This is my second visit this year, making it a total of four times. Spring marks my second experience here, and the menu keeps evolving!Sweet ShrimpTomatoA dish featuring tomatoes from Ueda Farm in the Noto Peninsula.Tomato sauceSago SnapperGazpacho (Tomato Soup)ZucchiniMousse made from zucchini from Baba Farm in Ishikawa Prefecture.Yam yomogi mousse, topped with a clear seaweed kombu tea.Grilled ZucchiniPickled lightly in sake lees and Gorgonzola before grilling.Homemade Campagne BreadOystersOysters encased in a sphere, mixed with béchamel sauce,topped with homemade pancetta.Soybean SauceSilk SweetA dish made with sweet potatoes, cooked for three hours and aged for two weeks,topped with shiso leaves,and served with black bear meat underneath.Spanish Mackerel / Red Skin Chestnut PumpkinSpanish mackerel from Toyama Prefecture, served with a white sauce made from a fish called Tirtir.On the left, gnocchi.Pumpkin PuréeA palate cleanser of tomato.VenisonServed with a sauce made from chicken, baked with new potatoes and extra virgin olive oil,accompanied by an ancient rice tart.Rock OystersBoiled rock oysters served on top of paella.Arroz CaldoA Spanish rice porridge.Sweet KojiHomemade sweet koji gelato.CornCorn mousse, white wine mousse, topped with the juice released when heating corn.
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