I visited this restaurant to celebrate my father's birthday.Sea Urchin and Sweet Shrimp Tartare with Tomato Mousse★6 Types of Amuse Bouche (American Cherry with Foie Gras, Small Tart with Apple from Tokishirazu, Panipuri with Mont Saint-Michel Mussels, Fluffy Bread with Megi Gold, Tartare of Low-Utilization Fish (Mejina) from Hasegawa, Chilled Soup with Megi Gold)★Homemade Brioche★Bluefin Tuna and Crab with Celery Root and Madras Aroma★Grilled Sweetfish with a Sauce of Summer-Flavorful Manganji Pepper★Natural Mushrooms in a Royal with Lidobor and Black Truffle Aroma★Homemade Rye Bread★Sea Bass in Luan Crust Style with Taiyaki★Grilled Jo-shu Beef with Dofinwa Potatoes and Vegetables from Takanoen★Staub Rice (with Sardines and Foie Gras★, Toyama White Shrimp Escargot Butter, Tartare of Black Wagyu)Passion Fruit and Matcha★Dessert using Peaches from Horii in Takarazuka★Tea Sweets (Macadamia Nuts, Cream Puffs★, Coffee Chocolate★)Souvenir (Homemade Brioche and Financier with Amazon Cocoa★)Inedit BeerShichiken Sparkling SoranoiroClos de Rochegri Moulin à Vent★Herbal TeaThe Sea Urchin and Sweet Shrimp Tartare features a tomato puree blended into a mousse, perfectly balancing the richness of the sea urchin and the sweetness of the shrimp with the mousse's texture and acidity.All 6 types of amuse bouche were delicious! The Panipuri had an incredibly rich mushroom flavor! The corn was crispy, and the bread was fluffy and sweet, almost like a dessert. The Mejina had a nice texture, and the tartare's richness paired well with the kiwi jelly, making it refreshing and tasty!The American Cherry surrounded by foie gras was a delight; when bitten into, the outer layer crumbled, releasing the foie gras sauce that matched perfectly with the cherry's acidity! The Tokishirazu had a firm texture, and the refreshing apple and tart crust were absolutely delicious! The soup was sweet and rich, yet had a clean aftertaste that made it easy to drink.The homemade brioche was incredibly fluffy, like cotton candy! It was sweet and delicious. When paired with the homemade miso-flavored butter, it added richness. However, it might be best to enjoy the bread on its own to appreciate its natural flavor.The combination of tuna and crab was delightful, with the celery root in an espuma form providing a slight bitterness and creamy texture, along with a hint of spice, creating a perfect balance that was incredibly delicious!!The skin of the sweetfish was crispy, while the flesh was tender, enhanced with liver butter soy sauce for added bitterness. The white eggplant, kale, and chili sauce added depth with a hint of sansho pepper.The natural mushrooms had a crunchy texture, while the royal sauce was creamy and flavorful, harmonizing beautifully with the aroma of truffles!The rye bread had a crispy exterior and a chewy interior, with a noticeable sourness that intensified when paired with butter.The specialty Taiyaki was absolutely delicious! The batter was crispy, and the flesh was fluffy, so it was tasty even without any sauce! The sauce was Americano-style, packed with shrimp flavor! Adding tartare for a touch of acidity allowed for a variety of flavors, keeping it enjoyable until the end.The meat had a crispy sear, while the inside was tender and juicy, with a strong charcoal aroma. With each bite, the umami of the meat and the sweetness of the fat spread happiness throughout! The accompanying 2-year-aged Makin potatoes were incredibly sweet! The texture of the vine purple and the pumpkin sauce also provided a nice change in flavor. The pumpkin sauce was sweet enough to be satisfying on its own!The Staub rice with sardines and foie gras used the entire sardine, resulting in a fluffy texture with some bitterness, while the foie gras fat enveloped the rice, making it taste like buttery rice—delicious!The dessert featured cheese cream and passion fruit sauce, mango with mango mousse, and matcha espuma, all coming together beautifully! The richness of the cheese, the acidity of the passion fruit, the sweetness of the mango, and the bitterness of the matcha were perfectly balanced.The peach dessert had a small peach in the center that tasted like chocolate; when bitten into, peach juice burst out, making it delicious! The fresh peach, hojicha mousse, and refreshing ice with a hint of spice allowed for a delightful variety of peach flavors!The cream puff in the tea sweets had lemon cream, making it refreshing, while the chocolate used black shichimi, adding a spicy kick that was delicious.The souvenir financier had a moist texture with a perfect balance of cocoa aroma, acidity, and bitterness—absolutely delicious.The Clos de Rochegri Moulin à Vent had a floral aroma, and when tasted, it was spicy with a strong flavor and a long finish, making it incredibly delicious.Every dish was delicious, and the presentation was creatively enjoyable. The service was very attentive and made for a comfortable experience. Although the prices are on the higher side, I believe it’s worth visiting this restaurant. I definitely want to come back someday!
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