A restaurant in Nagoya that captivates many food enthusiasts with its overwhelming originality and quality, surpassing renowned establishments nationwide. Owner-chef Ryusuke Iwamoto beautifully expresses his worldview and aesthetic sensibility in each dish, creating deep flavors filled with elegance and allure, much like a "VAGABONDE" (traveler).The seasonal ingredients are layered intricately, showcasing a refined design and structure that harmonizes form and flavor. Each visit fills me with surprise and a special sense of satisfaction.The course is elegantly structured, building anticipation with a flowing composition. The amuse-bouche served "on top of a fossil" features intricately seasoned dishes that delight the palate. The "appetizer" generously uses hairy crab, beautifully presented on a salad of black rice with herbs and vegetables, creating a vibrant and rich "work of art."The "Roasted Bonito" is enhanced with a broth of fish, featuring the exquisite flavors of Hyuganatsu citrus and seaweed, complemented by the bitterness of butterbur. The "Roasted Squab" is slowly roasted to achieve a moist and tender texture, with the thigh meat sausage delivering a direct, wild flavor, enhanced by the cooking technique and the jus de pigeon sauce.From the desserts to the petit fours, the uncompromising taste is a delight, and the teamwork led by manager Tomoaki Mizuno and head chef Yudai Kaji has improved significantly. This April marks the restaurant's 15th anniversary, and it continues to evolve as a remarkable establishment.◾️ Tabelog Bronze◾️ Tabelog's Top 100 Restaurants, French Top 100 Restaurants◾️ Michelin Two Stars◾️ Gault & Millau 3 Toques【Dejeuner】◾️ Amuse "On Top of a Fossil - 7 Dishes"1. Puree of white asparagus from France, Hokkigai from Hokkaido, Amaranth, and more.2. Fresh sea urchin from Hokkaido, rice flour and seaweed chips, Langres cheese, and pea shoots.3. Tart of Mergau, Hassaku citrus, Hokkaido botan sea urchin, Santa mold turrine, and more.4. Sardines from Ishikawa marinated in truffle vinegar, lime, mango, coriander sprouts, and more.5. Raw ham of black-haired Wagyu from Osaka's Chugen, flower pepper from Nara, and fromage blanc.6. Seared Yaito bonito, raspberry vinegar, purple shiso flowers, and Baron potatoes from Hokkaido.7. Firefly squid and pig's trotter terrine, squid ink breaded and fried, basil pistou sauce, rum raisins, grilled firefly squid, and chickweed.◾️ Appetizer "Hairy Crab"- Shredded hairy crab from Miyagi, jelly sheet of "Kiwame" fruit tomato from Kato Farm in Aichi, gazpacho sauce, black rice salad, fennel, Osetra caviar, marigold, cornflower, and more.◾️ Bread- Homemade bread with natural yeast.◾️ Fish "Bonito"- Bonito from Yamaguchi, fish broth with Hyuganatsu, seaweed from Lake Hamana, and butterbur rabigote sauce, wild garlic, braised bamboo shoots from Kyoto, urui leaves, mountain vegetable powder, and daikon flowers.◾️ Specialty- Cold terrine of foie gras, mango from Miyazaki, yuzu puree, tonka bean cookie, pecans, and mixed grains.◾️ Meat "Squab"- Roasted squab breast from France, thigh sausage, jus de pigeon sauce, watercress from KY Farm, glazed new onions, white truffle from Marche, white truffle salt, and whole peppercorns.◾️ Dessert 1 "Loquat"- Compote of loquat from Nagasaki, chamomile leaves and jelly, pentas, and amaretto yogurt.◾️ Dessert 2 "Benihoppe"- Benihoppe strawberries from Kubota Strawberry Farm in Aisai, rosemary marshmallow, white chocolate, and raspberry fruit paste in three layers. Sauce of red wine and raspberry liqueur, Assam tea, and cinnamon ice powder.◾️ Tea Sweets1. Pistachio dacquoise, griotte cherries, and alyssum.2. Canelé de Bordeaux.3. Cherry blossom macaron, cherry blossom jam, and salted cherry blossom petals.◾️ Post-meal Drinks (Choice)- Tea or coffee.□ Drinks (Choice)- Non-alcoholic sparkling Chardonnay.- Raspberry juice (lightly carbonated). #LaVagabonde#French#NagoyaGourmet
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