El Tresillo | Hidalgo – Jerez, Spain

This is a Sherry designed as an Aperitif. The sommelier specifically mentioned that its flavor is inspired by pine syrup. He hopes to awaken the taste buds with a fresh but recognizable aroma before a formal meal without causing a burden. After the entrance, the sweetness is not arrogant, but it is very clean. The wine is light-bodied and has a warm feeling of oxidation and maturation, which makes people naturally want to take another sip. Tresillo is not the heavy style of a typical sweet Sherry, but a wine that wins by its highly recognizable aroma and lightweight structure.

It is very suitable as the first glass of wine for fine dining, and it paves the stage for the next wine pairing without grabbing the taste.

 The second course ｜ Nagano Grape × Cheese × Eggplant

The slices of Nagano grapes are stacked into a structure like a small tower, each piece has exactly the same thickness, and the craftsmanship details are breath-taking.
The filling is fresh cheese and roasted tomatoes, which bring out a soft smoky feeling. It is embellished with fermented plum jelly, which is slightly sour and has a depth of fermentation.
The top layer is knotted with clove oil, which is spicy and clean, allowing the whole dish to end in elegance.

Pierre Paillard｜Bouzy Grand Cru – Les Parcelles

This champagne comes from Bouzy Grand Garden, and the core of the style lies in the balance of structure and tension.
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.

The aroma is not unrestrained, but meticulous and restrained. Ripe red fruits, citrus peel, slightly roasted and mineral flavor are intertwined, the bubbles are delicate, and the acidity is clear after the entrance, which straightens the wine body without excess sweetness.

Suitable for appearing in the middle of a meal, allowing the rhythm to return to balance, but also allowing people to refocus on the taste itself.

The third course｜acorn-shaped Italian dumplings (ravioli)

The Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.

Antigone Red Dry Wine | Oikonomoy 2004

This is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.

When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.

This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.

Bread｜Rosemary Buns

Use the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.

The fourth course｜Signature｜Mature Smoked Salmon

On the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.

The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.

Quinto Quarto| Italy–100% Pinot Grigio

The sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.

The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.

The fifth course ｜ Mid-afternoon dessert ｜ Beetroot × walnut ice cream

The shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.

SRC Vino Rosato|Italy-Sicily (Sicily)

Rosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.

The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.

The sixth course ｜ River Fish × Nagano Traditional Soft Bread

Based on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very "local" dish with spicy, slightly hemp, and soil aromas.

Enkircher Monteneubel Spätburgunder Rotwein | Mosel, Germany – 2011

Spätburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is "special" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Spätburgunder from Mosel has special cultural and terroir significance in itself.

The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.

Course 7 ｜Main Course ｜ Charcoal Duck × Mountain Grape × Black Garlic

Aichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.

It doesn't have to make sense | Japan 2023-Natural Wine

The sommelier only said one word: "Look at the wine label, it's very special, isn't it?" "The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.

The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.

The eighth course｜River Fish Stick Sushi

The river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.

Champagne Castelnau｜Brut Millésime 2006 

This is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.

The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.

Channel 9｜Everything is Fig

Fig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit，
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.

Petit four

Hazelnut cake, milk tea, simple and gentle finish.