Installation Table ENSO L'asymetrie du calme

This restaurant's original wooden box like dish carries in exquisite piece representing as an art of cuisine, which you can experience as you open the lid of this outstanding dish that combines the textures and umami (Japanese savory taste) of the chicken skin and chicken liver mousse, with the rich aroma of the finest chocolate, produced by the French chocolate manufacturer, Valrhona.

This is a dish of Suppon (softshell turtle), which is sometimes used in Japanese cuisine, cooked in a French style. The smooth flan that melts away in your mouth has a condensed flavor of Suppon. It comes with croquette made with the meat of suppon as well as fins.

Oysters heated at 62°C to maximize its umami is served with a fromage blanc-based sauce. The texture is like that of raw oysters, but the taste is even creamier. The oyster cream macaron that is served with it is also outstanding.

This is an example from the course

This is an example from the course

The foie gras mousse wrapped in wakame seaweed melts in your mouth and releases a fragrant aroma. The accompanying fruit sauce makes it refreshing. *This is an example of one of the courses.

In order to bring out the best in the ingredients, the oysters are heated to 62℃ and served with a fromage blanc-based sauce. The texture is similar to that of raw oysters, but the taste is even creamier. The accompanying oyster cream macaroons are also excellent.

The dish is served in a small wooden box, an original creation of the shop. Open the lid and you'll find a dish that looks like art. This dish combines the texture and flavor of chicken skin and chicken liver mousse with the rich aroma and flavor of Valrhona chocolate, the finest chocolate from France.

This is a French dish that uses soft-shelled turtle, a Japanese ingredient. It has a taste similar to "Western-style chawanmushi" and is a smooth flan with concentrated soft-shelled turtle extract. It is served with croquettes and empera made from soft-shelled turtle meat.