◆ This Month's Course*Please refer to the photos for the menu.*Located in Nagoya's Naka Ward, "Tout La Joie Ism" showcases a sophisticated and imposing presence. This long-awaited visit was a dream come true, as I had been hoping to dine here for quite some time and miraculously secured a reservation. From the moment I stepped inside, I was enveloped by an exquisite atmosphere and beautiful paintings in the private rooms, heightening my anticipation for the special feast ahead.The course I enjoyed for lunch was a meticulously crafted culinary narrative, with each dish harmoniously paired with exquisite beverages that enhanced the flavors.◆ Potato Caviar A delicate appetizer with layers carefully folded together. The rich saltiness and creamy depth of the caviar, adorned with platinum leaf, captivated my heart from the very first bite. The beautiful bubbles of the refreshing Champagne Collet perfectly complemented the richness of the caviar.◆ Porcini and Wagyu Mousse The moment I took a spoonful, the rich aroma of porcini filled the air. The combination of the deep umami of Wagyu concentrated in a luxurious mousse was incredibly delicious, beautifully balanced by a crisp white wine (Sancerre) that tied the flavors together.◆ Lotus Root and Crab Vichyssoise A gentle and smooth lotus root vichyssoise layered with the luxurious flavors of two types of crab: blue crab and king crab. The colorful lotus root sprouts, adorned in red and green, added a vibrant touch.◆ Ezo Abalone Croquette A croquette made with generously used abalone and potatoes, perfectly fried to a golden crisp. The aroma of truffle, the acidity of balsamic, and the original sauce paired wonderfully. The sautéed seaweed also complemented the croquette and sauce beautifully.◆ Natural Scallop Mont Blanc A surprising combination of fresh, sweet scallop meat paired with chestnut Mont Blanc. Despite being an unexpected pairing, I was impressed by how well they elevated each other. The refreshing carbonation and dry umami of the Japanese sake (Mizunomori Active Sparkling) remarkably enhanced the rich Mont Blanc.◆ Autumn Aroma of Kurokaba Beef A dish featuring high-quality Kurokaba beef wrapped around matsutake mushrooms, luxuriously accompanied by bafun uni. The clean dashi broth and yuzu wasabi provided a delightful accent. The elegant fruitiness of Pinot Noir (Agnès Paquet) complemented the sweetness of the meat's fat and the richness of the uni.◆ M Salad A beloved classic dish. Adorable heart-shaped vegetables and fresh ingredients combined with an exquisite dressing create a pleasant accent.◆ Edamame and Eel Risotto A risotto cooked solely with the moisture of sweet Dadacha edamame. The savory flavor of the grilled sea eel melded beautifully, with the hint of sansho pepper adding depth to the dish.◆ Armagnac Pudding An adult pudding lavishly soaked in flavorful brioche and Armagnac.After the meal, a beautifully elegant cup of warm tea was served, gently concluding the course with a rich aftertaste.In this world of "ichi-go ichi-e," where no two dishes are ever the same, I strongly encourage you to experience it for yourself. Therefore, I have kept the descriptions of the dishes quite brief.I am grateful for the heartfelt hospitality from the chef and Madame, along with the series of dishes that truly moved me. I look forward to making another reservation soon.Thank you for the wonderful meal.
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