シラコ チャン

○ Butter Tea ○ Gougère (Toyama Bay Firefly Squid / Scallops / Smoked Oscietra Caviar) ○ Specialty Dish (Oscietra Caviar / Kitakyushu Purple Sea Urchin / Sweet Shrimp / Cauliflower Mousse / Consommé Jelly) ◎ Black Truffle and Onsen Egg Flan with Mushroom Cappuccino ○ Natural Yeast Whole Wheat Bread ○ Hassun (8 Types of Vegetables with Jelly and French Dressing) (Daisen Jidori Chicken Galantine (Burdock / Black Truffle)) (Marinated Clam) (Steamed Abalone with Liver Sauce) ○ White Asparagus from Bordeaux, France (Hollandaise Sauce / Sauce Périgueux) ○ Snow Crab and Sanuki no Mezame from Kagawa Prefecture in Charlotte Style ○ Foie Gras Monaka (Foie Gras Mousse / Strawberries / Strawberry Jam / Cherry Liqueur Jelly / Almond Coating) ◎ Purple Sea Urchin from Kitakyushu in Puff Pastry (Sea Bream and Scallop Mousse / Akamoku / Celery Root Potage) ○ Luna Piena from Kochi Prefecture Granita (Lime / Mint / Mojito) ○ Matsusaka Beef Strip Loin Rib Eye, Charcoal Grilled with Fresh Garlic Beignet (Red Wine Sauce / Fresh Peppercorn) ○ Sakura Shrimp Beignet (Sakura Shrimp / Sanuki no Mezame from Kagawa Prefecture / Lotus Root) Risotto with Shrimp Broth ○ 13th Dish: Curry ○ Loquat Soup from Kitakyushu (Marl Sorbet / White Wine Jelly) ○ Cherry Cheesecake with Yame Tea Ice Cream ✴︎ Black Wagyu Tenderloin Katsu Danish Sandwich ✴︎ Matsusaka Beef Hamburg Danish Sandwich Less

Regular Visits This is my 5th visit in the second year.Today's Unagi: - Shizuoka Prefecture Hamamatsu, Deshiko Shinko - Tokushima Prefecture Moritoku Shoten Shinko - Kumamoto Prefecture Amakusa Natural Unagi - Kagoshima Prefecture San'ei Nouryuu - Miyazaki Prefecture Ajimatsu Unagi - Shizuoka Prefecture Tomosui Unagi ○ Kagoshima Prefecture San'ei Nouryuu Bowl (Kamo Eggplant / Asparagus / Unagi Bone Broth) → A rich broth with the flavor of clams ◎ Miyazaki Prefecture Ajimatsu Unagi Spring Roll (White Asparagus / Koshiabura / Nanohana Sauce) ○ Shizuoka Prefecture Tomosui Unagi Sashimi with Vinegar Miso (Unagi Skin / Unagi Liver / Kujo Green Onion Vinegar Miso) ○ Grilled Liver (Make-in Potato / Urui / Nara Pickles) ○ Miyazaki Prefecture Ajimatsu Unagi Kanto-style Grilled Steamed Unagi Tamago (New Onion / Edamame) ◎ Shizuoka Prefecture Hamamatsu Deshiko Shinko Boneless Ippon Yaki (Grilled Young Corn / New Ginger Miso) ○ Grilled Fins and Tail with Uzaku Jelly (Fruit Tomato / Yellow Bell Pepper / Junzai / Udo) ◎ Miyazaki Prefecture Ajimatsu Unagi Grilled with Straw → The skin side is grilled over charcoal, while the flesh side is grilled with straw, giving it a "tataki" style. Enjoyed with grated daikon and ponzu for a refreshing taste. The fluffy unagi with a hint of straw aroma was a delightful surprise, and I loved the lingering aftertaste. ○ Kagoshima Prefecture San'ei Nouryuu Peking Duck Style → This is my second time trying Unagi Peking Duck. You can truly appreciate the presence of unagi while enjoying the flavors of the sauce and the crispy skin, all in a chewy texture. It felt even more delicious than the last time. The last bite is accented by Nara pickles, adding a nice change to the flavor. ○ Jiyaki Shiroyaki (Tokushima Prefecture Moritoku Shoten Shinko / Kumamoto Prefecture Amakusa Natural Unagi) ◎ Unagi Jyu (Shizuoka Prefecture Hamamatsu Deshiko Shinko Jiyaki / Shizuoka Prefecture Tomosui Unagi Kanto-style Grilled) using Shizuoka Prefecture Yume Tsukushi ○ Yuba with Red Miso Soup and Pickles ○ Hokkaido Azuki Bean Water Yokan with Yuzu Less