My favorite French restaurant in Yaizu.I love that everything is fish-based lately.This time, I was delighted to have the baked pie with fresh shirasu (young sardines) after a long time.Asahi SUPER DRY small bottle.Alcohol pairing, special, half.Aburi Ebo Tai (grilled sea bream), seafood broth jelly, tomato purée, ◯.Fried Tachiuo (beltfish) with onion tartar sauce, sprinkled with fermented tomato powder.Sagoshi (Spanish mackerel) carpaccio, marinated in sansho oil, dressed with red onion and other ingredients, with a touch of kinmokusei (golden oxtongue), ◎.Charcoal-grilled live-caught Okisawara, with fried eggplant soaked in dashi, and a sauce made with chopped Hamana natto.Steamed bread with Aonori (green seaweed) from Lake Hamana.Live-caught Kinmedai (golden eye snapper), served with cabbage and tomato.Sweetfish with red wine and Kawane hojicha sauce, beet powder, and oxalis.Baked pie with fresh shirasu, ◎.Kikusui sake.Jindou squid barley and brown rice risotto, sautéed shishito peppers from Fujinomiya with sesame.Fujieda mango, with gyokuro (high-grade green tea) sorbet and gyokuro soup, drizzled with kuromoji oil.Ice cream from Hamakaze.Chocolate terrine with Nyusuma orange.Coffee.
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