Trattoria Mito is the new restaurant opened by the chef from Molto. I went for a get-together, and he is still turning out great food.

Bread

Wine

Abalone risotto

The abalone was incredibly tender. A textbook example of Korean-style risotto.

Tajarin with Bolognese sauce

The noodles were cooked perfectly.

Pasta

Probably lamb

Cooked to perfection.

Desserts from Hugo & Victor

Someone made a very generous donation.

Birthday cake

The Oban whisky and Mariage Frères chocolates I brought along

The chocolates have something jelly-like inside, and they are so good. A completely different style from the usual top chocolate makers, yet still beautifully made. The Oban is the Distillers Edition, which takes the 14-year-old and finishes it again in sherry casks, and maybe that is why it was so sweet. Once again I was reminded of the truth that anything sweet tastes good.

Mito’s dessert

I ate really well that day. I figured that even without me worrying, the place had already found its footing and business was going well.

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