I visited this restaurant around 11:30 AM on a holiday, having made a reservation in advance. Located in Matsumoto City, this establishment is housed in a renovated plaster warehouse and offers a unique blend of macrobiotic and natural French cuisine. Here, Western culture is intertwined with Japanese aesthetics, creating new value in a space that beautifully reconstructs its historical exterior with modern sensibilities, complemented by creatively crafted dishes.~《 QUEUE DE LAPIN 》~ *Main dish upgraded to Shinshu Premium Beef*~Welcome Drink~ A drink made with wild vegetables, citrus puree, and kombu tea.~Appetizers~ Consommé made with grilled Ayu fish and pheasant, garnished with Aomoj.~Chef's Signature 40 Vegetable Salad~ Producers are likened to artisans. Yatara → Local traditional dish. The sauce is made by simmering meat broth with fuki (butterbur) and wild garlic. Mix the vegetables well on the plate to enjoy a delightful medley of flavors and aromas from Shinshu vegetables.~Tart~ Fresh koi from the restaurant's courtyard, caught that morning, ensuring no fishy taste. Home-grown shiitake mushrooms, perilla powder, and wild garlic.~Risotto~ Made with rice produced at the restaurant. The sauce with Parmesan cheese foam is exquisite.~Restaurant Specialty~ Shiitake terrine, iwana (char) consommé, and musk herb. As soon as the specialty arrives at the table, its aroma whets the appetite. The shiitake is thick and rich, almost reminiscent of a luxury ingredient. This dish delights the senses of taste, smell, and sight.~Fish Main Dish~ Local Shinano Yukimasu enhanced with chicken fat for added umami. The sauce is a fermented red pepper sauce that adds depth.~Meat Main Dish~ A luxurious main dish featuring wild Shiode (also known as mountain asparagus) as a side. The meat is Flap Meat from Shinshu Premium Beef, cooked to perfection, maximizing its flavor. The sauce incorporates local traditional wagashi (Japanese sweets) called Yubeshi (yuzu rice cake) for added richness.~Soup (in a bowl)~ Abalone and snap pea soup. The abalone liver is free of any fishy taste and pairs well with the soup.~Sweets~ Chiboust with sweet summer oranges and tarragon. Sorbet made with sake lees yogurt. Macarons with citrus and yuzu.Coincidentally, the chef honed his skills at the Otowa Restaurant in Tochigi Prefecture, which I visited recently. Using local ingredients, the dishes are nothing short of spectacular, delighting all five senses. The staff's service is also exceptional, and I discovered a gem in Matsumoto. I would love to return to this restaurant when I visit Matsumoto again.
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