It was the best Wagyu beef I have ever had in Europe, in Michelin and other restaurants.
Wagyu A5 is basically too fatty and smells like fat, and often leaves more fat than flavor in the mouth (especially in Michelin restaurants in Europe). However, the combination of this cooking method and oxtail was excellent.
I felt that they have a delicate enough palate, technique and understanding to use Japanese ingredients. It was a wonderful course menu.
The only dish that was disappointing was the use of mayonnaise, which was cheesy. Why use mayonnaise?
Mayonnaise only tastes like a popular dish.
If you don't want to be reduced to cheesy Asian fusion, please don't use mayonnaise and spices, a combination that anyone can do. This is what I always think.
Mayonnaise erases all the flavors of the ingredients.
The chawanmushi was very well done, but
I felt that the egg custard portion could have been a little more. That way, it could be enjoyed longer.
Enjoying the texture of the egg itself and the taste that has not been invaded by other ingredients is one of the best parts of chawanmushi.
This was a wonderful course menu.
I was even surprised at the delicate palate of the Swedish chefs.
今までヨーロッパで食べてきたミシュラン含めたレストランの和牛の中でベストでした。
和牛A5は基本的に脂が強すぎて脂臭い、旨味より脂ばかりが口内に残ることが多い（特に欧州のミシュランレストランでは。）が、こちらの調理法とオックステイルとのマリアージュは素晴らしいものだった。
日本の食材を使うのに十分な繊細な味覚やテクニック、理解を持ち合わせていると感じました。素晴らしいコースメニューでした。
マヨネーズを使った料理だけが安っぽくて残念だった。なぜマヨネーズを使う？
マヨネーズは大衆料理の味しかしません。
安っぽいアジアンフュージョンに成り下がりたくなければマヨネーズとスパイス、なんて誰でもできるコンビネーションはやめてほしい。これはいつも思うことです。
マヨネーズは食材の味を全て消してしまう。
茶碗蒸しもとても良かったがもう少し卵部分が多くても良いかもしれない。
