Hello, I’m the NBA Gorilla Sommelier!I visited l'algorithme in Shirokane for lunch and ordered the course with a non-alcoholic pairing.An iPad at the counter displayed an explanation of the restaurant's name, "Algorithm," along with that day's menu.The menu featured minimal descriptions such as "Corn, Jelly, Beets," "Spanish Mackerel, Egg Yolk, Eggplant," and "Ibaraki, Hitachi Beef, Porcini." The anticipation of how these dishes would be presented became part of the experience as I waited.The meal began with a small bite-sized dish, beautifully plated with vibrant colors, naturally raising my expectations for the upcoming courses.The course was beautifully arranged, considering the empty spaces on the plates. Each dish left an impression without overwhelming the palate, focusing on the balance and combinations of the ingredients.The dish featuring Spanish mackerel, egg yolk, and eggplant was particularly striking, layering rich elements onto the fish. The subsequent meat dish also showcased a beautiful sear, sauce, and garnishes that captured my attention.One standout was the dish combining Hitachi beef and porcini. While the meat took center stage, the sauce and accompanying ingredients created a layered aroma, making it a fitting highlight for the latter part of the course.This time, I chose the non-alcoholic pairing instead of wine. The drinks transformed from a clear glass to herb-infused options and deeper red tones, adapting to the flow of the meal.It didn’t feel like a mere substitute for alcohol; the colors, aromas, and even the glassware were thoughtfully integrated into the course. As someone who usually opts for wine pairings, I enjoyed experiencing the relationship with the dishes from a different perspective.For dessert, I had a rich caramel crème made with premium eggs. Its glossy, elegant appearance was beautiful, and I concluded the meal peacefully with a small sweet treat and herbal tea from the Algorithm Farm.True to its name, the restaurant meticulously layered ingredients, cooking techniques, plating, and beverages, guiding diners toward a cohesive experience.Experiencing not just the food but also the non-alcoholic pairing conveyed the restaurant's philosophy even more clearly. I look forward to exploring the differences with a wine pairing next time.
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