La Kanro

Press the intercom and have the door unlocked.
Once inside, I walk down a dimly lit path that feels like a hidden passage.
An elevator will appear.
Even more than the food, the entertainment value is amazing.

①Amuse
on top of the confit egg yolk
cashew nut paste
Served with smoked caviar.
Rich egg yolk and slightly fragrant caviar
Smoked food goes really well with it.
It is also interesting that the container is made of eggshell.

②Tar Tar
Alyssum flowers on top
Next is a sheet made with clam dashi jelly.
Underneath is a large clam.
At the bottom, we mixed clams, scallops, and broccoli.
Tartar is hidden.
With red turnip and paprika sauce
It's even more delicious when eaten together.

③Harumaki
Specialty fresh spring rolls
A perfect dish that looks good and tastes great.
Decorated with edible flowers,
Inside is wrapped in Omar Bleu from Brittany and foie gras terrine.
Adding mango puree makes it refreshing and delicious.

④Risotto
The black ones are squid ink and bigfin squid
Yellow is saffron and red sea bream
Green is basil and hairy crab risotto
You can mix them together or eat them individually.
Everything must have a strong scent, but
It was delicious and there was no fighting at all.

⑤Poisson
Sauteed sole with sea urchin
I don't usually eat sea urchins, but
It had no smell at all and was delicious.
The champagne foam sauce also had a nice aroma.
A side dish of Brussels sprouts topped with light peas.
It had a good texture and was delicious.

⑥Fricasssee
It seems to be made by stirring and simmering morel mushrooms, abalone, firefly squid, and bamboo shoots.
It goes perfectly with the cappuccino foam sauce.

⑦Agneau
French lamb confit
The dried fruit sauce is refreshing and easy to eat.
The bitterness of fried butterbur is good.
Asparagus with Parmigiano Reggiano
The dish with the sheet also has cheese.
It was so fragrant and delicious that I could have eaten as many as I wanted.

⑧Why
Whey (yogurt supernatant) and
With jelly mixed with white wine
A dessert made with fruits.
The fresh cream sauce is not too strong either.
I ate a lot.

⑨Fromage
ricotta cheese and mascarpone
cream mixed with sour cream
Something wrapped in gyuhi
A dessert wrapped in cherry blossom leaves.
This was so delicious.
The salty taste of the cherry blossom leaves and the sweet cream go perfectly together.

In addition, the homemade bread is fluffy and chewy.
I think I could eat as many as I wanted if I could get refills.
The herbal tea and sweets after the meal were also delicious.

6th floor of a building a little far from Tenmangu Shrine
(Closer from Horikawa Ebisu)
Take the store's exclusive entrance elevator to the 6th floor!
Inside the store and interior, full of luxury
A shop with only 6 seats at the counter.
The cuisine is creative French.
The atmosphere and service were excellent
use good ingredients
The decoration is very beautiful
It's very well thought out though
It didn't suit me at all.
It feels like my tastes are somehow out of focus.
Is it a restaurant where people have distinct tastes?
It seemed expensive considering the overall level.

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.