I was deeply impressed by the chef's skill in cherishing seasonal ingredients and elevating their vitality onto the plate. It was a wonderful experience.The specialty dish, "Pâté en Croûte," was not only visually stunning in its cross-section but also a high-quality masterpiece, with the rich depth of foie gras and the umami of the meat beautifully layered together.Another standout was the "Ayuu Pie." By intentionally omitting the liver, the dish maximized the pure aroma and sweetness of the ayu fish, showcasing a profound respect for the ingredients. The rich flavor of butter gently enveloped the delicate taste of the ayu, allowing for an elegant enjoyment of the seasonal essence—a remarkably refined dish. I was in awe of the technique that elevates wild flavors to such sophistication.The sommelier's keen sense of pairing further elevated the course to new heights. From Maison AKI's "JIBI" and "TOURNANT" to Domaine Thomas's Sancerre (2024), Butterfield's Bourgogne Blanc (2023), and Sightglass Cellars' Syrah/Grenache (2020), the wonderful personalities of both old and new world wines resonated beautifully with the dishes. I enjoyed an incredibly luxurious and rich time where the food and wine enhanced each other.The entire experience, from the cuisine to the service and the wine, was harmoniously at a high level in a wonderful space. I look forward to returning in a different season to enjoy these special dishes and wines again.
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