I visited this restaurant thanks to a friend's recommendation. First of all, the interior is spacious and quiet, creating a very relaxing atmosphere. The chef came to greet us, which was a lovely touch. The dishes were all creative, starting with a macaroon sandwich made with venison blood, followed by a rich gazpacho with peach flesh, and an appetizer featuring sea bream and rice under a heart-shaped wasabi leaf, served with a soup reminiscent of Japanese ochazuke. The summer sweetfish and scallop wrapped in pastry evoked classic French cuisine, but the aroma and texture of the accompanying tsurumurasaki (a type of edible plant) added a delightful twist. For the main course, we had sautéed venison, beautifully presented with colorful vegetables like Manjanji peppers. Everything was stunning! The dessert was exceptional as well, featuring a mojito jelly with kiwi sorbet and a design sprinkled with meringue. Each dish was so delicious that it made me forget about the previous one; they were all outstanding! I am grateful for the heartfelt cooking. Words can't fully express it, so you must try it for yourself!
We use cookies on this site to enhance your user experience.
