I had been wanting to visit this restaurant for a long time. Fortunately, I was able to make a reservation, so I headed to Sapporo to use my miles.The dishes allowed me to enjoy the deliciousness of the ingredients. The staff had just the right amount of personality, and they all kept an eye on the dining area, providing great hospitality in a relaxed atmosphere. The place had a stylish French vibe reminiscent of the Showa era, and the building itself gave off a similar impression to the now-closed Nogizaka FEU.Seasonal ingredients are indeed delicious, and the simple asparagus was a highlight of this season. I plan to return in a different season next time.I had a course for JPY 14,800, which included a glass of champagne and a pairing of four wines.【Soup】Gazpacho with tomatoes from Biei Champagne: Louis Roederer 【Fritters】Fava bean fritters 【Seasonal Vegetables】Over 20 types of vegetables with a sauce of lemon, beet, ume, and sesame salt Wine: Alsace Pinot Blanc 【Appetizer】Asparagus with Parmigiano, onsen egg, and tangy meringue Later, white asparagus was also served. Wine: Roussette de Savoie 【Fish Dish】Hairy crab risotto Wine: Burgundy Chardonnay 【Palate Cleanser】Assam tea and lemon sorbet Flavored with frozen 40-degree brandy 【Meat Dish】Tokachi beef with a specialty potato gratin Wine: Bordeaux Merlot 70, Cabernet 30 【Dessert】Milk sorbet with olive oil and pepper 【Tea Sweets】Donuts and lemon jelly Darjeeling
We use cookies on this site to enhance your user experience.
