I made a reservation for the Omakase Course (JPY 28,600) and also ordered the wine pairing.Each dish was highly refined, allowing me to enjoy not only the flavors but also the presentation and experience of the course.It started with a soup made from water eggplant, topped with consomme jelly and sea urchin. The distinct flavors of each ingredient were well highlighted, creating an exciting beginning.The signature egg dish featured confit dragon egg yolk, smoked cashews, and caviar. Rich yet smooth in texture, it truly deserved its place as a representative dish of the restaurant.The amuse-bouche included a playful assortment: cod and potato, charcoal anchovy cookies, corned beef, marshmallow onion gratin soup, smoked salmon tartare, squid ink bread with squid mousse, marinated sardines, and octopus in the style of Galicia. Each item, though small, was executed with high quality, and I particularly enjoyed the anchovy cookie."Water Lily" was beautifully plated, reminiscent of Claude Monet's artwork. It featured a base of shellfish consomme topped with abalone, whelk, scallops, mozuku seaweed, junsai, aonori, herbs, and edible flowers, creating a dish that resembled a work of art.The fried knife fish was accented with bottarga and lemon zest, accompanied by marinated spaghetti squash and cucumber, along with a refreshing tomato and bell pepper sauce.The mascarpone bread, baked for about 50 minutes, was light and fluffy, delicious on its own.The vegetable dish consisted of broccoli, zucchini, bitter melon, cauliflower, taro, baby corn, peas, carrots, and lotus root in a broth made from shellfish and butter, with each vegetable perfectly cooked.The lobster had a firm texture and paired well with the rich broth and asparagus risotto. The flower zucchini was stuffed with lobster and scallops, and the eggplant infused with shallots and garlic was delightful.For the main course, I had lamb and spare ribs. The robust umami flavor was impressive, and the crispiness of the supreme coated with cheese, bacon, summer truffle, and egg left a lasting impression.The dessert featured smooth vanilla and pudding, perfectly complemented by the slightly bitter coffee-flavored caramel. I also enjoyed small sweets inspired by coconut and pineapple, smoked flavors, and chocolate with lime and mint reminiscent of a mojito. The wild herbal tea served after the meal was fragrant and a perfect finish.The wine pairing complemented the dishes well, and overall, I was highly satisfied with the course.Each dish brought surprises, allowing me to not just "eat" but also "experience" the joy of dining.
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