The dishes that utilize the rich seasonal ingredients from Hokkaido are all beautifully crafted, resembling works of art.I particularly enjoy the delicate preparations of robustly flavored vegetables ❤️This restaurant has consistently maintained its Michelin 3-star rating, yet the quality, quantity, and excellence are surprisingly reasonable, especially for lunch.For lunch, I chose the middle course priced at JPY 9,600 (tax included, service charge not included).Each dish was a delightful surprise, and from start to finish, I was continuously impressed by the beauty and deliciousness of the presentation. ✨○ Gazpacho Served in a glass with round ice cubes typically used for whiskey, the cold gazpacho was poured in, and I enjoyed it while swirling the ice to melt it. The balance of acidity, sweetness, saltiness, and spiciness spread across my palate, and even on a hot day, this one drink revitalized me.○ Edamame Fritters Hot and crispy edamame fritters. The batter includes spinach puree, giving it a vibrant green color.○ Salad of 24 Varieties of Vegetables A vegetable salad featuring 24 types of sautéed vegetables in butter, combined with a puree sauce of spinach, beets, plum, and citrus. I enjoyed various textures and flavors by taking bites of three different vegetables at a time.○ Zucchini Flower with Scallop Mousse A beautiful dish with smooth scallop mousse stuffed inside a zucchini flower. It was delicious with a tangy lemon foam sauce. The zucchini was also thinly sliced for easy eating.○ Pan-fried Skate The skate, commonly found in Hokkaido, was delicious without any ammonia smell, contrary to what I remembered from reading about it in "Oishinbo". It had a gelatinous, tender texture, enhanced by a rich butter sauté with citrus peel and lemon aroma.○ Tea and Lemon Sorbet A refreshing sorbet served as a palate cleanser. Halfway through, I changed the flavor with some pear liqueur.○ Grilled Ezo Deer The grilled Ezo deer was presented with the smoke of Ezo pine. It was accompanied by apple and apricot bars, grilled beets, and gratin made from 500-day-aged potatoes from Makubetsu. The deer and the gratin were both delicious.○ Milk Sorbet and Beignet The sorbet had a strong milk flavor, paired with fragrant olive oil and black pepper. It was incredibly delicious, and despite the generous portion, I finished it all.I enjoyed it with a hot, fluffy beignet (with citrus peel and rum), reaching maximum happiness!!○ Lemon Jelly and Fresh Herbal Tea The lemon jelly had the perfect firmness and acidity, with a hint of lime peel aroma. It was refreshing and delicious. The fresh herbal tea included lemongrass, lemon balm, and mint.From start to finish, I was completely satisfied. The comfortable service made for a delightful lunch.
We use cookies on this site to enhance your user experience.
