After two years, I returned to Reminiscence.Last time was also during Golden Week, so I hesitated thinking the dishes might be similar. However, I thought that visiting at the same time might allow me to notice changes, so here I am again!I enjoyed a variety of different dishes this time compared to my last visit.~ Aftertaste ~■ Sea Urchin ■ Tamayura Amber ~ Creation ~■ Firefly Squid ■ Nishiura Clams ■ Sasu-e ~ Memory ~■ Shiitake ■ Eel ■ Meat ■ Agricultural Welfare ~ Relief ~■ Konatsu ■ American Cherry ~ Remembrance ~■ Tea Confectionery Once again, this is a wonderful grand maison.In today's world, where popular restaurants mainly feature a few counter seats, this remarkable establishment offers a well-rounded experience with exceptional dishes and service.The Nishiura Clams were overwhelmingly delicious, and there were many impressive plates, including the Kinmedai (red snapper) that showcased Chef Maeda's skill with the name "Sasu-e."But the main dish, "Megikamo" (duck), was simply outstanding! It had a rich duck flavor unique to Etouffe, with a wonderful contrast between the crispy skin and the juicy meat.Chef Katsuhara seems particularly skilled with pigeons and ducks. In French cuisine, it’s common to find that the appetizers steal the show, but a course that impresses with its main dish is truly satisfying.It perfectly embodies one of Reminiscence's themes: leaving a lasting aftertaste.The wine pairings were, as always, fantastic!And congratulations to Chef Katsuhara for winning the "Tomorrow's Grand Chef Award" from Gault & Millau!It’s been a while since Michelin has come to the Tokai region, but I hope they will come to see Reminiscence soon!
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