It's been many years since I started enjoying dining out.Thanks to various connections, I've had the opportunity to visit several restaurants that are known to be hard to book.However, recently, my interest in exploring new places has waned, and I find myself wanting to cherish my relationships with restaurants that align with my refined tastes developed through my culinary adventures.I can't help but feel that my dining philosophy is aligning with Ao's concept of enhancing purity (laughs).■ Consommé of nerve-stunned conger eel from Fujimoto in Ehime■ Chilled fedelini with red sea urchin from Obama□ Henriot Cuvée Émera 2013■ Nerve-stunned black mutsu from Hasegawa Vinaigrette sauce with rice and Chinese sweet sake□ Domaine de Berivière Janier Caligram 2023■ Black abalone from Sado with homemade butter White asparagus from Koropokkuru Village□ Domaine Sigalas Cavaliéros 2022■ Red shrimp and bisque from Hasegawa Freshly baked brioche□ Camel Farm Pinot Noir Limited Edition 2021■ Hairy crab risotto from Ishiyo in Kanazawa□ Zéro-Inne Côte du Jura Jusha 2021■ Gold Rush soup from Mishima■ Nerve-stunned red sea bream from Namikiya in Inatori Snap peas from Higashi Farm□ Michel Niellon Chevalier Montrachet 2011■ Granité of Oishi early harvest■ Special Tajima beef from Ueda Livestock, 41 months old Kamo eggplant from Kamigamo□ Robert Groffier Chambertin Clos de Bèze 2014■ Angel sound mask melon from Hamamatsu■ Ganache and jelly made from domestic cacao■ Jersey milk ice cream□ Château d'Yquem 2008■ Cream puffs and canelés~ Sharpness from the Yamagata Yoshitaka Knife Shop ~Am I in love? Worship? It's so delicious that I find myself at a loss for words.Still, can it really be just over three months since my last visit? It feels like an eternity…(^^)But that just makes it taste even better, so I can't complain (laughs).I almost don't want to eat anything else for a while, as it would ruin this lingering aftertaste.
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