Tout La Joie Ism Nagoya

◆ This Month's Course*Please refer to the photos for the menu.*Located in Nagoya's Naka Ward, "Tout La Joie Ism" showcases a sophisticated and imposing presence. This long-awaited visit was a dream come true, as I had been hoping to dine here for quite some time and miraculously secured a reservation. From the moment I stepped inside, I was enveloped by an exquisite atmosphere and beautiful paintings in the private rooms, heightening my anticipation for the special feast ahead.The course I enjoyed for lunch was a meticulously crafted culinary narrative, with each dish harmoniously paired with exquisite beverages that enhanced the flavors.◆ Potato Caviar A delicate appetizer with layers carefully folded together. The rich saltiness and creamy depth of the caviar, adorned with platinum leaf, captivated my heart from the very first bite. The beautiful bubbles of the refreshing Champagne Collet perfectly complemented the richness of the caviar.◆ Porcini and Wagyu Mousse The moment I took a spoonful, the rich aroma of porcini filled the air. The combination of the deep umami of Wagyu concentrated in a luxurious mousse was incredibly delicious, beautifully balanced by a crisp white wine (Sancerre) that tied the flavors together.◆ Lotus Root and Crab Vichyssoise A gentle and smooth lotus root vichyssoise layered with the luxurious flavors of two types of crab: blue crab and king crab. The colorful lotus root sprouts, adorned in red and green, added a vibrant touch.◆ Ezo Abalone Croquette A croquette made with generously used abalone and potatoes, perfectly fried to a golden crisp. The aroma of truffle, the acidity of balsamic, and the original sauce paired wonderfully. The sautéed seaweed also complemented the croquette and sauce beautifully.◆ Natural Scallop Mont Blanc A surprising combination of fresh, sweet scallop meat paired with chestnut Mont Blanc. Despite being an unexpected pairing, I was impressed by how well they elevated each other. The refreshing carbonation and dry umami of the Japanese sake (Mizunomori Active Sparkling) remarkably enhanced the rich Mont Blanc.◆ Autumn Aroma of Kurokaba Beef A dish featuring high-quality Kurokaba beef wrapped around matsutake mushrooms, luxuriously accompanied by bafun uni. The clean dashi broth and yuzu wasabi provided a delightful accent. The elegant fruitiness of Pinot Noir (Agnès Paquet) complemented the sweetness of the meat's fat and the richness of the uni.◆ M Salad A beloved classic dish. Adorable heart-shaped vegetables and fresh ingredients combined with an exquisite dressing create a pleasant accent.◆ Edamame and Eel Risotto A risotto cooked solely with the moisture of sweet Dadacha edamame. The savory flavor of the grilled sea eel melded beautifully, with the hint of sansho pepper adding depth to the dish.◆ Armagnac Pudding An adult pudding lavishly soaked in flavorful brioche and Armagnac.After the meal, a beautifully elegant cup of warm tea was served, gently concluding the course with a rich aftertaste.In this world of "ichi-go ichi-e," where no two dishes are ever the same, I strongly encourage you to experience it for yourself. Therefore, I have kept the descriptions of the dishes quite brief.I am grateful for the heartfelt hospitality from the chef and Madame, along with the series of dishes that truly moved me. I look forward to making another reservation soon.Thank you for the wonderful meal. Less

An exclusive reservation-only innovative fusion restaurant located in Masaki, Naka Ward, Nagoya.◼️ Selected for the Tabelog Award BRONZE.◼️ Featured in Tabelog's Top 100 Creative and Innovative Restaurants 2025.◼️ The owner and chef is Kazunobu Sumoto, born in 1963 in Amakusa, Kumamoto. He has a deep understanding of the rich seafood and carefully selected ingredients from his hometown, and he describes himself as a "gourmet creator" who showcases his unique culinary world.◼️ Overview of the restaurant (excerpt from GeminiAI):This salon-style restaurant, "Tout La Joie Ism," inherits the genes and aesthetics of the exclusive, hard-to-reserve restaurant that started in an apartment.◼️ "Never serve the same dish twice" - a once-in-a-lifetime experience.While based on French cuisine, it offers creative dishes that seamlessly blend techniques from Japanese, Western, and Chinese cuisines. Each course is tailored to the customer, considering their past menu history, creating a unique dining experience.◼️ Specialty: "M's Salad"This signature dish features pesticide-free vegetables prepared over 15 hours, served with a non-oil shiso dressing.◼️ Commitment to ingredients and playfulness:Using rare Wagyu beef, top-quality caviar, and homemade oils, the dishes are designed to surprise, including presentations using syringes. Recently, Chef Sumoto expanded his culinary philosophy by opening "Bistro Tout La Joie" in Hakata, showcasing his artistry beyond Nagoya.◼️ Every ingredient and drink used is of the highest quality!I was invited by a food blogger to have lunch at this restaurant on the last day of the Obon holiday. I arrived an hour early, planning to pay the maximum amount for parking, and spent some time at Denny's for breakfast.With 20 minutes left until my reservation, I settled my bill and headed across the street to the restaurant.◆On August 16 (during the Obon holiday), I entered the restaurant around 11:20 AM.◼️ Parking:There is no affiliated parking for this restaurant. There is a small coin parking lot next door, charging JPY 200 for 30 minutes (maximum JPY 800) from 8:00 AM to 8:00 PM.Upon entering, I saw a photo of Chef Sumoto at the entrance. The interior is not very large, with counter seats on the left and front. Upstairs, there are private rooms.According to my reservation details, I was supposed to be seated at a high chair counter, but for some reason, I was guided to a private room. When I inquired, a charming and elegant elderly lady assured me, "It's fine. You're not mistaken."The menu had already been selected through online reservation:◉ This month's course: JPY 33,000 (one menu).As for drinks, it seemed there was no drink menu available, so I was unsure of the prices. ◉ Non-alcoholic sparkling wine: JPY 4,000.Total: JPY 37,000.Another guest chose alcohol to pair with each dish, and I caught a glimpse of the bill, which was JPY 54,000. The price difference was quite significant!▶ Content of this month's course:Although it says "this month's course," the same dish will never be served again except for "M's Salad!"Even if you visit every month, each dish will be a unique experience. The ingredients, combinations, and presentations will change, which must require an extensive repertoire of recipes.This is made possible by Chef Sumoto's exceptional skills and abilities.◯ Non-alcoholic sparkling wine:◼️ Type (excerpt from AI photo analysis):The highest quality non-alcoholic sparkling wine from France, "So Jennie."Type (color): Rosé (sparkling).Country of origin: France.Grape varieties used: Gamay, Poussard, Chardonnay, Muscat, etc.Characteristics: Made from high-quality unfermented grape juice without the alcohol removal process, resulting in a complete alcohol content of 0.0% (Halal certified). It features natural sweetness without added sugars, sweeteners, or preservatives, and elegant bubbles.This drink cost JPY 4,000! (laughs) Well, it would normally cost around JPY 2,000.I aspire to be wealthy enough not to be fazed by such prices! The drink had a refreshing, slightly sweet flavor with a dry spiciness and deep grape taste, making it a delightful palate cleanser.◯ Potato Caviar:The jelly is made from the shank of black-haired Wagyu beef and water, heated for about 18 hours at 85 degrees in a steam convection oven, then clarified using a centrifuge. It is described as a gelatin-free "meat jelly." The sheet is made from white asparagus, and the tart is made from thinly sliced Make-in potatoes from Mikawa, Shizuoka, layered and baked, then chilled overnight. The foamy sauce is made from mozzarella cheese aerated with an espuma technique. Topped with the world's finest caviar, "Sterlet."Gold leaf is also added on top!The jelly has a rich beef flavor, and the airy mozzarella foam provides a pleasant mouthfeel. The caviar has a mild saltiness, enhancing the high-quality caviar's umami.The tart has a crunchy, crouton-like texture and a roasted flavor, with hints of bacon-like umami from the potatoes.After finishing, even with nothing left in my mouth, the beautiful aftertaste of beef lingered pleasantly.◯ Porcini and Wagyu Mousse:At the bottom is a mixture of beef and fresh porcini, topped with a mousse made from white fish, sealing in the aromas of potatoes and porcini. The green sauce surrounding it is an original Genovese sauce. Accompanied by "Guanciale," a type of ham made from pork cheek. The transparent sheet in the center is made from homemade bacon, and powdered dried porcini enhances the rich aroma. The spheres resembling caviar are made from white balsamic vinegar and figs, extracted and shaped using a centrifuge.The fluffy, slightly firm mousse spreads the flavor of white fish, combined with the excellent aroma and taste of the porcini and beef mixture below. The caviar-like spheres burst with a rich umami reminiscent of aged plums and a gentle acidity.The Genovese sauce adds a refreshing basil note, creating a delightful interplay of flavors.◯ Lotus Root and Crab Vichyssoise:Using pesticide-free lotus root from Aichi Prefecture, steamed to release its stickiness, then finely shredded and combined with milk and cream to create a cold soup. At the bottom of the bowl is "crab miso tofu" made from snow crab miso and crab meat. The white foam floating in the center is made from the essence of live blue crabs, aerated with an espuma technique. Edible platinum leaf is sprinkled on top, and the colorful pink and green items scattered around are pickled shoots from the lotus root, providing a crunchy texture.The creamy vichyssoise has a smooth texture and rich umami, while the airy espuma mousse pairs beautifully with the roasted flavor of the blue crab. The colorful pickled lotus root adds a delightful crunch, and the rich snow crab miso tofu in the soup is intriguingly delicious.The clean, refined aftertaste lingers pleasantly!◯ Ezo Abalone Croquette:Freshly sourced live Ezo abalone from Hokkaido is removed from its shell, covered with a sauce made from potatoes and truffles, breaded, and baked. It is served on a bed of lightly sautéed "summer wakame" from Awaji Island, known for its sweetness. The sauce consists of a 30-year-old black balsamic sauce and homemade tomato sauce. Topped with the finest summer truffle from Umbria, Italy, and garnished with a rare basil flower that can only be harvested from one plant.The aroma of summer truffle is delightful!The croquette, filled with abalone, potatoes, and truffle, has a crispy, fragrant coating. The abalone inside is firm and elastic, providing a fun texture and a strong umami flavor. The wakame has a unique sweetness, making it delicious.The combination of the refreshing and deep flavors of the 30-year-old balsamic sauce and sweet tomato sauce creates a wonderful match!◯ Natural Scallop Mont Blanc:Rare natural scallops from Hokkaido's Funka Bay (known as "Two L" size) are lightly sautéed in butter and placed on a non-sweet tart crust. The paste is made from "Rihei chestnuts" from Kumamoto, resembling a Mont Blanc cake. The soup is made from the essence of dried scallops from Hokkaido, packed with umami. The leaf-shaped tuile is made from river nori, which Ayu fish eat, sourced from the miraculous clear stream of the Niyodo River in Kochi Prefecture, dried, powdered, and baked.Despite being described as having no seasoning, the tuile has a seaweed flavor and buttery umami. The sweet cookie crust is topped with a sizable sautéed scallop, and the Mont Blanc chestnut topping adds a gentle sweetness.The soup combines the umami of shellfish with a refreshing note from shiso flowers, creating a surprisingly harmonious and delicious combination!◯ Kurohanagyu Autumn Aroma:◼️ Kurohanagyu (Kurohan Beef) is a premium domestic black-haired Wagyu brand raised under strict management by Sugimoto Honten in Kumamoto, using designated farms across Kyushu.The sirloin from Kurohanagyu is cut into thick strips, cooked using both low and high-temperature techniques, and wrapped around Matsutake mushrooms from Hiroshima Prefecture. Topped with high-quality sea urchin from Rishiri and Rebun Islands in Hokkaido, the dish is served with a rich bonito broth. A small glass container holds a homemade "yuzu wasabi" made from fresh wasabi and yuzu, allowing for a flavor change during the meal.◼️ Knife (and tableware) description:This is a custom-made knife crafted by a blacksmith in Seki City, Gifu Prefecture, sharpened specifically for the dishes served, offering exceptional sharpness beyond that of typical knives (with the restaurant's logo). The plates have a recess designed to securely hold the knife, preventing it from rolling off and causing injury.Even in August's heat, Matsutake mushrooms are already available, which seems quite rare!The Matsutake, with its firm texture, is cooked in broth and wrapped in the tender, flavorful Kurohanagyu sirloin, topped with high-quality sea urchin, creating a luxurious main dish!The complex umami of this combination must have been envisioned by the chef before preparing it, allowing for endless variations without ever serving the same dish twice.When enjoyed with the yuzu wasabi, the refreshing citrus and the gentle kick of wasabi complement each other beautifully!The knife's exceptional sharpness is appreciated, and the specially designed plate with a recess allows for safe placement of the knife.◯ M's Salad:This original salad features only pesticide-free, organically grown vegetables, topped with a homemade non-oil dressing. It is a staple dish of the restaurant. The topping consists of dried fruits simmered in Bordeaux red wine for about two hours and aged in the refrigerator for over a month, served alongside the salad.The heart-shaped turnip catches the eye.The dressing, likely a non-oil sweet vinegar base, has a refreshing sweetness and a well-rounded flavor, initially identified as a non-oil shiso dressing. However, as I continued, I noticed a distinct freshness from ginger and a rich flavor from the vinegar.While the dressing seems predominantly refreshing, the depth of sweetness from the dried fruits adds an interesting combination, making the vegetables enjoyable to eat!◯ Edamame and Eel Risotto:The risotto is made using Dadacha edamame, cooked without any water, relying solely on the moisture from the beans. A special olive oil from Sicily, which is not commonly imported to Japan, is drizzled over it. Topped with lightly grilled "sea eel" from Amakusa, Kyushu, known for its lack of muddy taste due to its diet of shrimp and crabs. A special homemade black shichimi (seven spice) is provided separately for flavor adjustment (it is quite spicy, so use it sparingly).The umami of the edamame, the richness of the butter, and the refreshing aroma and flavor of the olive oil combine beautifully with the delicate umami of the eel, creating a delicious dish!Adding the homemade black shichimi enhances the pleasant spiciness!◯ Armagnac Pudding:The bottom layer consists of brioche soaked overnight in Armagnac (a type of brandy), combined with eggs and baked into a pudding. The surrounding sauce is made from peaches, figs, and grapes (such as Kyoho). A white espuma made from a blend of Armagnac and almond milk is served on top, with a central scoop of almond ice cream. Topped with cinnamon powder and roasted almonds, the dish has a flavor reminiscent of oranges and lemons, garnished with edible marigold leaves developed for consumption.The sweet, adult flavor of Armagnac combined with the nutty almond milk creates a wonderfully aromatic and milky pairing!The brioche pudding, which I initially thought was just soaked sponge, retains its shape and appears to be coated in egg.The roasted almonds add a bitter aroma, complemented by the sweetness of the figs and the deliciousness of the cold almond ice cream, resulting in a highly refined dessert!◯ Guilin Tea:This restaurant serves high-quality Chinese and Taiwanese teas as post-meal drinks.The tea has a gentle, calming flavor and is of excellent quality!Drinking this tea helps to settle the excitement from the meal.◇I left with a wonderful sense of satisfaction!However, I must mention that while warm towels were provided at the end of the meal, I noticed an unpleasant odor that I didn't like.It would be perfect if the towels were properly sanitized or if chilled towels were offered during the summer.◼️ Payment is cash only.A jacket is required for entry. While shorts and sandals are likely not allowed, the person who made the reservation specified "smart casual" via LINE.In reality, I wanted to visit in a T-shirt, taking advantage of the summer heat (laughs).Given the restaurant's level, smart casual attire was appropriate, so I was glad!The service was provided by Chef Sumoto, the madam, and a male staff member. Chef Sumoto personally explained the dishes, conveying his love, passion, and dedication to the cuisine with detailed descriptions.The guest I came with had a long conversation with Chef Sumoto.At the previous Tout La Joie, the small kitchen allowed for shorter sauce aging times due to residual heat, but since moving to this building, the sauces take longer to mature. The excellent air conditioning in the building prevents proper aging.To address this, they turn on the heating when guests leave to facilitate sauce aging.I was able to hear about various culinary commitments.At the end, I was kindly invited to take a commemorative photo with the chef!The madam was friendly and attentive, exuding a refined elegance that comes with age.When I inquired about any doubts regarding the dishes, both the chef and the staff provided thorough answers, correcting any misunderstandings afterward, which was commendable!The male staff member also provided attentive service.I had a delightful dining experience, and I thank you for that!I would love to return to this restaurant! It offers a dazzling and special time through its cuisine! Less

This restaurant uses only the finest ingredients in all its dishes.Every time a new dish arrived, my anticipation grew.The first dish, Potato Caviar, was such a luxurious treat.The flavors of the ingredients were rich, creamy, and had an elegant texture.When such a delicious dish arrives first, I couldn't wait for the next one.I even forgot to take photos because I was so eager to dig in.The aromas of Matsutake mushrooms, truffles, and balsamic vinegar added to the culinary experience.I've never had scallops this large before.The Mont Blanc dessert was incredibly delicious—so good that I wanted to enjoy it separately from the scallops.The lotus root was charming, creamy, and paired beautifully with the rich crab and crab miso.You can definitely tell that the high price reflects the quality.Each dish came with a detailed explanation, ensuring that no ingredient went to waste.I found it truly remarkable.However, regarding personal taste, the M salad seems to be a staple, but I found the dressing, which had a hint of shiso and was a bit spicy, not to my liking.That was the only part I struggled with.The rice had a delightful texture with edamame, making it incredibly tasty.Even the final dessert, the almond ice cream, was flavorful and delicious.I would absolutely love to return to this restaurant if given the chance. Less

This was personally the best French restaurant I've ever had in Japan. We used a private room, and the chef came to explain each dish, which really showcased the attention to detail. The scallop Mont Blanc was exquisite. I appreciated the professional spirit of not serving the same dish to the same customers (except for the salad, which is a staple). The tableware used was also beautiful and artistic. If I have the chance to go again, I would definitely want to return; it's the hardest French restaurant to get a reservation at in Nagoya. Less

【2026.08 Private Reservation in a Room♪】This super innovative French restaurant is located at the second corner on Sannō Street, heading north from Kanayama Station along Fushimi Street (Route 19). New reservations are only accepted for regular customers, and even they can only book last-minute. Thanks to a generous invitation from a super regular customer, I returned for the first time in two years! Chef Susumo is known for never repeating a dish. The effort and creativity put into the dishes are extraordinary, truly deserving of the title "Susumo World." I went to experience this one-of-a-kind French cuisine! Once again, I took a taxi from Kanayama Station (walking is not an option). I greeted the staff at the entrance and entered the restaurant. We started with a toast with sparkling wine paired with our drinks. I thoroughly enjoyed the long-awaited Susumo World! 【2026.08 Omakase Course♪】★Potato Caviar Jelly made from black-haired Wagyu, a sheet of potato and cheese with white asparagus, mozzarella cheese foam, and starlet caviar. ★Porcini and Wagyu Mousse Wagyu and white fish mousse, Genoa oil, porcini powder, guanciale (cooked pork cheek), white balsamic and fig spheres. ☆CHAMPAGNE NAPOLÉON Cuvée Tradition ★Lotus Root and Crab Vichyssoise Crushed steamed lotus root combined with cream and milk for the vichyssoise, served with a sauce made from snow crab miso, crab essence espuma, and lotus root sprouts (pickled in sweet vinegar and wasabi oil). ☆Clos Du Val Sauvignon Napa Valley 2025 ★Ezo Abalone Croquette Using live abalone, the meat is placed in the shell, covered with potato and truffle, then breaded and baked. Served with a 30-year-old balsamic sauce, tomato sauce, Umbrian summer truffle, and basil tips. ☆FLOWERS 2022 ROSE OF PINOT NOIR ★Natural Scallop Mont Blanc Sautéed scallops from Hokkaido, cream and chestnuts from Kumamoto, dried scallop sauce, and a biscuit made with Aonori from the Shimanto River. ☆Mizunomori Junmai Daiginjo Active Sparkling ★Kurokaba Beef with Autumn Aroma Hiroshima matsutake mushrooms wrapped around the core of Kumamoto Kurokaba beef sirloin, topped with additive-free sea urchin from Nemuro, a rich bonito broth sauce, and yuzu wasabi. ☆KALIN CELLARS SONOMA COUNTY PINOT NOIR 2000 ★M Salad A classic and specialty here, featuring organic vegetables with a non-oil shiso dressing, topped with refrigerated aged red wine poached dried fruits. ☆Clockwise Monte Rosso Vineyard Zinfandel 2021 ★Edamame and Eel Risotto Dadacha bean risotto, grilled eel from Amakusa, olive oil from Sicily, and homemade black shichimi. ★Armagnac Pudding A pudding made from brioche soaked in Armagnac and eggs, served with grape and fig sauce, almond ice cream, Armagnac foam, almonds, cinnamon powder, and marigold leaves. ☆Total Bill: JPY 84,000 per person I can’t wait for the next invitation to this wonderful restaurant! (*≧∀≦*) It’s about a 15-minute walk from Kanayama Station, so walking is possible, but since the staff stand outside to greet guests, it might feel a bit embarrassing to walk (you might be thought to be cheap for not taking a taxi), so I recommend taking a taxi. Less

I had the opportunity to visit this restaurant for lunch with a friend. We made a reservation for 11:30 and were seated at a spacious table in a private room.The interior was designed with a Frozen theme, featuring beautiful paintings by renowned artists, creating a wonderful atmosphere.Madame, the chef's wife, came to take our drink orders. When I requested non-alcoholic options, she listed three types of wine-like grape juices, two sparkling drinks, and three fruit juices for us to choose from.As each dish was served, the chef personally came to explain them in detail.- **Red and White Wine-like Grape Juice**: The red was rich and delicious, while the white had a refreshing taste.- **Squid and Walnut**: The orange and red lattice design was made from walnuts, which was impressive. We broke it open to mix the squid and leafy greens inside. The sweetness of the walnuts gave it a slight dessert-like feel, but the combination of squid and greens was exquisite, both in flavor and texture.- **A Dish from Mikurai**: We started with the leaves, which tasted sweet like corn the more you chewed. The corn kernels were also sweet, and the sea urchin was, of course, delicious, pairing perfectly with the ice cream inside. Finally, there was young corn, which was tasty, including the hair part.- **Plum and Yuzu Soda**: This was our second drink. The plum and yuzu flavors were quite strong and delicious.- **Crab Omelette**: I forgot to take a photo because I was busy with the drinks. The white sauce with green powder was delightful. There was a very soft onion in the center, topped with crab and caviar, which had a strong salty flavor. It was the most delicious I’ve ever had, truly impressive!- **Tomato, Zucchini, and Wagyu**: The dried tomatoes had a slight stickiness to them, but they were sweet the more you chewed. The dish was served hot, the zucchini was soft, and the meat was, of course, tender and delicious. The truffle was a rare summer truffle, which was delightful.- **Tempura of Ezo Abalone**: The purple sweet potato in the back was also delicious, and the abalone tempura was crunchy and had a great texture.- **Chilled Grilled Wagyu**: The meat was melt-in-your-mouth tender. For flavor enhancement, we had yuzu pepper and sansho, and I preferred the sansho. It was delicious, and the cold dish was a thoughtful touch on a hot day.- **Tankan and Pear Juice**: The tankan had a strong mandarin flavor, while the pear was light and refreshing.- **M Salad**: Although Tout La Joie Ism doesn’t serve the same menu twice, this salad is a staple. The salad was crisp, quite typical, but the original non-oil dressing paired well. It was delicious with the dried fruit cooked in red wine.- **Anago Rice**: The boneless anago was soft and flaky, and the rice was delicious. The soup was also tasty.- **Peach Pie**: The flaky pie paired well with the ice cream, and the edible flowers added a lovely fragrance, making it refreshing and delicious. It also complemented the cream well.I stopped by the restroom, which had a lovely grape painting.Although it was lunch, we spent about two hours there. Both the chef and Madame were very elegant and friendly. The wonderful atmosphere, hospitality, and food were all top-notch.The course was JPY 33,000. I’m not sure about the prices of the drinks, but we had three and the total came to JPY 41,000.I’m looking forward to my next visit in September! Less

This time, it was a private reservation at Tout La Joie, just as the title suggests.I didn’t book it myself, though! (laughs)At first, I was a bit confused since there were no other customers.Plus, we had a private room! (laughs)It seems like it was just a coincidence!I’m still not at a level where I can act all cool yet. (crying)Once again, the food and service were excellent.What really caught my attention were the following dishes:"Asparagus DE One Plate" and "Nikujaga".I’ll definitely be back!!It was a great meal! Less

I visited Tout La Joie Ism for the first time during a business dinner on a weekday. I was fortunate to experience the much-talked-about restaurant.The June course menu featured enticing dishes like "Nikujaga" (meat and potatoes) and "Ajisai" (hydrangea), sparking my imagination.We started with spring cabbage and lobster paired with sparkling wine. The chef personally explained each dish, showcasing the incredible effort and depth of commitment behind them. The cabbage was transformed into a paste and then shaped into a sheet, paired with the lobster. This dish allowed us to fully appreciate the flavor of the shrimp while capturing the essence of the season.Following that, we enjoyed a series of innovative and delicious dishes, but the standout was definitely the "Nikujaga." It looked like a steak, but it was made from a rare cut of meat called "Kura" from the back. Its tenderness and unique crispy texture were remarkable. When paired with the potato paste and shirataki noodles, it truly resembled traditional Nikujaga. It was a surprising combination.Next came the salad, known as the specialty "M." When enjoyed with the separately served dried fruits soaked in wine, it created an unprecedented combination. The dressing was also exceptionally delicious, making it a memorable salad.From the appetizer to the dessert "Ajisai," the entire course was filled with surprises and a quest for culinary exploration, satisfying both my appetite and curiosity. It was a wonderful experience.Thank you for the meal! Less

Tout La Joie, a representative restaurant of Nagoya.Once again, I enjoyed a seasonal course that showcased Monsieur's unique creativity and skill.The meal began with aged squid from Shirasaki paired with walnuts. The presentation was delightful, featuring a layer of walnut and beet puree, and the final touch involved cracking the transformed white walnut to mix everything together. The sweetness of the aged squid harmonized beautifully with the nutty aroma of the walnuts.Next was the "Ichirai Dish," featuring corn ice cream finished with liquid nitrogen, topped with sea urchin from Nemuro and gochujang sauce. The sweetness of the corn was astonishing, filling my mouth with flavor. The young corn was wrapped in homemade guanciale, complemented by a deep flavor from 30-year-aged balsamic vinegar. Even the husks and fine skins were delicious.The most impressive dish of the day was the "Crab Omelette." Onions cooked in consomme were caramelized, with sea bream inside. From the moment it arrived, the rich aroma of Shirasaki's blue crab filled the air. The superfood from San Sebastián, a specialty of Monsieur, added a nice accent, and the dish was beautifully finished with a refreshing touch of green plum. I believe this dish alone is worth a visit.The wagyu beef and zucchini served with hot tomato sauce were exquisite, with the melt-in-your-mouth flavor of the wagyu perfectly balanced by the tangy sauce.The seasonal Ezo abalone was served as tempura, cooked rare inside, with a sauce made solely from rice miso and abalone roe, enhancing the abalone's natural flavor. Its simplicity highlighted the quality of the ingredients, creating an unforgettable taste.The chilled grilled black flower beef was perfect for the season. Upon tasting, the aromas of ginger, garlic, and star anise wafted gently, making it feel light even in summer.The summer-themed "M Salad" was refreshing with the scent of shiso, providing a pleasant reset for the palate.To conclude, we had anago rice topped with live eel, finished with a pour of aosa seaweed broth. The gentle umami seeped into my body.For dessert, a peach pie wrapped in peach compote infused with rose fragrance. The natural sweetness of the peach and the vibrant aroma of the rose left a happy aftertaste until the very end.Every visit to Tout La Joie brings new surprises and emotions with each season. It is truly a restaurant that engages all five senses, meticulously calculating not just the dishes, but also the tableware, presentation, temperature, and aroma.It was a great meal!♡ Less

I visited the reservation-only restaurant "Tout La Joie Ism" in Nagoya, known for its difficulty in securing a table. Located in the Naka Ward of Nagoya, this innovative restaurant has been recognized as a special establishment representing the city since its predecessor, "Tout La Joie."The course I experienced that day was built on French cuisine, seamlessly incorporating elements like Japanese dashi, kombu, sweetfish, lobster, spices, and fermentation. Despite the free-spirited creativity, each dish surprisingly came together harmoniously. Each plate made me think, "I didn’t expect that!" while ultimately delivering a satisfying taste.We began with a dish featuring white asparagus, low-temperature oven-cooked beef, and a jelly made from homemade bacon extract. The creamy texture allowed the savory flavor of the bacon to spread gently. The gentle sweetness of the white asparagus combined beautifully with the richness of the beef and bacon, while the crispy texture of the bread-like crust added a delightful accent. From the very first dish, the layering of flavors was impressively intricate.Next was a spring roll filled with young sweetfish. This dish combined jelly, balsamic vinegar, white balsamic vinegar, strawberries, and Japanese knotweed leaves. The slight bitterness of the sweetfish paired well with the acidity of the balsamic and the sweetness of the strawberries. The aroma of the knotweed leaves enhanced the bitterness beautifully, making it an interesting dish that showcased the sweetfish while balancing sweet and sour notes with fragrance.The following dish seemed to be themed around Kagoshima. It featured Thai fish paste, young yomogi (mugwort), blue lobster meat, sautéed in butter, homemade yuba (tofu skin), sea urchin from Nemuro, and a lobster dashi soup. The soup was rich but not overly heavy, allowing the umami of the lobster to shine through. The Thai fish paste had a sticky texture that paired well with the aroma of the yomogi. The sweetness of the sea urchin and the soft texture of the homemade yuba added depth, creating a dish that felt distinctly Japanese without being too heavy, making it one of my favorites.The sautéed spring cabbage was also impressive. It included spring cabbage, bamboo shoots, star red cabbage, Hida beef rillettes, and garam masala. The sweetness of the cabbage naturally blended with the spice aromas. The deep umami of the Hida beef melted into the sauce, providing a satisfying experience despite being a vegetable dish. The balance of the cabbage's sweetness, the aroma of the garam masala, and the richness of the beef created a delightful harmony of spring flavors and meaty goodness.The Ezo abalone gratin was crafted with rikyufu (a type of wheat gluten), beef, and katsuobushi dashi, covered with a thin layer of oblaat. The rich flavor of the abalone combined with the mellow katsuobushi dashi. The addition of beef umami made it rich yet gentle. The texture of the abalone, the softness of the gluten, and the umami of the dashi came together, giving the impression of a dish layered with Japanese flavors rather than a typical Western-style gratin. The beef was also tender and delicious.The black-haired wagyu strip loin was prepared by removing the outer layer of the strip loin and marinating it with batta kombu. Additionally, pork was cooked down and used as a sauce with the thickening properties of ma-kombu. The beef was incredibly tender, with a rich sweetness from the fat and a deep umami flavor. The kombu's umami intertwined beautifully, enhancing the overall taste. Instead of simply serving good meat, the use of kombu to refine and layer the flavors was fascinating. This dish was simply too delicious.The classic "M Salad" featured organic vegetables. A sauce reminiscent of concentrated dried fruits was used, and the vegetables were astonishingly crisp. With each bite, the freshness of the vegetables was clearly conveyed. The dressing was aromatic and flavorful, making this salad memorable enough to stand out as a star dish in the course.For the finale, we had chilled hand-stretched somen noodles from Hakuryu, served with a soup made from truffle, corned beef, beef consomme, red chili, and vinegar espuma. The somen was perfectly chilled and slid down easily. The strong dashi flavor from the consomme and corned beef lingered pleasantly. The red chili added depth beyond just heat, and the vinegar's acidity tied everything together. Despite being a cold noodle dish, it was highly satisfying and made for a wonderful conclusion.After a pause for Chinese tea, dessert was a Black Forest cake featuring chocolate, cherries, pistachio ice cream, chocolate nougat, cherries, and chocolate sauce. The lightly fragrant bitter chocolate paired beautifully with the sweet and sour cherries. The pistachio ice cream was smooth and rich without being overwhelming. It was a high-quality dessert that could be enjoyed until the last bite.Overall, I was struck by the chef's extensive repertoire. While based on French cuisine, various elements like kombu, katsuobushi, sweetfish, knotweed, young yomogi, garam masala, vinegar, corned beef, and truffles were all present. Yet, there was no sense of chaos when tasting the dishes.Instead, each plate offered the joy of discovering how such combinations could create unique flavors. While the special feeling of a reservation-only restaurant was certainly present, there was also a compelling argument for the uniqueness of the dishes that could only be experienced here. It was a memorable meal worth the trip to Nagoya. Less

Visited in May 2026.This restaurant is likely a pioneer in the innovative dining genre.Currently, they change the menu monthly, except for the M salad.Each dish is uniquely crafted with great originality.The concepts and cooking methods are fascinating, truly embodying what innovative cuisine is all about.Even from the photos, it might be hard to imagine the flavors.The dishes are less salty and oily than they appear.For drinks, they offered some interesting options this time, so if you enjoy alcohol, it might be best to go with the omakase or pairing. Less