This was my first visit to the restaurant.First, I took a taxi from Nagoya Station, which cost JPY 3000.I arrived a bit late, but I was warmly welcomed.I opted for the wine pairing.The Champagne was from the Henriot brand.I started with a tart topped with sea urchin and nori, accompanied by a light sauce made from asparagus.Three types of bread were served, all delicious, though the quantity might have been a bit much.Next was a Vermentino from Corsica, paired with fried bird shellfish and vegetables.Then came the Savoie Chasselas, with a layer of vegetables underneath.I also had Jack Prieur's wine from Beaune, served with sweet sea bream from Shizuoka, wrapped in pastry with shrimp, showcasing a beautiful pink center.The soup was presented in a dish resembling a rock, made with Nagoya Cochin chicken and chicken fat inside. It was delicious. The dish was called "Amanoiwato," which is said to be near Ise Jingu. The Nagoya Cochin was outstanding.The eel was served grilled with a sauce. The wine was from Saint-Émilion, and the side dishes were delightful.For the main course, I heard it was pigeon. It included heart, bone-in meat, and thigh. I loved the flavor. The wine was Bourgogne Juvigny, a perfect pairing. The accompanying vegetables were also tasty.For dessert, I had a cold sorbet made from Konatsu citrus and a cake with American cherries, paired with a Grenache fortified wine that complemented the cherry aroma perfectly.I finished with coffee and some tea sweets. I enjoyed homemade Yukimi Daifuku, Pino, Kinoko no Mori, and Pie no Mi.It was a truly enjoyable time. It was a great meal!
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