That chef was amazing & all the food looked incredible. I cannot believe that he was cooking just for you. I loved all the old pottery, he must have been collecting a long time.
Jesus Christ, what a master, and what perfect products!!!!!! But did he really put the fish on the grill alive with an opened stomach? How cruel...............and unneccessary.......
This place is pretty unrefined. There are tons of expensive ingredients like matsutake mushroom, karasumi, hamo, and awabi, but the perpetration is not as sophisticated. I feel the hamo and matsutake soup to be quite badly thrown together, with yuzu sprinkled on top, covering the delicate tastes of the other ingredients. Also, ayu and hamo are enjoyed in summer, sanma and matsutake are best in autumn, so whenever this was filmed, the ingredients (at least one set) are not in season! This is a huge red flag - a big no no in traditional Japanese cuisine. Never should you source out of season. And the ayu was badly grilled too. Also hated that cutting the fish open while they were alive, that was unnecessary just to be showy. I feel this place is gimmicky but is all fluff and not trained hard enough.
