Executive chef Shoichi Shiono made chef special for us.
We could not wait and show up half an hour early at 6:30pm. Shoichi figured out the whole menu course by course because he finished shopping at 6 pm.
Always start with a more minearl and acidic white burgundy. Sauzet, my favor.
Red snapper from Japan
rock salt, muscat vinegar
red snapper was so fresh that it is almost like its slightly cooked
Pierre-yves after Sauzet, best combination
The light transparent sauce made from dashi is so flavorful. We drank it all.
Pasta with dancing mushroom
Great course but the cheese is a bit too strong.
Anne Gros, beautiful flower nose, so delicate and fine. a true girly wine.
Halibat, dry fish roe, Japanese herb
The fish roe tasted fishy by itself. The fishy flavor is gone when we combine with the Japanese herb, a true harmony.
Lamb wrap monk fish liver
truffle oil, berry sauce
Grilled Kobe beef
Eggplant sucked all the fat from Kobe beef, so delicious.