A visit to a renowned Asakusa restaurant before its closure.The mini burger appetizer was incredibly delicious, embodying classic flavors. The olive seasoning was quite strong at first, but the fruity notes that emerged later created a nice balance.The second dish, a chilled soup, featured pineapple and mango, though I personally didn’t taste them much. Instead, the lime aroma stood out, offering a refreshing sweetness with a hint of bitterness.The third dish, soba dumplings, paired with caviar and sweet shrimp, was exquisite, leaving a strong impression with its rich umami.The fourth dish, a warm appetizer, allowed me to enjoy both firefly squid and spear squid in one plate. It was beautifully grilled, with the flavor of wild garlic adding a nice accent. Combined with quinoa, it also felt quite healthy.The fifth dish, sea bream, was moist, juicy, and tender. Unusually, the sauce included grapefruit, which added a sweet and sour finish that was refreshing. I recommend trying it with bread.The sixth dish, Aichi duck, had no gamey taste at all and was surprisingly tender and juicy. The fried turnip served alongside was also very tasty.By this point, I was quite full...Just in time for dessert.The first dessert was a surprising combination of wasabi cream and strawberry shaved ice. It was an unexpected pairing that, while surprising, harmonized well and left a lasting impression.The second dessert had a texture similar to financier, with a subtle sweetness that made it easy to enjoy.Overall, the flavors were fresh and unique, with a slightly challenging composition. It was a course that showcased the chef's innovation and playful spirit. I hope to visit for dinner once more before the restaurant closes.
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