This was my third visit.Alcohol pairing:* Champagne (Bourgeois-Diaz BD'3CC) Caviar Soba (Soba noodles made from Yachiyo, Ibaraki Prefecture)* White Wine (Moreau-Naudet) Crepe (with fried duck tenderloin)* Nabeshima Junmai Ginjo Aka Iwa Omachi Duck broth* Okubanshima Junmai Super Dry En Duck sashimi* Gikyō Junmai Ginjo Genshu 60% (2025BY) Fried sweetfish* White Wine (Benjamin Leroux Saint-Romain Sous le Château) Grilled Kinmedai (with clam and butter sauce) Palate cleanser (with mango and passion fruit sauce)* Red Wine (Domaine Bruno Clavelier Bourgogne Rouge "Les Champs d'Argent") Roast Roast (with different cuts and types) Heart* Red Wine (Georges Noëllat Nuits-Saint-Georges) Thigh meat Tenderloin Tsukune (meatball) Duck eggplant* Red Wine (Charles Van Canneyt Chambolle-Musigny 1er Cru) Roast (slow-cooked) Roast (with mustard) Zaru Soba (cold soba) Yamakake Soba (warm) Hayashi Rice Earl Grey Ice Cream
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