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A return visit to one of my favorite Spanish-Japanese fusion restaurant in Kobe.
I have been for the first time in 2015, five years ago and therefore was able to witness the development of this young talented Chef.
His food became simple, more focused and reduced. Point in case is the serving of the botan ebi. Slightly pickled after steaming it for a short period, Fukumoto-san serves it then just like this. Not one another morsel of other food.
One need to admire the courage to do this.
8 / 10
