In the heart of Osaka's Kitashinchi, a city where food lovers gather night after night, there stands a heavy door that quietly awaits. Beyond it lies a completely different world, entirely detached from everyday life.Welcome to "NH," a sophisticated culinary haven that truly deserves the title of an adult hideaway. This time, I experienced innovative French dishes that completely overturned my previous dining experiences, paired with remarkable wine pairings.Upon entering, I was first led to a luxurious waiting area. Every detail, from the furnishings to the cushions, was unified with items from HERMES, drawing me into its overwhelming world the moment I stepped inside. Here, I was handed a piece of "a blue plate fragment" by the staff.Passing through the elegant HERMES automatic doors to the second floor, I was transported to a stylish main dining area inspired by a near-future aesthetic. With beautiful purple ambient lighting, it resembled a modern cave or spaceship. A long marble counter featured a blue plate with a missing piece, perfectly matching the fragment I had received earlier, marking my special seat for the evening. Moreover, this fragment transformed into a "napkin holder," showcasing a playful touch that heightened my excitement before the course began.The meal consisted of a special course embodying the name "New Harmony" (JPY 32,000) and a gem of a wine pairing suggested by the sommelier (JPY 12,000). Prepare to witness the "marvel of pairing" that perfectly elevates the chef's overwhelming skill and curiosity through these dishes.【New Harmony & Mariage】️ Prologue: The Dawn of Innovation and Ocean's JewelsThe course began with an amuse-bouche resembling avant-garde art on a blue plate. After warming my stomach with duck consomme soup, I was served a refined drink to announce the start of my journey.Pairing: A Sophisticated Sip to Signal the Journey's BeginningChampagne Lanson / Le Black - Création 258All stories begin with this amber-colored bubble. The prestigious Lanson, crafted without malolactic fermentation, offers delicate bubbles that create a pleasant melody, layered with aromas of toast and freshly picked apples. Its surprisingly refreshing acidity perfectly complements the delicate amuse-bouche and the saltiness of caviar, awakening my senses.- Beni E Fritto with pig's trotter, sakura shrimp, and seri- Purée of Usuki beans with beef prosciutto- Red tart with beet and tuna tartareThe crispy sakura shrimp's aroma, the sweet freshness of the thin beans, and the rich umami of the tuna each create a remarkable harmony in my mouth.Next came the foie gras, enveloped in the deep sweetness of aged potatoes and the rich aroma of truffles. A cookie sablé formed the base, topped with foie gras terrine, cheese washed with wine from France's Dange region, and a layered potato and cacao dish combining sweet aged potatoes with the acidity of Amazon cacao. Additionally, a layer of traditional French cheese, Pont-l'Évêque, was topped with a sheet of chamomile jelly, accompanied by a natural lemon sauce... it was indescribably delicious.Pairing: The Luxurious Journey Has Just BegunLa Cave de la Reine Jeanne / Arbois Vin de Paille 2014A miraculous sweet "straw wine" that captures time luxuriously. Its luscious sweetness and beautiful acidity create magic. Here, the chef mixes this sweet "straw wine" with the Champagne "Lanson" from the prologue! It was a strange experience, completely different yet perfectly matching the dish.- A cold dish of delicate sweetness from hairy crab and robust umami from beef, harmonized with a sharp accent of horseradish. The beef is prepared as tartare, similar to how prosciutto is made, using herbs to finish it like ham. At the bottom is the beef, topped with Hokkaido's foralone, enhancing the sweetness of the green onions, with various root vegetables adding texture. The wood-like chips are made from potatoes infused with Japanese soy sauce residue, finished with a sprinkle of Hokkaido's Ainu spice "Shikerepe." The meticulously calculated temperature and the contrast of textures that melt on the tongue left me breathless.Pairing: Discovering the Potential of Young Japanese WineHōsui Winery / RICCA Chardonnay 2025A beautiful Japanese Chardonnay nurtured in Hokkaido, adorned with snowflakes. Its pure fruitiness of green apples and Japanese citrus gently envelops the sweetness of the foie gras fat.️ Chapter 2: The Contrast of Precise Temperature and TextureVisually overwhelming, the caviar dish arrived. As I dipped my spoon in, the rich saltiness of the high-quality Ossetra caviar was complemented by the pure sweetness of new onions and the sharp aroma of wasabi.On a sauce of new onion mousse and leaf wasabi, tomato jelly was layered, topped generously with caviar. The base of the white ice cream was flavored with vermouth, allowing hints of citrus fruits and herbs, showcasing the chef's relentless pursuit of the most luxurious way to enjoy the ocean's jewels.Pairing: Crisp Minerals and Pure FruitsDomaine Fouassier / Sancerre "Les Grands Champs"Sharp aromas reminiscent of grapefruit and flint. The pure minerality drawn from the earth sharply tightens the umami of the caviar.️ Chapter 3: A Torrent of Seafood and the Breath of the ForestThe middle of the meal featured a series of breathtaking masterpieces. First, a flan made from 20 varieties of domestic mushrooms. It arrived with overwhelming presentation, accompanied by freshly shaved black truffles, evoking the aroma of the forest.Next, a hot cocotte released steam upon opening, revealing the bursting texture of blue lobster, the richness of squid paste, and the chewy texture of black rice risotto, creating a blissful flavor.Then came the "Kue," perfectly cooked with a crispy skin and moist, rare flesh. Accompanied by a bisque sauce of scallop, lemongrass espuma, and seaweed with potatoes.Pairing: Rosé of the Sea Breeze and a Light Red BatonMartoccina / Brunello di MontalcinoThe pinnacle of Tuscany. Complex aromas of blackberry and tanned leather blend seamlessly with the umami of mushrooms.Sainte-Magdeleine / Côtes de Provence 2023An exquisite rosé from Provence. The sweet and sour berry aroma and saltiness reminiscent of sea breeze further enhance the blue lobster and squid.Domaine Mia / Mercurey "Les Rochelles" 2022A rich white harmonizing flavors of pear, white flowers, and subtle oak. The luxurious fruitiness of the Kue complements it beautifully.️ Chapter 4: The Ultimate Cooking. Dry-Aged "Nanatani Duck"The main dish featured beautifully dry-aged "Nanatani Duck" from the dedicated aging room adjacent to the dining area. The moment the knife cut through, the alluring ruby color revealed the perfect cooking.With each bite, the wild and rich umami of the duck burst forth. The refreshing aroma of sansho pepper and the deep richness of morel mushroom sauce intertwined, elevating the duck's potential to an entirely different level through aging.Pairing: A Drama Woven by HeavinessGulfi / Cerasuolo di Vittoria 2024Exotic fruit aromas and nuances of spice reminiscent of the Sicilian sun add vibrancy to the duck's wildness.Château Fayat / Pomerol 2013Aged beauty at its peak, dominated by Merlot. Sensual aromas reminiscent of cassis and truffles, with a silky mouthfeel, created an ultimate pairing with the morel mushroom sauce, leaving me speechless with emotion.️ Epilogue: Savoring the Blissful AftertasteThe grand finale of the exquisite course was an ice cream made from Hyuga summer citrus and honey lemon. The flower crafted from white chocolate told a story of meticulous craftsmanship.Next came a delicate dessert woven from vanilla and strawberries. Finally, charming mini desserts like canelé, macarons, and financiers were served in a chic dish lined with cacao nibs. Every detail was executed flawlessly, leading to a perfect conclusion.Pairing: The End of a Luxurious JourneyDomaine des Nugues / Beaujolais-Lancié 2022Gamay with a flavor that seeps through like high-quality Japanese dashi. This exquisite balance serves as a bridge from meat dishes to dessert.As I reflected on the beautiful memories of the night with dessert, I realized this was the ultimate way to indulge in luxury at this hideaway. Beginning with the elegance of HERMES, the playful seating ritual, and the innovative dishes filled with the chef's curiosity enjoyed in a near-future main dining area, paired with meticulously calculated wines. I experienced the essence of pairing for the first time, where a wine I initially disliked tasted entirely different and delicious when enjoyed with the dish."NH" creates a perfect harmony, making it a fitting destination for adults seeking a high-quality culinary journey. It became a night deeply etched in my memory. The canelé I took home was also delightful the next morning, reminding me of the experiences from the previous night.