With the explanations finally done, we could at last get to our beer.
An appetizer made with persimmon, Kyoho grapes, and pears—fruit really does taste better in the cooler season.
Organic puntarelle came in stock, so we had it prepared as a salad.
Making full use of fennel.
Oysters came in stock too. Ah, it really is winter—eating seafood like this reminds me of the season.
