Nagoya, Aichi, Japan｜ウイズ

The text will probably be long. I would appreciate it if you could tell me well. Today was a very happy day to meet a special dish that a first-class chef makes without profit. There are two chefs who have prepared such a special dish in the past. Today's chef will be the third person. The first is Chef Uehara of Hotel Heidi, and the second is Chef Kobayashi of Schekobe. Today's food was the same as the food that these two made without profit, and it was made with carefully selected ingredients without sparing time and effort. The first bite is, from the left, a spoon of tuna and blowfish, the middle one is edamame and caviar, and the one on the right is a conger fritter. The hors d'oeuvre is conger eel and vegetable terrine. The warm hors d'oeuvre is purple sea urchin gratin. The soup is the sweetest corn soup I've ever had. Kid lobster risotto. The main dish is nagoya cochin confit. And for dessert, peach blancmange Hachette dessert. The last tea confectionery financier and tea. None of these dishes are easy to make. The sea urchin gratin is delicious without any peculiarities! One plate of lobster is the best prawn dish I've ever eaten! And the Nagoya and Cochin confit sauce is exquisite! I had already eaten it and enjoyed it very much. It was a feast. I also met a chef who really likes cooking. I'm sure it's a night when I think that the dishes that first-class chefs make without profit are all amazing dishes.

We have been using it for over 10 years. The husband's delicate dishes using seasonal ingredients, and the wife's selection of wine are also accurate. Thank you for always providing reasonable meals ^ ^

The menu brought out the flavors of the ingredients and was very delicious. The recommended wine was also very delicious.