Every dish was a meticulously calculated layer of flavors, and the beautiful presentation made for a truly satisfying experience.One standout was the dish featuring "Shiro Amadai" (white sweet sea bream). The delicate sweetness of the fish combined with the soft flavor of yellow carrots, all enveloped in a rich Albufeira sauce, created a luxurious taste.The Ezo venison Pithivier from Hokkaido showcased the savory aroma of the pastry and the concentrated umami of the game, harmonizing beautifully with the tartness of smoked blueberries.And for dessert, the "N25 Kaluga Caviar" was a delightful conclusion. The creamy sweetness of buttermilk and white chocolate melded perfectly with the saltiness of the caviar, leaving a sense of surprise and wonder.After the meal, I greeted the chef in the kitchen and was shown to the private room.MENU DU JOUR ➕ 6 Pairings 48-month aged Comté cheese, Ebisu beer, sherry vinegar White shrimp, cucumber, Espelette Nagano Queen Rouge, chicken liver, Sauternes Hokkaido purple sea urchin, Aichi white corn, shiso Brioche feuilletée, Bordier butter Chicken wings, kuruma shrimp, zucchini from Chiba Ehime white sweet sea bream, yellow carrot, Albufeira sauce Ezo venison Pithivier, smoked blueberries N25 Kaluga caviar, buttermilk, white chocolate Mini dessert
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