I enjoyed a lunch course that included:◯ A small snack◯ Paris-Savoie with Yura River and Lake Biwa◯ Salad with octopus from Noto, tomatoes from Mukomachi, and basmati rice◯ MOTOI's Mapo Tofu◯ Various vegetables with a Chinese-style condiment◯ Pan-seared black sea bream with turnip and rhubarb white wine sauce◯ Roasted saddle pack from Fukudome Komaki Farm, with zucchini from Shizuhara and shiitake mushrooms◯ Various preparations of Kawachi Bankan citrus paired with olive oil sorbet◯ Choux à la crème and strawberries◯ A small sweet treat◯ CoffeeThis was the lineup.For drinks, there were options like wine, beer, tea, and orange juice. The coffee at the end included black tea, herbal tea, and coffee.During the meal, you could choose between a hard baguette or a softer bread.One dish that particularly caught my attention was:◯ Various vegetables with a Chinese-style condimentSixty types of vegetables were cooked using appropriate methods, topped with a whipped scallop sauce. There were also sauces made with fermented black beans and tofu, which you mixed in. The umami from the scallops and the saltiness paired with the diverse textures of the vegetables made it a delicious dish.◯ Pan-seared black sea bream with turnip and rhubarb white wine sauceThe skin was crispy, and the sauce was rich and white wine-based. The turnip added a nice accent.I dipped my bread in the leftover sauce, and it was delightful.The staff explained each dish as it was served.This was my first time enjoying French cuisine at a restaurant. What stood out was that the chef came out to greet us after the meal. It was memorable how they stood at the entrance, thanking us until we were out of sight. I'm not sure if this level of service is standard at most restaurants or if this place is special, but I found it very endearing. It was a great meal!
We use cookies on this site to enhance your user experience.
