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北欧の料理哲学が、京都という場所にやってきた。
北欧の発酵や保存の技術と、日本の風土、素材が出会うことで生まれる化学反応に、ただただ感嘆。
料理の多くは、見た目は極めて静かで素朴。
でもその一口の中に、塩味、酸味、旨味、苦味が重なり、
驚くほど豊かな風味のレイヤーが広がる。
どの皿からも感じられたのは、
素材の背後にある季節性や一回性(一期一会)への意識。
これは、日本料理が大切にしてきた価値観とどこか響き合っていて、
異文化の対話として、とても興味深かった。
「華やかさがない」という批判も耳にするが、
美しさや哲学は、必ずしも派手である必要はない。
この場所に流れていたのは、むしろ「そぎ落とすことで立ち上がる」芸術性だった。
静かに、でも確かに残るものがある。
そんな夜だった。