With dining service resumed, the full carte blanche menu is available at Kausmo again. It’s basically like a private kitchen at someone’s home, where the number of diners is cozy enough (even if it weren’t for current capacity constraints) that the team can address everyone at once to explain the dishes, and more importantly here, the local sourcing of the ingredients.
Both the ingredients and techniques were enjoyable, with the seafood above being very fresh and yet delicately prepared and seasoned. I particularly liked the duck ragu, which was salty enough to be edgy yet was rounded out by mushrooms and local mizuna leaves. The prices were reasonable too considering the quality of what was provided. Nice meal.