This is a rare restaurant that flexibly accommodates guests, a quality that has become hard to find in famous establishments. The lively voices of the staff create a pleasant atmosphere, allowing you to enjoy your meal comfortably.First, I had the scallops infused with the aroma of firewood, served with a wild vegetable risotto.The purple asparagus paired with cheese, pancetta, and egg, complemented by a hint of vinegar, provided a delightful accent. The generously buttered bread is sure to please everyone.The dish resembling tantanmen, made with buckwheat noodles, almond milk, sweetfish, and butterbur, along with the signature cauliflower meunière, left a strong impression. I also appreciated that they finished it off as a risotto.The ceviche, sauce made with firefly squid and pig's trotters, sardine bruschetta, and anago (conger eel) from Edo, each had its own unique character and were enjoyable.The main dish of venison was tender and free of any gamey taste.To finish, I had a lamb-based curry soup ramen, reminiscent of Genghis Khan style. It was playful yet undeniably delicious.For dessert, there was a crispy strawberry mille-feuille with matcha sauce. Finally, I relaxed with a fragrant cup of fresh herbal tea.Despite the generous use of cream and butter, the dishes surprisingly did not feel heavy.Using ingredients from Hokkaido, the chef showcased a commitment to creativity and quality in every dish. It was a fun dining experience, and I would love to drop by again.
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