The restaurant is just a short walk from the Caruto Station on the subway.I arrived five minutes early and took my seat.The interior is pristine white, which is lovely.It’s French cuisine.I chose a non-alcoholic sparkling red wine, and it was delicious.The baguette comes in three varieties to match the menu.This item was crafted by a bakery called Tranquil Blue, based on the concept I provided.◯ AftertasteThe dish features Rishiri sea urchin, a signature of Reminiscence, served with lily bulb underneath.It’s remarkably fresh and not fishy at all.Delicious. I picked up a chip to enjoy with it.The combination with seaweed is delightful.The dish includes eel from Gifu, with a texture close to raw, accompanied by black truffle and a sauce made from green asparagus.The crunchy texture, the sauce, and the near-raw eel create a wonderful contrast.The eel is fluffy but different from what you might expect.The slightly charred skin adds to the experience.◯ CreativityThe chef’s recommended sweetfish is grilled with a 20-year-aged Portuguese wine.The skin has a salty flavor, with a hint of bitterness from the innards and a touch of sweetness.As I eat from the head, the bitterness gradually fades, revealing different flavors.The sweetfish liver and flesh are combined with mozzarella in this dish.It has a light, fritter-like texture and is delicious.The Tamayura Amber eggs are 7 to 9 months old, sourced from a poultry farm in Handa City.They are cooked at 70°C for one hour, resulting in an indescribable texture.With sweet shrimp and caviar inside, it’s a harmonious blend when broken apart.The textures of the sweet shrimp and caviar, combined with the creaminess of the egg, are exceptional.I added homemade ginger ale.Even on its own, it’s delicious, though a bit sweet.Sasue is the name of a fish shop in Yaizu.The dish features a red snapper wrapped in pastry, served with a sauce based on white wine and whiskey.It has a slight charred aroma. The snapper is mild, but the texture and aroma of the pastry and whiskey create a wonderful experience.◯ MemoryThe dish "Amano Iwato" features a consomme-based soup made with water sourced by the chef from Ise Jingu and Nagoya Cochin chicken fat.It’s delicious—simple and free of impurities.The presentation of the dish itself is quite interesting.The eel is a white grilled eel from Mikawa.The sauce consists of blue cheese, red wine, and wasabi.There’s also a homemade nameko, a mixture of eel liver and other ingredients.When combined with the nameko, it offers a flavor quite different from the ordinary.The red wine sauce envelops the dish with a rich depth.The wasabi adds a nice touch, providing a refreshing contrast to the heavy richness of the red wine.Each component has its own unique flavor. It’s fascinating.For the meat, I had duck breast and thigh, served with a sauce made from red wine and meat juices, along with cumin and carrots, and black pepper.It was delicious. Adding black pepper made it to my liking.The texture of the duck is excellent.It has a great mouthfeel, and the crispy skin is also delightful.The vegetables used in the warm salad are sourced from Ai Farm, which employs individuals with disabilities.The salad includes various vegetables such as tomatoes, eggplant, shiitake mushrooms, sweet potatoes, and lotus root.◯ ReliefThe dessert features pineapple in various forms: ice cream, sorbet, and fresh pineapple.With hidden flavors like hazelnuts and shiso, it’s enjoyed by breaking it apart.The texture is incredible, with complex flavors intertwining.This dessert is truly unique in how it plays with texture.It’s not just sweet; it was a surprising presentation.The American cherry dessert includes walnuts and vanilla ice cream.Inside, there are warm cherries that are sweet and delicious.The outer layer is a walnut-based cookie with a delightful crunch.This dish alone is worth coming for.◯ RemembranceThe tea sweets include familiar names like Kinoko no Yama, pie, and Yukimi Daifuku, as well as Pudding.I chose coffee and asked for a recommendation.It was Jimran coffee, which has a nice acidity and is quite tasty.Kinoko no Yama has a refined chocolate coating that is bittersweet.Yukimi Daifuku is indeed filled with ice cream.The pie is slightly moist and delicious.The pudding and caramel are also delightful.This place is rich in playful creativity in a good way.The attention to detail in dishes like sweetfish and eel, along with the refreshing soup of Amano Iwato, made for an enjoyable course.On the other hand, the duck was cooked to perfection, providing an excellent texture. It was a satisfying day.I believe it’s worth visiting even if you come to Nagoya, so if you’re interested, I highly recommend considering it.