EP.09 | Dining Al Fresco

In Rikuzentakata, Iwate—still carrying the memory of the disaster—something special comes into season: snow-melt oysters. Fed by meltwater, sun, and careful hands, they grow large, plump, and full of flavor. Tempura brings out their richness. A simple ajillo turns unexpectedly deep. Bagna càuda adds a smooth, savory layer. Clam chowder warms you through. Even a spicy miso stir-fry holds its own. One ingredient, many expressions—each dish revealing a new side. Only now, only here.