Located just a 4-minute walk from Ikeshita Station on the Higashiyama Line, this restaurant is run by Chef Ryo Uenozono, who trained at Cucina Italiana Gallura in Yagoto. The exterior and interior are both designed in chic black and gray tones, creating a sophisticated atmosphere. With both counter and table seating, it felt nostalgic to enjoy a meal facing someone again.Omakase Course: JPY 16,500- Hon Maguro (Bluefin Tuna)- Cold Pasta: Ibonoito Pasta with Trapani-style sauce (basil and almonds)- Sunny Chocolat: Chilled corn soup with ice in the center, rye bread, fermented butter, and prosciutto- Striped Horse Mackerel: Mikawa Bay, grilled eggplant, passion fruit, and sweet onion- Lemonade Lemon: Homemade brioche- Conger Eel: Fried with homemade tartar sauce made from moon eggs and jalapeño, served with herbs from Kajitani Farm- Summer Flower: Shitake mushrooms from Tokushima, tagliatelle, and summer truffle- Omi Beef: Top sirloin with Cambodian fresh pepper, zucchini, black garlic, and mustard- Gold Barrel: Pineapple, coconut panna cotta, crushed pineapple granita, and meringue- Hakuhou: Peach with ripe plum sauce, Aso milk gelato, and thin caramel- Neko Kashi: Freshly baked financier, salt caramel sable, and plum pâte de fruitThe service, provided by Chef Uenozono and his wife, patissier Hiroka, was incredibly smooth. Starting with the cold pasta on a hot day was a delightful surprise. Every dish was delicious and satisfying, with the Sunny Chocolat and conger eel being particular favorites. The tagliatelle and Omi beef were also excellent. The dessert selection included two types plus Neko Kashi, making for a very fulfilling course.In the fall, the restaurant will be relocating closer to Nagoya Station, making it even more accessible. I look forward to visiting again at a different time.
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