mila n1110

Today, I had dinner here.This Italian restaurant boasts one of the top three ratings in Western Japan. Although it’s usually hard to get a reservation, it seems they have recently opened up slots on Tabelog, and I was lucky enough to secure a booking this time. I dined with a companion and was seated at the counter.The restaurant has a hidden, cozy atmosphere within a building tenant, and the interior is chic yet comfortable. We opted for the dinner course and ordered wine a la carte. There were two types of olive oil available on the table for us to use according to our preference.◆ Omakase Course JPY 27,500 (tax included)- Buffalo Milk Panna Cotta with Peach- Botan Shrimp, Swordfish, Scallop, Seasonal Vegetables- Potato with Caviar- Grilled Risotto with Corn and Hairy Crab- Freshly Squeezed Corn Juice- 24-Month Aged Pershu by Mr. Tada and Buffalo Mozzarella- Local Arugula Salad with Soft-Boiled Egg- Tortafritta and Pershu- Bite-Sized Rice with Pershu- Squid and Karasumi Peperoncino- Roast Duck (choose one)- Roast Beef Tenderloin (choose one)- Tomato Tagliatelle with Fried Eggplant and Fresh Basil Pesto- Watermelon and Okinawa Mango- Tiramisu- Cold Brew Coffee◆ Ordered Drinks- VERMENTINO DI SARDEGNA 2024 Glass- TILT GlassTotal Amount: JPY 31,520 (including tax and service)Duration: 2 hours 20 minutes------- Details Below -------The first dish was Buffalo Milk Panna Cotta with Peach.The panna cotta was milky, sweet, and rich, paired with ripe seasonal peaches and topped with 36-month aged Parmigiano. I enjoyed it while alternating between the two olive oils on the table. The juicy sweetness of the peach and the saltiness of the Parmigiano were perfectly balanced.The second dish featured Botan Shrimp, Swordfish, Scallop, and Seasonal Vegetables.In a round dish, summer vegetables like green beans and edamame were arranged, topped with lightly seared, plump botan shrimp, swordfish, and scallops. The simple seasoning highlighted the ingredients beautifully.The third dish was Potato with Caviar.This is one of their specialties. Thinly sliced potatoes, resembling somen noodles, were generously topped with caviar. It was served with potato soup. The potatoes retained a nice crunch and had a sweet, rich flavor that complemented the elegant saltiness of the caviar. Wow, this was incredibly delicious.The fourth dish was Grilled Risotto with Corn and Corn Juice.The risotto was made with plenty of roasted corn and paired with hairy crab meat. The sweetness of the corn and the umami of the crab were delightful. The cold corn juice had a fruity sweetness.The fifth dish featured Pershu and Buffalo Mozzarella Cheese.I had the pleasure of tasting Mr. Tada's Pershu, which can only be found in a few places in Japan. In conclusion, it was on a completely different level of deliciousness compared to regular prosciutto. The texture, melt-in-your-mouth quality, umami, and saltiness exceeded all expectations. Once you try this prosciutto, you won’t want to eat anything else. It was, of course, delicious with the milky buffalo mozzarella, but it was also exceptional when paired with freshly made Tortafritta and bite-sized rice. The arugula served alongside was a perfect match.The sixth dish was Peperoncino.The squid had a rich sweetness, accompanied by homemade karasumi. I really wanted to eat a large portion of this! The key flavor of the peperoncino was the saltiness of the karasumi, which was incredibly luxurious.The seventh dish was the main course.Since we were two people, we received different meat dishes. I had the roast duck, while my companion had the beef tenderloin. I thought it would be nice if they served it divided from the start since we often end up sharing. The roast duck was delicious but didn’t reach a level of excitement. However, the beef tenderloin was absolutely divine! The finely textured meat was incredibly flavorful and so tender that it could be cut with chopsticks. The accompanying onions burst with sweetness.The eighth dish was the second pasta course.The pasta was a chewy tagliatelle. It seemed like a classic combination of tomato sauce and fried eggplant, but the addition of fresh basil pesto was a game changer. The fresh basil aroma was outstanding and lingered beautifully.The ninth dish was Watermelon and Okinawa Mango.It felt like summer! The sweetness was just right. The mango was rich and creamy.The tenth dish was dessert: Tiramisu.This was a unique take on tiramisu! As I broke into the ice cream in the center, the slight bitterness of the espresso blended with the acidity of the mascarpone.The coffee was cold brew, served in a wine glass. It had a smooth mouthfeel.It was a great meal.I enjoyed a special meal in a lovely atmosphere and felt completely satisfied. I would love to come back again if the opportunity arises.*Rating at the time of visit: 4.36 Less

Today, I visited this popular yakitori restaurant located about a 15-minute walk from Gifu Station along Yanagase Street. The previous owner has opened another restaurant in Shirogane, but this establishment is now run by his apprentice. I decided to go for the JPY 5,000 course and added a few extra skewers. Here are the details:◆ Chef's Omakase Course JPY 5,500 (tax included)* Service charge JPY 550 (tax included) ◯ = Skewers- Tsuru-murasaki Ohitashi (blanched vegetable)- White liver pâté◯ Chicken breast◯ Omi Shamo (local chicken)◯ Tsukune (chicken meatball)- Chicken thigh Yuuan-yaki (grilled)◯ Heart◯ Sori-sode (chicken wing tip)- Tulip Kara-age (fried)◯ Chicken wing◯ Genkotsu (chicken knuckle)◯ Gifu Shiitake Brothers raw shiitake mushrooms[Add] Shamo Dakimi JPY 440 (tax included)[Add] Chikankotsu JPY 330 (tax included)[Add] Nagaimo (Japanese yam) JPY 330 (tax included)[Add] Seikan (chicken liver) JPY 330 (tax included)[Add] Chouchin (chicken tail) JPY 440 (tax included)- Chicken White Soup Ramen (spiced chicken curry)- Pistachio Ice Cream◆ Ordered Drinks- Sapporo Sorachi Ace Draft Beer JPY 800 (tax included)- Mizuki Lemon Sour JPY 880 (tax included)- Black Oolong Tea JPY 440 (tax included)Duration of stay: 2 hours 40 minutesTotal payment: JPY 10,260 (including tax and service charge)------- Details -------All dishes were generously portioned and satisfying, with the offal cooked rare, making them flavorful and delicious. The chicken thigh Yuuan-yaki and tulip were particularly appreciated for the accompaniments between skewers. It would have been nice to have at least one vegetable dish.The meat dishes were rich in flavor, with each bite releasing a delightful taste. The unique strength and texture of the Shamo chicken were evident, providing a satisfying bite that was not just soft but had a nice snap.Among the chicken parts, I especially enjoyed the combined Sori and Furisode, Genkotsu, and Dakimi.The offal dishes were all exquisite! Heart, Chikankotsu, Seikan, Chouchin... these are must-tries. It was a pity that there was no white liver available. For offal lovers, the quality here is outstanding.The JPY 5,500 course allowed me to choose from four different options for the final dish. It would have been even better if they had oyakodon (chicken and egg rice bowl). After enjoying the pistachio ice cream for dessert, I felt about 90% full.It was a great meal. I'm glad I could visit this representative yakitori restaurant in Gifu. I hope to return again if the opportunity arises.*Rating at the time of visit: 3.95 Less

Today, I had lunch here.This is a well-known venison French restaurant in Omotesando. I made a reservation for one and found it easy to use the counter seating! The place was almost full, and it felt more compact than I expected, giving off a bistro-like atmosphere. Dinner might be different?On this day, I decided to use some of my accumulated V points and chose the special course.◆ Menu LATURE PLUS JPY 8,800 (tax and service charge not included)【Food Menu】- Blood Macaron- Chilled Soup of Gold Rush from Yamanashi Prefecture- Salad of Sea Bream from Ehime Prefecture with Rice- Homemade Baguette and Butter- Pâté en Croûte- Grilled Sweetfish in Puff Pastry- Roasted Ezo Deer from Hokkaido- Early Summer Parfait- Financier- Hot Coffee【Ordered Drinks】- Sparkling Mineral Water JPY 1,000 (tax included)- Hinoki no Shizuku JPY 1,760 (tax included)Duration: 1 hour 30 minutesTotal Amount: JPY 12,826 (tax and service charge included)------- Details Below -------Chef Muromata personally came to greet me at my seat and checked in on me several times throughout the meal. I thought it would take about two hours, but they served the dishes at a good pace for a solo diner, so I never felt bored. By the way, SoftBank had no signal here, haha.The setting was lovely, inspired by the earth.The first dish was the Blood Macaron.The macaron was made with deer blood, filled with blood sausage made from deer blood. There was no strange metallic taste at all; the macaron was crisp and disappeared in an instant, while the blood sausage had a unique richness that paired perfectly. This was promising.The second dish was the Chilled Soup of Gold Rush from Yamanashi Prefecture.It was presented in a shot glass, covered with a leaf of Gold Rush. When the leaf was removed, the soup and lemon foam were layered beautifully. I took a sip… The refreshing sweetness of Gold Rush combined with the light flavor of lemon created a strangely cheesecake-like texture. The high sugar content of the Gold Rush was evident, and the change in flavor after tasting was impressive.The third dish was the Salad of Sea Bream from Ehime Prefecture with Rice.This is a common dish in France, a rice salad. This time, it featured aged sea bream from Ehime, puffed rice, and finely sliced sea bream marinated in kombu, all wrapped together. On top was wasabi leaves, and the sauce was a mix of wasabi paste and mayonnaise. Finally, a kombu broth infused with yuzu and hinoki was poured over it. The wasabi's sharpness, the rich flavor of the sea bream, the texture of the puffed rice, and the sweetness of the rice made it feel like a porridge-like salad.The fourth dish was Pâté en Croûte.This was a pâté made from deer, bear, and boar, wrapped in pastry, with foie gras in the center. It was served with baked apple, red daikon, and blueberries. This was exquisite! The complex flavors of the pâté layered with the rich creaminess of the foie gras, paired with the sweet and sour fruit, changed the experience with each bite. It truly deserves its status as one of the specialties.The fifth dish was Grilled Sweetfish in Puff Pastry.The presentation of the sweetfish arranged in a mille-feuille style was stunning. The white part in between was made from scallop paste and fresh seaweed. The sauce was a butter sauce combined with sweetfish broth. The accompanying vegetable was Malabar spinach. Even when cutting into it, everything held together perfectly, allowing me to enjoy it in one bite. The moist white flesh of the sweetfish, the ocean flavor from the scallop and seaweed, and the crispiness of the pastry were delightful. The butter sauce was rich enough to feel creamy, complementing the puff pastry. The Malabar spinach had a slight stickiness, which also paired well with the sauce.The sixth dish was Roasted Ezo Deer from Hokkaido.This roast used the inner thigh of Ezo deer, with a beautiful crimson cross-section. It was paired with an ultra-rich red wine sauce adorned with fresh pepper. The accompanying vegetables included Manbanshi peppers, shiitake mushrooms, snap peas, and Oomasari bean sprouts from Funabashi, as well as two-year-aged May Queen potatoes and sweet potato chips.The roast was incredibly tender with fine fibers. As I chewed, the unique flavor and strong umami of the deer meat spread in my mouth. The robust red wine sauce held its own against the richness of the meat, while the fresh pepper added a punch.All the accompanying vegetables were excellent, especially the May Queen potatoes, which had a sweetness and creaminess reminiscent of Anno sweet potatoes, and the Oomasari bean sprouts, which had a flavor and sweetness similar to peanuts, were particularly surprising.For dessert, I had a parfait featuring kiwi gelato with a hint of shiso.Inside was fromage blanc, and the refreshing aroma of shiso wafted through, while the sweet and sour kiwi gelato left a refreshing sensation in my mouth.I finished with hot coffee and a baked financier! Ah, I was so full and completely satisfied.At the end of the meal, Chef Muromata came to thank me again and offered me some bread to take home. Well, in this situation, it was hard to refuse… so I ended up purchasing a giant Pain au Chocolat, haha.It was a great meal.It’s wonderful to be able to enjoy such high-level venison French cuisine in Omotesando at this price. Even though it’s venison, it’s not the gamey type, making it an easy introduction for those looking to try it. If I have the chance, I’d love to come back for dinner next time.*Rating at the time of visit: 4.23 Less