In the quiet residential area of Tsutsui-cho, Higashi-ku, Nagoya, lies a truly enchanting and chic space...I have admired "Reminiscence" since I started writing Tabelog reviews 11 years ago, even before it moved to its current location. Time flies, and it’s hard to believe that 11 years have passed. I am overwhelmed with gratitude to finally visit this place in such a way.Now, let’s indulge in a blissful lunch as we savor the slow passage of time. ✮ Chapter One ✮ ꨄ⑅·̩͙࿐⋆ Aftertaste ꨄ⑅·̩͙࿐⋆ ◾︎ Sea Urchin ◾︎ Hamo◝✩ On a chip made from kudzu flour mixed with seaweed, we have Hokkaido Rishiri's horse manure sea urchin, adorned with herbs. The delightful combination of the chip's flavor and texture with the sweetness and umami of the sea urchin was simply exquisite.◝✩ The "Nagori no Hamo" (Hamo of the season) was firm and flavorful, served with a gentle acidity from the ravigote sauce, a hint of truffle aroma, and the refreshing taste of fennel. I enjoyed it with the rare hamo. This was an indescribable blissful taste. ✮ Chapter Two ✮ ꨄ⑅·̩͙࿐⋆ Creation ꨄ⑅·̩͙࿐⋆ ◾︎ Wild Sweetfish ◾︎ Tamayura Amber ◾︎ Kinmedai (Golden Eye Snapper)◝✩ The wild sweetfish, raised in the clear streams of Gujo, was carefully grilled over charcoal after being misted with wine. The skin was crispy, and the flesh was plump, showcasing the delicious seasonal flavor.◝✩ Next to it, the sweetfish fillet was layered three times and finished with a herb-infused batter. This was also incredibly delicious.◝✩ Sweet shrimp, caviar, mushrooms, and rich egg yolk from Aichi's Miyoshi, accompanied by a fennel sauce.◝✩ The Kinmedai from Mikawa was perfectly rare, offering a refined and luscious mouthfeel. Wrapped in a shrimp paste and Western leek crepe, the dish was elevated by the aromatic Glen Moray sauce, truly a masterpiece. ✮ Chapter Three ✮ ꨄ⑅·̩͙࿐⋆ Memory ꨄ⑅·̩͙࿐⋆ ◾︎ Ama no Iwato (Cave of Heaven) ◾︎ Eel ◾︎ Meat ◾︎ Agricultural Welfare◝✩ The clear spring water from Mie Prefecture's Ama no Iwato (God's Water) was used to create a soup made only with Nagoya Cochin chicken, kombu, and salt.◝✩ The eel from Mikawa Isshiki had a crispy surface and a tender texture. Underneath the eel was a mixture of miso and liver, served with a red wine sauce. Enjoyed with blue cheese and wasabi, surprisingly, the combination of eel and blue cheese was harmonious, showcasing the essence of creative cuisine. It was an incredibly moving dish.◝✩ The meat consisted of French squab and Aichi's Toyohashi duck.◾︎ French Squab- It had no gamey taste, with a refined fat texture that was superior to chicken. The meat was firm yet pleasantly tender.◾︎ Toyohashi Duck- A high-quality red meat different from chicken. I was able to compare the thigh and breast, each offering unique textures and moistness. The key was the sauce and the yamamomo (Japanese bayberry) puree, showcasing the skill of a true professional.◝✩ Agricultural Welfare- Fresh local blessings, a delightful palate cleanser. ✮ Chapter Four ✮ ꨄ⑅·̩͙࿐⋆ Relief ꨄ⑅·̩͙࿐⋆ ◾︎ Pineapple ◾︎ American Cherry◝✩ A sorbet made from pineapple, filled with fruit, peel compote, and jelly. ✮ Final Chapter ✮ ꨄ⑅·̩͙࿐⋆ Remembrance ꨄ⑅·̩͙࿐⋆ ◾︎ Tea Sweets◝✩ A recreation of playful sweets that the chef enjoyed as a child (I chose four from several options):⟡͚ Chocolate Cake ⟡͚ Cheesecake⟡͚ Opera Cake ⟡͚ Pudding◾︎ Takayama Tran Bleu- An exquisite delight among beauties.Three types of incredibly delicious bread. This is truly amazing.◾︎ Drink- Coffee made from beans carefully roasted by Kenji Nishimura of Jimuran Coffee, a specialty coffee shop in Nakagawa-ku, Nagoya. Enjoying a delicious coffee after the meal was a wonderful way to conclude the experience.✮ Lunch Menu JPY 21,780-⟡͚ Glass White Wine JPY 2,200-⟡͚ Water Charge JPY 880-⟡͚ Service Charge JPY 2,983- ⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘ Total ／ JPY 27,843-A blissful creative French lunch lasting two and a half hours...I had a truly precious and wonderful time as I savored the slow passage of time.Thank you very much.Experience, photography, and review by: Boku-chan...(´>∀
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