Had the chance to dine at Takazawa,​ ​‘Jounetsu Tairiku', which I previously saw on (television programme)​(TAKAZAWA)​
​The plan was to shoot a dish with a Leica-sponsored ‘Leica Q’ and then upload using Wi-Fi on the spot.. I bought this Leica Q a year ago but to be honest, haven’t used it much lately (laugh) I used a alternative Leica when I was in Scandinavia.
But using it for the first time in ages realised what a good camera it is. You can use autofocus and shoot with a macro zoom …
Well, ‘Takwazawa’ was more wonderful than I could expected. A dressing of liquid nitrogen, heat-wrapped soup, and a dish brimming with smoke, etc, etc. When the recipe was invented they were written side by side on the menu and now cooking from 10 years ago is all the craze. There isn’t much detail on the gastronomy but have parts of it have had an impact on dining abroad? Interesting and without fail delicious .
I want to come again and take my time, but maybe it’s hard to make a reservation?