppers, seamlessly continuing the seafood theme while bringing together the umami of the clams and the freshness of the peppers.Dessert consists of pancakes with corn ice cream, highlighting the natural sweetness of corn. Finally, a firm biscuit sandwich with lemon butter rounds off the meal.With white shrimp, rock oysters, abalone, octopus, clams, and Owara Clean Pork, the course showcases Toyama’s ingredients in a way that goes beyond just using local produce. Each dish presents a different expression, incorporating dashi, charcoal, bitterness, and acidity.Himawari Shokudo 2 offers a fascinating experience of tasting Toyama.