After warming up in the hot spring, we took a break and now it’s time for the cuisines we are looking forward to.
I dared to order a refreshing citrus tea drink. There is nothing better than a soft drink served in a well-designed restaurant. Naturally, we were the only group in the restaurant on the second floor of the main floor. Despite the fact that we were the only group in the restaurant on the second floor of the main floor, all the empty tables were set with candles. This made us happy, but at the same time, it dispelled any feeling of loneliness.
Hors d’oeuvres and two main courses on the course menu are prix fixe style (choose what you like)
From the first plate of appetizers, you can already sense the attention to detail. From left to right: “consommé-flavored espuma, white fish fritters, homemade pork cartilage terrine, and beef tartare bruschetta.
They are all intricate little works of art. The moderate saltiness of the tartare and terrine and the absence of any odor are also indicative of the care with which they are worked. I took a bite of the white fish fritters with my hand. It was too good to eat, so I broke it open. The softly seasoned white fish was covered with a crunchy batter that remained crispy until the very end. It was such a new texture that I wondered what kind of flour was used for the batter.
The bread was warm with the aroma of fine wheat from the moment it was brought in. In addition to the calpis butter (a rare butter with a fresh yet elegant richness) and oil served with it, there was “ham pesto”. This is ultimately delicious. The bread is placed on a lava plate, a delicate service that keeps it warm.
You can choose your favorite menu in prix fixe style here. (photo for 2 persons)
Fuji Smoked Salmon with Nice Style Salad.
The smoked salmon brings all the ingredients together in this dish. The moment you put it in your mouth, you are enveloped by the pleasant aroma of the smoked salmon that lingers. The marinade on top also adds an accent. Another point is that the ingredients are cut into generous portions.
Terrine with pork and chicken
As I personally love terrine, I ordered terrine again. It is wonderful that a restaurant can offer two kinds of terrine, which takes a lot of time and effort. The salad was seasoned elegantly, and was designed to have a refreshing aftertaste without being bland.
Poirette of sea bream with squid ink sauce
The poivre I was expecting. This is what poiret is all about. The crispy scaled skin and moist flesh. As expected of the chef (‼︎), the dish was a real treat. What was even more surprising was the sauce. It was explained that it was made of squid ink and butter, but it was so delicious that I wondered if such a sauce existed. It had a deep richness and a slight aroma of squid ink.
Granite
The perfect sweetness to refresh your palate and the fresh citrus bitterness will soothe you and make you look forward to the main course.
Slow Roasted Lamb.
Smoked meat with a savory sherry sauce. The heat was perfect. Even the vegetable fritters are carefully prepared and arranged. The garlic flavor was added to give the dish a dynamic and wild taste as well.
Roasted pork loin with wild vegetable tempura
Duck meat with concentrated flavor and an elegant sweet sauce. The mushroom sauce, called morille mushroom, is a perfect match. The duck meat is exquisitely tender and chewy, yet the knife goes through it easily. The chef has the chicness to serve this dish with seasonal tempura.
Choice of two desserts per person
Banana Mousse.
The moist mousse is slightly sorbet-like. The texture is really interesting. The rich banana flavor was not too overpowering, and as I thought to myself, “It’s rare to find such a hearty French course,” I found myself devouring it in one bite.
Citrus Julep
The dessert was simple, but it showed the chef’s kind consideration. The dessert was designed so that even those who don’t like sweets could enjoy it to the end.
Chocolate Cake with Darjeeling Ice Cream
We chose to end the meal with an extremely sweet dessert. The bowl was chilled to a crisp and the caramel sauce tasted a bit burnt. I was amazed.
Soufflé with strawberry sauce
The best part of a French course is that multiple desserts are served. Enjoying the lovely sweet and sour taste of the strawberries, I brought the savory baked cake to my mouth.This is a wonderful restaurant that pays attention to even the desserts.
Coffee and sugar set
Just as we were relaxing after enjoying our meal, sugar was brought to us at the very last moment without forgetting the presentation.
The sugar is usually served in a small package or a bowl, but this was a very elegant finale to the meal.
The garçon, who gave us petits fours (handmade, of course) to our great satisfaction. The service was courteous and elegant, and we are most grateful for the professionalism of the staff, who always did their best to serve only one couple with smiles on their faces.
This chef is rumored to have trained at a 2 Michelin star restaurant in France. The taste and technique are convincing.
The ingredients used that day were also clearly labeled with their place of origin along with a photo. Knowing what kind of ingredients were used to create the taste and texture of the food we ate will make our memories of the meal more deeply engraved.
After enjoying your meal, take some time to read a book in the lobby. The minimalist lobby is so cozy and quiet that you could easily mistake it for your home away from home.
The staff is kept to a minimum, so you hardly see anyone and don’t have to worry about them. The service is also minimal, and the atmosphere is not one where you can talk with the staff. There is no staff at the front desk either, which is a little disconcerting, but the place has a quality of quietness that allows you to spend your time freely, as if it were your own private space. A great place for those who like it.
I enjoyed the hot spring as much as I could and fell asleep soundly. The next morning, the surprising cuisines continued.
