I visited Tout La Joie Ism for the first time during a business dinner on a weekday. I was fortunate to experience the much-talked-about restaurant.The June course menu featured enticing dishes like "Nikujaga" (meat and potatoes) and "Ajisai" (hydrangea), sparking my imagination.We started with spring cabbage and lobster paired with sparkling wine. The chef personally explained each dish, showcasing the incredible effort and depth of commitment behind them. The cabbage was transformed into a paste and then shaped into a sheet, paired with the lobster. This dish allowed us to fully appreciate the flavor of the shrimp while capturing the essence of the season.Following that, we enjoyed a series of innovative and delicious dishes, but the standout was definitely the "Nikujaga." It looked like a steak, but it was made from a rare cut of meat called "Kura" from the back. Its tenderness and unique crispy texture were remarkable. When paired with the potato paste and shirataki noodles, it truly resembled traditional Nikujaga. It was a surprising combination.Next came the salad, known as the specialty "M." When enjoyed with the separately served dried fruits soaked in wine, it created an unprecedented combination. The dressing was also exceptionally delicious, making it a memorable salad.From the appetizer to the dessert "Ajisai," the entire course was filled with surprises and a quest for culinary exploration, satisfying both my appetite and curiosity. It was a wonderful experience.Thank you for the meal!
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