I made a reservation through OMAKASE and visited GapricE on the scheduled day. The seating arrangement inside the restaurant consists of 4 counter seats and 4 table seats. Although I visited with one other person, we were seated facing each other at the table, which felt refreshingly unique and somewhat unusual.We started with a delightful selection of cold pasta, perfect for the hot summer. Each dish was thoughtfully crafted, showcasing high-quality flavors that were consistently delicious.The amuse-bouche featured fresh tuna paired with hand-stretched somen noodles and a fragrant Trapani-style pesto made with basil and almonds, creating a surprising cold pasta dish. The Sunny Chocolat was a cold soup that beautifully highlighted the pure sweetness of corn, with ice floating in the center, adding a wonderful richness as it melted.The striped jack from Mikawa Bay was complemented by grilled eggplant and the sweet-tartness of passion fruit, while the fried conger eel was served with a rich homemade tartar sauce made with premium brand eggs and jalapeño, garnished with herbs from Kajitani Farm. The tagliatelle with summer mushrooms (shiitake from Tokushima) was elegantly fragrant with summer truffles, and the main dish of Omi beef top sirloin was enhanced by the accents of fresh pepper and black garlic, bringing out the meat's umami to its fullest.From the Gold Barrel dessert (pineapple) to the Shirohō (peach) and the charming cat-shaped sweets, the chef and madam's aesthetic sense and skill were evident in every detail.Beyond the exceptional food, what truly impressed me was the overwhelming sense of speed in service. Despite being a two-person operation, the chef and madam executed everything with remarkable efficiency, completing the entire 10-course meal in just about 1 hour and 40 minutes. The billing and taxi arrangements were flawlessly refined, leaving me in awe of their smart operations. It was genuinely a comfortable and pleasant dining experience.I also learned that they will be relocating to the Nagoya Station area this fall. With improved access, I am excited to see what kind of new atmosphere they will create in this next stage.Here’s the menu from today:- Fresh Tuna (Cold Pasta with Hand-Stretched Somen and Trapani Pesto)- Sunny Chocolat (Cold Corn Soup with Ice / Rye Bread with Fermented Butter and Prosciutto)- Striped Jack (Mikawa Bay, Grilled Eggplant, Passion Fruit, Sweet Onion)- Lemonade Lemon, Homemade Brioche- Conger Eel (Fried with Homemade Tartar Sauce using Premium Eggs and Jalapeño, Kajitani Farm Herbs)- Summer Flower (Tokushima Shiitake, Tagliatelle, Summer Truffle)- Omi Beef (Top Sirloin, Fresh Pepper from Cambodia, Zucchini, Black Garlic, Mustard)- Gold Barrel (Pineapple, Coconut Panna Cotta, Pineapple Granita, and Meringue)- Shirohō (Peach, Ripe Plum Sauce, Aso Milk Gelato, Thin Candy)- Cat Sweets (Financier, Salted Caramel Sablé, Plum)
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