I made a reservation for the weekend-only lunch course and visited the restaurant. It took about 15 minutes by taxi from Shizuoka Station, making for a surprisingly smooth access to the location. The building is quite luxurious, and the spacious interior offers a refined and calming atmosphere.They use fresh fish from the renowned "Sasue Maeda Fish Shop," and I appreciated the detailed explanation of their commitment to sourcing, as well as the methods of preparing and cooling the fish. With high expectations, the first dish, an amuse-bouche, was incredibly delicious, setting a promising tone for the meal.However, one thing I noticed throughout the course was the saltiness of the fish dishes. The seasoning felt quite strong in all the cooked fish dishes. Even for someone like me, who generally prefers bolder flavors, it was noticeably salty. I wondered if this was intentional to pair with the drinks or just a coincidence. Personally, I felt that a lighter touch would allow the natural flavors of the ingredients to shine through.The chef seems to have an interest in Brazil, as some local seasonings and ingredients made an appearance. On this day, the meat dishes featured wild boar and Akaushi beef. Pairing them with a spicy Brazilian seasoning enhanced the umami of the meat, making it very enjoyable.The chef also presented the dishes himself, conveying his passion for the cuisine directly. Additionally, the unique wooden dishes crafted by local artisans added a charming touch, making the dining experience visually delightful.With such a sophisticated space, carefully selected ingredients, and a unique approach, if the seasoning aligns more closely with my personal taste, it could elevate the overall satisfaction of the experience even further.
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