A restaurant specializing in game meat. I visited with a mix of excitement and nervousness.⚫︎ Ezo Deer Boudin Noir and Deer Blood Macaron This is a specialty dish. The macaron is made without egg whites, using albumin, a plasma protein, instead, and is filled with boudin noir. There’s no gamey taste at all—it's truly impressive! As expected from a specialty, every detail is meticulously crafted, and the plate is displayed with deer fur.⚫︎ Salmon Rillettes with Potatoes, Cream Cheese, and Caviar ⚫︎ New Onions, Edamame, Fava Beans, and Peas with a Lemon-infused New Onion Espuma The texture is incredibly smooth.⚫︎ Sea Bream with Kombu Salad Served with wasabi mayonnaise and sake lees sauce. The sea bream is infused with kombu dashi, yuzu, and hinoki aroma. The pairing of sea bream and wasabi mayo is excellent!⚫︎ Game Meat Pâté en Croûte Made with minced deer, boar, and bear, combined with pistachios and foie gras. It’s amazing how mild the game flavor is. It can be enjoyed on its own, or paired with the consommé on top, along with the side dishes of pickled daikon, figs, and citrus, which complemented the rosé we drank beautifully.⚫︎ Sawara Fish Wrapped in Pie It’s wrapped with roasted nori, which adds a nice accent! The sawara and oyster mousse paired wonderfully with the wine. The wine had less bitterness than expected for an orange wine, which made it a great match for the oysters.⚫︎ Ezo Deer Roast Served with a red wine and black pepper sauce, sunchoke purée, and fritters. It’s tender, with no gamey taste at all, making it very easy to eat! We paired it with Syrah wine.⚫︎ Dessert: Bäschler Blood orange, salted tomato, and cheese ice cream, drizzled with olive oil. The tomato balances the overall flavor beautifully. It was delicious!
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