Next, we are presented with "Spiny Lobster Steamed with 'Nuchigusa' Herbs, served with Consommé." This is a brand-new star for this season. This spiny lobster, which inhabits the rocky reefs and coral reefs of warm, shallow waters, looks formidable but is quite defenseless, often falling prey to predators, so it rarely grows to this size. Due to low catch volumes, it's not commonly found in markets, meaning "even islanders rarely get to see it." This dish features this spiny lobster, steamed and enveloped in 'Nuchigusa' (life herbs) tea leaves blended with Chomeiso, guava tea, and Getto tea. It feels almost like a sacred ritual...

"Infused with the aroma of Taketomi Island's life herbs, this dish is crafted to be unique to this location," says Aoki-san. The flesh of the winter spiny lobster is firm and sweet, releasing its umami with every chew. It possesses a distinct character within its delicate flavor.

"While regular shrimp are delicious, spiny lobster has an even more concentrated umami. I wanted to serve it simply, without too much manipulation. The consommé is made from the shells. It's a dish designed to savor the spiny lobster whole."

To accompany this, we have an Austrian rosé wine. It's a natural wine with a good deal of character, possessing both depth and a sense of maturity. When taken with the spiny lobster, the sea breeze seems to pass through my nose. The firm flesh of the spiny lobster, cooked slowly at low temperature, begins a delightful dance in my mouth, its sweetness gliding over my tongue, gently passing down my throat, and settling comfortably in my stomach.

For the main course, you can choose between "Charcoal-Grilled Wagyu Beef with Mugwort Aroma" or "Spiny Lobster and Pork Chausson." After much deliberation, I chose the pork dish, and I'll introduce it in Aoki-san's words (I'm not slacking off, I promise).

That's right, it's a pie! And the two types of sauce provided were also a delight. They are called, respectively, red wine sauce and white wine sauce. As someone who enjoys a drink, the moment I learned the identity of the sauces, I was so excited I could have fallen off my chair.

The red wine sauce is rich with shrimp essence. "I simmered this with red wine to enhance its compatibility with the spiny lobster used as a binder. It's akin to a 'sauce civet' in French cuisine." The white wine sauce is finished with butter and a touch of acidity. "Although it's a large pie, the white wine sauce allows you to reset your palate. You can enjoy it to the end without feeling heavy."

Aoki-san seems incredibly happy when talking about the food, which is perhaps natural for a chef. Just listening to him makes my stomach rumble and heightens my "I'm going to eat this deliciously!" mood (laughs).

"I love to travel, and I came to Taketomi Island wanting to travel not as a series of points, but as a connected journey. On this island, where rich nature and human activity remain, I realized that we are carrying on the baton of the ancestors who spared no effort in preserving its landscape."

"As my knowledge grows, it becomes even more enjoyable," continues Aoki-san, who has now become a true evangelist of the island's charm. He casually shares fascinating tidbits like, "The juvenile spiny lobsters, available thanks to the aquaculture farms, also pair wonderfully with Awamori." Such delicious information that makes my eyes widen and my mouth water.