Today's lunch was here.● Course: JPY 23,000● Pairing: JPY 22,000● Consumption Tax: 10%● Service Charge: 10%The menu includes:・Earth (Butterfly pea ice water)① Stationary TOMATO candy (topped with Cyprus salt and rose geranium)② Cornet filled with Spanish mackerel prosciutto, pickled daikon, tomato sauce, and homemade strained yogurt③ Blessings of the earth (burrata made from water buffalo milk and honey from Japanese honeybees)④ Foie gras (foie gras terrine, foie gras cream, local carrot mousse, yuzu peel, rose geranium and white wine jelly, chervil)⑤ Exciting school lunch (fried bread made from croissant dough, black beans, black sesame, cicada larva powder)⑥ Charm of Chiba (tartar made from salt koji and spiny lobster, raw chocolate with spiny lobster and white chocolate, spiny lobster sheet, verbena)⑦ Sea bass prosciutto rehydrated in kombu water, strained yuzu yogurt, pumpkin paste, tomato jelly, N25 caviar, shiso oil⑧ Natural eel (400g size from the Tone River, grilled over wood fire), narazuke, sansho oil⑨ Beyond the carrot (purple carrot fritters, black olive and cinnamon powder, apple puree)⑩ GV bonito (bonito belly marinated with raspberry, pickled beets, Yachiyo milk and yuzu strained yogurt)⑪ Fermented monkfish (fried monkfish marinated with belly, fermented purple cabbage powder, fermented zucchini)⑫ Grilled sea bass (baked namero in pie crust) with fermented napa cabbage and red-capped mushroom cream sauce⑬ Sugi Sushi Type-R (local mackerel, risotto with mozzarella and gorgonzola, pickled red onion, mustard powder, seaweed from Futtsu, served with pickled burdock and carrot)⑭ Sugi nuts (cherry and grape seeds)⑮ Fugu flan (sautéed natural fugu from Ohara marinated with kombu and belly, soft roe sauce, Italian summer truffle)⑯ WILD B B Q (Yachiyo black beef tenderloin grilled over wood fire with dried tomato sauce, natural summer mushrooms, sansho leaves)⑰ Cube (oven-baked bread served with olive wood oil)⑱ Sugi Sushi Type-S (kinmedai marinated with bonito soy sauce, kinmedai fillet with red wine sauce, ends of seaweed and truffle tsukudani, pickled young ginger in blueberry vinegar)⑲ Sugi field on a plate (salad)⑳ Today's pasta (flat tagliolini with basil oil, mud crab, fermented zucchini, and rose seaweed)㉑ Air ice (ice made from false chanterelle, homemade yogurt from Yachiyo milk, pentas)㉒ Peach, potato, kaya (gnocchi made from potato starch and bracken flour, sauce of peach and wild peach, kaya leaf oil, kaya ice cream, kaya pickles)㉓ Looks inedible but is edible (freshly baked Moai statue financier)㉔ Post-meal drink (silkworm frass tea)Each dish comes with a detailed explanation from the chef.They are committed to local production for local consumption in Chiba and pay great attention to cooking methods.The dishes using a gastroback were impressive.I embarrassingly learned about this cooking device for the first time.According to the explanation, it sounds like they are experimenting with ingredients.In reality, it’s more about trial and error, but I have great respect for the content.For example, if the ingredient is eel, they consider, "How can we cook eel to make it taste better than a specialty eel restaurant?"They compete with specialty shops even with just one ingredient like eel.They also discuss with artisans for years to create dishes that match their vision.The pairings were incredible.Each dish comes with at least one pairing.The bottles we drank were lined up on a separate table.I counted 21 bottles, meaning 21 different types were served.The total volume is said to be equivalent to one bottle, which is about 720ml.In reality, we received more than that in service.The selection was amazing. In addition to wine, there were also rare Japanese sake and shochu.When the 1987 Château Mouton Rothschild, one of the five great châteaux of Bordeaux, was served, I couldn't help but smile.It’s surprising that pairings include wines worth JPY 100,000 to 200,000.There was also a 1988 Chablis served.The cost-performance ratio might exceed the 5-point scale and reach 10 points.
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