* Takushima Mozzarella This dish features carefully selected water buffalo mozzarella served at room temperature, paired with a transparent tomato jelly and nasturtium. The approach of subtracting unnecessary elements from the tomato to extract only the pure "umami" flavor is truly impressive.* Zhejiang Province Caviar A cold pasta dish topped generously with caviar and white shrimp. The sauce is beautifully emulsified, creating a perfect balance between the saltiness of the caviar and the rich sweetness of the white shrimp.* Chiba Returning Bonito Grilled returning bonito is served with a gazpacho-style sauce made from tomatoes and bell peppers (Paprikata). The bonito is seasoned with salt, and the contrast of the crispy outer layer with the tender inside is exceptional.* Tsushima Anago This innovative dish features anago (conger eel) topped with lardo and served with a refreshing kiwi yogurt sauce. The spices, including cilantro, cumin, and garam masala, elevate the Japanese ingredients to an exotic flavor profile.* Tanaka Farm Treasure Egg A luxurious frittata made with zucchini, hairy crab, and mussels. The addition of mimolette cheese and karasumi enhances the seafood broth and the sweetness of the eggs, adding a rich depth of flavor.* Bhutan Matsutake A dish that allows you to fully enjoy the autumn aroma, featuring Bhutanese matsutake mushrooms generously placed on rice.* Kita Tokachi Farm Short-Horned Beef A perfectly cooked steak of short-horned beef. The accompanying condiments are intriguing, including a soft paste made from Kagoshima-grown maca and a lightly snack-like black pepper, all designed to enhance the umami of the meat.* Koyama Orchard Toromomo A dessert featuring peaches that have been intentionally made into a shallow compote to retain a firmer texture. The soft aroma of mint and the anglaise sauce elegantly complement the refreshing sweetness of the peaches.* Final Pasta The course concludes with a bolognese topped generously with cheese. Its well-seasoned flavor satisfies while allowing you to enjoy the lingering taste of the drinks and the meal.This course was truly satisfying, showcasing not only the quality of the ingredients but also meticulous temperature control, playful use of spices, and impressive techniques that make you ponder, "Why does this texture exist?"
We use cookies on this site to enhance your user experience.
