I’ve finally finished making all the dinnerware, and now I’m working on designing the course menu and its progression.
Since tridor was launched here in Seto, I decided to open the course with a dish called Infusión de Seto. Although Seto may not be known for any iconic local specialties, I want this dish to convey the potential that its ingredients truly hold.
We prepare a consommé using the shank meat and bones of Seto Sanroku-gyu, a carefully raised cattle breed from the foothills of Mount Mikuni. This forms the base for a quick siphon infusion of dried vegetable trimmings sourced from local Seto produce, which is then served immediately.
I naively thought a demitasse cup would work—but then I realized, “Wait, it’s black! You can’t see what’s inside!” So in the end, I had to make a new vessel just for this… even though I thought I was finally done making all the tableware.
So I figured—if I’m going to make one anyway, I might as well shape it like a Burgundy glass.
And so, after going through this kind of trial and error again and again, it’s already been almost a year. Looks like the dinner service will officially begin in year two.
