One of the reasons for my trip to Toyama was to dine here, and I experienced dishes that exceeded my expectations.They only offer an omakase course, which included:- Bay shellfish and king oyster mushrooms with a lemongrass foam sauce- Asparagus with a new onion sauce, garnished with white shrimp and prosciutto- Firefly squid and wild vegetable tempura- Chawanmushi (savory egg custard) with phantom fish and snap peas- Octopus rice- Flounder brulee topped with spring cabbage- Beef steak- Squid pasta- Strawberry and white bean pie with mint ice creamI believe that was the full menu. I ordered a Riesling wine.Everything was delicious, but I particularly enjoyed the foam sauce that resembled a salad by Keiko Bayashi; I think it was even better here. The firefly squid and wild vegetable tempura were also incredibly tasty.
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