Sakura, Chiba, Japan｜PRESENTE Sugi

Chef Sugi-san's menu contains his childhood memories, fun, thinking, curiosity and various bold attempts, which is really imaginative. He is the only chef for more than 20 dishes, so how can he serve them so fast that diners don't even have time to go to the toilet. The answer is: a lot of advance preparation and strict process control. With such a heavy workload, he still has to farm, experiment with the fermentation of various strange ingredients, and go to the mountains to pick mushrooms and wild vegetables. If you let him do other project management, he will definitely do very well. Such a person will do very well no matter what he does. He is also very humble and a very charming person.

Not only the taste, presentation of the food excellent!!

I made an online reservation five months ago. 18:00 simultaneous start I ordered the wine pairing. The first wine is Chateau Mouton Roschild 1971! It's surprising that it comes out as a pairing The cuisine is particular about ingredients from Chiba Mushrooms and vegetables picked by the chef himself from the mountains I also feel the commitment to the plates and glasses tomato candy mushroom Soft-shelled turtle and wild boar ravioli Scampi and pickled fresh ginger frites dry aging lamb Foie gras terrine, carrot mousse Conger eel and mushroom soup frites Deer Blood Bhutanese Noir with Beetroot and Apple Sauce Low-temperature cooking of mackerel, mushrooms and buntan Bonito, raspberry sauce, pickled beets Karasumi Soba Noodles Fermented oolong tea and pine popsicles Fermented butter on cheese and butter bread beef roast Striped horse mackerel sushi potato butter Sautéed tiger puffer fish, soft roe sauce Croissant seasonal vegetables crab and mushroom pasta melon ice cream celery and peach dessert black sesame financier It was a course of 23 items! 21 different pairings All dishes are carefully prepared by the chef I also enjoyed the passionate talk of the chef's cooking. Pairings are mainly wine, but also sake and shochu. I would like to visit again soon, but the seats were already fully booked until November.