It was a very sunny and hot day, but the pleasant conversation with my family on the way to the restaurant naturally heightened my anticipation for a French lunch. Kochuten's modest sign and soft lighting left a strong impression, and as I opened the door, a sense of tranquility enveloped me, making me forget the heat outside.At noon, the time of my reservation, the staff promptly noticed me and guided me to my table. The round table, adorned with a white cloth, was neatly set, and the warm wooden walls combined with the gentle lighting created a serene atmosphere for family time. The distance between tables was ample, providing a comfortable space that allowed me to focus on the meal without distractions.The first drink served was the Aperitif Maison, a beautifully pale red that released a delicate raspberry aroma. It felt refreshing on this hot day, quietly building my expectations for the upcoming course.■ Aperitif Maison The sweet and sour scent of raspberries reached my nose, with a density unique to nectar that retained the essence of the fruit. The first sip revealed a vibrant acidity, followed by a subtle bitterness that rounded off the experience.■ Amuse-Bouche ● Tomato Gazpacho Breaking the spherical mousse released a vivid tomato soup, with its cold temperature enhancing the aroma. The lightness of the mousse harmonized pleasantly with the acidity of the gazpacho. ● Tart with Salmon Roe The orange eggs glistened atop a thinly baked tart, bursting with flavor with each bite. The tart's toasted aroma tied the flavors together beautifully. ● Sablé and Cheese Sandwich The contrast between the crumbly sablé and the distinctly salty cheese was exquisite. Adorned with small flowers, this bite-sized treat had a strong presence.■ "BON DABON" 24-Month Aged Percheux and Its Broth The ultra-thinly sliced ham melted on my tongue, releasing a deep richness that slowly unfolded. With each bite, the umami intensified, leaving a lingering sweetness. The broth, carefully extracted from the outer parts, was a clear soup with a depth created by the aroma of mushrooms, finishing with a refreshing hint of yuzu. The composition allowed the charm of the ingredients to be felt in three dimensions.■ Lobster and Sea Urchin Consommé Jelly At the center of the highly transparent jelly lay a delicate piece of sea urchin, with plump lobster beneath. The rich aroma of the sea urchin rose first, followed by the umami of the lobster. The jelly clarified the flavors, while cauliflower cream gently enveloped the dish, making it a delightful appetizer.■ Fresh Fish of the Day and Seasonal Vegetables The skin of the flounder was perfectly grilled, tender yet meaty. The mussels from Miyagi Prefecture were cooked to retain their firmness, releasing umami with each bite. The artichoke soup, layered with aromatic vegetables and herbs, had a subtle acidity that lightened the overall dish.■ Stuffed Pig's Foot and Homemade Gnocchi The boned pig's foot was filled with vegetables, its gelatinous texture rich yet surprisingly light. The deep flavor of the red wine sauce enhanced the dish, complemented by nut powder for added aroma. The gnocchi and seasonal vegetables seamlessly connected the flavors, providing a satisfying main course.■ Palate Cleanser The crisp outline of the salt ice cream and the gentle aroma of watermelon and gin sorbet complemented each other beautifully. The contrast in temperature was pleasant, preparing my palate for the upcoming dessert.■ Dessert In a beautifully layered chocolate vessel resembling flower petals, American cherries and pistachio ice cream were elegantly arranged. The tartness of the cherries and the richness of the chocolate mousse supported each other, and when paired with the kirsch sauce, a fragrant aroma wafted up.■ Petit Fours The golden kiwi tart offered a light sweetness, while the apricot jelly provided a transparent acidity that gently rounded off the final bite.The course I enjoyed at Kochuten combined the solid techniques of classic French cuisine with the comfort of a quiet environment, creating a naturally engaging time with my family. Among the dishes, the Lobster and Sea Urchin Consommé Jelly, along with the Stuffed Pig's Foot and Homemade Gnocchi, left a lasting impression. With each changing season, I find myself wanting to return to savor both the classic and seasonal dishes, making for a peaceful and delightful lunch.
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