This was my second visit since the renovation, and it felt refreshing to come back for lunch after a long time.I opted for the wine pairing course, which includes two types of Japanese sake among the seven selections, perfectly matched to the dishes.The meal started with finger foods featuring seasonal seafood and a consomme of pheasant served with somen noodles. The bonito was layered with three different sauces, showcasing the chef's creativity, and it paired wonderfully with both champagne and sake.I particularly enjoyed the dish with Hokkaido asparagus simply paired with cheese from Yuge Farm, complemented by a white wine from Portugal.The classic risotto at the end featured seafood, and surprisingly, it was also paired with sake. The sake was brewed using three times the usual amount of koji, creating a unique aroma that was a delightful discovery.The dishes have evolved to highlight the ingredients even more, giving a more Japanese culinary impression while allowing us to enjoy the seasonal changes. However, I found myself nostalgic for the more Spanish-influenced dishes from before, and I'm curious about how dinner is currently being served.
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