This time, I enjoyed a special lunch with my friend at Restaurant Ashiya Takezono in Hotel Takezono Ashiya, fully savoring the traditional Ashiya Takezono experience.
According to my friend Hitomi,
the first appetizer was eggplant mousse. It had a rich flavor that made it hard to tell it was eggplant at first.
Next,
the cold Genovese sauce offered a strong basil flavor that spread throughout, along with the deep taste unique to cold dishes.
The pike eel cutlet had a mild flavor complemented perfectly by the salty and tangy plum sauce.
The steak was cooked medium and was tender, just how I like it.
I was able to slowly enjoy the dishes steeped in tradition and elegance.
As Hitomi said.
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