I finally fulfilled my long-held wish to visit the members-only restaurant, Trace. Every dish is so beautifully presented that it makes you hesitate to eat. Rather than being overly extravagant, the beauty is subtle and serene. The steam and aroma are enchanting. However, once you take a bite, the flavors of the ingredients hit you directly with a bold taste. The dishes strip away the unnecessary and vividly express the most delicious way to enjoy each ingredient. This is true for the signature lettuce salad as well. Instead of eating each leaf separately, it showcases the crispness of the lettuce when stacked together. The corn risotto is made with kernels that the chef painstakingly peeled one by one over several hours, as the outer skin is unnecessary for texture. The result is a risotto that is more about the delightful pop of the kernels than chewiness. As for the sweetfish, it arrives in liquid form, completely transformed. The flavor of the sweetfish permeates every bite with an intense impact. Every dish reflects the chef's unique vision, leaving a quietly powerful impression. I would love to visit again.【Tonight's Menu】Corn SoupA broth made from the cob, seasoned only with salt.Salted Foie GrasFoie gras marinated only in salt, served on bread.Enoki and PastaPigeon Flight ChickenLettuce SaladFried White AsparagusFried at low temperature for 30 minutes.Gifu Sweetfish, Sweetfish BisqueCorn RisottoAll kernels peeled by hand.Tomato PastaThe green sauce is made from leaves.A tomato dish using two types of tomatoes.Yamaguchi Prefecture, Tenderloin RoastDessert
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