My day starts early in the morning when I go out while it is still so cold that I can see my breath to buy ingredients. The vegetables, olive oil, meat, seafood and other products that I get from the producers are so fresh that I can't wait to serve them to our guests. Every year, I get impatient for winter.
Meaty blue crabs full of roe. Popular flavourful okoze (stonefish). Fleshy, weighty shellfish. Colourful fruits and vegetables so tempting that you want to take a bite without bothering to cut them first. I love the firm somen noodles that you get in winter. And this is the time of year when all over the island olives are being pressed to extract the oil. The fresh scent of olives bursting with flavour makes me sigh with pleasure. The oil is normally filtered to preserve its taste over a long period, but I get mine specially unfiltered in December. The single-variety filtered oil that you can get from January is exquisite.
I love the island's foodstuffs because I see the care and passion that the producers put into growing and creating their produce. Winter is also a great time for learning. Guests can visit an olive farm or a soy sauce brewery, or alternatively, I get the producers to come to Mari. Also, guests can stay for two consecutive nights, an offer that is only available in winter. So how about coming to Mari in winter and enjoying delicious food?
Mr. Yasuyuki Mawatari