Two dishes that captivate with their vibrant green strength and beauty: a dish of snap peas with clams submerged in a delicate broth…Akin to a painting, the red sea bream paired with wild garlic powder and wild asparagus brings a sense of tranquility.The refreshing crunch of the giant white asparagus from Land, bursting with vitality…The milk-fed lamb, raised solely on mother's milk for just over a month, is characterized by its pink color, juiciness, and tender, delicate texture. Enjoy a comparison of flavors with the accompanying back loin, tenderloin, and belly of the French Pyrenees lamb alongside the milk-fed lamb!Chef Iwamoto's creations are of top-level quality and satisfaction, making this a proud representative of French cuisine in Nagoya!It was a great meal! (^^)Today's menu: JPY 30,000Omakase Course: JPY 28,050Snap peas and clams with olive oil and garlic flowersFresh sea urchin with rice flourYoung corn and white shrimpConfited sweetfish with melonYaito bonito, black-haired wagyu prosciutto, pig's trotter with adzuki beans, and squid ink frittersHokkaido hairy crab with fruit tomato sheet and fruit tomato gazpacho sauceKatsuura red sea bream with wild garlic, wild asparagus, and fresh seaweedRoasted white asparagus from Land with surf clams, sakura shrimp fritters, mimolette cheese, and summer truffleFoie gras terrine with tonka bean monaka, pecans, and flaxseedMilk-fed lamb from the French Pyrenees: back loin, tenderloin, belly, with arugula foam and bent bamboo shootsLoquat jelly with pentasIce with Banyuls wineRaspberry chocolate eclairCanelé, hōzuki, macaronsCoffeeOther drinks
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