Kuraso de Degustation JPY 18,150 (tax included)Soft drinks x4Total JPY 22,900Located just a 5-minute taxi ride from Hitachiomiya Station, this innovative restaurant was booked through Ikkyu.com.\"Prologue\"◯ Chocolate with Hōhō Chicken White LiverA dish featuring powdered beets and a taro shaped like a butterfly.◯ Marinated CatfishA dish with cream cheese and fried tapioca, garnished with garden-fresh borage.◯ TuileA tuile made with purple potatoes, squid ink, green beans, and tomatoes, filled with potato purée.\"Onion and Squid\"Roasted Hitachiomiya onions wrapped in pastry for over 8 hours, topped with marinated spear squid from Kuji Beach and two types of herbs from the garden.\"Rock Oyster\"A dish of rock oysters and fresh konjac, drizzled with passion fruit and coconut sauces.\"Off the Menu\"Homemade baguette topped with herb butter and honey from Fuji, garnished with garden herbs.\"Corn\"A soup made from freshly harvested corn, finished without any sugar or salt. Hōhō chicken white liver is placed in the center, topped with marjoram.\"Nuta Natural Sweetfish\"Sweetfish from Daigo Town, nut sauce, and various garden herbs wrapped in a crepe made from wild vegetable leaves.\"Terroir\"A dish featuring over 40 types of vegetables prepared in four different ways (raw, sautéed, pickled, and fried).\"Homemade Prosciutto\"Prosciutto made from a brand of pork called Hitachi no Kagayaki, aged for a year and a half.\"Fishing Swordfish\"Swordfish wrapped in zucchini, topped with tartar sauce made from Kuji Beach lobster and garden herbs.\"Off the Menu\"Frozen dessert made with purple cabbage and strawberries.\"Hōhō Chicken\"Wood-fired Hōhō chicken from Kasumigaura, served with chicken broth and red wine sauce. Accompanied by beets dried over three days on firewood.\"Hōhō Chicken Egg\"Ice cream made with eggs from Nakakuhimawari, drizzled with syrup from pine tree buds.\"Basque Cheesecake\"\"Off the Menu\"Japanese black tea made from tea leaves picked in spring 2024.\"Off the Menu\"◯ Beets with White Chocolate◯ Canelé◯ Honey CookiesUtilizing local Ibaraki ingredients, even the dishes and pottery are crafted by Ibaraki artisans. The restaurant grows herbs around the premises, incorporating freshly picked herbs into the dishes. Not only practicing local production for local consumption, but it also embodies the terroir of Ibaraki.The dishes, based on French and Spanish cuisine, are beautifully presented and highly refined. I was captivated by the chef's skill in blending Ibaraki ingredients to create original dishes.It was a great meal.
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