On July 23, 2023, the most famous French restaurant in Nagoya, located in Naka Ward, Aichi Prefecture, moved to Tsutsui in Higashi Ward.■ Michelin Guide Tokai 2019 - Two Stars■ Gault & Millau 2020-2026 - 3 Toques / 5 Toques■ Tabelog Award SILVER 2017-2022, 2024-2025 BRONZE 2023■ Tabelog French Top 100 EAST 2021, 2023, 2025Despite the relocation resetting all awards, the restaurant has already regained its status as a top establishment, including the Top 100 and Silver awards.■ About Chef Masaki KuzuharaHe trained at renowned restaurants such as "Kantensans" in Tokyo, which has maintained three Michelin stars, and "HAJIME" in Osaka, also a three-star establishment, before establishing himself in Nagoya.The bread served at this restaurant comes from "Tranquil Blue," a popular bakery located in Takayama City, Gifu Prefecture.■ About Tranquil BlueLocated in Takayama, Gifu Prefecture, it is a popular bakery that has been recognized as one of the "Top 100 Bakeries" on Tabelog, known for its long lines.In 2005, it won third place in the "Coupe du Monde de la Boulangerie," often referred to as the Bakery World Cup.◆Today is Saturday, and I had the day off from work.I had a monthly lunch gathering planned for this day, with members including myself, the lunch organizer, and the couple who organizes the dinner gatherings.Also joining us for the first time is "Nabesuken," a rising food blogger from Gifu Prefecture.After three years, I decided to revisit this restaurant, which is recognized as the best French restaurant in Aichi both in name and reality.I couldn't make a new reservation at the second-ranked restaurant on Tabelog in Aichi, so I couldn't compare if it truly deserves that ranking.◆I arrived at the parking lot around 11:45 AM on Saturday.■ ParkingIt seems there is no affiliated parking lot for this restaurant, but there is a coin parking lot a little south across the street from the restaurant.Last time, the parking lot was available, and this time it was still spacious! It could have been a problem if it had been crowded (laughs).When I arrived at the restaurant, I noticed someone taking photos, likely a food blogger, and when I approached, it turned out to be Nabesuken!I remembered waiting on the street until opening last time, but since there were no other customers waiting, I thought we might be able to enter early.Upon entering, I found someone who seemed to be in charge (possibly the maître d'), and when I mentioned my name, they said, "Please, come in."I went to call the others waiting outside, and we were guided to a private room on the second floor!The menu was already set:● Menu Reminiscence (Lunch) - JPY 24,390(All prices include consumption tax and a 12% service charge)We also ordered:● Water charge - JPY 620?● Non-alcoholic sparkling - JPY 1,600?Total: JPY 26,610▶ Content of Menu Reminiscence (Lunch)The theme of this restaurant is "Aftertaste and Memory."▷ DrinksSince I had to drive today, I needed to order a non-alcoholic drink.There was a paper menu for wine, but the non-alcoholic drinks were only explained verbally.I wonder if they really wanted me to order wine? (laughs)■ Non-Alcoholic Drink Menu- Non-alcoholic sparkling A bit sweet, described as tasting like non-alcoholic champagne.- Homemade ginger ale- Juice from Wakayama Prefecture mandarins- Hassaku juice- Non-alcoholic cocktail A gin and tonic with mint and lime, similar to a mojito.▷ Guy PINARD & Fils Raisi-Bulle Non-alcoholic sparkling grape juice ■ AI Description This is a top-tier organic sparkling grape juice produced by a traditional cognac (brandy) maker from the Cognac region of France.The flavor of the grapes is rich and sweet, with a lingering umami and a crisp carbonation, making it delicious!★ Chapter One - ~Aftertaste~▷ Sea Urchin (Specialty?)■ Description This dish features sea urchin, which the chef considers to have the most pleasant aftertaste among various ingredients. It uses Hokkaido Rishiri sea urchin. The base is a chip made from a mixture of kudzu starch and seaweed, topped with micro amaranth, boiled lily bulb, and dried seaweed.The clear umami of the sea urchin and the aroma of the dried seaweed are delightful, and the crispness of the chip adds a nice touch!Indeed, I can feel a pleasant umami aftertaste lingering! ▷ Hamo (Pike Conger)■ Description This dish features hamo prepared to retain a rare texture, lightly grilled over charcoal on the skin side, served almost like sashimi. The sauce is a vinaigrette made with asparagus, enhanced with acidity, and accented with the aroma of black truffle.Since it's June, hamo is in season, and I can feel the seasonal vibe!The hamo is properly deboned, with a lightly grilled skin that has a pleasant aroma.The creamy vinaigrette and the subtle aroma of black truffle, along with the refreshing fennel, create an interesting and delicious fusion of French and Japanese ingredients!▷ First Type of Bread■ Description (with additions) This bread is sourced from "Tranquil Blue," a top bakery in Takayama City, and three types of homemade bread are served throughout the course.This bread is exclusive to Reminiscence and cannot be purchased at Tranquil Blue.At Tranquil Blue, the bread is frozen at 70% doneness and delivered three times a week, then baked to 100% at this restaurant.So, it’s in the best state of freshness!■ The butter is a special butter made with seaweed salt, characterized by its mild saltiness and richness.The first bread is a round loaf topped with a crunchy coating, providing a delightful texture.The outside is crispy, and while it doesn't have the moisture of high-hydration bread, the inside is fine and lightly moist, making it delicious!It makes me want to visit Takayama right away!★ Chapter Two - ~Creation~▷ Torigai (Cockle)■ Description The torigai is sautéed and then lightly grilled over charcoal to impart a slightly smoky flavor. The sauce is a basil and parsley-based pesto, served with Awaji Island's new onions wrapped in a thin pastry called "part-brick" and deep-fried, accompanied by a slightly sweet onion puree.The crispy coating makes a pleasant sound, and the sweet onion (characteristic of Awaji's new onions) pairs well with the refreshing pesto sauce.The torigai has a firm texture and umami, and when combined with the creamy sauce and sweet onion puree, it creates a complex and delicious flavor!▷ Tamayura Amber■ Description Tamayura Amber is a premium brand egg produced by Kohaku Farm in Miyoshi City, Aichi Prefecture, costing about JPY 400 each. These rare eggs are laid only during a peak period of two months in a chicken's life, garnering immense support from Michelin-starred restaurants and top chefs for their pure flavor and nutritional value.The egg yolk is slowly cooked at low temperature for about an hour, resulting in a texture similar to squid puree, served with warm "Aori Ika" sauce and a tartar made with sweet shrimp and caviar at the bottom.As I break the liquid, thick yolk and mix it with the squid sauce, caviar, and sweet shrimp, I can taste the rich, creamy flavor reminiscent of cheese.I initially thought there was cheese in the sauce, but the staff clarified that it was made only with fennel acidity and cream, with no cheese added.Everyone's guesses were off (well, that's how it goes; it wouldn't be interesting if amateurs could identify everything by taste).The mixed sauce reveals pieces of sweet shrimp and caviar, providing a delightful texture and melting umami!▷ Sasu-e■ Description (with additions) This dish features Kinmedai (red snapper) from Sasue Maeda Fish Shop in Yaizu City, Shizuoka Prefecture, known for its freshness and quality. The fish is covered with shrimp mousse and baked in a pastry, finished with a sauce made from a type of blood orange called "Tarocco."The Kinmedai is cooked to a perfect medium-rare, with a slight pink hue at the core, providing a firm texture and rich umami.The sauce is creamy yet refreshing, with the Tarocco orange adding a delightful touch, creating a complex flavor profile.▷ Second Type of Bread - Fried BreadDescription is unclear?I don't have a memo for my impressions, so I can't recall the exact taste after a week, but I remember it was delicious, with the flavors of the fried oil and the bread itself blending together.Of course, I only remember it being delicious!★ Chapter Three - ~Memory~▷ Ama no Iwato This dish uses spring water from "Ama no Iwato," a legendary place near Ise Jingu Shrine where Amaterasu is said to have hidden. This water, selected as one of Japan's top waters, is carefully extracted by the chef and combined with a dashi made from katsuobushi and kombu.Enjoy the mellow flavor of the fine dashi combined with the renowned water.The saltiness is relatively low, but the dashi flavor is incredibly pleasant, with a clear and refreshing taste.The umami is remarkable, with the flavors of katsuobushi and chicken oil complementing the strong presence of kombu.After drinking, there's nothing left in my mouth, but the lingering umami aftertaste remains for over five minutes, which is incredibly pleasant!During my first visit, I thought many dishes had a strong lingering aftertaste right from the start.This time, the first half didn't seem to have the same overwhelming umami aftertaste, but it started to intensify around this point!This must be part of the menu structure.▷ Unagi (Specialty)■ Description (with additions) The unagi from Mikawa Isshiki is grilled slowly over charcoal while being drizzled with Sauternes, a sweet wine from Bordeaux, France (I later confirmed with the staff that the wine is used during grilling).Accompanying it is a sauce made from Fourme d'Ambert (a type of blue cheese) and red wine, with a bed of goya and mashed unagi liver mixed with sesame and miso.Enjoy the unagi with various condiments and sauces to experience different flavors.The combination of blue cheese and unagi is particularly recommended by the chef.The grilled unagi is fragrant and well-cooked, with a crispy skin and a juicy, tender interior.The pairing of sliced onions, herbs, and the umami of the unagi is delightful, and as the chef suggested, the blue cheese pairs exceptionally well!The lingering umami aftertaste continues to resonate in my mouth, which is incredible!■ Alternative Menu for Those Who Dislike UnagiSince the dinner organizer dislikes unagi, an alternative dish was prepared upon reservation.◯ Beef Tongue Dish The main ingredient is beef tongue, served with a red wine sauce and flavored with wasabi combined with sweet white wine from Bordeaux, Sauternes. Accompanied by beef tartare, enjoy the beef tongue with the red wine sauce, Sauternes-flavored wasabi, and the beef tartare.Since I didn't eat it, I obviously don't have any impressions (laughs).◇▷ Meat◯ Roasted Duck■ Description This dish features "Megumi Duck," a brand duck from Toyohashi City, Aichi Prefecture, prepared with exquisite cooking. The larger cut in front is the breast, while the thigh is served behind it. A rich sauce made from the essence of the meat is laid underneath. The accompaniment (paste) is made from olives and pepper, while the orange-colored accompaniment is a slightly spicy carrot paste.■ About "Megumi Duck" This premium duck is raised by the local long-established "Toriichi Butcher Shop," led by farm leader Megumi Okamoto, and is now favored by top chefs at renowned restaurants like "Reminiscence" in Nagoya and "Ginza Le Can" in Tokyo.The duck is raised without stress and is processed using the Etouffe method (suffocation).The duck, seasoned with pepper and coarse salt, has a fragrant and crispy skin.The inside is perfectly cooked, with a pinkish hue, which likely contributes to its juiciness.When you bite into the duck, the texture is firm, and the juicy umami spreads in your mouth!Other members of the gathering exclaimed how delicious the duck was, but I personally felt it left a somewhat unsatisfactory aftertaste.While "Megumi Duck" is a high-end duck used by many upscale restaurants, the overwhelming umami and richness of the meat might be surpassed by the duck from a French restaurant I visit twice a year in Mizunami City.The chef there has a strong focus on duck, pigeon, and lamb, creating a forbidden course as a hobby (as mentioned on Instagram, too).Unknowingly, I had been enjoying some high-quality duck dishes!The accompaniments included a carrot paste mixed with cumin spices and a black olive and sesame paste, which added a refreshing flavor to the duck, making the aftertaste less noticeable.This accompaniment seems to counteract the lingering umami aftertaste.▷ Nofu◼️ About "Nofu" "Nofu" refers to a collaboration between agriculture (Nō) and welfare (Fuku), creating new value while solving each other's challenges, formally known as "Nōfuku Renkei." In simple terms, it is a system that matches farmers struggling with labor shortages with disabled or elderly individuals seeking work and purpose.The vegetables from Nofu are served with a sauce, making them delicious to eat, including turnips, yam, crispy fried lotus root, grilled shiitake mushrooms, tomatoes, and microgreens, all paired with a rich chicken-flavored sauce.▷ Third Type of BreadDescription is unclear?This bread consists of two small dough pieces connected together, providing a unique chewy texture despite not being high-hydration.★ Chapter Four - ~Relief~▷ Konatsu■ Description In the glass, fresh konatsu fruit and a compote made from the peel are hidden, paired with a light meringue ice cream flavored with honey, and a chocolate cream that adds depth to the flavor. Topped with caramelized hazelnuts for a crunchy texture, and finally, frozen konatsu flesh is grated and lavishly sprinkled on top like shaved ice.The sweetness and freshness of konatsu are complemented by a slight bitterness from the peel's compote, creating a delightful gradient of flavors.The chocolate cream and ice cream add sweetness, making it a complex and enjoyable dessert!▷ American Cherry■ Description Inside a thin tube made of chocolate and milk, fresh cherries, warm cherry sauce, and cold cherry soup are enclosed. Topped with vanilla ice cream and a thinly baked cocoa tuile (cookie).The warm cherry sauce and hot cherries contrast with the cold cherry soup and vanilla ice cream, creating an interesting temperature contrast.The refreshing taste of American cherries is enhanced, leaving a rich aftertaste that is delightful!★ Final Chapter - ~Recollection~▷ Tea Sweets■ Description These are small handmade sweets (mignardises) that recreate the sweets Chef Kuzuhara remembers, allowing each person to choose four from the plate. ① Snow Viewing Daifuku (a replica) ② Ramune ③ Kinoko no Yama (a replica) ④ Gateau Chocolat ⑤ Opera Cake ⑥ Pie no Mi (a replica) ⑦ Cheesecake ⑧ Pudding (a replica) ⑨ Cotton CandyI chose Snow Viewing Daifuku, Pudding, Cheesecake, and Kinoko no Yama.The Snow Viewing Daifuku is soft and filled with vanilla ice cream, just as I imagined.The pudding looks like the original but has a higher quality and richness.The caramel has been transformed into a high-quality bitterness and sweetness (laughs).The cheesecake has a rich and authentic flavor.The Kinoko no Yama has been crafted with varying sizes of mushrooms, showing attention to detail (laughs).The bittersweet chocolate and the light flavor of the snack combine well, allowing me to enjoy the upgraded taste of sweets from my memories!▷ Post-Meal Drink■ You can choose from coffee, café au lait, or tea.I chose specialty coffee.■ Description (excerpt) This coffee is made from beans carefully roasted by Jimuran Coffee, a specialty coffee bean shop in Nakagawa Ward, Nagoya, using beans grown in the Anasora Shakiso Guji region of Ethiopia, finished with an anaerobic process. Enjoy the exotic and unique flavors characteristic of the Guji region.■ About Anaerobic Process (AI description) This is a processing style where coffee fruit and yeast are fermented in a sealed tank, blocking oxygen. Inspired by winemaking, this method produces fruity, rich, and complex flavors in coffee.The coffee brewed using the nel drip method is aromatic, refreshing, and has a unique, interesting flavor with a slight bitterness.This is indeed a memorable taste!◇This time, the dinner organizers and Nabesuken ordered a half version of the Standard 7 glasses for JPY 12,000, which paired excellently with the dishes!They mentioned that the interpretation of the flavors changed dramatically!If you can drink alcohol, it comes highly recommended (if your wallet allows, of course? laughs).◇After the meal, the dinner organizers were enjoying a smoke on the balcony outside the second-floor private room.The second-floor private room is often used for business meetings, and the balcony has chairs and tables, allowing for a relaxed smoking experience.While there is also an outdoor smoking area on the first floor, it might not fit the restaurant's aesthetic and could feel uncomfortable (laughs).During my first visit, I was seated at a table on the first floor, but the noise from other customers made it hard to hear explanations.The second-floor private room is free from the commotion below, allowing for focused conversation and enjoyment of the food.The restroom is also exclusively available on the second floor, and smoking outside is permitted, making it much more comfortable for groups to enjoy their meal!I truly appreciated the recommendation over the phone!■ Payment methods include cash and various credit cards.I entered wearing a T-shirt and cotton pants.I do have a summer jacket, but since I tend to sweat, it would need immediate dry cleaning, and I found it cumbersome to take off (laughs).Nabesuken, on the other hand, was properly dressed in a jacket!The staff, including the person in charge (possibly the maître d') and several waiters, were all very polite.When I inquired about the dishes, they provided accurate answers promptly.It seems they keep records of my past visits, as they were well aware of my previous visit three years ago during the summer when I wore work clothes (which is obviously unacceptable, even back then, haha).Despite the many new visitors, they could quickly retrieve customer data after reservations and incorporate it into our dining conversation.This is one of the best customer service experiences I've had at a French restaurant!I also asked Chef Kuzuhara for a photo together.I had taken a photo with him in work clothes during my last visit, but this time I was in a T-shirt, which is a bit more decent?Even as a humble food blogger, Chef Kuzuhara greeted me with a smile and was very courteous.As I left, I expressed my gratitude, saying, "It was delicious!" and departed the restaurant.I had a wonderful dining experience that will remain in my memories. Thank you!