Lunch at the underwater restaurant. Afterward, Iโm heading to the airport to leave the Maldives and return to Tokyo. Reluctant to leave this journey๐ซฅ๐ซฅ
If beef cuisine is an art form, then Sanfang's head chef is undoubtedly a perfect craftsman. He makes the fat light and the rich, heavy flavor gentle. And for me, the flavors that unfolded slowly from each Wagyu dish that evening are flavors I will remember for a very long time.