This was my first visit to Kaoru HIROO.I also requested a wine pairing this time.From the very first dish, I was served a hearty meal featuring bluefin tuna and venison.Each dish was quite substantial, making it feel like I was enjoying a main course with every plate.The standout for me was the sea urchin pasta.The purple sea urchin used was large and incredibly sweet, ranking among the best I’ve ever had.The pasta was well-seasoned with a rich umami flavor, making it very delicious.Additionally, the mango crepe for dessert was fantastic.The mango on top was large, thick, and juicy, and the sauce allowed the natural sweetness of the mango to shine through, which was delightful.The ingredients used were impeccable and delicious, but I felt the overall seasoning was quite strong.Given the quality of the ingredients, I found it a bit of a shame at times.Also, in the risotto with squid and Manganji pepper, my plate somehow didn’t have any squid, while my companion’s was filled with it, which was disappointing.As for the counter seating, I was surprised that it wasn’t a style where the chef cooks right in front of you.This was my first experience with such a setup.However, the seating was spacious and created a pleasant atmosphere.I’m also curious about the winter white roe pasta.It was delicious. Thank you for the wonderful meal!
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