I've been celebrating my birthday here for 12 years now.This is my 25th time. I made a reservation for the end of May.Even the lunch menu offers a good number of dishes, providing ample portions.While waiting, I looked at the menu that only listed the ingredients.For the meat dish, I opted to change it to "beef" for an additional charge.Today, I’m challenging myself to report on all the dishes, including the ingredients.〇 Pershu(Right) Prosciutto, plum, ricotta cheese, cenci, with a hint of cardamom.(Left) Prosciutto, edamame puree, ricotta cheese, cenci.➡ The base is the restaurant's name, "Cenci." I couldn’t quite catch the cardamom aroma!〇 Sakura shrimp, zucchini, grilled eggplant, and sesame seeds.《Ingredients》Eggplant, zucchini, young ginger, sesame seeds, sakura shrimp.➡ The flavors of sudachi, pickled young ginger, kombu, and sesame seeds changed rapidly with each bite.The sakura shrimp were crispy and fragrant. The sauce was made from shrimp shells that had been salted and aged for a year. Today’s highlight.〇 Focaccia, rye bread, olive oil.〇 Asparagus and shirasu risotto.《Ingredients》Hokkaido asparagus, chives, cashews, shirasu, risotto.➡ Toppings included shirasu, sautéed chives, and cashews as a sauce.The asparagus was crunchy.〇 Vegan dish: Green vegetables.《Ingredients》Kuwai, tsurumurasaki, cucumber, okra, green soybeans, young hijiki, rice bran.➡ On top is steamed tsurumurasaki, followed by cucumber, okra, and kuwai, with homemade miso from green soybeans, young hijiki, and a sauce made from aji nori hidden underneath. Finally, sesame and rice bran were sprinkled on for a fragrant finish. It had a nice acidity, perfect for hot summer days.〇 Roasted Kumamoto beef with Kamigamo chili.《Ingredients》Kamigamo chili, beets, radish, red onion, raspberries, beef.➡ The beef was lean and flavorful with each bite. The sides included pickled red onions and fermented radishes topped with raspberries, and the sauce was made from barley koji fermented with fish sauce, along with beet and plum puree.The Kamigamo chili sauce combined beef broth, blueberries, and black garlic. Served with Timut pepper from Nepal.〇 Octopus spaghetti arrabbiata.《Ingredients》Tomato, capers, mint, octopus.➡ The octopus from Akashi was cut into chunks and slightly rare. It had a nice chew and strong umami flavor. The light tomato sauce, with the acidity of capers and the aroma of mint, was a great accent.I requested a mild spiciness.〇 Granita to cleanse the palate.《Ingredients》Pineapple, rum, plum, basil.➡ At the bottom is fresh pineapple. The granita contains white rum from Ishigaki Island.Topped with plum powder. Refreshing and cool.〇 Peach and rhubarb dessert.《Ingredients》Rhubarb, lime, peach, Japanese sake, yogurt.➡ The sweetness of the peach, the tartness of the rhubarb jam and jelly, and the bubbles from the sake create a perfect balance.〇 Tea: Ceylon with cenci.〇 White wine: "Reinhard Muskat" from Austria, Sauvignon Blanc.〇 Red wine: "Rosso di Montalcino" from Tuscany, Italy, Sangiovese.Today, I was amazed by the variety of dishes. If I were to report seriously on each dish, including names, sauces, and sides, it would turn into a long text like this.Next time, I plan to visit in November for a family birthday celebration.Reservations can be made two months in advance.
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