This restaurant is exciting from the moment you make a reservation until the day of your visit! As soon as I step inside, I feel a sense of calm, and I love that atmosphere, which is why I've been coming here for years (o^^o).In spring, there are so many vegetables available, so I wonder how many types of vegetables they will use for the salad this time.It feels like an experiment is about to begin as the cart is filled with various ingredients ▶️Menu⭐︎ Aperitif with Iyo orange and spring herbs They made it with a shaker! (^.^)⭐︎ Crispy seasonal vegetables with honkarebushi salt and tofu sour cream Thinly sliced vegetables! Enjoying this while sipping champagne is the best!⭐︎ Risotto with local clams, homemade karasumi, nanohana, sansho, sea urchin, and nori I wonder if I can somehow recreate this at home~ (￣^￣)ゞ It’s just too delicious...⭐︎ Sourdough bread made with domestic wheat and potato focaccia Hot and steamy, fresh out of the oven!⭐︎ Salad with 62 types of vegetables served with 8 types of powders! The variety has increased compared to before!⭐︎ Chiba-grown turnips slow-cooked for 4 hours and finished with burnt butter Served with Italian parsley sauce, brioche croutons, and domestic prosciutto This is the restaurant's specialty!⭐︎ Ice-aged Spanish mackerel finished with binchotan charcoal, dashi made from natural Rishiri kombu and honkarebushi, bamboo shoots, wakame, spring cabbage, and an emulsion of salted lemon, drizzled with ao moji oil and shiso flowers The combination of flavors created a mysterious nuance! It was a taste I had never experienced before...⭐︎ Iwate-grown horohoro chicken breast grilled over Mizunara wood from Tokyo's Hinohara village, served with two types of sauces~ (╹◡╹)♡⭐︎ Homemade hand-pulled pasta made with whole wheat flour, potato soup, and horohoro chicken boulette with bamboo shoots and herbs, drizzled with cedar oil It was like a cross between soba and pasta; I think I preferred the ravioli from before (๑˃̵ᴗ˂̵)⭐︎ A selection of cheeses, enjoyed a little bit of each!⭐︎ Dessert with turmeric ice cream topped with blood orange mousse!⭐︎ Six types of sweets⭐︎ Peanut milk⭐︎ Usucha (thin tea)⭐︎ Drinks included champagne, one white wine, and one red wine.⭐︎ As a souvenir, I received cookies and "Turnip Pandemi" (bread) made from turnip leaves and skins!Overall, I was completely satisfied with the flavors that suit my taste! And the service was outstanding! The incorporation of Japanese kaiseki into French cuisine is also a charm ^ ^Chef Namae, it was incredibly delicious!
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