I have been a loyal customer for 20 years, and during that time, Kochuten has earned a Michelin star, establishing its presence in Nagoya's French dining scene. I am always grateful for the wonderful experiences here. Today, I visited for the first time in six months. We started with a glass of Champagne, Bonné. Gilmert.The amuse-bouche included smoked mackerel canapés, tart with sakura trout roe, sandwich with onion purée, and pistachio pâté en croûte.Kochuten's specialty: consommé jelly with lobster and sea urchin, served with cauliflower cream sauce. This was the best I’ve had in years.For white wine, we had a glass of Trimbach from Alsace.Next, we enjoyed raw ham from BON DABON in Seki City, accompanied by a ham soup.For red wine, we chose a bottle of "Bourgogne Pinot Noir Vieilles Vignes" from the producer Jean-Marie Fourrier in Burgundy, France.We had fried bundles of anago (conger eel) from Mikawa Bay and scallops from Hokkaido wrapped in kadaif, served with brown mushroom purée.Next was the meunière of managatsuo (mackerel pike) with saffron and herb sauce made from yellow paprika.We also enjoyed roasted lamb with okra and roasted jūrokusasage (a type of green bean).For dessert, we had lemon-flavored chocolate with lemon ice cream and lemon sorbet.I am extremely satisfied.
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