SUGALABO begins with four amuse-bouches.This has remained unchanged.First, we have the oysters from Saga, "Megumi Umi," topped generously with high-quality caviar. These small, shell-on oysters from the Ariake Sea are a luxurious bite, completely free of any strong taste, with a sweet flavor that extends to the adductor muscle, creating a creamy texture. The exquisite saltiness of the caviar enhances the experience.Of course, the delicate balance of seasonings brings out the best in both the oysters and the caviar.Recently, I’ve been enjoying the Ichiro's Malt Special Silver Oak Highball.This drink uses bourbon cask-aged whiskey that has matured for 6-10 years, crafted in the very barrels used for producing "Silver Oak" wine. The collaboration of American oak, wine aging, and whiskey aging creates a wonderful flavor that transcends time and place.Next, we have clams from Ohara Port in Chiba, served with hollandaise sauce.Hollandaise sauce is a warm French sauce made by emulsifying egg yolks with melted butter and lemon juice over a water bath. It is rich and creamy with a refreshing acidity from the lemon, often described as "warm mayonnaise." This version is quite thick, almost pudding-like, allowing for a clean cut with a knife, perfectly complementing the warm clams.The high-quality eggs and butter provide a rich umami flavor while maintaining a light finish.From Gunma, we have edamame and shirasu (whitebait) gougères, with a delightful aroma of Comté cheese. These are so delicious that you could eat them endlessly, with the sweetness of the edamame creating a beautiful contrast.Next is the 24-month aged prosciutto from Tada-san, who earned his qualifications in Parma. This ham is made in the mountains of Gifu, along a tributary of the Nagara River, using tender Japanese pork. Unlike the strong, smoky prosciutto from Italy, this version is silky smooth. At SUGALABO, it is served in thin slices, paired with sushi-style rice made from Hinokihikari from Nara, creating a classic amuse-bouche.A few slices are carefully placed in the mouth without overlapping, and finally, the prosciutto sushi is enjoyed in a few bites, completing the amuse-bouche experience. ✅Now, the main course begins.We have hairy crab from Funka Bay, tomatoes from Chikusei City in Ibaraki, and junsai from Sanjō Town in Akita.This is SUGALABO's version of gazpacho, featuring sweet hairy crab and tomatoes that balance sweetness and acidity, along with the refreshing bitterness of the junsai. This dish revitalizes you from the summer heat, and the refreshing acidity prepares you for the rest of the course.With the generous SUGALABO course, let’s make room for more amuse-bouches!
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