The moment I was guided to a special seat overlooking the lush greenery of the highlands through the glass, I was certain this experience would be extraordinary.What first amazed me was the quantity and precision of the amuse-bouche. The appetizers were presented in a wine glass-shaped dish, a spoonful served in a bean-shaped vessel, and a fragrant soup poured into a plate that showcased the natural rings of a tree—each one meticulously crafted like a small architectural piece, revealing new discoveries with every bite.The entrée, "Resonance of Carp and Cucumber," featured carp wrapped in translucent cucumber rolls, adorned with flower petals. True to its name, the dish delicately harmonized the ingredients. The following Shinano trout, cooked to perfection, surprised me with its melt-in-your-mouth texture.The most impressive dish of the day was the pan-fried Iwana (char). The skin was perfectly crispy and fragrant, while the flesh remained tender and moist. The aroma of butter combined with the refined umami of the Iwana made me pause with my chopsticks the moment it touched my palate. The rich sauce paired beautifully with the crispy skin, making it the standout dish of the course. Honestly, it was the most memorable dish I had that day.The roasted duck, with its beautifully rosy cross-section, was a luxurious dish that offered different expressions with two types of sauce. The wine pairing was also remarkable, ranging from Japanese Chardonnay and Pinot Gris to Etna Rosso, perfectly complementing the temperature and depth of the dishes. The dessert, a delightful ensemble of peach and tarragon, concluded the meal with a fragrant finish.Both the cuisine and the ambiance were meticulously calculated, creating an "architectural experience." I especially crave the pan-fried Iwana again—this is a place I must revisit whenever I come to Karuizawa! ✨ #BrestonCourt #Yukawatan #KaruizawaFrench #Iwana #Tabelog
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