Behind the door lies a quiet and sophisticated space dominated by white tones.Soft light pours in through large windows, illuminating chairs that exude warmth from wood and elegantly set tables. The understated decor evokes the feeling of a contemporary art gallery.It is not extravagant.There is a sense of space that allows the dishes to take center stage.The course begins, combining ingredients, aromas, temperatures, and textures, transforming the scenery with each plate.What will come next?That anticipation lasted until the very end.【Order Details】【Lunch】Menu Reminiscence JPY 21,780Chapter One ~ Aftertaste ~◯ Sea UrchinPignon (Finger Food)Using Hokkaido Rishiri's horse manure sea urchin. A tuile made with kombu and starch serves as a base, topped with horse manure sea urchin, micro amaranth, lily bulb, and dried seaweed.A burst of ocean fragrance in one bite. The rich sweetness of the bafun uni is enveloped by the roasted aroma of the seaweed, while the gentle sweetness of the lily bulb quietly extends the aftertaste.◯ Pike CongerGrilled pike conger from Toyohama, Minamichita, with Australian black truffle and ravigote sauce.Grilled to a rare finish (the skin is charred while the flesh remains nearly raw).Underneath lies sliced Australian black truffle, complemented by a refreshing ravigote sauce made with asparagus, abalone, and fresh herbs.The semi-raw pike conger is juicy with a pleasantly crisp texture. The roasted skin's aroma blends with the rich fragrance of black truffle, while the refreshing acidity of the ravigote sauce vividly enhances the delicate umami of the pike conger.◯ BreadTakayama TrambleChapter Two ~ Creation ~◯ Wara AyuA whole ayu grilled slowly over charcoal. The skin is crispy and fragrant, while the flesh is plump. Enjoy the bittersweetness of the ayu's innards alongside the sweetness of its delicate flesh.Wara Ayu in a Crispy CoatingThe filleted ayu is filled with a paste made from its liver and cheese, then lightly coated and fried. Served with nasturtium and a salsa verde made from the ayu's liver.The combination of the ayu's inherent bitterness and aroma with the richness and texture of the reimagined dish is intriguing.◯ Tamayura AmberThe central egg yolk is slowly cooked for about an hour, resulting in a creamy yet slightly crumbly soft-boiled texture. Underneath, a change of ingredients features red snapper and caviar. The sweetness and saltiness blend with the lingering ocean flavor, all brought together by a creamy, rich sauce made with white wine.◯ Red SnapperBreaking through a thin, fragrant pastry reveals moist and glossy red snapper. The refined sweetness of its fat combines with the gentle sweetness of Western leek, while a dense sauce deepens the aftertaste.◯ Fried Bread with Olive OilChapter Three ~ Memory ~◯ Ama no IwatoChicken fat, Nagoya Cochin, kombu.A soup made by layering the umami of kombu over broth from Nagoya Cochin, finished with chicken fat for aroma and richness.◯ EelServed with wasabi, red wine sauce, and cheese.The eel is grilled until the skin is crispy and fragrant. In contrast, the flesh is tender and soft, with a sweet richness.Accompanied by a namerou made with eel liver, seasoned with sansho pepper, enhancing the liver's unique bitterness and rich umami with a refreshing aroma.◯ MeatMatsusaka Beef ShinshinBeautifully cooked to a rosy hue, the Matsusaka beef shinshin offers a robust umami typical of red meat, yet the texture is surprisingly tender and moist. The refined sweetness of the fat spreads with each bite, and when paired with a rich sauce, the umami deepens further.◯ NourishingSalad of Seasonal Vegetables and Edible FlowersA combination of leafy greens, tomatoes, purple vegetables, sprouts, and edible flowers.● Red Wine BreadChapter Four ~ Relief ~The sweet and sour flavor of pineapple is enveloped by the mellow sweetness of coconut. The refreshing notes of mint and red shiso lighten the aftertaste, while the sweet and sour taste of American cherries and the roasted aroma of caramelized nuts provide an accent.Final Chapter ~ Remembrance ~Choose from coffee, tea, or café au lait.Tea sweetsFour selections from the cart!◯ Grape SparklingRegible【Access】3-18-3 Tsutsui, Higashi Ward, Nagoya City, South Exit☎️ 052-228-83374-minute walk from Shakudai StationRather than relying solely on the luxury of ingredients, the experience weaves a story that encompasses aroma, temperature, texture, presentation, and even the order in which the dishes are served.Enhancing this flow is the staff's exquisite poise and sense of distance.They quietly accompany you when needed, stepping back during moments of savoring the aftertaste. Each of their actions resonates with the aesthetic of space throughout the entire course. I highly recommend experiencing it for yourself.So, everyone, enjoy your meal! (^^)