In early August, I went out for dinner with a friend.**Champagne** Refreshing and crisp.**Sudachi Soba** The texture and aroma of the soba were exceptionally high quality, and the broth was surprisingly clear. It wasn't overly salty, making it easy to drink until the last drop. The unique use of sudachi's fragrance was masterful, enhancing the soba's flavor in a refreshing and multidimensional way.**Buckwheat Crepe with Duck Tenderloin and Lime** This dish was incredibly aromatic. The duck tenderloin was unbelievably tender, with the vegetables inside providing a delightful crunch. Even after finishing, the fragrance and umami lingered in my mouth for a long time.**Duck Broth** This was truly impressive. The aroma was overwhelming, and the moment I tasted it, I knew it was nothing like chicken broth. It had the sweet, rich aroma of duck fat and deep umami, yet it was not heavy at all.**Duck Breast Sashimi** I paired this with **Salty Punch**, a sake from Saga. It was outstanding. The soy sauce had a very unique flavor that strongly enhanced the sweetness of the duck meat. Moreover, the sake brought out the sweetness in the latter half, creating an incredible aromatic experience. I couldn't help but feel that the fragrance was exploding.**Hyogo - Okuharima** **Tempura Sweetfish from Gifu Masukawa with Liver Sauce, Cucumber, and Ume Paste, Shiso Flowers** The sweetfish had no bitterness at all; instead, it was rich in umami and vibrant sweetness. The aftertaste was surprisingly long. In fact, after drinking water, I felt the aroma rising again.**Burgundy Chardonnay** Wonderful, with a floral and sweet aroma, and the lingering acidity beautifully extended the aftertaste of the sweetfish.**Mugil (Flathead Mullet) Meunière with Tomato and French-style Butter Sauce** This dish personally resonated with me. It had the structure of classic French cuisine, with a level of perfection that made me think it could be served at "Chiso Nishi Kenichi." The balance of the fish's cooking, the richness of the butter, and the acidity of the tomato was exceptionally beautiful.**Chilled Mango and Passion Fruit Soup** A reset for the palate.**Pinot Noir Red Wine** **Loin** There were two types; the first was milky and delicious in a classic way. The second had a strong iron flavor, surprisingly unique. It reminded me of grilled pork liver, and I was amazed at how different the expressions of the same loin could be.**Heart** This was my first time eating duck heart, and it was truly delicious. The aroma of charcoal was prominent, and the center was juicy. Each bite released more umami.**Thigh Meat** Rich in fat, the flavor expanded with each bite.**Tenderloin** It was so soft that I questioned whether it was really grilled, retaining an extreme level of moisture.**Again, Pinot Noir Red Wine** **Tsukune (Chicken Meatball)** The aroma of the sauce was wonderful, and the texture was surprisingly soft. It was almost like tofu, quite different from the typical image of tsukune.**Okra Tempura** Added a change in texture.**Loin** Once again, the loin was served. It came with two types of seasoning: black pepper and mustard. It seemed lightly smoked, with a very rich aroma. Personally, I preferred the black pepper, as the spice made the smoky aroma feel more dimensional.**Ju-wari Soba with Dipping Sauce** **Ni-hachi Soba with Soup** The differences in aroma, smoothness, and texture were clear, showcasing the restaurant's skill as a soba shop beautifully.**Duck Curry** **Taiwanese Dong Ding Oolong Tea Ice Cream** The roasted aroma and astringency of the tea lingered beautifully, providing a refined finish with a restrained sweetness.
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