The chef's unique ideas are put into the ultimate dish, with plenty of time and effort put into it.
I thought this was a dish that was well thought out: how to use the ingredients, how to cook them, and how they would turn out.
It was the same with the pairing.
First item
Conger eel and plums melt into the soup stock. The mustard greens go down smoothly, and the aroma and taste of hamo spreads in your mouth. It's fun to imagine conger conger conger while eating it, and the idea behind it is interesting.
Second item
Confited egg yolk on the bottom, cashew nut paste and smoked caviar on top. The rich, concentrated egg yolk, smoked caviar aroma, and saltiness make it the perfect amuse that will make you want a baguette.
Third item
Chef Nakamine taught me this. I want something beautiful, gorgeous, and luxuriously satisfying, like a 8-inch room that I can have all to myself.
Among them, squid, botan shrimp, and whelk. It's fresh and crunchy, and you can add some twists to it to create something you can't imagine.
Fourth item
A cold soup made with rock oysters cooked at low heat at 50 degrees and plenty of extract. The oysters had a lot of toppings, and the thin pasta was like somen noodles, so I enjoyed the texture as it went down my throat.
Fifth item
I was surprised at the unexpectedness of cold and warm. Fresh crunchy vegetables sprinkled with black olives.
At the bottom of the bowl is a warm dressing with plenty of butter. This one is also crispy. I ended up drinking all the dressing.
Sixth item (no photo)
A five-finger class swordfish. Use this as a frit.
The highlight is the medium rare swordfish. I was surprised by this technology. The cutlass fish is crispy on the outside and fatty on the inside. The gazpacho is spread all over the plate, with a well-calculated bitterness and painstaking effort.
Seventh item
Abalone risotto and Aomori mozuku.
The black abalone is soft and plump. The mozuku thickens the soup stock and blends wonderfully with the liver sauce.
Palate cleanser
Cold herbal tea with lemongrass balm.
Eight items
Sweet sea bream (kuji) with herb sauce. The sweet sea bream scales are crisply fried, adding to the aroma and texture. The white fish is sandwiched between the sweet sea bream and heated, making it semi-rare. It's not just about the ingredients alone; it always incorporates creativity. It's truly an endless amount of fun to see and eat.
Ninth item
Chateau Ribriand and foie gras are wrapped in a mesh of beef tallow and topped with real Japanese pepper to make it look like a hamburger.
dessert
Passion fruit mousse uses ripe passion fruit. The balance of sweetness and acidity was very good, and the texture of the seeds was also good.
The tea sweets were each carefully made and delicious.
There were also some unusual items, such as chocolate infused with edamame and chrysanthemum, which I enjoyed.
You can take home any hard tea sweets that you can't finish.
The chef not only knows the timing of the food, but also the amount of food, paying close attention to each customer.
It was a very meaningful day as I had many conversations with the chefs after the meal.
It was a feast.
