On the eve of Golden Week, my spouse and I visited malca.Tonight, it was all about "eating as much as we want!" We started by choosing three antipasti.First, we enjoyed a carpaccio of grilled Managatsuo from the Setouchi region, a taste of early summer. The carpaccio floated in a tomato soup, complemented by a refreshing Trapani sauce with the nutty aroma of almonds and the acidity of fresh tomatoes.Next, we had a dish featuring seasonal Mehikaru, lightly fried and served with a salad of kiwi and watercress, along with kale powder, showcasing Chef Okamoto's flair for using fruits.The sautéed white asparagus from Bordeaux was served with a rich Bolzano-style sauce made with boiled eggs, perfectly paired with chilled Riesling.Then we moved on to pasta and risotto.We had Sicilian-style bucatini with fatty sardines and fennel, where the flavors of the sardines clung beautifully to the hollow noodles.As a special order, we enjoyed a risotto with seasonal bamboo shoots and clams, generously topped with bottarga!Next, we had handmade squid ink tagliolini with firefly squid and watercress, and we finished with our usual arrabbiata.Tonight's Riesling was a 2006 Auslese from Joh. Jos. Prüm, a stunning back vintage with a beautiful balance of sweetness and acidity.Joh. Jos. Prüm Graacher Himmelreich Riesling Auslese 2006 Mosel, Germany ----- -Antipasto- Grilled Managatsuo Carpaccio from Ozaki Suisan, with Tomato and Trapani Sauce Fried Mehikaru from Miyagi Prefecture, with Kiwi and Watercress Salad Sautéed White Asparagus from Bordeaux, with Bolzano-style Sauce -Primo Piatto- Sicilian-style Bucatini with Sardines and Fennel from Chiba Prefecture Risotto with Bamboo Shoots from Kyoto, Clams from Chiba, and Bottarga Handmade Squid Ink Tagliolini with Firefly Squid from Toyama and Watercress Arrabbiata, Spaghettini -Dolce- Mont Blanc (Cherry) from malca Pudding from malca