It has been three months since my last visit, and I finally had the chance to return.This is a place I want to visit again and again.I ordered the omakase course with pairings:- Chardonnay Champagne- Caviar, infused with binchotan charcoal- A soup made from corn husks and cobs, simmered for 12 hours, served with corn ice cream- Hirame (flatfish) with the oldest type of Japanese seaweed and herbs- Sea urchin from Kumamoto Amakusa, served with cappellini cooked in fish broth- German Koshu wine- Kamo eggplant from Kyoto with almond sauce and green yuzu- Hairy crab, beautifully plated with legs and claws, served with risotto- Hairy crab and shrimp soup, with no added salt or sugar- Abalone with seaweed sauce and risotto- Eel grilled over binchotan charcoal, served with dill, cucumber, herbs, and walnuts- Handmade pasta made only with Italian durum wheat and hard water, with the option to adjust the quantity (the photo shows three portions)- Seafood sauce- Burgundy white wine- Mita Wagyu Chateaubriand, slow-cooked for an hour, served with thick Shizuoka paprika, fresh pepper, pepper oil, and Western wasabi- Risotto with octopus from Akashi, using Ryuu no Hitomi rice, with Contrex sparkling water (the photo shows a large portion)- Gluten-free cheesecake made without flour- Pineapple sauce, basil ice cream, and passion fruitThe deliciousness is always moving, making it hard to put into words.This month, I also plan to visit my disciple's new restaurant that just opened in Kitashinchi.Thank you!
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