Our target was situated in Kochi-city’s center.
We had noticed "Baffone" about a month ago and already -rather un-Japanese-  enjoyed a glass of wine and a cheese assortment.
Classical jazz-music, small round bistro tables and  -again pretty un-Japanese-  the façade at the street side completely open. The day before Fumika rang the owner-cook, excluded empathic pizza and spaghetti, challenging him to prepare some dishes within our budget of that evening.
I don’t possess an Italian dictionary and had to accept the owners explanation: Baffone means ‘man with a heavy beard’. Inspired by his translation I could not but focus on his cheeks and perceived just some grey curls here and there. 

By the way, there are at least a dozen establishments in this province where one can eat mighty and thus being worth to write about in detail.

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.