kazu 8119

The chef's dedication is evident not only in the dishes but also in the ingredients, table settings, tableware, and artwork. The cost-performance ratio is excellent as well.A total of 11 courses:1. The first welcome drink (soup): Chilled soup made from new onions and potatoes.2. Ten-inch hors d'oeuvres (local vegetable dish).3. Seasonal and fresh appetizer (first dish): Aged smoked Isaki (Japanese grunt fish) and Isaki's karasumi (roe). The moist Isaki is delicious, caught and prepared by the chef himself in Toba, then aged.4. Seasonal and fresh appetizer (second dish): Homemade ham, Jambon ham, seasoned with herbs instead of the usual saltiness found in store-bought versions.5. Seasonal and fresh appetizer (third dish): Aged Hata (grouper) presentation with dill. The broth from the Hata is delightful!6. Risotto with Gohito rice and a life-giving bouillon: Made with aged Gohito rice and topped with aged venison from a 4-5 year old deer, cooked in the chef's special bouillon. Incredibly delicious!7. Mie fish dish: Sautéed Ise sea bream with sauce from the fish's head. Served with homemade bread infused with Aosa seaweed—delicious sea bream.8. Seasonal palate cleanser: Herbal tea jelly made from homegrown lavender.9. Matsusaka beef (monthly special): Baked Matsusaka beef with herb breadcrumbs—tender and delicious!10. Ise tea, Aoyama Unkan: As part of the kaiseki French dining experience, this final dish is designed to enjoy the finest Ise tea, which is beneficial for the body.11. Tea sweets: Vanilla bean ice cream, uirou (rice cake), and homemade monaka with red bean paste.Non-alcoholic seasonal sparkling drink (Meiwa Town Amanatsu mikan) is refreshing without being overly sweet, perfect for rejuvenating after a long drive.Grape juice made from Cabernet Sauvignon.I thoroughly enjoyed the meal. Less

The meal was once again surprisingly delicious.1. Tree Sap 2. Prologue: Red Beads L’evo Chicken Mousse, White Shrimp, Gougère, Sweetfish Croquette 3. Tempura of Wild Vegetables (Koshiabura) (Appetizers) 4. Sardine and Udo 5. Okoshichu Pie: An incredibly delicious dish made with tender Okoshichu clams. 6. Moon Bear: Aged bear meat served with a sauce made from bear, wild boar, and other game meats, accompanied by various wild herbs. The aging process eliminates any gamey taste, resulting in a moist and flavorful dish that combines the vitality of the ingredients. 7. Young Bear Fat and Pheasant Consommé Soup: A creamy and smoky dish made with broth from young bear fat and pheasant. 8. Firefly Squid Fritter: Freshly fried firefly squid, served with a dipping broth after enjoying the fritter. 9. Azuma Hiki Frog Fritter: Fritters made from the legs of Azuma Hiki frogs. It’s been a while since I had frog, and it indeed tastes similar to chicken.10. Daimon Somen: A soup made with goat cheese. This is a classic dish where somen noodles are served in a cheese soup. Delicious! 11. L’evo Chicken: A specialty of L’evo, featuring young chicken legs raised specifically for the restaurant, stuffed with rice cooked in broth made from bear meat. Delicious. 12. Izumi Cherry Salmon: Served with cherry sea bream and dried tomatoes. This dish is also surprisingly delicious. (Main Course) 13. Wild Boar: A steak made from aged wild boar meat, served with spring wild vegetables.(Dessert) 14. Strawberry Mousse 15. Kuromoji Ice Cream Kuromoji Tea Rice Flour Bread Potato Bread Homemade Baguette Drinks: Kuromoji Peel, French White Wine Marsanne Breakfast was in a Japanese style, featuring white miso soup with wild boar, rice from the "Tenkakuku" brand produced in Nanto City, and side dishes including simmered bear meat, Spanish mackerel, udo, seaweed, and mustard-flavored wood ear mushrooms. I enjoyed an incredibly delicious breakfast. Less