|broccoli potage, A soft almost sensation.
|Coarse goose-liver, sardines, bonito. Cresson, mild red peppers, dashes of garlic and anchovy.
Repeated exclamations of tongue- and eye tickling ravishments.
Bonito, raw and fresh is at it’s best in Kochi.
The taste-pallet was mild again.
|Vegetable-dish, ‘calda’, the owner [warm] added
Several still crispy vegetables, olive oil and a most sophisticated dressing made of anchovy, milk and garlic.
pasta, colored by the green ‘ink’ of a squid.
Further coquille, tomato, garlic and a powder made of fish-eggs.
Surprise after surprise.
|Tai, a bream, a ‘happy fish’, a fish that brings
happiness and sometimes brought to us by the president building
contractor; he catches them himself.
Under the fish: green, ground beans. All laid in a cold tomato-soup with light spots of broccoli-soup. Fresh fennel.
I feel a lack of words.
|Lamb with a tuft of rhubarb, marinated zikini, small mushrooms, fresh thyme and small red peppers.|
Gorgonzola cheese-cake with a walnut, some cinnamon and vanilla icecream. The cake is an excellent invention.
|Owner with waitress.|
Our 2 1/2 hours in this bistro-setting with an excellent
self-made-cook was a celestial journey. Spending longtime for eating
still is uncommon in Japan.
The other early morning I tried to find the correct meaning of the word ‘baffone’. This brought www.baffone.com to light even with an ‘English’ text, provided by a translation machine.
The man behind all this, Aono Mashu, elevated a daily necessity into a joyous height.