On this day, I had the rare opportunity to enjoy a special course featuring select ingredients at a completely private chef's table, thanks to my close friends.As a representative Western cuisine restaurant in Nagoya, "kitchen Toshiki" attracts many food enthusiasts and ranks first in the national Western cuisine category on Tabelog. Owner-chef Toshiki Ai honed his skills for 14 years at the popular Nagoya restaurant "Kitchen Masaki" before incorporating French techniques and becoming independent in 2019. He relocated to his current location in 2022.While valuing the approachable nature of Western cuisine, the restaurant expands its possibilities by using carefully selected ingredients, demonstrating solid techniques, and dedicating ample time to each dish. The cuisine, while centered around Western dishes, transcends genres, offering new discoveries with every visit.The special course of the day was a full course meal, starting from appetizers to the main dish and dessert.The seasonal appetizers featured abalone, wild bonito, and scallops, each prepared in a unique style. The abalone, simmered for three hours, was tender yet retained its firmness, enhanced by a Burgundy-style sauce. The scallops and zucchini were complemented by a rich flavor of browned butter, while the fresh aroma of asparagus highlighted the taste of each ingredient.The soup combined broth from conger eel, black rockfish, and matsutake mushrooms with Manjanji peppers, creating a dish rich in umami and fragrance. The pasta with matsutake and truffle was also aromatic, with a delightful texture that harmonized perfectly.The highlight was the beef cutlet made from the rare Wagyu "Takenotani Mankyu" Chateaubriand. This ancient breed of Wagyu, known for its rich and complex flavor, was cooked to perfection, allowing the natural taste of the meat to shine through, leaving a lingering richness with every bite.Next was the specialty black-haired Wagyu beef stew, simmered in a demi-glace sauce prepared over a week, offering melt-in-your-mouth tenderness and deep richness.Thanks to the chef's skill and sensitivity, along with the seamless collaboration with staff member Renon Konishi, this restaurant elevates approachable "Western cuisine" into a special course dining experience. I thoroughly enjoyed each dish and the enriching time spent there.Thank you very much.◾️Tabelog (Bronze, 100 Famous Restaurants)【Chef's Special Course】* Three Seasonal Appetizers - Steak of abalone simmered for 3 hours, served with parsley, garlic, and butter sauce (Burgundy style) - Carpaccio of wild bonito from Mikawa Bay, with roasted eggplant sauce from Toyohashi, served with a salad of myoga and kaiware - Zucchini and scallops with browned butter sauce, asparagus sauce * Seasonal Soup - Conger eel from Mikawa Bay, black rockfish from Ishikawa, matsutake mushrooms, Manjanji peppers from Kyoto * Pasta with matsutake and truffle * Marinated cabbage salad from Aichi Prefecture * Beef cutlet of the rare Wagyu "Takenotani Mankyu" Chateaubriand & ultimate black-haired Wagyu beef stew * Fried rice (garlic rice) * Chilled soup of white peaches from Yamanashi Prefecture - Topped with white peach compote, sorbet, and lime jelly * Post-meal beverages (choice of) - Seasonal herbal tea - Coffee from "cofee Kajita" * Two types of tea sweets - Financier made with Okinawa brown sugar - "Valrhona" chocolate terrine * Drinks - Non-alcoholic beer Ryoma - Premium soda #kitchenToshiki #WesternCuisine #NagoyaGourmet