I took a solo trip for 2 nights and 3 days using the JR East 5-Day Unlimited Adult Holiday Club Pass. On the first day, I visited "Petit Restaurant Bouquet de France" in Aomori City, a place I had been curious about for a while. I made a reservation and enjoyed a JPY 10,000 lunch course.The first amuse-bouche was a playful dish served in a container lined with coffee beans. Inside a light pastry was tuna tartare, topped with delicately shaved cheese. It elevated my mood from the very first bite.Next was the sea urchin flan, featuring a smooth flan paired with jelly and local Shimokita sea urchin. The moment it touched my palate, the rich sweetness and depth of the sea urchin spread, leaving me in awe of its deliciousness.The appetizer of mackerel and green beans was visually striking with its beautiful cross-section. The umami of the lightly cured mackerel combined with the texture of the green beans and the aroma of shiso created a delightful depth when paired with the sauce.The dish of whelk and tomato jelly featured crunchy whelk that paired wonderfully with the acidity and umami of the tomato, beautifully garnished with edible flowers.The stuffed zucchini flower was filled generously with scallops, accompanied by a light cream espuma sauce infused with scallop broth. As the foam dissolved, the flavors elegantly spread across the palate.The abalone risotto was cooked to perfection, astonishingly tender, and when combined with the liver sauce, it offered an indulgent taste.For the fish course, we had the premium fish, hon-ara. The skin was crispy, the flesh was fluffy, and the orange sauce made from crustacean broth complemented it perfectly.The main dish featured the rare horse meat from Goshogawara, cooked to a beautiful rosy hue, allowing me to fully enjoy the moist umami of the red meat. The accompanying local vegetables, such as mini carrots and snap peas, added a lovely sweetness.For dessert, I enjoyed a refreshing dish of muscat grapes, jelly, and mascarpone. The blue borage flowers in the glass dish provided a stunning finish to the meal.I also requested pairings, and they kindly adjusted the aperitif to beer according to my preference, which left a great impression. The five glasses of wine that followed were well-selected to complement each dish, making the dining experience even more enjoyable.On that day, the restaurant happened to be privately reserved, allowing me to savor the dishes in a quiet atmosphere, which felt quite luxurious. The use of seasonal ingredients from Aomori was impressive for a JPY 10,000 lunch course, with surprises continuing until the end. The quality of the dishes, along with the ambiance and service, made me want to return. I look forward to visiting again in a different season. It was a great meal! Less