Tako Wasabi

The first company I joined out of college was a tourist hotel, and I can't forget the tako wasabi I had there. It was served at a tasting event for luxurious banquet dishes for customers, and it was incredibly delicious. It's been over 10 years since I quit, but I still can't forget it. I've tried it a few times since then at izakayas and souvenir shops in port towns, hoping to taste it again. But it wasn't the typical salty flavor of bar snacks. It was a more refined tako wasabi that you could enjoy even without alcohol.