Today, I set out to find delicious food that matches its value at Lito! (´∇｀)I enjoyed the Season Lunch for JPY 12,100, featuring seasonal ingredients like corn, sea urchin, conger eel, sweet shrimp, swordfish, Aichi beef, squid, melon, and mango.What makes this restaurant special is its use of fermented seasonings in the dishes.Even the non-alcoholic pairings incorporate homemade fermented seasonings, allowing those who don’t drink to enjoy the combinations with the food, which is a delightful aspect! (´∇｀)Each dish had its own unique character, but the standout for me was the main dish featuring Aichi beef.It was served with a sauce made from black garlic and fermented blueberries, and it was grilled over straw.The umami from the fermentation, the subtle sweetness of the blueberries, and the fragrant smokiness from the straw combined beautifully, making it delicious until the very last bite! I had a preconceived notion that fermented foods might be a bit strong in flavor, but upon tasting, I found them to be well-balanced and enhancing the overall deliciousness of the dishes.The entire course was filled with new discoveries, making it enjoyable all the way through! (´∇｀)I look forward to trying different combinations with seasonal ingredients when the seasons change! If you're interested, be sure to check it out! ☺️I mainly post about lunch and sweets as a record of my daily life! If you liked this, please give it a "like♡" or save it!
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