The main chef, Riku Yakushigami, has passed the baton to Chef Gendai Kuranaga, leading to a wonderful new chapter at unis.After a while away, I visited again and was delighted to see both the traditions passed down from Chef Yakushigami and new additions, marking a fantastic start to this second chapter!The charming atmosphere of the chef's table with just 8 seats remains as inviting as ever!**Edamame from Yoneda Farm / Consommé, Water Shield, Winter Melon, Purple Shiso Flower** The first dish features a cold royal-style presentation! This dish is a Western-style chawanmushi made with freshly harvested edamame! It is generously topped with consommé, and the addition of Akita's water shield gives it a delightful texture and a refreshing experience.**Hoshitsubu Corn from Yamamoto Farm / Black Truffle** Summer is synonymous with corn at many restaurants! Here, the "Hoshitsubu Corn" from Yamamoto Farm is presented in a cream croquette style! Topped with corn kernels and black truffle, the supreme sweetness of the corn perfectly complements the luxurious aroma of the truffle.**Water Octopus from Hokkaido / Gold Barrel Pineapple, Fennel, Okra, Sea Grapes** This was the most memorable dish of the evening! The water octopus from Hokkaido is paired with the finest pineapple, Gold Barrel! I had never tried the combination of water octopus and pineapple before, but it was an incredible match! The unique texture of the octopus's suckers and okra, combined with the pineapple's acidity, creates a wonderfully innovative French dish! Topped with caviar for an added touch of luxury, the fennel purée adds even more brilliance to this extraordinary plate! Just encountering this dish made my visit worthwhile!**Pike Conger from Kyoto / Pumpkin, Spaghetti Squash, Mitsuba, Dukkah** Our signature "Bouquet Salad" makes an appearance in this second chapter! The Middle Eastern spice "Dukkah" adds a curry-like flavor that stimulates the palate and builds anticipation for the next course.The freshly baked brioche is exceptionally sweet!**Kujira from Goto Islands, Nagasaki / Celery Root, Apricot Mushroom, Uwabami Herb, Coconut** The apricot mushroom adds a delightful accent! The coconut-flavored butter sauce is also quite original! The chef expressed a desire to incorporate classic dishes into this second chapter, which is why this was served.**unis Soba / Sudachi, Eggplant, Whelk, Mint** I’m thrilled to see this dish carried over into the second chapter! The grilled eggplant soup has a rich aroma and is served with sudachi foam, exuding luxury! The whelk and mint provide a lovely accent, making it far from just ordinary soba!**Ezo Venison from Shiranuka, Hokkaido / Oura Burdock, Sansho Pepper** Tonight's main dish is venison! Perfectly cooked to retain its rare texture while locking in flavor! Served with Oura burdock, which is just as impressive as the main dish! I never knew burdock could be this delicious! I enjoyed it with a red wine and sansho pepper sauce!**Omar Lobster and Tomato Risotto** The final dish is a classic! This is always delicious, no matter when you eat it!**Blueberries from Yagishita Farm, Kanagawa / Kuro Moji, Finger Lime** Now, the baton is passed to Pastry Chef Tominaga! This is a sorbet made from large blueberries! The burst of acidity from the finger lime is fantastic!**Peach from Sugihara Orchard / Ice Cream** The second dessert features white peaches with ice cream! This is a must-try for peach lovers!The second chapter was a wonderful experience! I’ve already made my reservation for the next visit!
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