Food & Wine

At the new location, they are now focusing more on plant-based dishes than before.  To the uninitiated that might not sound particularly exciting, but in all of my previous visits it was the dishes centered around vegetables that I found the most creatively prepared and most flavorful.  That being said, plant-based does not mean vegetarian - so if you plan to visit and do not eat meat make sure to inform them when making the reservation.  

As part of this plant-based focus you now specify whether you want a meat-based main course or a vegetable-based main course.  I chose the vegetable-based course based on my prior experience with their vegetable-based dishes and also wanting to try the new concept.  I was very happy with that choice as the main course was fantastic, and overall I think the meal I had this time was the best out of all of my visits.

The new location features a single large dining table with the kitchen in the center.




The starting dish was sweet potato ice cream and a pumpkin tart








The second dish was chawanmushi with fromage (with a mochi-like texture) and palm oil




The side dish was radish and pickle




The third dish was celery root, hojicha, and white truffle (this might have been my favorite of the night)




The next dish was eggplant, ikura, green tea, and sour cream




The next dish being prepared, sauteed mushrooms




Mushroom soup




Fried mushroom dumpling




The next dish was charcoal-grilled eel with 3 varieties of seaweed and a plum-based sauce. Fromage with lemon sauce was on the side.




The main dish, within the green leaves was lotus root, winter melon, and fig. On the side was potato puree as well as green peppers with fig and chili




Dessert #1 was shine muscat pudding topped with grated frozen apple




Dessert #2 was a meringue cookie paired with montblanc-like chestnut filling




Final dessert containing a persimmon tart, grape, financier, and candy




Obligatory wristshot, the 5330G has been ever present on my wrist since picking it up a few weeks earlier

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