It had been about four months since my last visit. During my previous experience, I was so impressed by the Vongole Bianco that it raised my expectations for pasta.However, this time, I was able to enjoy dishes that far exceeded those high expectations.On this day, I had:- Hairy crab from Funka Bay- Oscietra caviar- Consommé jelly- Kobe beef bresaola- White balsamic vinegar rice- Black truffle- Fried managatsuo (mackerel)- Sauce made with Manganji peppers- Edamame soup- Charcoal-grilled Nodoguro (blackthroat seaperch)- Spaghetti with black abalone- Liver sauce- Risotto with peanuts- Charcoal-grilled Tajima beef loin & Inabe beef tenderloin- Romanesco zucchini- Dessert made with Natsukko (white peach)- CoffeeThe appetizers started with the hairy crab. With the combination of Oscietra caviar and consommé jelly, it was impossible for it not to be delicious. I was blown away from the very first dish.The main course, Tajima beef loin, was perfectly cooked with a rich fat content and an aroma that was simply intoxicating.While everything was delicious, the most impressive dish of the day was undoubtedly the pasta.The pasta dough was carefully kneaded and then extruded through a machine to create round spaghetti.On top of the spaghetti, thinly sliced grilled black abalone was placed, and it was mixed with the liver sauce, creating a shocking flavor experience.I was truly amazed. At this point, it wouldn’t be an exaggeration to say this is one of Japan's representative Italian restaurants.Every visit brings a fresh experience.I look forward to my next visit!
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