It seems that it's better to eat without mixing too much, which allowed me to appreciate the simple yet profound depth of flavors.The dish generously topped with Australian black truffles was irresistible, leaving a lasting impression with its aromatic scent.Next, I had a couscous risotto with melted Go-Hole cheese.Hidden beneath the truffles were scallops and sea urchin, creating a delightful explosion of flavors with each bite.For the fish course, I had the sea bream.The skin was perfectly crisp and fragrant, cooked at a high temperature,while the residual heat kept the center tender and rare.The precision of the cooking was truly impressive.The sauce was made by reducing wine from the Jura region of France with aromatic vegetables like onions.The accompanying corn was also very delicious.The roasted lamb from France was served with a fragrant red wine and cassis sauce.I paired it with red wine, but I found that about 60-70% of the meat was fat,which was a bit disappointing.In a high-end restaurant, I had never encountered such a large amount of fat before,so it was surprising in a way.Since the main dish was quite the opposite of my preference, I learned that it’s important to communicate your tastes clearly when making a reservation at a restaurant.For dessert, I started with a dish of cacao and chocolate with black cherry sorbet.Then, I enjoyed a macaron that doesn’t use the traditional filling, which is a unique offering of the restaurant.It was filled with mascarpone cream and the refreshing acidity of passion fruit.The petit four sprinkled with Earl Grey tea leaves was followed by the classic dessert of meringue ice cream.This meringue ice cream, made from the beautiful seawater of Noto, Ishikawa, was incredibly delicious.I savored four varieties and quietly concluded my meal.Wines:Champagne: Jacquesson Cuvée n°746 Extra-BrutRed: Château Lagrange 2009 (Saint-Julien Grand Cru Classé)Although the main dish was disappointing at this high-end restaurant, I thoroughly enjoyed the appetizers and the fish course.Thank you.
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