DAY1 19:00 Local ingredients deepen the evening.
The sun had set and it was dark. When we stepped out onto the deck, the heat from the gas grill softly pushed back the cool night air. The ingredients were gibier from Odawara's Hasegawa Gibier Butcher Shop and vegetables from Seishon Umikaze Farm. As soon as the chunks of meat were placed on the grill, the fat began to make noises. Then, "GORA BREWERY" was poured into their glasses again. The conversation between the three of us is louder than during the day, which is probably not my imagination.
The gibier is venison. Carefully selected chunks of meat are grilled simply with salt and pepper. Vegetables are seasonal, mainly from local farms. The dish, which was served with olive oil and balsamic vinegar, was unexpectedly delicious. The power of the balsamic vinegar was amazing, but because of the location, the meat is best served with just salt and pepper," Yada says with a laugh.
I was shocked at how delicious gibier can be! I was shocked! said Mr. Harada. Mr. Yada and Mr. Takahashi nodded silently in agreement.
The three of us had never traveled together before. Different jobs, different fields. But just by putting ourselves in nature, the differences disappeared before we knew it. We talked about bicycles, mountains, and what we wanted to make. There was no end to the conversation. And before we knew it, it was late at night, and the night of the first day had come to an end.
