An Innovative Dining Experience in Hiroo.I connected with the chef by chance and finally decided to visit this place.While some innovative restaurants can sometimes feel a bit fusion or eclectic, this one undoubtedly showcased true culinary innovation.Starting with the medium fatty tuna and white shrimp, I was pleasantly surprised to discover Ezo deer hidden within. The rich flavor of the deer complemented the deliciousness of the medium fatty tuna perfectly.The combination of eel and corn was unexpected, but the texture and sweetness of the corn paired beautifully with the grilled eel.The sauce on the Spanish mackerel was refreshing and delicious.One of the specialties, the sea urchin pasta made with my favorite red sea urchin, was simply outstanding.The breaded Okinawan pork cutlet was fried to perfection, possibly even better than any I’ve had at specialized tonkatsu restaurants!The porcini mushroom risotto was fragrant with autumn flavors, and I indulgently topped it with ikura (salmon roe), which was also delightful.After a palate cleanser, the beef fillet was served with a sauce made from warishita (sauce) and red wine. This was an exceptional combination.Every dish truly embodied the essence of innovation in cuisine.⭐︎ Ezo deer, medium fatty tuna, white shrimp ⭐︎ Kumamoto Amakusa eel, ai eel, eggplant, coarsely grated corn ⭐︎ Kyoto Miyazu Spanish mackerel, Musou Spanish mackerel ⭐︎ Kumamoto Amakusa red sea urchin, clam broth, pasta ⭐︎ Breaded cutlet, Okinawan pork, pork ragu sauce ⭐︎ Porcini mushroom risotto with ikura ⭐︎ Green kiwi, blueberries ⭐︎ Hida beef fillet, cooked with warishita, potato gratin ⭐︎ Financier, macarons
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