During the Golden Week, I visited Ginza Ooishi for lunch. The classic amuse-bouche and gougère were updated for spring with some firefly squid on top.What really caught my eye that day was undoubtedly the white asparagus.This was from Bordeaux and had a distinctive bitterness. It was impressively large and made a strong statement. The aroma was delightful. Accompanying it on the same plate was cherry salmon topped with koshi-abura, the queen of wild mountain vegetables. It was a magnificent dish that allowed me to savor the scents of spring from both the east and west.The assorted appetizers were also beautifully presented, decorated for Children's Day with irises elegantly draped across the plate.While there were classic French dishes like puff pastry, they made thoughtful adjustments, such as using less butter in the sauce, allowing for a satisfying meal even with a hearty course. Perhaps because of this, I was able to finish almost the normal portion that day.Well, I ate to near my limit, so I skipped dinner.A course with this level of volume is perfect for lunch.Details are summarized below.-------------▫️Butter Tea▫️Gougère with Firefly Squid and Caviar▫️Sea Urchin and Caviar in Consommé Jelly Purple sea urchin from Iwaya. Homemade caviar. Consommé and cauliflower cream.▫️Marinated White Asparagus and Cherry Salmon White asparagus from Bordeaux. Known for its pleasant aroma and distinctive bitterness. Topped with koshi-abura and kogomi, served with a sauce made from young leaves.▫️Black Truffle and Onsen Egg Flan Flavored with mushroom cappuccino.▫️Terrine An arrangement of galantine.▫️Assorted Appetizers (Hassun) ・Spring Vegetable Jelly ・Galantine (Free-range Chicken Terrine) ・Shirako Bamboo Shoots from Kitakyushu (simply boiled) ・Steamed Abalone with Liver Sauce▫️Shredded Crab and Green Asparagus Served with Aurora Sauce.▫️Foie Gras and Strawberry Monaka A sweet palate cleanser.▫️Eel in Puff Pastry with Beurre Blanc Sauce The sauce contains only 2% butter. Served with a root celery potage.▫️Watermelon Juice Antenna watermelon, mojito style.▫️Charcoal-Grilled Wagyu Strip Loin With red wine sauce and topped with wild pepper.▫️Cherry Shrimp Risotto Topped with cherry shrimp and lotus root tempura.▫️Curry Rice as the 13th dish A classic, super light curry.▫️Crown Melon▫️Sakura Cheesecake The saltiness is just right, surrounded by berry sauce. Served with Yame tea ice cream.
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