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料理の見た目、盛り付けの美しさ、器との調和がとても印象的。アートの勉強もしてたのか、もしくは天性の才なのか。まだ若いこの人の将来を継続的に見てみたいと思わせるシェフでした。
味にももちろん大満足。夏野菜と魚介を組み合わせた料理が数品あったなかで特筆は、海老の濃厚なコクとメロンの甘味と時折舌先に感じる岩塩の塩味のバランスが絶妙だった2品目。そのほか、ルビー色の珍しいとうもろこしと生ハムに刻みオリーブとパン粉のふりかけをまぶした3品目は、最高の酒肴となりこれでワインが2杯進みました。メインとなったシルクのような舌触りのばあく豚は焼き加減も最高で、思い出すと今でも唾を飲み込んでしまう美味しさでした。
食材やワイン、器について、カウンター越しの会話も楽しく、京都での暑気払い第一陣は予想以上に幸先の良いスタートに。