The chef is originally from Mexico, and you can stroll through the fields before entering the restaurant. It truly embodies the Farm to Table concept.【Overall Impression】The location is great, the Farm to Table concept is appealing, and the experience engages all five senses, making it a wonderful restaurant. However, there are some questions that arise when looking at each individual dish.【Detailed Review】The amuse-bouche and the bamboo shoot dish were excellent. Overall, the vegetables were delicious, likely due to high-quality ingredients and good seasoning. The aromas were rich, with hints of rose, herbs, and sansho pepper stimulating the senses. The view of the fields from the seating area and the grapevines growing indoors added to the sensory experience. The non-alcoholic pairings were also well-matched and delightful.However, there were moments where the Mexican and spicy flavors were a bit overpowering, which detracted from the natural taste of the ingredients. Given that Hokuriku is known for its abundant seafood, I felt that the sweetness of the shrimp and crab (even if they are out of season, haha) was not fully utilized.【Additional Notes on the Photos】Amuse-bouche: The pairing included herbal tea from their own farm, which complemented the dishes perfectly. It seemed to wash away the bitterness of the freshly picked vegetables.1. You can pick your own vegetables from a simulated field and dip them in cream. The freshly harvested vegetables are rich in flavor and incredibly delicious, showcasing the taste of fresh produce.2. Gougère paired with seasonal artichokes and cheese from their own farm, along with game ham, was exquisite—so delicious it made me want to pull my hair out!3. Strawberries and tuna from their own farm were also delightful.
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