I could be wrong but it’s inconceivable that there would be a better value Michelin star restaurant in Japan.
The lunch menu is a wallet friendly 6800 yen , and for the quality of produce and the skill of the kitchen , it’s a steal .
A deer blood cigar is filled with blood pudding and apple sauce , sweet and rich , and sets the tone .
Sweet potato soup with sesame is velvety and full of flavour .
Buri tartare is paired with walnut miso , shiso, citrus , bone marrow and mushrooms . Creamy this is inspired by soba despite the dish being noodle free .
Pate en croute is brilliantly executed , today’s ingredients consisted of Pheasant , deer tongue and foie gras along with a black truffle duxelles .
The Tatsuo Wellington is a show stopper , and imo opinion has even improved on my previous visit . The fish is interlaced with seaweed , but it’s the scallop and oyster mousse that steals the show , the texture is firmer and leans more towards fish cake than the previous version whose texture was heavily influenced by egg white .
Outstanding venison is served with a classic venison jus and pepper sauce . No notes .
Finally a refreshing dessert with ginger , citrus and tofu , all elements which are easy to love .
