I visited on a weekday at 7 PM. The second-floor seating provided a very calming atmosphere.◾️ Special Course JPY 17,800 ◾️ Sea Urchin Somen (additional order)❶ Venison Blood Langue de Chat The venison blood boudin noir had a soft texture and a deep, captivating flavor from the first bite. The apple jam accent was also wonderful.❷ Corn Blanc-Manger The cold sweetness of the dish and the saltiness of the caviar created a perfect balance, enhancing each other's qualities.❸ French Onion Gratin Soup I bit into the layer of cheese on top and sipped the onion soup. The venison consomme was enriched with Yamazaki 12-Year, providing a rich depth of flavor.❹ Sea Urchin Somen (additional) A luxurious dish where the delightful texture of somen intertwines with the sweetness of sea urchin.❺ Sea Bream with Wasabi, Yuzu, and Hinoki Sauce A refreshing plate where the clear flavor of sea bream melds with wasabi.❻ Guinea Fowl Pâté en Croûte This time, instead of the three types of game from my last visit, I enjoyed the guinea fowl. The pairing with the sides offered a different kind of robust flavor compared to game.❼ Sweetfish in Puff Pastry The sweetfish, which started being served today, had an unexpectedly light and gentle taste. The fusion of scallop mousse and white wine sauce melded beautifully with the pastry's aroma.❽ Roast Duck (choice) The thick umami of the Kyoto duck was enhanced by the smoky aroma and red wine sauce, highlighting its wild flavor.❾ Bâche de Noël The combination of tomato, meringue, blood orange, and cheese ice cream created a perfect flavor profile. The accents of micro basil and olive oil allowed for a gradual enjoyment of the dish's complexity and unity.【Summary】 This was my second visit, and I appreciated the thoughtful course structure that avoided overlap with my previous experience, showcasing their high level of hospitality. Each creatively crafted dish exceeded my expectations, allowing me to enjoy the meal from start to finish.
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