Every year, I make it a point to visit my favorite restaurant during the Obon season.French lunch course with wine pairing.1. First, I took a bite of the zucchini.This was completely different from what I imagined—it was a warm dish.I was won over with the first bite! ♡2. Corn jelly with lemon oil.The rich corn flavor was hiding a jelly underneath, making for a delightful texture and an incredible flavor combination!Each component was delicious on its own, and they paired beautifully together without clashing. ♡I wonder if I was the only one who felt a hint of Chinese flavor in this dish?3. Fish aged bisque.Wow! This was unexpected!The fluffy fish was wrapped in a crispy texture.When paired with crunchy bell peppers, it was absolutely delicious! ♡It also went well with the hearty bread. Again, I felt a slight Chinese flavor—was it just me?4. Ibaraki Hitachi beef jus.I’m not a big fan of game meat, so I requested something other than game when making the reservation.Thank you for accommodating my request!It was sirloin! ♡The tender meat paired with sweet summer vegetables like eggplant was fantastic.The sauce was simply delicious! ♡This was best enjoyed with soft, sweet bread.5. Hitachi beef cheek with red wine.The braised cheek meat was incredibly tender.The meat was delicious, but the ravioli surrounding it was chewy and delightful! ♡Also, there was a pâté with pistachios inside, which was wonderfully tasty.6. Rich egg crème caramel.This is what you’d call a firm pudding.I absolutely love firm pudding! ♡The bitter caramel was a perfect match.7. Tea sweets with herb tea from Algorithm Farm.What is this sweet treat?!It was sweet, poppable, and incredibly delicious! ♡It paired perfectly with the fragrant herb tea!Once again, I was thoroughly satisfied with the course. Chef Fukaya’s skills never cease to amaze me. Thank you to the sommelier for always choosing wines that complement the dishes. This time, the Chinese wine was a rare find.I will definitely come back again.It was a great meal!
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