EP.08 | Dining Al Fresco

In Shizuoka City, leaf ginger hits its peak—tender, fragrant, and ready to eat raw. Light, fresh, and easy to use. It starts with homemade ginger ale, clean and refreshing. Tempura brings out its aroma with a crisp bite. Pickled with oysters, it works with both rice and beer. A chirimen-jako rice bowl keeps it simple and addictive. Then a sweet finish with local Ishigaki strawberries. Nothing heavy, nothing forced—just bright, clean flavors.