This time, I visited to try the summer menu.The cold corn soup was a dish that utilized every part of the corn, bringing out its potential to the fullest.Courses centered around seafood can often become monotonous, leading to fatigue or a lack of impression, but here, those concerns are completely unfounded. The chef's interpretation of fish is incredibly profound, with each type receiving the optimal approach and cooking method, ensuring that there is never a dull moment. Each dish leaves a strong impression.I particularly loved the dish with junsai (water shield) and tomato jelly.And the highlight I was most looking forward to was the signature puff pastry. To my surprise, this time it featured sardines shaped into a hamburger-style filling. The savory aroma of the pastry, the wild umami of the sardines, and the rich, flavorful sauce came together beautifully, delivering an overwhelming deliciousness that did not disappoint.I ordered the risotto in a large size without hesitation, just like always.I look forward to my next visit!
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