○【Lunch】Menu Reminiscence 《 Echoes and Memories 》 ○ Wine Course Half *Please refer to the photos for the menu.* Today, I had the long-awaited dining experience at "Reminiscence." I am truly grateful to my reviewer friend for the invitation! The interior, predominantly white and reminiscent of an art gallery, is sophisticated yet charming and warm, creating an incredibly comfortable atmosphere. This time, we used a private room, allowing us to escape the hustle and bustle and take our time to sharpen our senses. The true essence of this place lies in the pure strength of the ingredients themselves, harmoniously combined with intricately calculated complex sauces, and the beauty of the lingering aftertaste that gently washes over you. I enjoyed the "Wine Course (Half 7 glasses)" paired with the dishes, and the pairing was exceptional, enhancing the contours of each plate and extending the aftertaste exponentially. **Chapter One - Echoes** Uni A delicate amuse-bouche featuring a crisp base topped with rich uni and herbs. The contrast in texture upon entering the mouth is remarkable, serving as a highly refined prologue. Hamo (Pike Conger) Fresh hamo, perfectly cooked to a "half-raw" style. After the moist and alluring texture, the refined sweetness of the hamo, along with the vibrant green herb sauce and foam sauce, meld beautifully in the mouth. As the chapter's name suggests, it leaves a beautifully long "echo"—an exquisite dish. The bread served here is a specialty sourced from the renowned "Tranquil Blue" in Hida Takayama. Its crispy texture adorned with rice crackers and the aroma of wheat heightens the anticipation for the upcoming courses. **Chapter Two - Creation** Torigai (Cockle) Lavishly layered with black truffle, the rich texture and flavor of the finely chopped torigai complement each other. The luxurious aroma of the truffle and the umami of the shellfish harmonize beautifully in this sensory delight. Tamayura Amber A dish made with the finest eggs from Aichi Prefecture, "Tamayura Amber." Utilizing the clear sweetness and rich flavor of the egg whites, which are nearly devoid of impurities, it is elevated into beautiful layers resembling terrine or pie through meticulous French techniques. Sasue (Kinmedai) An exquisite kinmedai sourced from "Sasue Maeda Fish Shop" in Yaizu. Cooked to a breathtakingly beautiful rosy hue, the skin is crispy while the flesh is astonishingly moist and juicy. Each bite reveals a dense potential that leaves me in awe. **Chapter Three - Memories** Tama-Iwato Served in a unique black lava stone vessel, this one-of-a-kind soup is based on "Tama-Iwato Sacred Water" sourced by the chef near Ise Jingu, made solely with Nagoya Cochin chicken, kombu, and salt. The completely pure and crystal-clear broth gently permeates from the throat to the stomach, showcasing the pure umami and profound flavor of the free-range chicken. Unagi (Eel) The eel is finished with a crispy, fragrant skin reminiscent of charcoal grilling. Paired with refreshing slices of onion and herbs, along with blue cheese and a rich red wine sauce with wasabi, this dish showcases traditional ingredients filtered through a French lens, demonstrating exceptional creativity. Meat (Toyohashi's Megumi Duck Breast and Thigh) The main dish of the day. Enjoy two cuts of meat, the breast and thigh, both brimming with rich juices. The robust sauce perfectly holds the dense umami that bursts forth with each bite. The pairing with the heavy red wine from the Half course was truly a masterpiece that left me speechless. **Chapter Four - Memories** Konatsu (Small Citrus) The first avant-dessert refreshes the palate after the meat course. The refreshing acidity and noble aroma of konatsu fill the mouth, providing a wonderfully calculated sense of refreshment. American Cherry The next dessert features American cherries, rich in sweetness and acidity. The smooth components and sauces beautifully enhance the potential of the cherries, making the contours of the ingredients remarkably clear. **Final Chapter - What a Rich Life Means** Selectable Tea Sweets - Four Points of Remembrance The final touch to the course is the tea sweets (mignardises), where you can choose four from a dedicated menu featuring authentic items (such as Pilkul-style jelly, opera cake, Yukimi Daifuku, cheesecake, and pudding), ensuring the excitement lasts until the end. This time, I selected four varieties based on my appetite and preferences. Opera: A beautifully layered dessert with a bitter and rich chocolate flavor. The aroma of cocoa wafts through, leaving a sophisticated aftertaste. Yukimi Daifuku: A creation that elevates the chewy texture and sweetness of ice cream through delicate techniques. The melting sensation in the mouth far surpasses the original. Cheesecake: A smooth cake that spreads the rich flavors of butter and cheese. It is dense yet not too heavy, gently accompanying the aftertaste of the course. Pudding: A dish where the smooth melt-in-your-mouth texture, luxurious richness of the eggs, and the flavor of the bitter, deep caramel sauce harmonize exquisitely. Post-meal Coffee (Jimuran Coffee) The final cup to accompany these "Four Points of Remembrance" is made from roasted beans from the renowned "Jimuran Coffee" in Nakagawa Ward. With no off-flavors, it boasts a deep and beautiful richness and a refined clear aftertaste, perfectly enhancing the flavors of the delightful tea sweets. It was a perfect finish. This wonderful lunch, which surely deserves the "Tomorrow's Grand Chef Award" at Gault & Millau 2026, left a deep imprint in my memory. I left the restaurant with a sense of lingering echoes that enriched my life. Thank you for a wonderful time. It was a great meal!
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