We visited this restaurant to celebrate our 12th wedding anniversary.This French restaurant stands out with its exceptional ratings in the Nishikoyama area. I had been checking it out for a while and finally made it here. Although it’s a French restaurant, it doesn’t have an overly formal atmosphere, and I don’t think the dress code is too strict.... More
We visited this restaurant to celebrate our 12th wedding anniversary.This French restaurant stands out with its exceptional ratings in the Nishikoyama area. I had been checking it out for a while and finally made it here. Although it’s a French restaurant, it doesn’t have an overly formal atmosphere, and I don’t think the dress code is too strict. The biggest difference from typical French restaurants is at the start. The chef personally explains the ingredients displayed at the kitchen counter, and then prepares the dishes for you. Fresh vegetables, irresistible seafood, and mouthwatering meats are all on display. After some deliberation, I decided to try three appetizers and one main dish!We enjoyed wine throughout the meal.**Amuse Bouche**: A rich chicken liver spread on a baguette and a terrine with a sticky texture made with pig’s trotters—perfect accompaniments for red wine.**Pâté en Croûte**: This is the restaurant's signature dish. It’s a delightful blend of venison, pork, chicken liver, and pistachios, aged for 3 to 4 days to enhance the flavors and ensure harmony with the pastry crust. The rich flavors and the unique taste of the liver create a wonderful symphony. Personally, I’ve always thought meatloaf looked fancy but wasn’t very tasty, but this dish completely shattered that preconceived notion.**Corn Terrine**: This terrine, made with exceptionally sweet corn, evokes the feeling of summer. Wrapped in pastry, the beef cheek is tender and rich, having been simmered to perfection. You must try it!**Sweetfish Paella**: At this time of early summer, sweetfish is a must. I decided on it at first sight. I was amazed that sweetfish could be made into paella. It was beautifully grilled, with every part from the bones to the intestines utilized, offering a unique bitterness and a simple yet indescribable flavor of white fish.**Iwate Prefecture Sasuke Pork Loin**: This pork loin is packed with incredible flavor. Each bite bursts with deliciousness and juiciness. I think it would also make a great tonkatsu (pork cutlet) (laughs).We finished with yogurt ice cream.Being able to see and choose the ingredients before they are cooked is something you might find abroad, but it’s quite rare in Japan. I ordered three appetizers and one main dish this time, and it was quite filling. Next time, I’d like to consider the portions more carefully.On a side note, tomorrow is the World Cup match between Japan and Brazil. Let’s all strive for victory!! Go, Japan!! Less
