A fantastical space where dishes emerge illuminated in a dark ambiance. Starting with a cold pasta that revs up the appetite for early summer, the meal is both hearty and showcases the delicate yet robust nature of Italian cuisine.The wine selection includes three recommended varieties, served in generous portions. The dessert was also substantial, leaving me completely satisfied.■ Dishes:⚪︎ Katsuo A generous serving of bonito with cold Ibo no Ito pasta.⚪︎ Dolce Dream Chilled corn soup, corn ice cream, and French prosciutto. The prosciutto has a strong saltiness, which pairs well with the corn soup. Bread and butter are served underneath the prosciutto.⚪︎ Shima Aji Tartare of striped jack mackerel with cucumber, mint herbs, and snap peas.⚪︎ Homemade brioche infused with lemon.⚪︎ Anago Fried with a fermented pork seasoning. No bones to be felt. The batter is thin yet crispy and fluffy.⚪︎ Natsuka Shiitake mushrooms, tagliatelle, and summer truffle.⚪︎ Omi Beef Top sirloin with zucchini. The zucchini is juicy and delicious. From Ichiro Farm.⚪︎ Passion Fruit Mousse with coconut gelato.⚪︎ Hikawa Hakuhou Peach dessert with plum sauce and almond milk gelato.⚪︎ Neko Kashi ⚪︎ Three Wines - [Champagne] JOSE MICHEL - [White Wine] Piemonte■ Duration: 1.8 hours ■ Reservation Difficulty: Difficult ⚪︎ Reservations are made through Omakase. It's easier to secure a spot for one person. New customers can find openings via Instagram, which is a good way to go. Continuously securing reservations is challenging.■ Cost Performance: Average (JPY 2,1450) ⚪︎ Considering the round trip from Tokyo via Shinkansen, it’s quite good.■ Other: ⚪︎ Before the relocation.
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