The next reservation is in 2029. I truly appreciate this restaurant for encouraging me to live a long life.Now, about the dishes: there are 15 items on the menu. I requested the standard pairing.The first dish features abalone topped with purple sea urchin from Rebun Island, seasoned with Rishiri kombu. This is French cuisine, right? I can hardly contain my excitement.Octopus, Oomasari, and sansho pepper are beautifully arranged in a tart. Taking a bite, it feels distinctly Western. How intriguing!Is that all the sweetfish packed into a cocktail glass? You’ll understand once you taste it. It’s beyond words...This delightful surprise continues for about three hours.They serve delicious dishes at the right moment.What surprised me the most was the skin of the hirame (flounder). It was incredibly delicious!With caviar, truffles, matsutake mushrooms, and more, I can’t let my guard down.The pairing is also exceptional.I’m looking forward to three years from now!
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