1,039 characters ★Dinner Kaiseki (JPY 38,720, tax included) Duration: Approximately 2 hours and 30 minutesThe meal began with a vichyssoise topped with caviar. This restaurant, which has held three Michelin stars for ten consecutive years until 2025 (rating 4.42), presents refined Japanese cuisine while incorporating ingredients favored by the French.In the same month, I had the opportunity to enjoy locally sourced wild fugu in Fukui Prefecture, but in summer, it seems that rockfish is preferred over fugu. The Noto-sourced rockfish was more delicious than the fugu I had recently. The dish elegantly combined the fish's roe and stomach, showcasing a refined flavor.The abalone tempura, which had been steamed for five hours, was a standout summer specialty. The crispy, light batter paired beautifully with the chewy texture of the abalone. Abalone is a great ingredient that complements fatty additions well.Unlike eel specialty restaurants, the natural eel here was prepared in a way that made the skin crispy and the flesh tender, resembling a grilled style. Typically, the Kanto-style grilled eel is steamed, resulting in a soft skin, but here it was finished in a frying pan with olive oil for a crispy texture.Personally, I enjoyed the sweetfish rice even more than the autumn matsutake rice. The dessert had an award-worthy level of sophistication, showcasing the exceptional quality of the mango.00. Aperitif (umeshu)01. Vichyssoise of white asparagus with transparent tomato jelly and caviar02. Fried handball of Yamanashi corn03. Grilled conger eel from Amakusa, with okra, dashi jelly, Kaga cucumber, and conger eel belly bone chips04. Nagasaki shrimp dumpling with winter melon in a soup05. Noto-sourced rockfish (roe, stomach, skin, and diced flesh) with grated daikon and ponzu06. Squid somen with fresh sea urchin, egg yolk, and grilled nori07. Grilled barracuda from Tokyo Bay08. Marinated bonito sushi from Katsuura09. Grilled simmered anago sushi from Tsushima10. Mie-sourced fresh torigai shabu-shabu11. Abalone tempura steamed for five hours, served with chopped almonds and seasonal dressing12. Grilled natural eel from Hamana Lake (steamed, grilled, and finished in a frying pan with olive oil) with sweet tamagoyaki and ponzu13. A5 Miyazaki beef sirloin cold shabu-shabu with sesame cream, Kamo eggplant, and green beans14. Meal14-1. Pickles (cucumber, eggplant, kombu)14-2. Black nori red miso soup14-3. Tade vinegar14-4. Sweetfish rice (sweetfish from the Nagara River and young sweetfish, with Uonuma old Koshihikari rice)14-5. Hot roasted tea14-6. Kombu-based dashi (for ochazuke)15. Miyazaki mango with wasanbon cream and mascarpone ice cream.
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