EP.11 | Dining Al Fresco

In Nagashima, Kagoshima, surrounded by the sea, new potatoes hit their peak. One of Japan’s top growing areas. Freshly dug, wrapped in foil, and baked—simple, but more than enough. Add a touch of mayo, and it’s done. Cheese mash turns smooth and rich. A mix with takana and mentaiko adds a sharp kick. Then a local favorite—uni miso, bold and addictive. The finish is ochazuke with uni miso. Straightforward, satisfying, and hard to stop.