Just a 3-4 minute walk from Ashiya Station (Hanshin),I was eagerly looking forward to my return visit.I sincerely thank the organizer who reached out to me.The restaurant has no sign and operates on a code-entry system.The anticipation builds even before opening the door.Inside, there are only 9 seats at an L-shaped counter, creating a refined atmosphere.It was a prime spot to closely observe the chef's delicate craftsmanship.This day’s course was JPY 34,000 (with pairing).(Menu provided by Vader)⭐︎Taittinger Brut Réserve◉ From Mr. Fujimoto: Ehime's Ise-ebi (spiny lobster) bone low-temperature roasted consomme soup.Deep and gentle umami.⭐︎Matahiwi Estate 286 Sauvignon Blanc◉ Shinozaki's Ise-ebi bone low-temperature roasted consomme soup rice with Koshihikari, served as a salad topped with pickled caviar, drizzled with balsamic vinegar and pickled oil.→ Following the tradition of Japanese tea kaiseki, which starts with a rice dish.⭐︎Ca' del Bosco Cuvée Prestige◉ 5-hour braised abalone fritters, finished with charcoal grilling and topped with Pecorino Romano shavings.The fritters, enveloped in a rich aroma, were outstanding.◉ Hokkaido green asparagus steamed in Ise-ebi bone low-temperature roasted consomme soup, served with scallop sauce and olive oil.The sweetness of the green asparagus is beautifully enhanced by the sauce.◉ Homemade focaccia made with Hokkaido Haruyutaka wheat.⭐︎1924 Double Gold Buttery Chardonnay◉ From Mr. Fujimoto: Ehime's Ise-ebi, grilled over charcoal, served in a broth-style aquapazza.The skin was crispy, and the flesh was plump.⭐︎Friedrich Becker Becker Portugieser 2023◉ Hokkaido botan shrimp, shabu-shabu in a rich yet light bechamel sauce made with shrimp broth.The flavor of the shrimp stands out, creating a blissful taste.◉ Hand-made tagliatelle made only with Hokkaido Haruyutaka wheat and eggs, served with a dipping sauce made from shrimp and scallops sautéed for 3 hours.This was incredibly delicious—a luxurious dipping noodle dish!◉ Hokkaido Ohashi Farm's 80-month fattened, non-breeding Wagyu Chateaubriand, marinated with Awaji Island's new onions, served as a charcoal-grilled steak.Topped with Wagyu trimming and bone broth.The concentrated umami was light yet rich, perfectly paired with al dente rice.◉ Freshly made wasanbon gelato, drizzled with matcha.First, I enjoyed it plain,then added matcha, creating a beautiful and delicious aftertaste.You can feel the passion in every dish,making it a memorable culinary experience✨.It was a great meal m(_ _)m.This is a wonderful restaurant I would love to visit again!✨
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