Located a 12 to 15-minute walk from Nomachi Station, Installation Table ENSO L'asymetrie du calme is a French restaurant that offers a creative dining experience using abundant local ingredients from the Hokuriku region. It has been recognized as one of the top 100 French restaurants in the West from 2021 to 2025 and has also been awarded the Tabelog Bronze from 2023 to 2026.The interior combines the charm of a traditional Japanese house with a modern atmosphere, featuring an open kitchen where diners can enjoy the lively cooking process. Instead of a traditional menu, the restaurant presents photos of the ingredients, sparking the imagination about the dishes to come.Here are the dishes we enjoyed:-----------------------------◾️ Pumpkin We started the course with a finger food made from Kanazawa pumpkin. The pumpkin tuile wrapped around pork rillettes adds depth with its spices, while the rich pumpkin puree combined with truffle and cheese was delightful. Both dishes showcased a wonderful balance of flavors.◾️ Peanuts This dish featured a fragrant smoked flavor, with a layer of shiitake meat miso, peanuts, and egg yolk powder on top of a monaka shell, alongside a smooth peanut paste enhanced with a hint of green. It was a true celebration of peanut flavor and texture.◾️ Watermelon A chilled soup combining watermelon, cucumber, and shiso, topped with tomato jelly and garnished with refreshing summer flavors. The cold texture and natural sweetness of the watermelon, along with the essence of gazpacho, made it a perfect summer dish.◾️ Okra This dish featured flower okra stuffed with crab cake, served in an interestingly shaped dish. It was accompanied by edamame at the bottom and ratatouille on top, with a cheese-based broth that highlighted the sweetness of the ratatouille and the umami of the crab.◾️ Whelk A seafood dish featuring whelk from Nanao City, combined with arugula and a shellfish sauce. The creamy flavor and crunchy texture of the whelk, along with the sweetness that unfolds with each bite, were complemented by the crispness of kale.◾️ White Shrimp This dish showcased white shrimp, layered with new onions in a blancmange, sablé, and caviar. The smooth sauce made from shellfish broth and cream, along with the refreshing acidity of lemon, created a harmonious blend of flavors from the rich white shrimp, sweet new onions, and salty caviar.◾️ Masu Trout The main dish featured roasted masu trout served with a sauce made from chicken broth and fermented black rice, topped with sour cream, and garnished with a seasonal fruit. The flavor of the sake yeast was surprisingly pronounced, combining the mellow umami of sake with the rich fat of the trout, creating an exquisite dish.A separate plate featured a fennel mousse topped with trout roe, adding a distinctly Japanese element to the meal, allowing us to fully enjoy the trout's deliciousness.◾️ Maitake This dish highlighted the maitake mushrooms, beautifully seared like a steak, with finely chopped Noto beef hidden within, accompanied by sautéed califlower. The sauce bursting with beef flavor and the fermented vegetable mousse created a rich taste reminiscent of beef stew, while the maitake's unique texture and umami were exceptional.◾️ Sea Bass The sea bass was perfectly cooked to retain its umami, with a texture that was firm yet tender. The acidic sauce made from fish broth, capers, and vermouth, along with fragrant garlic oil, enhanced the sea bass's deliciousness. The side dish of shrimp paste sandwiched with yam was reminiscent of seafood dim sum, providing a satisfying experience.◾️ Guinea Fowl The main course featured roasted guinea fowl breast served with a sauce made from chicken broth and fermented black rice. The thickly cut guinea fowl was tender and flavorful, breaking apart easily in the mouth.Accompanied by a side of stuffed Manjanji peppers and sautéed garlic chives, the pairing with the rich chicken was excellent. The finger food topped with crispy chicken skin, liver mousse, and potato paste was a delightful snack that paired well with drinks and bread.◾️ Honey For dessert, we enjoyed a performance where honey from the Cornelian cherry blossom was cut right in front of us. The incredibly rich honey paired beautifully with light cream cheese mousse and the tartness of blueberries, creating an exquisite treat.◾️ Mignardises The course concluded with stylish and beautiful tea sweets served alongside cold Japanese black tea.-----------------------------The restaurant accepts online reservations and is surprisingly easy to book, so be sure to visit!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*General Links https://lit.link/syngourmet
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