I returned to this restaurant because it was so delicious last year.Once again, the service, food, and view were excellent.Today, I opted for the special course with pairings, and added cheese and drinks. The pairings, which included some Japanese wine, complemented each dish perfectly.Here’s the menu:Amuse-bouche:- Scallop, Japanese radish, caviar → The texture and acidity were great.- Sea urchin, lamb tartare → The use of spices was impressive, and it paired well with the sea urchin.- Corn mousse, sweet shrimp, consomme → The corn was sweet and smooth, creating a wonderful combination → Delicious!Hokuto Garou Oysters → Delicious!The acidity was just right, and the coconut essence didn’t overpower, enhancing the flavor of the perfectly steamed oysters.Skate → Always a favorite. It has a complex flavor that can only be found here.The use of spices is truly skillful.Shima Aji → The flesh was rich and tasty. The sauce with plum added sweetness and acidity. It was also nice to eat it with the condiments mixed with onions.Ezo Abalone → By far the best dish.The abalone itself was delicious, but the bell pepper that accompanied it was outstanding. The sweet bell pepper on top of the abalone had a perfect texture. What impressed me the most was the sauce—it was rich and flavorful, pairing well with the ingredients.Sweetfish → Crispy on the outside, served with a sauce of clams and basil.Abe Beef in Puff Pastry → Perfectly cooked, fragrant, and the flavors of the foie gras and beef came through, pairing well with the heavy sauce → Delicious!I also added cheese.And then for dessert, there was a mille-feuille with ice cream and something I forgot.Macarons were also served, but I forgot to take a picture.While the food was exceptionally delicious, the service was also remarkable. Being remembered a year later made my second experience feel special.I heard the kitchen has expanded and is putting more effort into menu development. I definitely want to go back!
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