First visit.On this day, the menu included:Two amuse-bouches, with the second one—a mousse of paprika and tomato espuma—being particularly delightful. The refreshing acidity of the tomato combined with the sweetness and umami of the paprika created an irresistible dish.The appetizer of whelk was cooked at a low temperature of 60 degrees, maintaining a firm texture while being tender and sweet. It paired excellently with the sauce made from shungiku (edible chrysanthemum) and fennel.The foie gras and corn mousse showcased a wonderful marriage of flavors, with the sweetness of the corn, the richness of the foie gras, and the chicken broth jelly in between creating an impressive taste experience.The signature dish, shiitake mushrooms from Uonuma, combined the umami of the mushrooms with the flavor of finely chopped pancetta underneath, making it taste almost like a steak.The main fish dish, sweetfish, was meticulously prepared by removing the bones and turning them into crispy snacks, while the innards were blended into a paste, wrapped in spring roll skin, and baked. The sweetness of the sweetfish, the aroma of the bones, and the accent from the innards were outstanding, elevating the fish beyond a simple salt grill through French techniques.The roasted lamb was perfectly cooked, and the sauce was exceptional. The accompanying baby corn and asparagus brought out the vegetables' flavors perfectly, making it incredibly delicious.For dessert, a refreshing raspberry granita with almond and lychee served as a palate cleanser, followed by a delightful mascarpone and olive oil ice cream to conclude the meal.The wine pairing was expertly chosen by the sommelier, complementing the dishes beautifully.Every dish skillfully highlighted the deliciousness of the ingredients, leaving me thoroughly satisfied.It was a great meal.
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