DÉCOUVERTEAmuse-Bouche - Green Plum Sorbet - Ravigote and Gribiche Sauce - Fried Beans with Lemon Sauce - Soup de Poisson with Kinmedai from Suruga BaySeasonal Garden SaladBattered Green Asparagus from Hokkaido Served with marinated asparagus stems Gribiche Sauce KEI Selection Crystal CaviarRoasted Squab from Landes Miso Sauce, Baked Apple Cuisses (Squab Wings)Vacherin Meringue with Pistachio Pistachio Ice Cream Morello Cherry Sorbet and Mousse Raspberry SauceTonka Bean Bavarois Financier SandwichLast year, I couldn't forget the seasonal garden salad I had here, so I returned after a while. The salad was just as wonderful as I remembered. For the second appetizer, instead of the usual bamboo shoot gratin, I requested the Crystal Caviar for an additional charge, and the chef suggested a combination that pairs well with caviar, changing it to green asparagus. The refreshing flavor of the asparagus, the rich Gribiche sauce, and the luxurious saltiness of the caviar created a perfect balance. For the main course, I ordered the squab again, which was even more tender and juicy than the last time, with excellent cooking. The dessert, Vacherin, offered a delightful contrast of acidity and sweetness. Previously, the Vacherin I had at a restaurant run by Kei Kobayashi used sweet red bean paste, but this was my first time having it without, which felt refreshing. Compared to my last visit, the service was better, and the clientele was of high quality, making for a comfortable experience. I am also grateful for the menu change to pair with the caviar.
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