OPENERS' gourmands, editor Takashi Tsuchida and writer Aya Hasegawa. These two are always traveling in search of delicious food and fine drinks, and talking endlessly about them. Normally, we would craft their conversations into a polished manuscript, but... this time, we're changing things up and presenting their discussion almost as it happened, much like on Clubhouse.

Takashi TsuchidaIt really is an impactful tuna feast. As expected of the black diamond!

Aya HasegawaThe "Horaku Mori." Just looking at it makes you excited. While tuna is the star, the side dishes are also top-notch!!

Takashi TsuchidaIt was a festive platter with the hassun, sashimi, and vinegared dishes all served together on one tray. KAI Tsugaru offers Oma tuna year-round. Apparently, it's difficult to procure even for local izakayas throughout the year, as the best catches are sent to Tsukiji.

Aya HasegawaThey're shipping it out and getting it back! The "Oma Tuna Feast Kaiseki" is a limited course for autumn and winter, but they say you can have the sashimi dish year-round. When you come to Aomori, you have to eat Oma tuna.

Takashi TsuchidaMedium fatty tuna, lean tuna, nigiri sushi. Each one is a perfect 100 points. And this course has been further enhanced from the tasting menu a year and a half ago!

Aya HasegawaYes, it's been enhanced from the appetizer. The idea of pairing taro, sea urchin, and chopped Oma tuna with black garlic is amazing! By the way, both taro and black garlic are local specialties of Aomori. This will make my sake disappear (laughs).

Takashi TsuchidaThat opening punch was effective. It stimulates the appetite and makes you want to eat more.

Aya HasegawaI had high expectations to begin with, but not only did it meet them, it far exceeded them... My "serious mode" light turned on! The next soup, based on amazake, warmed me up and activated my stomach.

Takashi TsuchidaThe fluffy shrimp shinjo and the thick amazake pair well with sake. The "Komise" from Kikunoi, with its sake pairing, is excellent. It cleanses the palate from the tuna's oceanic aroma while still being rich.
*At KAI Tsugaru, you can choose a sake pairing course that changes with the season.

Aya HasegawaI wanted to visit "Komise-dori" in Kuroishi City so much that I immediately Googled it.
*Reference: "Komise" on Nakacho-dori in Kuroishi City, with its preserved traditional buildings, is an arcade-like street that has existed since the feudal era and was selected as one of the "100 Best Roads of Japan."

Takashi TsuchidaIt was a brand I hadn't tried in Tokyo, but as expected, "the locals know what's delicious!" Especially with sake, there are many delicious brands in the regions that haven't made it to Tokyo yet.

Aya HasegawaThe "Today's Sake Pairing" (3000 yen) was entirely Aomori sake, wasn't it? That's the real pleasure of traveling.

Takashi TsuchidaI just recently reaffirmed at Oirase Stream Hotel that wine also pairs well with seafood (※Coming soon), but Japanese cuisine and sake are inseparable.

Aya HasegawaThe main dish also emphasized tuna and Aomori. Previously, it was beef shabu-shabu with dashi made from bonito flakes, but this time it's Negima Nabe. Even more straightforward!

Takashi TsuchidaThese leeks were top-class, among the best I've ever had. They were so dense, almost meltingly tender.

Aya HasegawaEven though it was simmering quite a bit, they retained their presence.

And the bean sprouts, grown using the heat from Owani Onsen, had a presence that rivaled the tuna and leeks.
Reference:http://www.town.owani.lg.jp/index.cfm/8,199,36,html

Takashi TsuchidaThey were long like enoki mushrooms. They had a firm texture but were tender. I could taste the umami too. They paired wonderfully with the tuna dashi.

Aya HasegawaBean sprouts this delicious! I've underestimated them until now. You were slurping up all the broth, weren't you? (laughs)

Takashi TsuchidaI love the broth. When you drink it with sake, it creates a synergistic effect that expands the flavors.

Aya HasegawaI almost poured sake into the nabe, but I resisted. Oh, it would probably be delicious as a 'dashi-wari' like oden.

Also, the "Oimago" (added tuna) was a great touch. They provided bonito flakes so you could add them to the nabe to your liking. That's fun. I ate some as a snack first, then dropped the rest into the pot.

Takashi TsuchidaYes. It intensifies the broth. The bonito flakes clinging to the bean sprouts elevated the flavor. I thought the festival ended with the Horaku Mori, but then the excitement of hearing the Kagura music from somewhere else began again. It's truly wonderful that the climax doesn't end with just one moment.

Aya HasegawaAnd after the Negima Nabe, there was still another climax prepared – a relentless assault. Of course, I gladly accepted the challenge.