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鮟肝のテリーヌ、炭火焼きインゲン、ブナの実。
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かんずりにつけた季節のシトラス、昆布オイル。
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2015 Weitenberg Weingut Veyder-Malberg Spitz, Wachau。
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舞茸。
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Hobohobo Zenkoji Kimoto Abe shuzo Kashiwazaki, Niigata。
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熟成・燻製させた舞茸、松のだしと塩漬けしたサクラ。
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塩漬けしたサクラ。
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メインに出てくる真鴨。
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プラムレザーとフレッシュなアロマティックフラワー。
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キャビアと麩のケーキ、発酵させた野生のハマナスを添えて。
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2018 Bianco Grape Republic Nanyo, Yamagata。
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ハスの実とかぼちゃの種のシチュー、黒トリュフと炭火で焼いた薔薇。
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2014 Interval102 Slobodne Vinrastvo Zemianske Sady, Trnava。
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Daigo no shizuku Terada Honke Katori, Chiba。
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豆腐のカマンベール仕立て、銀杏とイチジクの葉。
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2016 Lubie Francois Ecot Mailly-le-Chateau, Burgundy。
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炭焼きした野生の鴨、かやの実のソース、レモンタイム。
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鴨。
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炊きたてのななつぼし、ブナの実。
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炊きたてのななつぼし、ブナの実と鴨。
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野生の鴨の盛り合わせ。
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キャラメライズした麦麹のアイスクリームと蜂蜜で漬けた松ぼっくり。
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ワカメのミルフィーユ。
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ハーブティー。
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サルナシと森の香り。
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花瓶と水。
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イノベーティブってこういう事なんだと体験出来るお店。
2018/08/25 更新