Course: JPY 24,200 Non-Alcoholic Champagne Bottle x 1 Total: JPY 27,500 This French restaurant is a 10-minute walk from Mito Station. I made a reservation through Ikkyu.com and visited the restaurant. ◯ Asparagus Soup A soup made solely from water and asparagus. ◯ Sea Snail and Momijigasa Salad ◯ Sayori with Watercress A dish featuring sayori (Japanese halfbeak) wrapped around caviar, served with fried sayori skin and watercress. ◯ Steamed Bamboo Shoots Bamboo shoots steamed in their own moisture without removing bitterness, served on top of koshiabura (Japanese wild vegetables) and kogomi (fern shoots), combined with bamboo shoot extract and clam broth. ◯ Lobster with Miso Sauce Grilled lobster served with asparagus and a miso sauce made from the lobster. ◯ Sea Bream and Mountain Vegetable Soup A soup made from sea bream and mountain vegetable broth, garnished with pieces of sea bream and mountain vegetables, sprinkled with sansho pepper. ◯ Sautéed Monkfish Monkfish fillet and cheek paired with a monkfish broth sauce. ◯ Charcoal-Grilled Tenderloin Wagyu tenderloin served with a Wagyu broth sauce, accompanied by amanita mushrooms and new onions. ◯ Sorbet of Itadori and Yogurt Bavarois ◯ Strawberry Rice Parfait A rice parfait topped with thinly sliced Ibaraki Kiss strawberries arranged in a circle, drizzled with a sauce made from another strawberry variety called Ayayuki. ◯ Herbal Tea Lemongrass and mint herbal tea. ◯ Financier The restaurant opened 35 years ago, initially serving many local customers and using ingredients from outside the prefecture. However, it has now shifted to primarily using ingredients from Ibaraki, gradually transitioning to a farm-to-table style. The dishes incorporate both French and Japanese techniques, resulting in a light and refreshing experience. The cooking is handled by the chef and his second-generation son. From the dishes, you can feel the chef's solid skills and the son's keen eye for sourcing and innovative ideas. It was a great meal.
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