I was impressed by Naku-re-san's delicate yet bold culinary skills, and I was able to visit him again.
For the accompanying drinks for each meal, I might have consumed a bit too much alcohol. Therefore, this time I was recommended to choose Chablis Première Clue Vineyard. The balance between sweetness and spiciness is excellent, and it complemented the meals that followed wonderfully.
At Amuse Bisse, we began with a tart made of Morioka's oysters, mimoletta cheese, and corn.
The lightly grilled kanga is served with spring chrysanthemum paste and peanut powder. It is topped with micro cilantro and oregano. The dish features the meat of a Hokkaido squid, seasoned with egg white mayonnaise, crab miso, and walnut & olive oil sauce. There’s also an appetizer made by frying shrimp and basil in breadcrumbs.仙台茶豆 is paired with vegetable umami-infused sauce, topped with brie cheese, and the bottom of the plate is covered with scallops. What surprised me as a special dish introduced by the chef was this creation: after 50 minutes of heating to 88°C, the surface of the vegetables was caramelized using butter and sugar, while French chives were added between each piece. Just a quarter of the onion was used for this dish, yet it was given such attention to detail, including a sauce rich in meaty flavors. It’s truly remarkable that a dish where onions play such a central role can be so well-crafted. The depth and complexity of this dish are truly impressive.
イサキは甘めのソースにケールのピューレ、サラダ用のほうれん草、そして薄く切ったチーズが添えられています。広島の梶谷農園産の野菜のサラダには、自家製マヨネーズにニンニクとパルミジャーノチーズが和えてあります。仙台牛のランプとイチボの中間部位のステーキには、醤油ベースのソースに加えて、味噌とローズマリーを合わせたソースも添えられています。付け合わせとしては、インゲンとエゴマが卵白のマヨネーズで和えたものが用意されています。この素晴らしさを自分の陳腐な表現で表現することはできないと理解していますが、生きていて良かったと感じる食事でした。ご馳走様でした。
Although we haven’t celebrated our 10th wedding anniversary in over a decade, this year, to commemorate various milestones and express my gratitude towards my wife, I have booked this restaurant. For the wine, I would like it to be paired with each dish. The Amuse Bouche consists of three-Minamisanri oysters cooked at 53°C for 20 minutes. These oysters have a richer flavor, resembling raw oysters. The Camembert, truffle butter, and petits fours (dry flowers) complement the truffle aroma perfectly with the floral scent of champagne. The scallops are grilled on the surface, accompanied by a puree of dill sprouts, peanuts, and peanut powder. The domestic Pinot Noir complements this dish beautifully. The Brunch features shrimp, basil, and Buddha’s fruit in a crisp crust, along with a sauce made from scallop egg whites and mayonnaise. The cold Alsatian white wine is perfect for this dish. The White Asparagus pairs well with shrimp paste and a white wine with a nutty flavor that lingers in the mouth. The low-temperature cooked clams feature thinly sliced mussels that add a springy touch. The light cream enhances the shellfish’s flavor, while the citrus sauce complements this combination surprisingly well. Despite being a series of white wines, the domestic Chardonnay provides a balanced taste.And they keep entertaining us without ever getting tired. Then there’s Kuei’s steak, which is prepared using a “Kuisonnakure” method—a technique where the meat is cooked at high temperatures first, then slowly cooled in a low-temperature environment. This cooking method gives the dish a pearl-like shine. I’ve never seen such a thing before. The steak is served with a sauce made from yams and bamboo shoots. The taste of this dish was so strong that I couldn’t even remember the taste of white wine. As for the Sendai beef steak, it wasn’t something like a “rare” steak. It was a way of savoring the meat’s true flavor over time. It wasn’t a simple “juicy” or “meaty” dish. Even though my stomach was quite full, the rich red wine helped me swallow the food effortlessly. (Actually, I even ate for my wife, who felt uncomfortable.) The desserts were all delicious. The espresso with almond milk was an unforgettable experience. I really hope to come here once a year again. Thank you for the wonderful time. It’s a pleasure to have dined here.
