In June, I was looking forward to dishes featuring seasonal tomatoes. Today, I enjoyed two dishes made with plum shellfish and pasta. The tomatoes from Ueda Farm in Wajima City, Ishikawa Prefecture, had an intense sweetness and just the right amount of acidity, making them truly delicious. Chef Hirata, who knows the ingredients of Noto like the back of his hand, really brought out the potential of the tomatoes.For the main course, I had "Bear Hamburg" made from minced bear meat and abalone served with a rich sauce. The combination of the beef-like red meat and sweet fat melted in my mouth.
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