*Please note that this post is AI-translated.* After taking a commemorative photo at the entrance of "Kataori," I walked for 30 minutes along a winding mountain path. Suddenly, I came across the metallic door of "MAKINONCÎ," which struck me with a strong sense of incongruity. As I settled down at the counter, the first thing presented to me was not a menu filled with food items, but rather a menu composed entirely of emojis. It felt like starting a puzzle game in a secret clubhouse from a childhood cartoon (Mickey Mouse Clubhouse), a humorous ritual filled with playfulness. The seating is designed with a modern U-shaped counter, where the cooking team frequently showcases ingredients and engages in light-hearted conversation with the guests. This "theater-style" dining experience is truly remarkable. If only my Japanese were a bit more proficient, I could have enjoyed this wonderful exchange even more deeply.Although categorized as "French" on Tabelog, the essence of MAKINONCÎ that I experienced is closer to "borderless cuisine (innovative / no genre)." The dishes of the day completely blur the lines between Eastern and Western dining, featuring inventive plates such as eel poke rice rolls with chocolate sauce, oyster spring rolls, and somen noodles with gazpacho—creations that you wouldn't typically encounter based on conventional theories. At first glance, it seems fantastical, but once you take a bite, you realize that each dish has a solid foundation, and the overall quality is certainly commendable.【Today's Dishes】 • Caviar Beef Tartare & Smoked Cheese Squid & Carrot Sea Urchin Jelly & Abalone Soup The first two dishes contrast Western and Japanese elements, and just by looking at the photos, you can imagine the flavors with a stable approach. However, regarding the broth of the soup, I felt it lacked depth in umami, leaving me wanting a bit more.• Nodoguro Today's best dish. I had just enjoyed niboshi ramen at "Danchinchi" in Himi that morning, and it was quite a coincidence to encounter the same nodoguro caught in Himi Harbor again at the table of MAKINONCÎ that night. The rich aroma of butter and the clear acidity perfectly enhance the robust umami of the fatty nodoguro. If I had to make a minor request, the skin was slightly soggy from the sauce, so I personally would have preferred a bit more contrast with a crisp texture.• Matsutake, Prosciutto, Burrata A generous serving of large matsutake mushrooms, boldly cut in half, with a total of one and a half mushrooms per person—a truly extravagant local luxury. The autumn mountain treasure is gently enveloped by the warm, milky texture of the cheese.• Poke Rice Bowl and Eel Hand Roll with Chocolate Sauce At first glance, this may seem like an unusual combination, but the chef skillfully balances the acidity of the vinegared rice and the pickles to beautifully neutralize the layered richness of the chocolate and eel. The flavor is surprisingly authentically delicious. There was a delightful surprise when another guest at our table, who happened to dislike eel, shared their portion with the remaining guests, a charming moment unique to the theater-style counter.• Gazpacho Somen The noodles have a remarkable chewiness and are perfectly cooked. The soup is based on the refreshing taste of tomatoes, with a hint of pleasant spiciness hidden within. The balance of acidity, sweetness, and spiciness is truly exquisite, and the quality of this single bowl makes me think that the chef could easily open a ramen shop on his own.
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