Course starting from JPY 22,000Alcohol pairing?Total: JPY 35,800◯ Yamato Shirasu, Dadacha Edamame, Aged Meijin PotatoA dish featuring fried snacks topped with potato cream and freshly boiled shirasu, sprinkled with spiced curry powder, surrounded by the skins of Dadacha edamame.◯ Honey Nut, Rebun Island Sea Urchin, OkahijikiA honey nut cake topped with pumpkin ice cream, sea urchin, and okahijiki, finished with a powder of Rishiri kombu oil.◯ Awaji Hamo, Fromage Blanc, SudachiA dish with hamo and water eggplant topped with sudachi granita, served with fromage blanc and sprinkled with hamo dashi extract and plum-flavored spices.◯ Deguchi's Kue, Fermented Mushroom, MolokhiaKue infused with its own dashi and fermented mushrooms, topped with molokhia.◯ Hairy Crab, Palermo, Fermented SesameA dish featuring hairy crab and Palermo mousse, garnished with consomme jelly.◯ Oomasa Peanut Sprouts, GinkgoA flan made with yellow chives, filled with peanuts and peanut sprouts, topped with Australian truffle.◯ Manganji Pepper, Kensaki Squid, Oscietra PremiumManganji peppers stuffed with Kensaki squid mousse, paired with three sauces: squid ink, Manganji, and caviar, along with paprika oil and a foam sauce made from new onions.◯ Miyamoto Brothers Lotus Root, Girolle Mushrooms, Dragon's EyeA risotto made with dragon's eye, lotus root, and girolle mushrooms, finished with burnt butter sauce.◯ Wagyu Tongue, Matsutake, YuzuA dish featuring wagyu tongue and matsutake combined in consomme soup.◯ Natural Abalone, Green Bamboo, MelonNatural abalone coated in herb butter, paired with liver, zucchini, and melon sauces.◯ Pacific Saury, Nobeji Turnip, Naginata KoujuA dish with Pacific saury, turnip, and various mushroom dashi sauces, garnished with Naginata Kouju.◯ Minato's Summer Venison, Foie Gras, Celery RootEzo deer loin from Wakkanai topped with foie gras terrine, paired with celery root and red wine sauce, served with grilled eggplant and physalis tomatoes.◯ Tenryu Sweetfish, Hoshitsubu Corn, GingerA Mazesoba topped with sweetfish and hoshitsubu corn, combined with sweetfish dashi.◯ Fig, Ricotta Cheese, Black OrchidA dessert of figs marinated in amaretto liqueur, topped with ricotta cheese.◯ Shinano Lip, Marcona Almond, RaisinsThe meal consists of 15 small dishes.The creativity is so high that it’s hard to believe the menu changes twice a month, and I enjoyed every moment until the end.Although it lasted over three hours, the course had a dynamic structure that kept it engaging.The next reservation for the organizer is in three years...Once you visit, you’ll understand the reason for its popularity.It was a great meal.
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