青口鮮番茄蒜香油醬（僅醬）by Takumu Koyama

For one serving (100g of pasta). This dish combines mussels with a natural sweetness and umami, perfectly balanced by the refreshing tang of fresh tomatoes in a garlic oil sauce. Chef Takumu Koyama trained for 8 years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before single-handedly managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!