This was my first visit to the restaurant. I enjoyed my meal while listening to the chef's detailed explanations about each dish and ingredient across the counter. The Piedmontese cuisine allowed me to fully appreciate the quality of the ingredients and the interesting combinations.◎ Quiche with Prosciutto and Udo Sprouts: The ultra-thin ham was aromatic, and the combination with the bitterness of the udo sprouts was delightful.◎ Grilled Isaki with Citrus Sauce and Tomatoes: The tomatoes had a nice balance of sweetness and acidity.〇 Venison Terrine made with broth from venison bones, served with a cinnamon-infused mayonnaise sauce and pickled udo and white asparagus.◎ Seven-Year-Grown Mountain Salmon: The salmon was lightly grilled over straw, resulting in a rare finish with no fishy taste. The skin was fried and served separately. The combination of salmon and egg was outstanding, and the accompaniments, including cacao, provided a wonderful flavor contrast.〇 Fugu Zuppa: This dish included fugu flesh, skin, gelatin, and soft roe, offering a delightful variety of textures. I enjoyed dipping bread into the zuppa.〇 Yawata Pork: This pork, raised naturally for a year instead of six months, had a pleasantly firm texture, and the fat was delicious.〇 Wild Vegetable Spaghetti: Spaghetti with udo and possibly butterbur, featuring a pleasant bitterness that I enjoyed.◎ Tomato Tagliatelle: Made with freshly cut, juicy, and sweet tomatoes, this simple pasta dish was surprisingly delicious.◎ Tiramisu: A freshly made "adult" tiramisu that included cacao and liqueur. It had a perfect balance of texture and flavor, making it the best tiramisu I have ever tasted.
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