Acqua pazza is usually known as a light and simple Italian dish, but this version is something special — a Japanese twist on the classic, packed with deep, savory umami from traditional dashi broth.
This was the dish that changed how I feel about fish.
Honestly, I wasn’t much of a seafood fan until I had this — it made me realize how incredibly delicious fish can be when prepared right.
📍 Chuo-Rinkan, Yamato City, Kanagawa
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