Today for lunch, I visited this restaurant.This establishment is a recipient of the Tabelog Award 2026 Bronze.Reservations can be made through the Tabelog website.The chef here is Shoma Kato, born in 1993 in Hokkaido.After working at "Restaurant Molière," he went to Denmark to train at "noma." Upon returning to Japan, he became the chef de partie during the establishment of "INUA." After INUA closed, he was invited by Hideka Ishikawa to further hone his skills at the Ishikawa Group. Since September 2021, he has been the chef at "jinen."I opted for the JPY 22,100 course.For drinks, I had white wine:CHÂTEAU PUYANCHE 2023.The dishes included:Bouillabaisse with Hokkaido Shima Ebi and scallops.Fried items:Flower zucchini,Young sweetfish,Burrata cheese,Arugula sauce,Arugula salad,Prosciutto.Warm soup:Pheasant broth with a fish called Ainame and junsei floating on top.The restaurant's specialty:"Cauliflower Meunière" served with a cream sauce based on chicken broth.The careful cooking technique concentrated the flavors of the ingredients, resulting in a fluffy texture.Anago (conger eel),Pheasant mousse,Prunes,Tomato sauce,Port wine sauce,Australian winter truffle.Charcoal-grilled bread.Main dish:Abalone,Eggplant,Kombu and butter,Abalone liver.Genghis Khan made with lamb from Sakai-san.Curry soup ramen topped with Genghis Khan and real sansho pepper.Corn ice cream with Yubari melon.Mille-feuille made with plums from Nagano Prefecture.For the post-meal drink, I enjoyed a herbal tea made with lemongrass, lemon balm, mint, and lemon thyme.Every dish was absolutely delicious!Total: JPY 27,600.It was a great meal!
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