♡Omakase Course♡I had been aware of this place since it opened, but before I knew it, reservations became hard to come by. Finally, the timing worked out, and I made my first visit.As a pasta lover, I was thrilled to enjoy a variety of pasta and risotto dishes—this is exactly the kind of restaurant I was looking for. Additionally, having non-alcoholic pairings is important to me.I felt that there was a greater emphasis on vegetables and fish rather than meat, which made it easy on the stomach even after eating a lot.♡White Asparagus and Hokkigai (Surf Clam)At the bottom, there was a clam broth flan, and although it was hidden, there was sautéed Hokkigai. The soup was made with prosciutto broth, topped with white asparagus. The gentle flavor of the broth was comforting.♡Fried Pizza with Prosciutto and TomatoStuffed with ricotta, Parmigiano, and smoked cheese, accompanied by tomato jelly and French prosciutto. The way the tomato jelly and the fat from the prosciutto melted slightly with the heat was delightful.♡Horse Mackerel, Pistachio, and White CucumberThe combination of horse mackerel, white cucumber, and roasted pistachio was fragrant and delicious.♡Rainbow Trout, Bamboo Shoots, and PlumThe smoked rainbow trout was beautifully presented✨. The sautéed bamboo shoots, lotus root, and scallop paste were delicious, though not quite like a mini hamburger. The sauce was made with clam broth and plum, providing a refreshing acidity.♡Spaghetti with Aori Ika (Bigfin Reef Squid) and CaviarThe dish featured Aori Ika, caviar, and green onions. The clam and kombu broth with yuzu juice was refreshing, and I had been looking forward to this cold pasta. The Aori Ika was tender too☺️.♡Ravioli with Nanatani Duck and Butterbur BudsI was expecting a cream sauce ravioli, so this was a pleasant surprise. The soup made with butterbur buds and the sautéed cod buds had a nice bitterness. The filling of the ravioli was minced duck thigh, and I was happy to find buffalo mozzarella in it as well.♡Risotto with Green Asparagus and Torigai (Cockle)The rice was cooked in clam broth with basil paste, featuring grilled asparagus and sautéed Torigai. The al dente risotto was incredibly delicious.♡Prosciutto, Melon, and MintIs this the real prosciutto and melon?…(৹ᵒ̴̶̷᷄﹏ᵒ̴̶̷᷅৹)♡︎♡︎. There was also a bit of mint sorbet. It was a luxurious prosciutto and melon that had a very short shelf life.♡Miyoshi BeefCharcoal-grilled fillet from Chiba, served with sautéed snap peas and watercress. The meat was incredibly tender, and I was surprised. Even towards the end, I felt completely fine.♡CappuccinoThis was another dish that surprised me! I thought we were moving on to dessert. It turned out to be cappuccino-style tagliolini, a pasta to finish the meal. The sauce included firefly squid, sakura shrimp, and spring cabbage. The portion could be adjusted according to my appetite. Since it was my first time, I went with the regular size, but I’d love to challenge myself with a large size next time (⸝⸝ʚ̴̶̷̆ ̯ʚ̴̶̷̆⸝⸝).♡HazelnutNow we move on to the real dessert. Hazelnut gelato, made without any dairy products. It was rich and simply delicious.♡Panna Cotta with MangoDrizzled with gyokuro syrup, this panna cotta was flavored with Calpis. It felt like a dessert that truly highlighted the ingredients!♡Cream PuffWith hojicha powder, filled with biwa (loquat) and custard. This was not listed on the menu, and it was filled with cream♡.୨୧･･･････････････････････････････୨୧♥VINTENSE♥Kusaiyaku♥KOMBUCA Rooibos Tea♥Palette Palate♥Tamago Usagi, Uji Gyokuro♥KBT, located in Shibuya♥Fil Noir♥Palette Palate AKEBONO୨୧･･･････････････････････････････୨୧
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