Brillat ‐Savarin

After navigating the reservation frenzy for OMAKASE, I finally made my long-awaited first visit to this renowned Japanese restaurant in Ginza, which continues to maintain its high ratings and popularity. I had a dinner reservation starting at 5 PM.Here’s what I enjoyed:○ Edamame puree with fruit tomatoes ○ Sea urchin from Yawatahama, sweet shrimp, Sunzen seaweed, and julienned vegetables ○ Sweetfish and winter melon simmered noodles ○ Sashimi (sea bream, pike eel, and vinegared young horse mackerel) ○ Grilled sweetfish sushi (with gari and wasabi leaf inside) ○ Grilled eel sushi ○ King crab (additional option) ○ Fried sweetfish heads ○ Tanabata-themed assorted delicacies (hairy crab and scallops, simmered tiger pufferfish jelly, charcoal-grilled duck, Dutch-style eggplant, fried shrimp paste, yamamomo, corn tofu, grilled sweetfish with caviar and sour cream sauce, etc.) ○ Foie gras, rum raisins, dried persimmons, and butter monaka ○ Fried abalone, corn tempura, and sweet potato ○ Maru zosui (rice soup) ○ Rice cooked with young ginger, assorted vegetables, Hida beef simmered with soy sauce, Yamagata-style dashi, and red miso soup ○ Tanba Dainagon red bean jelly and matcha ○ Hakkaisan Raidin Beer Pilsner ○ Kurodai Shizuku ○ Ki Tokubetsu Junmai Soumei ○ SAKE HUNDRED Tensai AMAIRO (paired with foie gras monaka) ○ Terao Junmai Daiginjo ○ Hida beef gyudon bento (additional option) Dishes featuring high-quality seasonal ingredients and luxury items such as sea urchin, sweetfish, eel, king crab, caviar, foie gras, and abalone were served in a timely manner.The artistic and vibrant Tanabata-themed assorted delicacies were not only a treat for the taste buds but also a feast for the eyes. When served, the restaurant's lighting was dimmed, and everyone listened attentively to Chef Shinohara's explanations.The flavors of the food and drinks were of the highest standard, and the atmosphere of the restaurant, along with the expressions and attitudes of the apprentices, conveyed a positive work environment.In the end, the chef himself kindly saw me off. To reach Tai no Tai in Kyoto, you must pass through Takoyakushi Furukawa. I learned that the owner, Mr. Furukawa, is a fellow trainee from the same training location, so I definitely plan to visit there as well. Less