Course: JPY 42,000Pairing: JPY 67,500This Italian restaurant is a 10-minute walk from Gion-Shijo Station.I made a reservation during my last visit.◯ Black Fig Foie Gras TerrineThis dish features a black fig from Karatsu, hollowed out and filled with foie gras terrine, then sprinkled with sugar, baked, chilled, and finished with buckwheat groats.You can feel the melting texture and the pure sweetness.◯ Grilled Eggplant Purée with Dried Sea Cucumber and Dried Scallop JellyThis dish consists of grilled eggplant purée topped with Nagano Purple grapes and tender dried sea cucumber, filled with dried scallop jelly.◯ Grouper with Caviar and Pear White SauceThis dish features grouper from the Goto Islands topped with caviar and served with beurre blanc sauce. It is accompanied by a tofu sauce and shiso flower made from a pear variety called Shinkansen.The firm texture and wonderful mouthfeel enhance the flavor of the grouper, and the caviar brings out its subtle umami.◯ Cappellini with Tomato SauceThis dish combines cappellini with green mini tomato sauce, featuring edamame of the variety called Murasaki-zukin and black beans from Tanba.You can enjoy a flavor change with the addition of bottarga powder, which is available in unlimited amounts. For bottarga lovers, this is a real treat.◯ Abalone Steak with Matsutake RisottoThis dish uses a whole Ezo abalone for the steak, topped with truffle slices until the abalone is no longer visible.The abalone has a strong elasticity and rich umami flavor.It's a classic dish that never gets old, no matter how many times you eat it.◯ Charcoal-Grilled Beef TenderloinThis tenderloin is slowly grilled for two hours.Despite the long cooking time, it remains rare inside.I am always impressed by how delicious it can be with just the right grilling technique.◯ Shark Fin Lemon Cream PastaThis luxurious dish features pasta tossed in lemon cream and topped with a generous amount of shark fin.◯ Roasted Bancha TeaA cold tea with a deep flavor.◯ Shaved Ice with Black Bean SauceThis dessert consists of shaved ice topped with panna cotta and black bean sauce, garnished with black beans and gold leaf.This Italian restaurant uses high-quality ingredients without reservation.I am always impressed by Chef Yamaguchi's skill in elevating the ingredients.While the course price is on the higher side, considering the quality of the ingredients and dishes, the cost performance is not bad.It was a great meal.
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