The restaurant is located in a quiet residential area in front of a park, which gives the impression that it’s a bit farther from Aomori Station than I expected, costing around JPY 3,000 by taxi.I opted for the most popular omakase course priced at JPY 16,800, paired with a JPY 11,000 wine selection.The apéritif was a delightful NV VEUVE PELLETIER BRUT with a pleasant acidity and soft texture!【Amuse】The tartare of fresh bluefin tuna, with its refreshing iron notes, paired beautifully with Parmesan cheese. The crispy, fragrant tart shell was also delicious.【Appetizers】1. Shiba shrimp with onion espuma and onion chips... The smooth onion espuma sauce extracts a rich umami flavor, gently enveloping the delicate sweetness of the shrimp.2. Sea urchin flan... A smooth flan and jelly combined with Murakami purple sea urchin from Shimokita. It’s inspired by a strawberry stew. The clear jelly and gentle flan flavor highlight the rich sweetness of the sea urchin.3. Marinated flatfish... The balance of sweetness and acidity is outstanding. The accompanying baby cucumber, stock, nasturtium, and fennel beautifully enhance the delicate umami of the flatfish. It’s wonderful!4. Tomato jelly with sea pineapple and whelk... This refreshing dish uses thick, fresh sea pineapple. The green of the wild vegetable contrasts beautifully with the red of the tomato. The jelly is made from tomato juice that has been double-extracted to achieve a yellow hue. The mild sea pineapple and the delicious whelk alternate in the jelly, which has an excellent acidity—perfect for acidity lovers.5. Scallops with zucchini flowers... This dish features steamed zucchini flowers filled with scallops from Mutsu Bay, available only during this season. You press it down with a spoon and enjoy it with a sauce made from scallop broth and Noilly Prat. The aroma of white truffle enhances the sweetness of the scallops, and the espuma sauce is simply divine.6. Black abalone... The slowly simmered black abalone is astonishingly tender, with a delightful bounce that provides a satisfying bite! The buttery flavor and the rich liver sauce create a blissful experience. Delicious!【Fish】Grilled sweetfish from Deep Ura... The crispy skin of the sweetfish is perfectly paired with a crustacean sauce. The salty flavor of the accompanying lettuce enhances the contours of the sweetfish, while the aromatic crustacean sauce holds the delicate umami of the fish beautifully. So tasty!【Meat】Roasted Ezo deer... The mild Ezo deer is incredibly tender, with a stylish wild flavor. The sauce made with black vinegar and honey is superb, captivating diners even as they approach the fourth corner of fullness. The umami of the Ezo deer expands with each bite, making it indescribably wonderful.【Dessert】Peach and mascarpone ice cream... Enjoy it before the foam disappears! The herbal aroma is lovely.【Coffee】Espresso◾︎ NV VEUVE PELLETIER BRUT... A smooth champagne with a balanced fruitiness and acidity.◾︎ Te Pā Oke Sauvignon Blanc... A crisp and stylish white wine.◾︎ Château Saint Jean de la Gineste Nos Jours Heureux Corbières Rosé... A refreshing summer rosé that pairs perfectly with the marinated dishes.◾︎ AKABU Jade... Endless transparency! The best summer sake shining like jade.◾︎ MAISON CHAMPY Bourgogne Aligote... A wonderful balance of acidity and fruitiness! The refreshing aftertaste and fruity acidity pair excellently with the sweetness of the scallops.◾︎ Alsace Complantation2024 Domaine Marcel Deiss... A dry Alsace white wine complements the black abalone beautifully.◾︎ Bread & Butter Wines Reserve Chardonnay 2022... A complex wine with a good balance of fruitiness and acidity, offering a mellow sweetness.◾︎ Cellier des Princes Châteauneuf-du-Pape 2023... A rich, spicy red wine with a refined aftertaste that pairs perfectly with the Ezo deer.Wow, everything was incredibly delicious! The dishes, backed by the chef's solid skills honed in three-star restaurants and various renowned establishments, were delicate, clear, and showcased a variety of umami flavors. The pairing by the kind wife was spot on as well. I will definitely stop by again next year after golfing!
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