Nestled in the tranquility of Hiroo, "Kaoru HIROO" offers a remarkable course that showcases the chef's creativity.Starting with the "Ezo deer from Hokkaido, medium fatty tuna, and fried white shrimp," each dish highlights the distinct characteristics of the ingredients. The "grilled clams, scallops, and Kamo eggplant" was particularly impressive, with perfect cooking and a delightful accent from the doubanjiang sauce.The mid-course, featuring "purple sea urchin from Mukawa, Hokkaido, and cold pasta," elegantly combined the refined flavor of clam broth with a rich ocean aroma. The main dish, "Hida beef tenderloin," was prepared as a cutlet after low-temperature cooking, with the acidity and sweetness of tomato and basil enhancing the meat's umami. The "Kobe beef hamburger" was a luxurious combination of Tosa Jiro's egg yolk and blue cheese, perfectly paired with the red wine sauce.I was truly impressed by the chef's ability to maximize the potential of the ingredients while proposing surprising combinations. The course, which kept me engaged until the very end with the dessert of "Miyazaki mango grape," was nothing short of spectacular. The conclusion with white sandalwood Earl Grey tea was a wonderfully calming touch. This restaurant is perfect for special occasions, serving as a hidden gem for adults.
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