About two weeks ago, I made a reservation for my long-awaited first visit to "MOTOI."The exterior of the restaurant, along with the building's design that was remodeled from a kimono shop, exuded a certain understated elegance.Three points particularly stood out to me:The first was MOTOI's Mapo Tofu. Instead of the typical appearance one might expect, it was completely different—180 degrees from the usual. The tofu had a mousse-like texture, and inside was Wagyu beef coated in a sauce. The fact that it was served cold was also a nice seasonal touch.The second was a salad made with 50 varieties of vegetables from Ohara. Each vegetable had the perfect temperature, flavor, and texture, creating an indescribable chemical reaction in my mouth.The third was the Poêlé of Medai (Japanese amberjack). This dish featured freshwater fish, which is quite rare. It was served with a sauce made from fish sauce, accompanied by lettuce and Kujo green onions, and paired excellently with the wine.Overall, it was evident that Chef Maeda's background as a Chinese chef influenced each dish, allowing me to enjoy the essence of Chinese cuisine in a delicious way. This was a truly unique modern French experience unlike anything I had tasted before.I definitely want to visit this restaurant again in a different season.
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