Arrived two minutes early. I moved from the café on the same premises, so I came in just before my reservation. The atmosphere is open and bright. I was guided to the waiting area in the front.The grape harvest has begun, and it seems like they are selling directly. There appear to be various shops on the premises besides the restaurant.They offer non-alcoholic pairings. The menu is creatively designed with grape motifs. It’s quite stylish.In the waiting room, I had today’s vegetable consomme, a chilled soup. It’s packed with all the vegetables that will be served today.I was then shown to my table. Inside, there is a single grapevine that has been preserved. They decided to keep just one during the building construction.For the first amuse-bouche, I had a Chardonnay sparkling wine. Delicious.The ambiance feels like a treasure chest, with a small garden. It’s quite chic.Gardener Takada Lab. You dip vegetables from a garden-like vegetable patch to eat. Interesting. Instead of soil, they use okara, so it’s safe to eat directly.Fig. The outer layer is meat, and the sweetness blends nicely.Hozuki (Japanese lantern plant). Sweet shrimp is inside, with a Mexican flavor.Tomato. You grate it yourself to make a sauce. It pairs well with vegetable and zucchini chips. A bit spicy, but just the right amount of heat. You can even eat the sauce on its own.The pairing is homemade grape juice. It balances the spiciness.Basil. Basil sorbet. Smoked Isaki (Japanese sea bream). Nutmeg and herb oil. The refreshing taste of the smoked Isaki and herbs is delightful, with a hint of spiciness that comes later.The pairing is homemade basil beer. It’s not too sweet and has a slight bitterness.Fennel. Muneo, a traditional Mexican sweet, is blended with oyster essence. The oysters are cooked at 65 degrees for one hour. Delicious. There’s no strong metallic smell, and it goes down smoothly. Fennel sauce and pickles complement the oysters nicely.The pairing is gin, made with matsunato. It’s a non-alcoholic version of homemade liquor. Very refreshing.Becoros. Tortilla. Charcoal-grilled Suzuki (sea bass) with onions and wild herb fritters. Wrap it in a tortilla. It’s quite spicy. The Suzuki is very light, so it pairs well with the sauce and is delicious.The pairing is Pebache, a traditional Mexican drink. It’s often enjoyed with tortillas. Made from corn and figs. It’s quite sweet, with a strong fig flavor, but it balances well with the dish.Palate cleanser. Tomato and plum sorbet. The sourness of the plum is softened, making it easy to eat. It comes at a perfect time, perhaps to prevent the spiciness from lingering.Zucchini. With two types of cheese and a slightly spicy sauce. The cheese makes it mild, and you enjoy it with the zucchini. Is that a zucchini flower on top? It’s fried. Underneath, there’s corn mixed with cheese.The pairing is an elderflower tea cocktail. The first sip has a sweet aroma, and then it gradually changes, creating a mysterious sensation.Eggplant. The pairing is jasmine tea. The jasmine aroma is incredible. Very elegant.Sake lees-raised Kurobe Wagyu. With blueberry sauce and meat umami sauce. Extremely tender. The acidity of the blueberries is delightful. The eggplant is incredibly delicious, melting in your mouth. There’s a hint of charcoal flavor, which is also nice.Cucumber. Cucumber and mint, instantly frozen with liquid nitrogen. Topped with cucumber slices. Cucumber sorbet is unusual. It retains the texture of cucumber. Interesting. It’s quite low in sweetness, making it easy to eat.Post-meal drink. A drink made from harvested roses. It has a wonderful aroma. You can smell the rose fragrance as you drink. The overall sensation created by the aroma is fantastic. It’s addictive.Apricot. Sorbet. It’s quite melted, with a strong apricot flavor. Chocolate in a tube. The outside is caramel, and the inside is chocolate. Comfort. It’s chocolate-based with apricot on top. When you eat it together with the chocolate, it creates a good balance.Petit sweets. Herbal tea choices. Since it’s a special occasion, I hope to enjoy what I picked from the garden. Lemongrass and others. It has a nice aroma. Very refreshing. It pairs well with sweet desserts.The three types are: Rose cream puff. Macaron. Petit tart. The rose cream puff envelops you in rose fragrance as you eat it. Such a lovely aroma.This course utilizes locally sourced vegetables from my own garden. I’m sure the menu will be different when I come back next time. If you love vegetables, I highly recommend visiting at least once.
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