Chef Naobumi Sasaki places great importance on aroma, seasoning with salt, and cooking techniques. The menu not only lists the origins of the ingredients but also the names of the producers, allowing you to appreciate this philosophy more with each dish you enjoy. The unique "kamado" made from Kishu Binchotan charcoal and Oya stone is also a defining feature of this restaurant.On this day, the "Menu Terroir" included:- Rusutsu Eimi Gold- Imabari Octopus from Mr. Fujimoto- Aomori Sea Snails and Barley- Tokachi Harukirari and Spelt Wheat- Aomori's Shioya's Nerve-Tied Masoi- Kagoshima Kirishima Black Pork- Takahashi Orchard Yuzora- Post-meal drinks and sweetsWe started with a soup made from Eimi Gold. This simple soup, using corn and soft water from the Shirakami Mountains, evokes the essence of Japanese cuisine. The Imabari octopus showcases a remarkable strength of flavor. The vegetables and herbs also convey the quality of the ingredients.What particularly impressed me was the dish featuring sea snails simmered with barley and spelt wheat. Despite being French cuisine, grains and vegetables take center stage, focusing on how to present the ingredients deliciously without veering into extravagance.Then came the Masoi. The skin was perfectly grilled, and the flesh was tender. It’s a challenging fish to prepare, but it retained a pleasant moisture, allowing you to truly appreciate the "cooking technique" that is the hallmark of recte.The main dish, Kirishima Black Pork, was similarly impressive. It was beautifully finished in a rosy hue, preserving the meat's umami and the sweetness of the fat. This is the best pork grill I've had this year.Finally, we enjoyed a stunning dessert made with Yuzora. It had a significant impact, worthy of being the star of the meal.Rather than excessively embellishing the dishes, the chef selects high-quality ingredients from excellent producers and brings out their vitality through culinary skill.Chef Sasaki's philosophy, as noted on the menu, is to "create a dish full of vitality with respect for these ingredients," and it truly reflects in the food.While grounded in classic French techniques, the restaurant emphasizes the unique flavors of vegetables, grains, fish, and meat. This is a place that competes on the essence of the dishes rather than flamboyance. I will definitely return.
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