French Cuisine at Ginza OoishiWhat I look forward to is the seasonal menu that changes every two months.The chef personally visits producers across the country, bringing the stories and freshness of the ingredients into the dishes, creating an exquisite dining experience.We visited as a group of three.On this day, a new menu was launched.【Cheers】 "Lemon Squash" Cute heart-shaped lemon.【Beginning Tea】 "Butter Tea" A Bhutanese-Tibetan style Earl Grey tea.【First Bonito with Smoked Caviar Gougère】 Bonito tartare combined with cream of new onions, sandwiched in gougère dough mixed with Gruyère cheese, topped generously with smoked caviar.【Fresh Sea Urchin and Caviar Consommé Jelly with Cauliflower Cream】 Layered with cauliflower cream, light and soft consommé jelly, purple sea urchin from Kitakyushu, marinated red shrimp and sweet shrimp, topped with grilled squid from Kyoto.【Lobster and Onsen Egg Flan】 At the bottom of a lion bowl, a flan (royale). Filled with the firm meat of lobster, topped with a sauce made from lobster and a hint of richness.【Bread】 "Rustic" & butter.【Rock Oyster with Béarnaise Sauce】 Rock oysters from Fukuoka, steamed and served with local Kitakyushu's shiso and topped with Béarnaise sauce and fresh sea urchin, baked until golden.【Seasonal Assortment】 "8 Types of Vegetable Jelly" Eight types of vegetables prepared by boiling, grilling, and pickling, set in a jelly with broth. Served with French dressing."Jambon Persillé" A jelly made from flavorful pork shoulder, set with plenty of parsley and consommé jelly. Served with ravigote sauce and cornichons. A traditional dish from Burgundy, France."Edamame Soup" Edamame soup topped with red pepper mousse, garnished with young pea sprouts.【Foie Gras and Monaka with American Cherries】 Inside the monaka, a mousse of foie gras, fresh American cherries, cherry jam, and jelly made with cherry liqueur, garnished with caramelized almonds.【Sweetfish Spring Roll】 Sweetfish confit wrapped in spring roll skin with fennel and cucumber. Served with a French-style wasabi vinegar.【Cucumber Soup】 Chopped cucumber and mint in cucumber soup, garnished with fennel leaves. Leaves a refreshing aftertaste.【Baked Abalone in Puff Pastry with Beurre Blanc Sauce, Liver Sauce, and Caviar】 Steamed abalone layered with sea bream and scallop mousse, wrapped in a light, flaky pastry. The sauce is a beurre blanc, reduced to 0% butter and enriched with the acidity of a root celery purée. Served with liver sauce and caviar, offering three distinct flavors.【Watermelon Juice with Lime Granita】 Watermelon from Kitakyushu Wakamatsu, mixed with mint and topped with lime granita, served mojito-style.【Main Course】 "Grilled Lamb" The lamb is grilled to perfection over charcoal. Served with a sauce made from lamb bone broth infused with herbs.Accompanied by seasonal flower zucchini, stuffed with ratatouille and burrata cheese.【Grilled Eel Rice】 Ginger rice topped with scrambled eggs with truffles, a salad of sansho leaves, and eel drizzled with port wine sauce. A sauce made with fish broth and seaweed.【Curry as the 13th Dish】 The curry sauce is thickened only with a paste of vegetables, onions, and carrots. Light and not heavy as it contains no butter or flour. The rice is delicious.【Soupé de Fruits】 A refreshing dessert with fruit syrup, seasonal kiwi, strawberries, American cherries, raspberries, passion fruit, loquat, and peach compote, topped with a grape marc sorbet.【Mango Shortcake】 Shortcake made with perfectly ripe mangoes from Miyazaki Prefecture. Enjoy the fluffy texture of freshly baked sponge cake.The whipped cream is made with cream from Ohm Dairy, which is also used at Kitajima-tei.Ohm Dairy was founded in 1934 by local dairy farmers in Omuta City (Fukuoka Prefecture) and Arao City (Kumamoto Prefecture) as "Omuta Milk."【Post-Meal Drink】 "Imperial Gold" A flavorful tea made from carefully selected organic black tea, with the exquisite aroma of sun-kissed oranges and lemons. Made by Sirocco.I had an experience that far exceeded my expectations, with meticulous attention to detail and delicious dishes. (^q^) Less