Dining at Kampachi is always an exciting affair.
Especially since it is summer in Japan, and now, all the in-season dishes happen to be from the merriest season of the year.
Mizunasu/Japanese water eggplant, served with soy sauce and grated ginger
This Japanese water eggplant was probably one of the most simple yet delightful dishes to start off with. Raw and with very little else to complicate things, this crunchy vegetable was moist and supple – no trace of bitterness nor rough sap in each bite. Just pure, sweet bliss.