Sauce, overall.It leaned more towards meat juices than broth, and more towards olive oil than butter.There are opportunities to ask the chef questions, but that’s the impression I got.In classic French cuisine, this is quite different.It enhances the ingredients and creates a synergistic effect while remaining a supporting role.The only time I sensed dairy was in the cauliflower mousse.Even that was intentionally crafted as a bridge to the main dish, perhaps a palate cleanser?Strong uniqueness.The accompanying vegetables were delicious enough to surpass their supporting role.The flesh was fluffy and perfectly cooked.The preparation of the stalks and leaves was unconventional.I suspect they held the flesh by hand and fried the stems.It was a complex cooking method (this is just a guess).GazpachoThis was packed with summer vegetables and quite different from a traditional tomato gazpacho.It was a cross between soup and dressing.The simmered eggplant was incredibly delicious, and the cucumber seemed to be lightly pickled.I didn’t get the impression of any raw vegetables. Each vegetable was prepared differently, showing great attention to detail.Foie Gras and PeachI was surprised by its appearance; it was completely charred.However, it was intriguing to eat, with no bitterness.The richness of the foie gras was balanced by the sweetness of the peach, creating a harmonious effect.Balsamic vinegar was also used, adding a different acidity compared to the peach.It strongly evoked the essence of summer.Baked Sardines and Potatoes,Anchovy Cream, Sardine Cappuccino.The sweetness of the potatoes and the aroma of truffles were prominent.The sardines contributed a strong umami flavor.The sardine cappuccino was similar, with the cream dominating.While the sardines were subtle, they had a depth of flavor that was not apparent in the cream alone, making it delicious and easy to eat.It was truly a masterpiece.Cauliflower MousseThis was not sweet, resembling whipped cream, and the cauliflower flavor was mild.With just the right amount of saltiness and a smooth texture,it seemed excellent as a bridge or palate cleanser for fish and meat dishes.Sweetfish with Cucumber SauceThe cucumber was used herbally, with a strong aroma.I felt a sense of uniqueness.The refreshing sauce had a light finish, reminiscent of mussels with white wine and olive oil.The sweetfish was prepared with crispy scales, giving it a fragrant quality.The flesh was fluffy and had a refined fat content.Kawamata Shamo Wrapped in Black Rice, with Liver and Burdock Truffle SauceThe pastry was baked strongly, giving it a fragrant quality.When bitten into, the black rice absorbed the meat juices, overflowing with flavor.Both burdock and truffles had earthy aromas, but the balance was good.Although it was breast meat from Kawamata Shamo, it didn’t feel bland.Thanks to the bacon, it had a rich flavor, leaning more towards dark meat.You can feel the difference between shamo and regular chicken.Peach CompoteA whole peach with the pit still in.Passion fruit granita served as a sauce.As you eat, it melts and changes texture.It’s not overly sweet, so even though it’s a lot, you can finish it.