We enjoyed a "Special Autumn Course" that allows us to fully experience the flavors of autumn.
Centered around Kanda Wagyu beef, this dish showcases seasonal ingredients and meticulous craftsmanship. Each plate tells a story, making it a truly memorable dining experience.
First, what impressed me was that the staff explained each dish carefully and in detail.
The beef used is a Kanda Wagyu beef that has been raised for 36 months.
Compared to ordinary Wagyu beef, this meat has been raised for a longer period of time, resulting in less excess fat and a more concentrated blend of umami and sweetness.
From the very first bite, I was captivated by the elegant and profound taste.
The first dish, a clay pot stew made with matsutake mushrooms and beef trotter, featured a delicious aroma from the broth derived from mackerel, kombu, and hida-mushi.
A dish where the umami of matsutake mushrooms and beef perfectly harmonize.
This carefully selected red meat sushi is made with vinegar rice that intensively marinated the meat, enhancing its sweetness and providing a well-balanced taste.
The beef teriyaki cooked with red wine is cooked over a period of 8 hours rather than being grilled. This method allows for the maximum extraction of the umami flavor from the beef.
A creamy texture and a rich aroma spread throughout the space.
Continued with autumn salmon and beef cream croquettes. The option with ikura adds a perfect harmony between the fatty autumn salmon and the seasonal ikura.
The rich umami of Wagyu beef is added, creating a flavor that is both rich and yet light and refreshing.
The classic thick-cut ton (tanken) is cooked over high heat to become fragrant.
While enjoying the sweet taste of fat and the pleasant bite of the food,
Using homemade mountain pepper, salt from the Koshima Islands, and wasaabira from Shizuoka (best when freshly grated within 15 minutes), adds a unique flavor to the dish. This combination instantly enhances the aroma of the food.
The two selected red meats and the sirloin were cooked together with shiitake mushrooms from Nagasaki's Yunzan area. The clever technique of allowing the meat's flavor to be absorbed by the shiitake mushrooms is truly remarkable.
Harami is served with salt or finely ground tarragon.
The “Kocho-ri” made with shiitake mushrooms and persimmons is a quick-made kimchi before fermentation. The aroma of scallions adds a nice accent to the dish.
And the famous Chateaubriand steak at this restaurant is truly stunning✨
The Château Brion of Traj's own ranch is served with premium bread from the "WisLife Bakery" in Toranomon.
Using apples, kiwis, and onions to create a refreshing Shariapin sauce.
When a sauce made from Manjuji, green chili peppers, and yuzu is added, the pungent taste provides a refreshing kick.
Also, the seasonal kimchi that appears along the way is quite impressive.
Featuring Nagano Purple and Shine Muskata, packed with lactic acid bacteria.
Not spicy at all, a truly gentle taste that captures the essence of "marinating."
In the final stage, we served today’s carefully selected red-mutton-yaki (kame no ko) lightly, with a rare beef flavor.
Additionally, in the shishibu made with carefully selected red meat and natural tofu,
Sliced into pieces, along with fragrant mushrooms carefully selected by the mushroom hunter.
In the last truffle risotto, there was a performance where cheese and truffles were prepared right before our eyes, which made us smile involuntarily.
This is a refreshing plain cold noodle dish.
Desserts can be chosen from "Mousse of sweet potato and apples with vanilla ice cream" or "White coffee pudding".
Both dishes are filled with a strong sense of seasonality. The mousse is thick and sweet, while the pudding has a gentle flavor.
It was a conclusion that allowed us to feel the autumn atmosphere throughout the entire meal.
Throughout the entire meal, the combination of seasonal ingredients, Wagyu beef, and excellent presentation created a highly polished and harmonious meal.
Not only does it offer delicious flavors, but it also provides a delightful experience for the eyes. It’s the perfect place to add flair to any special occasion. ✨
I would like to visit here again when the season changes.
