GapricE (GapricE) Fujisawa

My first visit to GapricE!I had heard great things and was really looking forward to it.Omakase Course on 2026 8.18 for JPY 16,500:- Hon Maguro (Bluefin Tuna)- Kanbachi (Amberjack)- Fluffy Eggplant- Summer Truffle- Natsu Hana (Summer Flower)- Omi Beef- Mango- Gold Barrel- Neko Kashi (Cat Snacks)We started with a cold pasta dish.The Trapanese pasta with basil and the nutty aroma of almonds was delightful.I particularly loved the Kanbachi.It was paired with Manganji peppers and a passion fruit sauce, creating a refreshing summer dish!The final dish, Gold Barrel, also evoked the essence of summer!The combination of pineapple and coconut was incredible, refreshing, and delicious.The Financier had a wonderful aroma from being freshly baked,with an irresistible buttery scent!It was crispy on the outside and fluffy and moist on the inside—absolutely delicious!It was a great meal! Less

I visited GapricE, a calm Italian restaurant located a short walk from Ikeshita Station.The interior is chic and free of distractions, allowing you to focus on enjoying your meal at a leisurely pace. I opted for the omakase course, and each dish that arrived was a delightful surprise from start to finish.Many of the dishes featured seasonal Japanese ingredients, which made for interesting combinations that felt familiar despite being Italian. The presentation was beautiful, and I enjoyed the visual appeal of each dish as it was served. The seasoning was just right—not too strong—allowing the flavors of the ingredients to shine through.What stood out to me was how each plate offered a different taste and texture. Even as the courses continued, the meal never felt monotonous, and I was able to enjoy every bite until the end. The portions were generous, and by the time I finished, I felt quite satisfied.This tranquil space is perfect for a leisurely dining experience. Both the food and atmosphere provided a unique twist on traditional Italian cuisine. I would love to return when I want to truly savor a meal in Nagoya. Less

I visited for lunch and enjoyed a private omakase course.This was my first time visiting during the day.The course consisted of 9 exquisite dishes, just like at dinner, and each dish was indescribably delicious! The textures and aromas were particularly outstanding, making it a unique experience that fully engages all five senses. It was incredibly tasty.I find myself craving it at least once a year.I hear they will be relocating to Meieki soon, and I look forward to their success in their new location.Although reservations can be quite difficult to secure, I want to support this restaurant as much as possible.Please note that lunch is cash only. Less

The course was impressively structured, maintaining a delightful balance that kept the experience engaging throughout. The dishes were consistently delicious and enjoyable.As for the desserts, they were not only visually stunning but also offered a refined depth of flavor, perfectly continuing the flow of the course with two outstanding plates.While everything was very tasty, if asked whether I would want to return, I would say probably not next time.It was a day that reminded me of the importance of hospitality. Less

Located just a 4-minute walk from Ikeshita Station on the Higashiyama Line, this restaurant is run by Chef Ryo Uenozono, who trained at Cucina Italiana Gallura in Yagoto. The exterior and interior are both designed in chic black and gray tones, creating a sophisticated atmosphere. With both counter and table seating, it felt nostalgic to enjoy a meal facing someone again.Omakase Course: JPY 16,500- Hon Maguro (Bluefin Tuna)- Cold Pasta: Ibonoito Pasta with Trapani-style sauce (basil and almonds)- Sunny Chocolat: Chilled corn soup with ice in the center, rye bread, fermented butter, and prosciutto- Striped Horse Mackerel: Mikawa Bay, grilled eggplant, passion fruit, and sweet onion- Lemonade Lemon: Homemade brioche- Conger Eel: Fried with homemade tartar sauce made from moon eggs and jalapeño, served with herbs from Kajitani Farm- Summer Flower: Shitake mushrooms from Tokushima, tagliatelle, and summer truffle- Omi Beef: Top sirloin with Cambodian fresh pepper, zucchini, black garlic, and mustard- Gold Barrel: Pineapple, coconut panna cotta, crushed pineapple granita, and meringue- Hakuhou: Peach with ripe plum sauce, Aso milk gelato, and thin caramel- Neko Kashi: Freshly baked financier, salt caramel sable, and plum pâte de fruitThe service, provided by Chef Uenozono and his wife, patissier Hiroka, was incredibly smooth. Starting with the cold pasta on a hot day was a delightful surprise. Every dish was delicious and satisfying, with the Sunny Chocolat and conger eel being particular favorites. The tagliatelle and Omi beef were also excellent. The dessert selection included two types plus Neko Kashi, making for a very fulfilling course.In the fall, the restaurant will be relocating closer to Nagoya Station, making it even more accessible. I look forward to visiting again at a different time. Less

I made a reservation through OMAKASE and visited GapricE on the scheduled day. The seating arrangement inside the restaurant consists of 4 counter seats and 4 table seats. Although I visited with one other person, we were seated facing each other at the table, which felt refreshingly unique and somewhat unusual.We started with a delightful selection of cold pasta, perfect for the hot summer. Each dish was thoughtfully crafted, showcasing high-quality flavors that were consistently delicious.The amuse-bouche featured fresh tuna paired with hand-stretched somen noodles and a fragrant Trapani-style pesto made with basil and almonds, creating a surprising cold pasta dish. The Sunny Chocolat was a cold soup that beautifully highlighted the pure sweetness of corn, with ice floating in the center, adding a wonderful richness as it melted.The striped jack from Mikawa Bay was complemented by grilled eggplant and the sweet-tartness of passion fruit, while the fried conger eel was served with a rich homemade tartar sauce made with premium brand eggs and jalapeño, garnished with herbs from Kajitani Farm. The tagliatelle with summer mushrooms (shiitake from Tokushima) was elegantly fragrant with summer truffles, and the main dish of Omi beef top sirloin was enhanced by the accents of fresh pepper and black garlic, bringing out the meat's umami to its fullest.From the Gold Barrel dessert (pineapple) to the Shirohō (peach) and the charming cat-shaped sweets, the chef and madam's aesthetic sense and skill were evident in every detail.Beyond the exceptional food, what truly impressed me was the overwhelming sense of speed in service. Despite being a two-person operation, the chef and madam executed everything with remarkable efficiency, completing the entire 10-course meal in just about 1 hour and 40 minutes. The billing and taxi arrangements were flawlessly refined, leaving me in awe of their smart operations. It was genuinely a comfortable and pleasant dining experience.I also learned that they will be relocating to the Nagoya Station area this fall. With improved access, I am excited to see what kind of new atmosphere they will create in this next stage.Here’s the menu from today:- Fresh Tuna (Cold Pasta with Hand-Stretched Somen and Trapani Pesto)- Sunny Chocolat (Cold Corn Soup with Ice / Rye Bread with Fermented Butter and Prosciutto)- Striped Jack (Mikawa Bay, Grilled Eggplant, Passion Fruit, Sweet Onion)- Lemonade Lemon, Homemade Brioche- Conger Eel (Fried with Homemade Tartar Sauce using Premium Eggs and Jalapeño, Kajitani Farm Herbs)- Summer Flower (Tokushima Shiitake, Tagliatelle, Summer Truffle)- Omi Beef (Top Sirloin, Fresh Pepper from Cambodia, Zucchini, Black Garlic, Mustard)- Gold Barrel (Pineapple, Coconut Panna Cotta, Pineapple Granita, and Meringue)- Shirohō (Peach, Ripe Plum Sauce, Aso Milk Gelato, Thin Candy)- Cat Sweets (Financier, Salted Caramel Sablé, Plum) Less

In mid-July, I went out for lunch with a friend.We started with a Pinot Meunier-based Champagne, which had a crisp taste and refreshing quality perfect for the hot season.Next was a cold pasta dish featuring fresh tuna from Aomori, Sicilian almonds, and parsley. It had a familiar aroma reminiscent of Taiwanese popcorn chicken that made me smile. The tuna was surprisingly generous, yet not overly fatty, making it very elegant. The texture of the pasta was also exquisite, leaving a great first impression.We then enjoyed an Italian Chardonnay. When I swirled the glass, a vibrant fruity aroma emerged, and the taste matched the scent perfectly. It was fruity without overpowering the dishes.For the next course, we had a cold corn soup made with "Dolce Dream" corn from Shizuoka and homemade bread with prosciutto. The corn soup was astonishingly sweet, with almost no saltiness, which highlighted the wine's acidity and minerality beautifully.The homemade bread paired with prosciutto had a lovely balance between the saltiness of the ham and the sweetness of the wheat, with a satisfying texture. When enjoyed with wine, the sweetness was further enhanced.We also had a white wine with a pleasant mineral quality and moderate saltiness.The dish featured Shima Aji from Mikawa Bay, grilled eggplant, and passion fruit from Okinawa. The Shima Aji had a firm texture and rich flavor. The smoky aroma of the grilled eggplant added depth, while the acidity and sweetness of the passion fruit lightened the overall dish. The wine had a refreshing mint-like aroma, making it a perfect match for the food.Next was a homemade brioche, which was rich in buttery flavor and delicious.We then enjoyed a white wine with a floral and vibrant aroma.The dish featured eel, herbs, jalapeño, and a sauce made with "Full Moon" eggs. The preparation was impressive, with almost all the small bones removed, resulting in an incredibly smooth texture.The sauce was exceptional, combining herbal aromas with smokiness and a gentle spiciness from the jalapeño, making it one of the standout dishes of the day.We also had a red wine with a unique aroma reminiscent of chocolate.The pasta dish "Natsuka" featured shiitake mushrooms and summer truffles. The mushrooms were so thick they resembled either king oyster mushrooms or meat in texture. The umami was very rich, harmonizing well with the truffle aroma.We then enjoyed a robust red wine with strong fruit flavors.The main course featured Omi beef top sirloin, zucchini from Toyokawa, black garlic, and mustard. This dish was simply delicious.It was tender yet retained a strong beef flavor. The richness of the black garlic and the acidity of the mustard brought everything together, resulting in a highly refined main dish.For dessert, we had a granita made with Gold Barrel pineapple, coconut panna cotta, and meringue. The refreshing acidity of the pineapple cleansed the palate while the creaminess of the coconut gently enveloped it.We finished with peaches from Aichi Prefecture, "Hakuhou," accompanied by sugar art and milk ice cream. It was a delightful summer finale, allowing us to fully enjoy the aroma and juiciness of the peach.Lastly, we had coconut financiers, salted sablé cookies, and chocolate with Dekopon and tea. Less

I was finally able to visit GapricE, which I had been looking forward to, thanks to a reservation made by a friend (๑´∀`๑).The course menu changes with the seasons, and this time it featured ingredients that evoke the early summer and summer, blending freshness with richness.We started with the "Bluefin Tuna Pasta!" The combination of bluefin tuna and pasta was simply delightful ( ⊙᎑⊙ ). The cold soup, "Dolce Dream," was incredibly rich with the natural sweetness of corn, yet it was light, raising my expectations right from the first dish.Next was the carpaccio, where the refreshing citrus aroma enhanced the flavor of the fish, making it visually appealing as well. It was a dish that truly captured the essence of the season.The appetizer, packed with a variety of vegetables, was enjoyable with its diverse textures and aromas, leaving a lasting impression despite its simplicity.The pasta was generously topped with summer truffles. The aroma that wafted up as it was served was wonderful, and the harmony with the rich sauce was outstanding.For the main course, we had Omi beef, cooked to perfection, releasing umami with every bite. The accompanying sauce and whole grain mustard further enhanced the meat's deliciousness.The dessert was a refreshing composition centered around peaches, leaving no heaviness until the very end. The playful presentation, including adorable cat-shaped financiers, was also memorable.This time, considering my health, I opted for just three pairings (¯∀¯;), but each one complemented the dishes beautifully, reaffirming the high quality of the pairings. Next time, I definitely want to enjoy the full pairing.Another impressive aspect was the overall service of the restaurant. The speed of the dish delivery was very pleasant; I was neither rushed nor left waiting. The next dish arrived at just the right moment, allowing me to enjoy the course comfortably until the end (*´艸`*)♪The interior was neither too dark nor too bright, creating a calm atmosphere where I could relax without feeling stiff. The balance of food, wine, and service was exceptionally high, and I was very satisfied (*´▽`)ﾉ.I heard they will be relocating within the year, so I look forward to visiting again after the move⁽⁽ ( ˊᵕˋ ) ⁾⁾.Thank you for the wonderful meal (ㅅˊᵕˋ*)♪ Less

YJ Tabe Star First LocationHighlight@gaprice_2022GapricE / ガプリス2026.6.11.Thu〒464-00671-2-6 Ikeshita, Chikusa-ku, Nagoya, Japan, Jardin Ikeshita 1F070-8990-9585Dinner Course: JPY 15,000- Katsuo (Bonito)A signature dish featuring Ibō no Ito served in a pasta style with a sauce of bell peppers and cherry tomatoes.- Dolce DreamA cold soup made from Shizuoka corn with ice cream in the center, served with homemade rye bread, Kyushu fermented butter, and prosciutto.- Shima Aji (Striped Jack)Served with tartar sauce, snap peas from Tōnoen, sweet citrus, and herbs.- Anago (Conger Eel)Fried from Mikawa Bay with a fermented tomato sauce and herbs.- Natsuka (Summer Flower)Thick shiitake mushrooms from a farm in Nishi-Aizu, Fukushima, served with tagliatelle and summer truffles from Marche, Italy.- Omi BeefSirloin cap with whole peppercorns from Toyokawa Ichiro Farm, zucchini, black garlic, and Tasmanian grain mustard.- Passion FruitMousse made from Okinawa passion fruit, lychee jelly, coconut gelato, and shaved lime.- TiramisuMilk gelato with a coffee bean aroma, coffee crumble, granita, and mascarpone cream.- Neko SweetsFreshly baked financier, chocolate sablé with new tea and yuzu, and salt caramel from Piedmont, Italy.Wine Pairing: Full 6 Glasses: JPY 8,000- Sparkling: Donnafugata Brut Millesimato 2019, Italy, Sicily, Donnafugata- White: Ricchi Meridiano Garda Chardonnay, Italy, Lombardy- White: Ceretto Langhe Arneis Blangé, Italy, Piedmont- White: Schloss Englar Fumé Sauvignon Blanc, Italy, Trentino- Red: La Vedetta Langhe Nebbiolo, Italy, Piedmont Lange- Red: Calitro Ausilio Primitivo di Manduria, Italy, Puglia, Taranto- ImpressionThis was my fourth visit in six months. Since opening in autumn 2022, it has quickly become a representative Italian restaurant in Nagoya. With a move to Nagoya Station planned this autumn, it’s gaining even more attention. However, the owner couple remains grounded, and their dishes show no signs of quality fluctuation.- Tabelog BudgetLunch: JPY 10,000~15,000Dinner: JPY 15,000~20,000*All tax included*Separate 10% service charge#Tabelog4Over#TabelogBronze#IkeshitaStation#TabeStargramNagoya#AdultNagoyaGourmet Less

A fantastical space where dishes emerge illuminated in a dark ambiance. Starting with a cold pasta that revs up the appetite for early summer, the meal is both hearty and showcases the delicate yet robust nature of Italian cuisine.The wine selection includes three recommended varieties, served in generous portions. The dessert was also substantial, leaving me completely satisfied.■ Dishes:⚪︎ Katsuo A generous serving of bonito with cold Ibo no Ito pasta.⚪︎ Dolce Dream Chilled corn soup, corn ice cream, and French prosciutto. The prosciutto has a strong saltiness, which pairs well with the corn soup. Bread and butter are served underneath the prosciutto.⚪︎ Shima Aji Tartare of striped jack mackerel with cucumber, mint herbs, and snap peas.⚪︎ Homemade brioche infused with lemon.⚪︎ Anago Fried with a fermented pork seasoning. No bones to be felt. The batter is thin yet crispy and fluffy.⚪︎ Natsuka Shiitake mushrooms, tagliatelle, and summer truffle.⚪︎ Omi Beef Top sirloin with zucchini. The zucchini is juicy and delicious. From Ichiro Farm.⚪︎ Passion Fruit Mousse with coconut gelato.⚪︎ Hikawa Hakuhou Peach dessert with plum sauce and almond milk gelato.⚪︎ Neko Kashi ⚪︎ Three Wines - [Champagne] JOSE MICHEL - [White Wine] Piemonte■ Duration: 1.8 hours ■ Reservation Difficulty: Difficult ⚪︎ Reservations are made through Omakase. It's easier to secure a spot for one person. New customers can find openings via Instagram, which is a good way to go. Continuously securing reservations is challenging.■ Cost Performance: Average (JPY 2,1450) ⚪︎ Considering the round trip from Tokyo via Shinkansen, it’s quite good.■ Other: ⚪︎ Before the relocation. Less

I love visiting the Italian restaurant "GapricE" in Nagoya. Despite the very reasonable prices, the food is truly exceptional. This level of satisfaction is hard to find elsewhere.Each dish is carefully crafted, showcasing the quality of the ingredients, perfect cooking, and a wonderful balance of flavors. You can enjoy it in a relaxed atmosphere, yet the satisfaction you feel after dining here is on par with top-tier restaurants.What impresses me the most is the chef's dedication. Even after suffering an Achilles tendon injury, the commitment to continue serving is truly admirable. The desire to deliver delicious food is evident in both the dishes and the ambiance of the restaurant.Nagoya has many attractions, but the reason I come here is undoubtedly for GapricE. It's a cherished place that I want to visit again and again. Less

I visited GapricE. The interior has a calm yet stylish atmosphere, making it a great place to enjoy a leisurely meal. It feels clean and is suitable for various occasions, such as dining with friends, dates, or anniversaries.Each dish is carefully prepared and visually appealing. The flavors highlight the quality of the ingredients, and every dish is well-balanced and delicious. From appetizers to the main course, I felt satisfied, and the presentation showed great attention to detail. The portion sizes were just right, allowing me to enjoy the meal without getting bored until the end.The staff provided attentive service, explaining the dishes and showing great consideration, which made for a comfortable experience. The timing of the food delivery was also excellent, allowing us to enjoy our meal at our own pace, which was impressive.While the price range is not cheap, considering the quality of the food, service, and the ambiance, it was worth it. This place is recommended not only for special occasions but also for when you want to indulge in a slightly luxurious meal.Overall, I had a high level of satisfaction, enjoying not just the food but also the atmosphere and service. I would love to visit again when I'm in the area. Less

The pasta that was served first was made with Ibonoito noodles. It was a cold pasta dish that was simply exquisite! I could have eaten more of just this pasta! The meat was incredibly tender, and the sauce was delicious! At one point, I was so full that I asked to have the portion reduced, but it was so good that I still wanted to keep eating. The timing of the dishes being served was perfect, and I really appreciated the staff's thoughtful attention to detail. There are plenty of coin parking spaces nearby, and it's also close to the station, making access extremely convenient! Since children are not allowed, I can't come often, but I definitely want to visit again! Less

On this day, I received a wonderful invitation from a dear friend who loves food, and I had the pleasure of visiting GapricE!This restaurant opened a few years ago in Ikeshita and quickly became a reservation hotspot, making it difficult for me to visit on my own. However, I was fortunate enough to be invited this time for my first visit! Thank you so much!The restaurant is located on the first floor of an apartment, about a 5-minute walk from Ikeshita Station. Look for the blue wall with two black cats adorning the door.Inside, the dim lighting and stylish spotlights create a cozy atmosphere, with playful cat figurines scattered around. Thanks to this lighting, my photos turned out beautifully!We started the course with a pairing of six drinks.**Firefly Squid** First up was a cold pasta dish! The pasta made with Ibonoito noodles, firefly squid, and fresh karasumi from Nagasaki was incredibly thin yet had a chewy texture. The flavors of the squid and karasumi intertwined perfectly, making it a delightful start to our sparkling toast!**First Bonito** The second dish featured seasonal first bonito! The bonito had a wonderfully chewy texture that bounced back against the knife, complemented by the crispness of the vegetables and the crunch of hazelnuts. The refreshing acidity of the bell pepper sauce highlighted the bonito's rich flavor!**White Asparagus** My favorite dish was the fried white asparagus! The exterior was crispy while the inside was tender, topped with ultra-thin slices of prosciutto. The heat melted the fat and umami, blending beautifully with the asparagus. The acidity and richness of the egg and white balsamic sauce enhanced the flavors, making it a rich dish! The accompanying bread, stamped with a cute cat paw print, was fluffy and delightful! I quickly tore it apart to soak up the sauce!**Clams** Next, we enjoyed clams from Mikawa Bay served in a Genovese-style risotto topped with cheese! The aroma of cheese and basil was incredibly appetizing! The rice, called "Ryuu no Hitomi," absorbed the flavors of the clams and cheese, creating a rich taste. Each grain was large and had a delightful chewy texture!**Sakura Shrimp** The warm pasta featured fried sakura shrimp from Shizuoka, combined with cherry tomatoes and fava beans! As soon as it arrived, the fragrant aroma of sakura shrimp filled the air! The noodles were thick and chewy, and the crispy texture of the shrimp combined with the tender fava beans was delightful. The shrimp's flavor and sweetness spread across the palate, with a spicy kick that made it irresistible! I graciously accepted half of my friend's portion when they said they were getting full, but I could still eat more!**Omi Beef** The main dish was top sirloin of Omi beef! I was amazed by its tenderness! It was so soft that the knife glided through effortlessly. With each bite, the juices spread in my mouth, and the sauce enhanced the beef's flavor, making me reach for the wine!**Setoka** The first dessert was a combination of Setoka gelato from Wakayama and panna cotta! The gelato had a soft sweetness and a firm acidity, creating a refreshing dessert that paired perfectly after the meat!**Star Night** The second dessert featured strawberries in a tiramisu style! The cream on top was rich and sweet, complementing the refreshing mint aroma of the crumble and the acidity of the strawberries beautifully!**Cat Sweets** Finally, we were served a cute assortment of tea sweets inspired by cats alongside coffee! The lineup included financier, fresh caramel, and butter sand, with the financier being hot and crispy! Freshly baked is always the best!Every dish was a hit, and the conversation with my dining companions flowed effortlessly during the two and a half hours that flew by! I believe this may be my first and last visit, as the restaurant will soon close. I hope to visit again when they reopen in a new location!Thank you for the precious seat this time!It was a great meal! Less

I was kindly invited to this restaurant.The menu for the day included:- Firefly Squid- New Onion- First Bonito- White Asparagus- Sakura Shrimp- Omi Beef- Setoka Orange- Star Night- Cat SnacksI was surprised to find that the Ibonoito noodles were not basil-flavored! They were incredibly fresh!I tried a non-alcoholic wine for a change, and it was pleasantly easy to drink without being too sweet! This has become a favorite of mine.There might be mixed opinions, but I personally think the brioche is better in its original form...I was glad to make it in time for the strawberry dessert!It was delicious!Thank you for the wonderful meal! Less

You can enjoy Italian cuisine in a stylish setting.The location is about a 4-minute walk from Ikeshita Station on the Higashiyama Line.It's a popular spot that’s hard to reserve, but I was fortunate enough to get a chance to visit.The interior features 4 counter seats and a large table.The upbeat background music creates a nice atmosphere.The menu consists solely of a course meal, specifically a JPY 15,000 omakase dinner.I also requested a wine pairing with 6 selections.Here’s what the omakase dinner course looked like:The first glass was Franciacorta from Italy.- Firefly SquidFresh firefly squid from Toyama Prefecture served with Ibo-no-ito noodles.Accompanied by karasumi from Nagasaki.The dish had a refreshing touch of shiso and lemon.The seasoning was robust, and the texture of the Ibo-no-ito was delightful.The firefly squid was fresh and delicious.The second glass was Gewürztraminer from Italy.- New OnionA soup made from new onions.The Sichuan pepper from Nepal added a nice touch.- Rye Bread and ProsciuttoGenerous portions of prosciutto.The bread was also delicious.The third glass was Nero d'Avola from Sicily.- First BonitoFresh bonito from Wakayama served with a paprika sauce.The bonito was fresh and flavorful without any fishy taste.The paprika sauce was robust but delicious.The fourth glass was Arneis from Piedmont.- White AsparagusFried white asparagus from the Loire served with Okazaki eggs and a full moon sauce.The batter was light and crispy.The robust sauce paired well with the white asparagus.- Brioche with LemonThe paw print of a cat is a cute touch.The fifth glass was a blend from Sicily.- Sakura ShrimpKita pasta with sakura shrimp from Shizuoka and fava beans from Kagoshima.The dish was abundant with sakura shrimp, giving off a delightful aroma.A hint of spicy lemon added a nice touch.The sixth glass was a blend from Lombardy.- Omi BeefTop sirloin of Omi beef.Delicious black pepper from Cambodia.Green asparagus from Koropokkur.The mustard sauce was delightful.Being Omi beef, it had a bit more marbling.- Setoka GelatoA lovely aroma and refreshing.Just the right amount of sweetness.It was incredibly delicious.- Okumidori green tea from ShizuokaMascarpone from Fukuoka.- FinancierButter sandwich with strawberry and cacao.Fresh caramel with Dekopon.Overall, the flavors were robust, and while the atmosphere was stylish, it felt a bit formal.It was a great meal! Less

In April, I visited GapricE. This time, I sat at a table. The counter is great, of course, but it’s also nice to enjoy delicious dishes while chatting with friends.Here’s what I had that day:○ Cold Pasta with Firefly Squid Using the usual fine noodles made by Ibonoito, this pasta is always a delightful surprise! ○ First Bonito This was my favorite of the day! So delicious! ○ White Asparagus I’ve been feeling that fritters are a bit heavy lately, but white asparagus is a different story! ○ Clams The clam risotto was packed with delicious broth—absolutely amazing! ○ Sakura Shrimp Crispy and fragrant sakura shrimp were delightful! The broad beans were also incredibly tasty. ○ Omi Beef Of course, beef is the best! Speaking of which, GapricE doesn’t use game meat, so beef is a safe choice.Now it’s time for the wife’s specialties:○ Setoka ○ Star Night ○ Neko Sweets The couple works well together, and I was completely satisfied with the desserts at GapricE. I can’t wait for my next visit! This might be my last visit to this location, though...It was a great meal! Less