I visited for the first time for a dinner with friends.The chef, who is also a hunter, prepared dishes with great care, utilizing every ingredient.There was no menu, and I wanted to ask more details on the way out, but without any notes, it’s important to jot things down on the spot if you want to remember them, as you won’t be able to get the information later.Here’s my somewhat hazy recollection of the menu, so there may be some inaccuracies.On this day, I chose venison as the main dish.Macaron:It looks like chocolate, but it’s a cream made with deer blood. You wouldn’t notice it unless told.Bread:The chef from a nearby bakery called MONICA came to explain it. It was a bite-sized bread topped with shirasu (whitebait from Wakayama), bamboo shoots, and cheese.Hot consomme soup and pie served on a tray with a deer wire motif.Beet sauce with sardines? And cherries soaked in Coke?Pâté with foie gras:Served with blueberries, sweet vinegar Japanese radish, and what seemed like apricot jam.Grilled salmon (or possibly trout).Main dish of venison:I rarely have the chance to eat venison, but this was completely free of any gamey taste. It was likely sous-vide, tender like roast beef, served with sweet potatoes. I was truly impressed by this main dish of venison.Dessert:Mille-feuille with chocolate and cream, possibly vanilla ice cream, and a cherry plate.Financier.I apologize for the vague details, but the venison was truly wonderful. I could have eaten two more pieces!Thank you very much.
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