This was my second visit, and once again, I was impressed by the delicate flavors of the herb-infused dishes and the thoughtful wine pairings. Besides Champagne, I enjoyed five pairings (excluding dessert wine) and added a glass for the cheese dish (not just a cheese platter, but a dish). It may seem like a lot, but each glass is only 50ml, so it’s not overwhelming. (Some might find the portions of food and alcohol a bit lacking.) While the classic Burgundy is excellent, I found the Pouilly-Fumé and Sancerre to be more robust and rich rather than just refreshing. They were served at a slightly warmer temperature.The reason I didn’t give a full five stars is that the view from the window is rather bleak, but I think the understated elegance is part of the charm of this long-established Ginza restaurant.Here’s the menu. I tried to search for the wines using Google Lens, but the images were unclear, so there may be some inaccuracies.1. Squid, Bergamot, Japanese Radish Leclerc Briant Brut Réserve Extra Brut Finger food paired with a tense Champagne.2. Mirugai (Giant Clam), Baby Rhubarb, Black Zelkova Yamanashi Ooyama 98 WINEs Shimo (SOU) 2024 A soft and subtle white.3. Lobster, Sansho Pepper, Celery Loire Domaine du Bouchot Pouilly-Fumé MCMLV The sansho pepper was striking; the old vine Pouilly-Fumé was more robust than refreshing.4. Green Asparagus, Firefly Squid, Noto Herbs Spain Raul Perez Ultreia Valtuille 2017 This red is quintessentially ESqUISSE. The sauce was rich and well-matched.5. Red Snapper, Seaweed, Kamimoru Detangy Comte de Champagne Blanc de Blancs 2014 It was interesting to return to Champagne here; personally, I thought this was the best dish.6. Lamb, Flower Zucchini, Marjoram Burgundy Volnay 2017 A classic deliciousness.7. Cheese Dish Loire Sancerre Alphonse Mellot Génération XIX A rich, orange-hued flavor reminiscent of brandy.8. Strawberry, Rhubarb, Ginger 9. Butterbur, Badiyan, Hassaku 10. Espresso, Mignardises
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