I recently discovered a wonderful new restaurant while exploring new places. They utilize local ingredients, allowing guests to enjoy both classic and modern dishes.Everything I had that day was incredibly delicious, but the sweetfish galette was truly a remarkable delight. The dish featuring Yashio trout was also outstanding, making me want to visit this restaurant with each changing season. I look forward to returning soon!【Dishes I enjoyed that day】・Amuse-bouche Mini rose, chèvre cheese mousse, coconut sable Brittany-style baked confection, shirasu (whitebait), kale, béchamel sauce ・Whipped Corn Chilled soup of freshly harvested white corn, Kanuma City Marufuku Farm's Fukura Akane, pistachio ・Tochigi Seasonal Vegetables Whey sauce, local vegetables, and edible flowers ・Sweetfish Galette Potato pancake, sweetfish fillet Red wine sauce with sweetfish head and innards Butter sauce with sweetfish backbone Sansho oil ・Ezo Abalone Pie Mousse of scallops and aonori (green seaweed) Ichiban dashi sauce Consommé and abalone liver sauce ・Yashio Trout with Cucumber Nikko's Yashio trout, cooked at a low temperature of about 40 degrees Cucumber puree, pickled butterbur buds ・Wagyu Fillet with White Eggplant Boiled white eggplant, edamame mousse, mint ・Oeuf à la Neige with Melon Meringue made from local eggs (magic eggs), Shine Muscat grapes from Iwafune, melon from Moka City, lime custard, homemade elderflower and melon sauce ・Mignardises Brown sugar cookies, plum and amber sugar, rooibos tea macarons, honey chocolate from Kuroda Beekeeping Farm.
We use cookies on this site to enhance your user experience.
