5-minute walk from Mitsukoshimae Station"Aca"This time, I opted for the course menu.Menu:- Amakusa Red Sea Urchin Arroz Negro- Shinko Bocadillo- Smoked Bonito- Fig with Ajo Blanco- Matsutake Croquettes with Jamón Serrano- Horse Tartare- Amakusa Conger Eel and Jamón Serrano Soup- Grilled Beef Tenderloin over Firewood- Crab Paella- Okayama Prefecture's Shine Muscat- Olive Oil and Goat Milk Ice Cream- Peruvian Amazon Cocoa and Spanish ChocolateStarting with the Amakusa Red Sea Urchin Arroz Negro, it’s a delight to dive into a rice dish when you’re hungry. The saltiness combined with a hint of seaweed provides a hidden strength. The aroma is wonderful, and the rice is coated in vinegar, offering a firm texture and sweetness... truly a blissful taste!The Shinko Bocadillo features larger pieces of shinko, perfectly balanced and generously topped! I paired it with a Chacoli for the first time, and the Ilurta I had was delightfully aromatic with a hint of apple! A wonderful experience!The smoked bonito was truly exceptional. This time, it was bonito smoked with grapevines, wrapping around the golden seaweed, giving a rich umami flavor reminiscent of katsuobushi (dried bonito flakes) and a touch of Japanese taste.The white wine pairing was a first for me, with a perfect balance of minerals and a hint of oak, making it incredibly delicious.The fig with Ajo Blanco featured figs from a premium source, paired with the finest Marcona almonds in the Ajo Blanco. It was very fragrant and harmoniously delicious.The Matsutake Croquettes with Jamón Serrano were simply divine! The freshly shaved matsutake held in all its aroma, and the generous amount of Jamón Serrano made it irresistible. It pairs perfectly with drinks.The Horse Tartare was prepared with Sobrasada, a raw meat pâté similar to chorizo, mixed with garlic powder and breadcrumbs, topped with smoked egg yolk to create a tartare-like dish. The strong smokiness is addictive. I enjoyed comparing it on perilla leaves and shiso leaves, each offering a different impression with wine. Both were delicious, but I preferred the perilla! I finished it off with a hearty bite of bread.The soup featured a large conger eel this time! The Amakusa Conger Eel and Jamón Serrano soup offered a new and delightful pairing!The main dish was Grilled Beef Tenderloin over Firewood, served with grilled eggplant from Ohara, Kyoto. From the moment I chose the meat, I thought it looked beautiful, and it was indeed wonderful today.The rice dish this time was Crab Paella! It had a rich crab flavor. The spicy alioli with sansho pepper and lemon were both excellent, and I quickly finished it with a second helping.The Shine Muscat from Okayama Prefecture was large and beautiful, with a lovely aroma and taste.The Olive Oil and Goat Milk Ice Cream was a seasonal delight! I was thrilled to enjoy it, and it was so delicious that I could have eaten a double serving.The timing was just as autumn was beginning. I enjoyed the finest ingredients in superb condition, along with delightful service, which gave me a boost of energy for a while!------Helpful Memo------*At the time of visit☆Encounter with the restaurantRepeat visit①Reservations can be made through OMAKASE.
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