An exclusive reservation-only innovative fusion restaurant located in Masaki, Naka Ward, Nagoya.◼️ Selected for the Tabelog Award BRONZE.◼️ Featured in Tabelog's Top 100 Creative and Innovative Restaurants 2025.◼️ The owner and chef is Kazunobu Sumoto, born in 1963 in Amakusa, Kumamoto. He has a deep understanding of the rich seafood and carefully selected ingredients from his hometown, and he describes himself as a "gourmet creator" who showcases his unique culinary world.◼️ Overview of the restaurant (excerpt from GeminiAI):This salon-style restaurant, "Tout La Joie Ism," inherits the genes and aesthetics of the exclusive, hard-to-reserve restaurant that started in an apartment.◼️ "Never serve the same dish twice" - a once-in-a-lifetime experience.While based on French cuisine, it offers creative dishes that seamlessly blend techniques from Japanese, Western, and Chinese cuisines. Each course is tailored to the customer, considering their past menu history, creating a unique dining experience.◼️ Specialty: "M's Salad"This signature dish features pesticide-free vegetables prepared over 15 hours, served with a non-oil shiso dressing.◼️ Commitment to ingredients and playfulness:Using rare Wagyu beef, top-quality caviar, and homemade oils, the dishes are designed to surprise, including presentations using syringes. Recently, Chef Sumoto expanded his culinary philosophy by opening "Bistro Tout La Joie" in Hakata, showcasing his artistry beyond Nagoya.◼️ Every ingredient and drink used is of the highest quality!I was invited by a food blogger to have lunch at this restaurant on the last day of the Obon holiday. I arrived an hour early, planning to pay the maximum amount for parking, and spent some time at Denny's for breakfast.With 20 minutes left until my reservation, I settled my bill and headed across the street to the restaurant.◆On August 16 (during the Obon holiday), I entered the restaurant around 11:20 AM.◼️ Parking:There is no affiliated parking for this restaurant. There is a small coin parking lot next door, charging JPY 200 for 30 minutes (maximum JPY 800) from 8:00 AM to 8:00 PM.Upon entering, I saw a photo of Chef Sumoto at the entrance. The interior is not very large, with counter seats on the left and front. Upstairs, there are private rooms.According to my reservation details, I was supposed to be seated at a high chair counter, but for some reason, I was guided to a private room. When I inquired, a charming and elegant elderly lady assured me, "It's fine. You're not mistaken."The menu had already been selected through online reservation:◉ This month's course: JPY 33,000 (one menu).As for drinks, it seemed there was no drink menu available, so I was unsure of the prices. ◉ Non-alcoholic sparkling wine: JPY 4,000.Total: JPY 37,000.Another guest chose alcohol to pair with each dish, and I caught a glimpse of the bill, which was JPY 54,000. The price difference was quite significant!▶ Content of this month's course:Although it says "this month's course," the same dish will never be served again except for "M's Salad!"Even if you visit every month, each dish will be a unique experience. The ingredients, combinations, and presentations will change, which must require an extensive repertoire of recipes.This is made possible by Chef Sumoto's exceptional skills and abilities.◯ Non-alcoholic sparkling wine:◼️ Type (excerpt from AI photo analysis):The highest quality non-alcoholic sparkling wine from France, "So Jennie."Type (color): Rosé (sparkling).Country of origin: France.Grape varieties used: Gamay, Poussard, Chardonnay, Muscat, etc.Characteristics: Made from high-quality unfermented grape juice without the alcohol removal process, resulting in a complete alcohol content of 0.0% (Halal certified). It features natural sweetness without added sugars, sweeteners, or preservatives, and elegant bubbles.This drink cost JPY 4,000! (laughs) Well, it would normally cost around JPY 2,000.I aspire to be wealthy enough not to be fazed by such prices! The drink had a refreshing, slightly sweet flavor with a dry spiciness and deep grape taste, making it a delightful palate cleanser.◯ Potato Caviar:The jelly is made from the shank of black-haired Wagyu beef and water, heated for about 18 hours at 85 degrees in a steam convection oven, then clarified using a centrifuge. It is described as a gelatin-free "meat jelly." The sheet is made from white asparagus, and the tart is made from thinly sliced Make-in potatoes from Mikawa, Shizuoka, layered and baked, then chilled overnight. The foamy sauce is made from mozzarella cheese aerated with an espuma technique. Topped with the world's finest caviar, "Sterlet."Gold leaf is also added on top!The jelly has a rich beef flavor, and the airy mozzarella foam provides a pleasant mouthfeel. The caviar has a mild saltiness, enhancing the high-quality caviar's umami.The tart has a crunchy, crouton-like texture and a roasted flavor, with hints of bacon-like umami from the potatoes.After finishing, even with nothing left in my mouth, the beautiful aftertaste of beef lingered pleasantly.◯ Porcini and Wagyu Mousse:At the bottom is a mixture of beef and fresh porcini, topped with a mousse made from white fish, sealing in the aromas of potatoes and porcini. The green sauce surrounding it is an original Genovese sauce. Accompanied by "Guanciale," a type of ham made from pork cheek. The transparent sheet in the center is made from homemade bacon, and powdered dried porcini enhances the rich aroma. The spheres resembling caviar are made from white balsamic vinegar and figs, extracted and shaped using a centrifuge.The fluffy, slightly firm mousse spreads the flavor of white fish, combined with the excellent aroma and taste of the porcini and beef mixture below. The caviar-like spheres burst with a rich umami reminiscent of aged plums and a gentle acidity.The Genovese sauce adds a refreshing basil note, creating a delightful interplay of flavors.◯ Lotus Root and Crab Vichyssoise:Using pesticide-free lotus root from Aichi Prefecture, steamed to release its stickiness, then finely shredded and combined with milk and cream to create a cold soup. At the bottom of the bowl is "crab miso tofu" made from snow crab miso and crab meat. The white foam floating in the center is made from the essence of live blue crabs, aerated with an espuma technique. Edible platinum leaf is sprinkled on top, and the colorful pink and green items scattered around are pickled shoots from the lotus root, providing a crunchy texture.The creamy vichyssoise has a smooth texture and rich umami, while the airy espuma mousse pairs beautifully with the roasted flavor of the blue crab. The colorful pickled lotus root adds a delightful crunch, and the rich snow crab miso tofu in the soup is intriguingly delicious.The clean, refined aftertaste lingers pleasantly!◯ Ezo Abalone Croquette:Freshly sourced live Ezo abalone from Hokkaido is removed from its shell, covered with a sauce made from potatoes and truffles, breaded, and baked. It is served on a bed of lightly sautéed "summer wakame" from Awaji Island, known for its sweetness. The sauce consists of a 30-year-old black balsamic sauce and homemade tomato sauce. Topped with the finest summer truffle from Umbria, Italy, and garnished with a rare basil flower that can only be harvested from one plant.The aroma of summer truffle is delightful!The croquette, filled with abalone, potatoes, and truffle, has a crispy, fragrant coating. The abalone inside is firm and elastic, providing a fun texture and a strong umami flavor. The wakame has a unique sweetness, making it delicious.The combination of the refreshing and deep flavors of the 30-year-old balsamic sauce and sweet tomato sauce creates a wonderful match!◯ Natural Scallop Mont Blanc:Rare natural scallops from Hokkaido's Funka Bay (known as "Two L" size) are lightly sautéed in butter and placed on a non-sweet tart crust. The paste is made from "Rihei chestnuts" from Kumamoto, resembling a Mont Blanc cake. The soup is made from the essence of dried scallops from Hokkaido, packed with umami. The leaf-shaped tuile is made from river nori, which Ayu fish eat, sourced from the miraculous clear stream of the Niyodo River in Kochi Prefecture, dried, powdered, and baked.Despite being described as having no seasoning, the tuile has a seaweed flavor and buttery umami. The sweet cookie crust is topped with a sizable sautéed scallop, and the Mont Blanc chestnut topping adds a gentle sweetness.The soup combines the umami of shellfish with a refreshing note from shiso flowers, creating a surprisingly harmonious and delicious combination!◯ Kurohanagyu Autumn Aroma:◼️ Kurohanagyu (Kurohan Beef) is a premium domestic black-haired Wagyu brand raised under strict management by Sugimoto Honten in Kumamoto, using designated farms across Kyushu.The sirloin from Kurohanagyu is cut into thick strips, cooked using both low and high-temperature techniques, and wrapped around Matsutake mushrooms from Hiroshima Prefecture. Topped with high-quality sea urchin from Rishiri and Rebun Islands in Hokkaido, the dish is served with a rich bonito broth. A small glass container holds a homemade "yuzu wasabi" made from fresh wasabi and yuzu, allowing for a flavor change during the meal.◼️ Knife (and tableware) description:This is a custom-made knife crafted by a blacksmith in Seki City, Gifu Prefecture, sharpened specifically for the dishes served, offering exceptional sharpness beyond that of typical knives (with the restaurant's logo). The plates have a recess designed to securely hold the knife, preventing it from rolling off and causing injury.Even in August's heat, Matsutake mushrooms are already available, which seems quite rare!The Matsutake, with its firm texture, is cooked in broth and wrapped in the tender, flavorful Kurohanagyu sirloin, topped with high-quality sea urchin, creating a luxurious main dish!The complex umami of this combination must have been envisioned by the chef before preparing it, allowing for endless variations without ever serving the same dish twice.When enjoyed with the yuzu wasabi, the refreshing citrus and the gentle kick of wasabi complement each other beautifully!The knife's exceptional sharpness is appreciated, and the specially designed plate with a recess allows for safe placement of the knife.◯ M's Salad:This original salad features only pesticide-free, organically grown vegetables, topped with a homemade non-oil dressing. It is a staple dish of the restaurant. The topping consists of dried fruits simmered in Bordeaux red wine for about two hours and aged in the refrigerator for over a month, served alongside the salad.The heart-shaped turnip catches the eye.The dressing, likely a non-oil sweet vinegar base, has a refreshing sweetness and a well-rounded flavor, initially identified as a non-oil shiso dressing. However, as I continued, I noticed a distinct freshness from ginger and a rich flavor from the vinegar.While the dressing seems predominantly refreshing, the depth of sweetness from the dried fruits adds an interesting combination, making the vegetables enjoyable to eat!◯ Edamame and Eel Risotto:The risotto is made using Dadacha edamame, cooked without any water, relying solely on the moisture from the beans. A special olive oil from Sicily, which is not commonly imported to Japan, is drizzled over it. Topped with lightly grilled "sea eel" from Amakusa, Kyushu, known for its lack of muddy taste due to its diet of shrimp and crabs. A special homemade black shichimi (seven spice) is provided separately for flavor adjustment (it is quite spicy, so use it sparingly).The umami of the edamame, the richness of the butter, and the refreshing aroma and flavor of the olive oil combine beautifully with the delicate umami of the eel, creating a delicious dish!Adding the homemade black shichimi enhances the pleasant spiciness!◯ Armagnac Pudding:The bottom layer consists of brioche soaked overnight in Armagnac (a type of brandy), combined with eggs and baked into a pudding. The surrounding sauce is made from peaches, figs, and grapes (such as Kyoho). A white espuma made from a blend of Armagnac and almond milk is served on top, with a central scoop of almond ice cream. Topped with cinnamon powder and roasted almonds, the dish has a flavor reminiscent of oranges and lemons, garnished with edible marigold leaves developed for consumption.The sweet, adult flavor of Armagnac combined with the nutty almond milk creates a wonderfully aromatic and milky pairing!The brioche pudding, which I initially thought was just soaked sponge, retains its shape and appears to be coated in egg.The roasted almonds add a bitter aroma, complemented by the sweetness of the figs and the deliciousness of the cold almond ice cream, resulting in a highly refined dessert!◯ Guilin Tea:This restaurant serves high-quality Chinese and Taiwanese teas as post-meal drinks.The tea has a gentle, calming flavor and is of excellent quality!Drinking this tea helps to settle the excitement from the meal.◇I left with a wonderful sense of satisfaction!However, I must mention that while warm towels were provided at the end of the meal, I noticed an unpleasant odor that I didn't like.It would be perfect if the towels were properly sanitized or if chilled towels were offered during the summer.◼️ Payment is cash only.A jacket is required for entry. While shorts and sandals are likely not allowed, the person who made the reservation specified "smart casual" via LINE.In reality, I wanted to visit in a T-shirt, taking advantage of the summer heat (laughs).Given the restaurant's level, smart casual attire was appropriate, so I was glad!The service was provided by Chef Sumoto, the madam, and a male staff member. Chef Sumoto personally explained the dishes, conveying his love, passion, and dedication to the cuisine with detailed descriptions.The guest I came with had a long conversation with Chef Sumoto.At the previous Tout La Joie, the small kitchen allowed for shorter sauce aging times due to residual heat, but since moving to this building, the sauces take longer to mature. The excellent air conditioning in the building prevents proper aging.To address this, they turn on the heating when guests leave to facilitate sauce aging.I was able to hear about various culinary commitments.At the end, I was kindly invited to take a commemorative photo with the chef!The madam was friendly and attentive, exuding a refined elegance that comes with age.When I inquired about any doubts regarding the dishes, both the chef and the staff provided thorough answers, correcting any misunderstandings afterward, which was commendable!The male staff member also provided attentive service.I had a delightful dining experience, and I thank you for that!I would love to return to this restaurant! It offers a dazzling and special time through its cuisine!