Currently on a business trip in Yamaguchi Prefecture!Ranked 2nd in the Tabelog genre in Yamaguchi.I visited Restaurant Takatsu in Shimonoseki!!Corn, cold soup, grilled corn, and ice corn—absolutely exquisite.Okra, marinated squid, young ginger, marigold, and fennel.Red onion, Kadoshima tuna sashimi, homemade fish sauce, grilled eggplant—absolutely exquisite.Soft-shelled turtle, edamame, French-style dish, Aoyama green onion, and green yuzu—absolutely exquisite.Kikugawa's thin somen noodles, tomato, water basil—absolutely exquisite.Lettuce, blue cheese, pineapple, and Parmigiano—absolutely exquisite.Hagi's sweet sea bream, white eggplant, sea bream collar, tomato saffron soup—absolutely exquisite.Deep Sakazaki venison, pumpkin, black garlic, spinach, pumpkin puree, fermented mulberry sauce—absolutely exquisite.Melon soup, milk panna cotta, coconut ice cream—absolutely exquisite.Chocolate, banana, white caramel, almond paste, crumble—absolutely exquisite.This innovative French cuisine, utilizing a variety of Japanese ingredients, resembles the multicultural dining scene found in major cities in Kanto and Kansai.However, creating innovative dishes without a solid foundation in Japanese or French cuisine, while captivating diners with unusual combinations and elegant presentations, is quite challenging. It truly tests the chef's innate talent and acquired skills!I was first amazed to discover a chef in Shimonoseki who has accomplished this beautifully!!Starting with the corn, the combination of grilled corn, ice corn, and corn soup showcases the same ingredient prepared in different textures and temperatures, creating a multi-dimensional experience reminiscent of the sensibility of Japanese cuisine's Meisaku!The variety of ingredients used is impressive, and while it could easily lead to overpowering herbs or a diminished presence of the main ingredient, the chef's innate sense of balance brings everything together beautifully!Personally, I find that many famous Western restaurants often have main dishes that lack variety. However, the flavor and grilling of the venison I had this time were exceptional, earning high praise comparable to Kitanozaka Kinoshita!From the first soup to the last two desserts, I felt the chef's outstanding sensibility and high skill level in every dish!!If they navigate their future well, achieving Tabelog Silver or Gold status is not just a dream for this restaurant!!While it's wonderful to have a love for local ingredients, I believe it might be beneficial for Chef Takatsu to move to a place where more people can appreciate his innate talent!Ranked 2nd out of 30 in the Tabelog genre in Yamaguchi Prefecture.I had the pleasure of visiting!
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