Michelin Guide 2026 ⭐️ 1 Star (9 consecutive years)Gault & Millau 2026 3️⃣ Top 15.5《Early Summer Kamakura & Tokyo Series Part ❻❗️》It's delightful to see the staff of about 7-8 moving around energetically in the limited space.First, the chef comes to greet us before the opening ( ﾟдﾟ)ﾋﾞｯｸﾘ.⚫︎ We start with the bloody macaron (≧▽≦).⚫︎ Corn and yuzu foam... what a combination! (◎_◎;)⚫︎ Appetizer of sea bream from Ehime with hinoki and other dashi...The textures and flavors of the various ingredients under the sea bream, combined with the dashi, create a harmonious experience that is simply irresistible.⚫︎ Terrine of three game meats (blueberry, fig, etc.), adding acidity makes it even better.⚫︎ Grilled mille-feuille of swordfish and scallop mousse, served with wild asparagus that looks like asparagus, plus a butter-soy sauce?⚫︎ Ezo deer and vegetables (especially the sweet Maine coon!) with red wine and black pepper sauce.Additionally, it's quite rare these days to have unlimited bread, as they keep replenishing it as soon as it runs out.It pairs well with butter, but dipping it in the sauce from each plate at the end makes it even more delicious.Surprisingly ((((；ﾟДﾟ))))))) the chef circulates around the tables, asking, "Did it suit your taste?"...⚫︎ Dessert... this is the best❣️I can say it's a rare cheesecake-like dessert that I've never had before >ᴗ
We use cookies on this site to enhance your user experience.
