First, I ordered an Aperol as an aperitif, but I was disappointed to hear the staff say, "What is that? I don't know it. I've never heard of it before." If they don't know what Aperol is, they could at least ask the chef...The amuse-bouche specialty was a blood macaron made with venison blood. It has a unique flavor since it doesn't use egg whites, and the cream is made into a paste with salt... it's definitely an acquired taste, but delicious.For the main dish, I had venison from Ezo deer, served with a simple sauce of black pepper and red wine. The cooking was perfect, incredibly tender, and simply wonderful.The ayu (sweetfish) was wrapped in pastry, beautifully presented. This dish, featuring ayu, grilled nori, scallop mousse, and oysters, paired excellently with the buttery aroma of the pastry.The lightly kombu-cured sea bream, served with wasabi leaves, stems, and rice in a "salad" style, allowed me to enjoy a variety of flavors as I mixed it with wasabi mayonnaise and a fragrant hinoki sauce.I felt that there was an excessive attention to detail in every aspect, from the visual to the taste and even the sound.
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