EP.03 | Dining Al Fresco

In Shizuoka City, a lotus root tied to Tokugawa Ieyasu draws attention—Asahata lotus root. Big, slightly sticky, and full of character. Charcoal grilling brings out a clean crunch. Fried, it turns soft and satisfying. Chikuzen-ni shows its range, while a tororo rice bowl with mountain yam leans into that signature texture. Then the closer—stuffed lotus root, balanced and rich. It looks simple, but there’s depth in every bite. A familiar ingredient, treated with patience and respect.