EP.13 | Dining Al Fresco

A luxury ingredient, often overlooked—tori-gai. In Maizuru, Kyoto, local fishermen spent years making its farming possible—the first of its kind in Japan. The process stays mostly unseen, but the result is clear. Fresh nigiri shows its clean sweetness. Simmered with bamboo shoots, it turns soft and deep. Takikomi rice ties it all together. A full course built on one shellfish—simple, precise, and confident.