I made a reservation and arrived at 6 PM. There were only two other groups of customers. The difficulty in securing a reservation may be due to the limited number of seats.I ordered an alcohol pairing along with the course meal. As each dish was served, I listened to the explanations and enjoyed the food. With so many dishes, this process was repeated at quite a pace. The innovative dishes made with ingredients from Chiba Prefecture were exciting. From the visually stunning foie gras powder on French toast resembling Shinshu mochi, to fish prosciutto, deep-fried bread sprinkled with cicada larva powder, aged eel, and a salad that crackled with texture, I was eager to see what would come next. Here’s what I had:- Candied Tomato - Honey and Buffalo Milk - Lobster Tart - Shinshu Mochi!? - Sawara Prosciutto - Deep-fried Bread with Cicada Larva Powder - Sea Bass - Slowly Roasted Carrots - Grilled Natural Eel - Fried Anglerfish with Fermented Purple Cabbage - Bonito - Sea Bass Namero Pie - Sugi Sushi Type R - Sugi Nuts - Japanese Pufferfish Flan - Wild Barbecue - Cubes of Bread - Sugi Sushi Type S - Salad - Tagliolini - Air Ice with Matsutake Mushrooms - Warabi Mochi? - Financier?There were many creative dishes that were difficult for someone like me to evaluate. However, the more familiar plates like steak, bread, and flan were incredibly delicious. I listened to the explanations, ate, drank, contemplated, and savored each dish, with the next one arriving almost immediately. The abundance of dishes created a surreal experience that lasted for quite a while. Despite feeling a bit rushed, I enjoyed the meal for nearly three and a half hours.There is also a non-alcoholic pairing available, but instead of regular drinks like tea, they serve quite innovative beverages. The non-alcoholic pairing sounds intriguing as well.The total bill was around JPY 52,000.
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