I happened to find a seat the day before and decided to visit since I had plans to go to Nagoya.The interior is simple and calming, with many staff members present.I opted for the lunch course with standard pairing, which was around JPY 40,000.True to the restaurant's name, the dishes left a lasting impression and were truly moving.The course details are as follows: Chapter One - Aftertaste - Sea Urchin → An amuse-bouche finger food to prepare for the course. Tamayura Amber → Egg yolks from Tamayura Amber in Miyoshi City, cooked for an hour, served with sweet shrimp and caviar, accompanied by a fennel sauce. When you cut the yolk, it turns into a smooth, rich liquid that blends beautifully with the sweet shrimp, caviar, and sauce, making it incredibly delicious. Chapter Two - Creation - Torigai → A dish featuring Aichi's torigai (bird clam) and Hokkaido's white asparagus, served with a ravigote sauce and tomato puree. The torigai was exceptionally tasty, and the white asparagus was sweet and delightful. Nishiura Asari → Steamed asari clams from Nishiura, served with new onions and genovese sauce. The sweetness of the onions complemented the clam broth beautifully. Sasae → A puff pastry filled with kinmedai (red snapper) sourced from Maeda Fish Shop in Yaizu. It was truly moving. The sauce paired perfectly with the kinmedai, and both the texture and flavor were outstanding. Chapter Three - Memory - Ama no Iwato → A broth made from spring water sourced from the famous water hole in Eribara, combined with Nagoya Cochin chicken and kombu kelp. The preparation was meticulous, and it left a refreshing taste in my mouth. Eel → Grilled eel served with a red wine sauce, namero (a type of minced fish), wasabi, and blue cheese. The skin was crispy, and the flesh was rich and flavorful. I discovered a new way to enjoy eel. Meat and Agriculture → A dish featuring Aigamo duck raised in Toyohashi, served with duck sauce, along with various vegetables from Ai Farm. It was impressive. The cooking was perfectly done to retain the juices, and the umami was abundant. Each vegetable was delicious and complemented the heavier fish and meat courses well. Chapter Four - Relief - Konatsu → Ice cream with konatsu citrus. A refreshing dessert. American Cherry → A substantial dessert, as shown in the photo. Final Chapter - Remembrance - Tea Sweets → Pino, Pudding, Cheesecake, and Opera Cake. These were sweets that Chef Katsuhara cherished, showcasing a playful spirit (and they were delicious). Also served was iced coffee.The wine pairing enhanced the dishes without overpowering them, which was great.This is a place I would love to visit again when I stop by Nagoya.
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