Peach Course Part 1 2023 15000 yen Corn, Yellowtail Tuna, Edamame Avocado, Button Shrimp ◯◯◯◯ー◯ Conger Eel Thigh Burger mode 2023 Homemade Peach EPS! Cola Abalone Geara Zucchini Duck Meat Buckwheat Soba Tea Guerande Salt Peach Confectionery The post-meal drink pairing consists of 5 types of sparkling wine and 1 type of red wine for half the price of 10000 yen. The details of the menu are shown in the photos. The first three amuse-bouche dishes are intricately prepared, making you excited. Then, there are various dishes using peaches. There are summer-inspired dishes served in glasses and cold Capellini. Although peaches are not used in the conger eel dish, it exudes a summer vibe with watermelon and cucumber. The fried dish was delicious. Next is a pun-filled Double Peach Burger. The pronunciation of the homemade EPS! Cola is also amusing. I love this playful aspect. Following that, there were beautifully presented and delicious French dishes. The specialty dessert was truly delicious and I loved it. The meal ended with a beautiful dessert using peaches and the usual amusing confectionery. It was a very satisfying course. The Champagne and red wine paired well and provided a satisfying experience. I am curious about the Peach Course Part 2, but I plan to visit the sister restaurant, Peace, first. It seems like they have something like a stamp rally there.

Returning to this place is always a relaxing experience because everything I love is here and there is no stress. I can truly relax and enjoy the time to the fullest. The reason I keep coming back is because the conversations with the company always touch a chord with each of us. We all know how valuable it is to have conversations in this beloved restaurant, La Pe. Today, we enjoyed two bottles of bubbly (along with other drinks) and the following dishes: a tart with sea urchin cream, meringue, and tuna tartare; chestnut and kabocha potage with curry oil; a dish with swordfish or marlin, clams, chicken, and cabbage in meat broth; roasted whole spring cabbage with scallops, guanciale, and truffle; pan-seared sea bass with fruit daikon fritters, and cream sauce with chrysanthemum greens; roasted deer leg with shiitake mushrooms, Comté cheese, etc.; buckwheat tea and fleur de sel, and the specialty blancmange. For dessert, we had butterbur ice cream with citrus, sake lees, and mascarpone sauce. I will definitely be back again. Thank you for today.

This is a French restaurant in Nihonbashi Muromachi. Owner chef Mr. Matsumoto uses seasonal domestic ingredients to provide French cuisine that can only be enjoyed in Japan. You can enjoy dishes that make you feel the richness of Japanese ingredients in a comfortable space. Opened in October 2014. The philosophy is "Japan, harmony, heart, connection, and five senses." Mr. Matsumoto has a strong background as the first chef at "Kojimachi Oh Good Juul" and "Nihonbashi O Good Juul Merveilleux" (both closed). There are affiliated restaurants such as Odenya Hirachan and Italian restaurant Piece. The location is about 2 minutes from Mitsukoshimae Station A1 exit. Walk towards Nihonbashi on Chuo Street, turn left at the corner of Yaginaga Honpo, and the restaurant is on the right after a while. An object like oden is a landmark, and the restaurant is located on the basement floor. The menu consists of course dishes only (prices include tax, 10% service charge). - Lunch: Around 7 courses (8,250 yen, 13,200 yen), around 11 courses (16,500 yen) - Dinner: Around 11 courses (16,500 yen, 27,500 yen) Depending on the season, there are also courses featuring peaches, chestnuts, and mushrooms. I visited at night. I found out about the peach course, which I love, a year ago. When I checked the online reservation screen about a month ago, almost all seats were booked. I made a reservation for "Peach Course Part II" on a day that happened to be available. On the day of the visit. I arrived earlier than the scheduled time. The floor was not too spacious or too cramped, just the right size. There were table seats and private rooms in the back. I was seated at a table and the course began with a greeting and menu explanation from Manager Tanaka. Mr. Tanaka was friendly, cheerful, and had an interesting conversation. He created a space where you could relax and enjoy your meal. The dishes I had are as follows. ◇ Peach Course Part II (16,500 yen) Fruits All-Stars (Summer Festival) This course features seasonal fruits centered around peaches, inspired by a summer festival. The peaches used are "Ichinomiya White Peaches" from Yamanashi Prefecture. The menu is full of playful elements. Some dishes have the ingredients written, while others do not. The parentheses are sometimes inexplicable ← I like this kind of style. I thought the dishes would be like this, but they were meticulously prepared with a series of surprises. The course incorporates classic dishes along with peach dishes, making it enjoyable until the end. I ordered the "Today's Glass of Champagne" (1,800 yen) and was served a lovely glass of Pol Roger Brut Reserve. I requested Nihonbashi Water (tap water) for my drink. ● Amuse Takoyaki An item inspired by "Takoyaki" at a festival. It looks like takoyaki at first glance, but it contains "cheese and corn." There are white (anchovy mayonnaise) and black (Madeira wine and black truffle) sauces underneath. There is plenty of shaved black truffle on top! Let's have a bite! After the crispy texture on the surface, the aroma of black truffle spreads in the mouth. The creamy cheese and sweet corn are a good combination. ● Hirachan's Broth Lotus leaf with passion fruit sherbet. When you move the leaf aside, a bowl appears with bonito dashi (used at the affiliated oden restaurant "Hirachan"), Daikoku somen noodles, okra, sea urchin, and white balsamic jelly (in a half-sphere). Transfer the passion fruit sherbet to the bowl, mix everything, and enjoy! The cold bonito dashi with the acidity of passion fruit is excellent with Daikoku somen noodles! I couldn't help but exclaim "Delicious!" Next is goldfish scooping. ● Goldfish! A pink mousse with a beet goldfish, lime foam. The pink mousse stands out in the lapis lazuli-colored bowl and looks adorable. Underneath are peach, ricotta cheese, cherry tomatoes, snow crab, and jelly made with crustacean broth. Mix everything together. The sweet peach, snow crab, and tomato acidity blend in the mouth. I enjoyed various flavors. ● Katsuo Marinated bonito from Katsuura, Wakayama. Grilled eggplant and myoga, black fig, beet sauce. The creamy grilled eggplant and fragrant myoga go well with the bonito. The black fig is delicious on its own, but surprisingly pairs well with the bonito. ● Shrimp Burger A burger bag with an original sticker ===========

I went to Lapaix's "Peach Course Part II Fruit All-Stars (Summer Festival)"! I was really looking forward to it because the previous "Peach Course Part I" was so delicious. The price is 16,500 yen including tax, excluding drinks. The amuse-bouche was a dish that looked like takoyaki but actually contained corn and cheese, with truffle sauce resembling takoyaki sauce, Madeira wine sauce, and anchovy sauce resembling mayonnaise. The combination of takoyaki texture at first bite and French flavors was interesting. The passion fruit granita on a lotus leaf by Chef Hirai, with grilled scallops, okra, and a refreshing granita, was delicious to the last drop. The dish with a goldfish appearance was cute, with crab meat, cheese, peach, fruit tomato, lime foam, and a spoon replacing the poi for a fun dining experience. The marinated bonito was tender with no fishy smell, served with grilled eggplant and myoga sauce, and sweet black fig for a summery taste. The shrimp burger with peach and aurora sauce was a hit, and the PS! Cola (additional 300 yen) was a perfect match. The squid ink risotto with white squid was perfectly cooked, offering various textures to enjoy. The refreshing peach, plum, and shiso soup was a pleasant surprise before the meat dish. The BBQ pork with black garlic sauce and Awaji onion paste was flavorful, and the roasted pineapple added sweetness. The buckwheat tea with fleur de sel was as delicious as always. The peach and lychee parfait with rose ice cream was a fragrant and sweet treat with a surprising crunch from the candy toppings.

- Peach Course Part II - Fruit All-Stars (Summer Festival) - ● The first course, inspired by a summer festival, is a dish resembling "takoyaki" from a festival stall. Instead of octopus, it contains corn. It is topped with white anchovy mayo sauce and black perigueux sauce (made with Madeira wine and black truffle), and generously sprinkled with black truffle. ● A dish using the broth from Hei-chan's sister restaurant "Hei-chan." It features Toyama's "Daimon somen" noodles with fresh sea urchin, okra, and white balsamic jelly. It is finished with a refreshing passion fruit sorbet for a fruity accent. ● Goldfish! A medley of fresh peach, ricotta cheese, fruit tomatoes, and crab jelly. Beet-shaped goldfish swim on top of peach mousse and lime foam sauce. ● Marinated bonito from Katsuo Chef's hometown of Katsuura, Wakayama, served with myoga and grilled eggplant in a sauce. Paired with black figs from Fuzii Fruit Farm in Fukuoka and beet sauce. ● Shrimp Burger - A unique burger featuring fresh peach. The surprising combination of peach and shrimp cutlet is outstanding. Finished with a sauce made from fermented tomatoes and anchovies. ● Squid Ink Risotto - A risotto made with squid ink, Iwate edamame, and white squid. Topped with the wild taste of micro dill. ● Peach and Perilla Soup - A juicy and refreshing soup made with peaches and perilla. ● Sweet and Tender Pork BBQ - A dish featuring Ehime's "sweet and tender pork," which has a melting point of 35.7°C, lower than body temperature, making it incredibly tender. Marinated in a mixture of Awaji onions, apples, and aged black garlic from Aomori, then grilled in a BBQ style. Served with roasted pineapple. ● Anniversary Plate - An anniversary plate with an exceptionally high level of completion. It is truly impressive and may be the highest level of completion yet seen. ● Buckwheat Tea and Fleur de Sel Rappé Dessert - A special dessert featuring buckwheat tea blancmange and fleur de sel ice cream with early harvest olive oil. ● Peach Parfait - A dessert made with marinated peaches in lychee liqueur, raspberry mousse, rose ice cream, and garnished with basil flowers, freeze-dried strawberries, and popping candy. ● Petit Fours - White chocolate-coated basil liquid-filled candy and chocolate banana-themed marshmallow to end the festival experience.

I thought there would be more novelty items like burgers or Pepsi on Instagram and other places, but it turned out to be authentic. It was proper French cuisine. The flavors were not heavy, so I was able to finish everything smoothly without feeling bloated. The combination of ingredients was interesting and the presentation was beautiful. I was satisfied at the end, even though I was full. Personally, I prefer game meat over pork as the main dish.

I was able to go to the Peach Course PART. Ⅰ on the very last day. I always look forward to the Peach Course every year. I love the playful atmosphere and Chef Matsumoto's dishes too much! It was delicious and fun as always this time ❤️ I hope I can go again next year.

Near Mitsukoshi in Nihonbashi, there is a French restaurant popular among women where you can enjoy beautifully presented and delicious dishes. This time, we tried the limited-time course featuring seasonal peaches. - Avocado and Button Shrimp: A refreshing cold appetizer with avocado mousse at the bottom of the dish, topped with button shrimp, sea urchin, crustacean broth jelly, and peach sauce. A classic combination that was very delicious. - Peach Capellini: Light capellini pasta with a gentle peach flavor. - Eel: Crispy and delicious eel fritter served alternately with cold and refreshing cucumber. - Peach Burger: Surprisingly large cut with peach sandwiched inside. The peach juice overflowing with each bite envelops the meat, creating a naturally sweet and mellow flavor. - Abalone: Abalone cut into easy-to-eat pieces, paired well with zucchini. - Duck: Duck meat cooked perfectly and very delicious. The blue cheese sauce was a nice touch. - Buckwheat Soba: Specialty dessert with a hint of Japanese flavor. - Peach Compote: Colorful hibiscus with mascarpone cheese and vanilla ice cream create a wonderful combination. - Penoko Mountain: When you bite into it, porcini sauce bursts into your mouth. - Peach Macaron: Another delightful dining experience.

I visited Lapé, where the Peach Course had just started. The "Peach Course Part I" that began on July 1 features peaches from Arakawa, Wakayama Prefecture, and as a big fan of peaches, I was excited to try it out. The Peach Course costs 16,500 yen (tax excluded). Here are some highlights from the course: - Corn: Freshly baked corn with a crispy and fluffy texture, combined with the sweetness and crunchiness of corn kernels and the aroma and umami of chorizo. - Edamame: A croquette made with edamame that enhances the flavor and aroma of the beans. - Puchipuyo Tomato: A cup made with semolina flour, different from the previous version. - Avocado and Button Shrimp: Layers of avocado mousse, button shrimp, pickled red onions, uni, crustacean dashi jelly, and peach sauce. - Capellini: Cherry and peach with red wine vinegar, complemented by an oil sauce with a balanced taste. - Conger Eel: Lightly fried conger eel with a fluffy texture, served with watermelon gazpacho. - Peach Burger: A peach and beef patty burger with a perfect balance of sweetness and umami, served with a craft cola. - Abalone, Gilthead, Zucchini: A hot dish with abalone, gilthead, zucchini, and cheese, topped with shiso leaves. - Duck: Duck with blue cheese and port wine sauce, served with sautéed peaches. - Buckwheat Soba Tea with Guérande Salt: A dessert with mascarpone cheese, peach compote, hibiscus jelly, and vanilla ice cream topped with granité made with liquid nitrogen. Overall, the Peach Course at Lapé was a delightful experience with a variety of creative and delicious dishes that showcased the flavors of peaches in unique ways.

This is my second visit. I came back because I really liked it last time and also to fill out the stamp rally currently being held! This time, I ordered the lunch course (8,250 yen including tax) and the non-alcoholic pairing (3,500 yen). ♡ The aroma of the chorizo dough is good, and although the chorizo is surprisingly subtle, it has the richness of fat and spiciness, with a crispy outer layer and a fluffy inside, making it delicious. ♡ The sweetness of the tomato and tomato, complemented by the mellowness of the cheese and the aroma of cumin, feels like summer. It's a perfect start to the early summer course. ♡ It was my first time eating ayu in a mousse-like form and it was a bit surprising. When you put it in your mouth, it was ayu. The delicacy and slight bitterness of the ayu flesh, combined with the jelly-like watermelon, creates a refreshing taste. The fried ayu is already delicious in one bite. It's also nice to be able to eat freshly fried young ayu whole. The hibiscus cream adds a nice accent, enhancing the flavor with the cream. ♡ Edo-style seared suzuki avocado tartare, croutons, suzuki, cucumber, and kiwi layers. The creamy texture of the avocado envelops the fresh suzuki, and the texture of the cucumber and croutons, along with the acidity of the kiwi, is interesting. The technique and ideas of bringing together summer ingredients are truly remarkable. ♡ Thick and flavorful ainame. A light butter-flavored caponata-like sauce with a summer-like sauce. The umami of fermented tomatoes is concentrated and delicious. ♡ Roasted French duck breast. The roasting and flavor are good, the portion is large, and the satisfaction is high. The sauce with the strong flavor of aged black garlic is delicious and does not lose to the duck. The pumpkin and green curry flavored espuma add a slight sweetness and mellowness to the pumpkin. ♡ Buckwheat tea with fleur de sel, a must-have specialty! I will omit my impressions as I wrote them last time. It's so delicious that I want to eat a bucketful. ♡ American cherry custard topped with pistachio bavarois cut into dice, American cherry, and ice cream layered to create the image of a cherry tart in the mouth. A cute dish overall. The crispy texture of the pistachio and tart dough in the soft overall texture is good. It was a dessert that made you feel a sense of unity. I was very satisfied and delicious this time too ♡ La Paix, Hirachan, and Peace are currently holding a special stamp rally, so now is a good time for those who are interested! And at La Paix, the peach course has started. I have already made a reservation! I love peaches, so I am looking forward to it now!

Pandemic, has it become more glamorous? I visited for the first time in 2 years. This time, the menu had a separate course without the usual ayu (sweetfish) that is popular during this season, so I chose a different course. As always, when looking at the menu that only shows the ingredients, I feel that the focus on seafood is increasing. I also noticed that there are more colorful plates compared to before. I think the restaurant aims for a light atmosphere as a trend. The restaurant is about to celebrate its 10th anniversary, and it seems to be aiming for evolution towards a true top-notch restaurant. The dishes are as always, all meticulously crafted with solid techniques. Green and acidity were featured to match the early summer. 1. Amuse-bouche Finger Foods: - Chorizo Favrouton - Tuna and prosciutto with mascarpone on brioche - Petit tomato cheese papard - Beef and burdock ragout with beets 2. Cold Appetizer: - Botan shrimp tartare, sea urchin, jelly made from crustacean broth, celeriac mousse, sprouts 3. Cold Appetizer: - Seared sea bass, avocado, cucumber kiwi sauce, powdered Western wasabi 4. Warm Appetizer: - Surf clam, zucchini, hijiki seaweed, cress, wakame butter garlic sauce 5. Warm Appetizer: - Beltfish, white corn, Madeira wine and black truffle sauce 6. Main Fish Dish: - Grouper, burnt butter sauce, fermented tomato, basil 7. Main Meat Dish: - Sautéed lamb loin, black garlic sauce, pumpkin green curry flavor, green chili and sweet potato, bitter melon 8. Specialty Dessert: - Buckwheat soba tea blancmange 9. Main Dessert: - Lychee jelly, mascarpone mousse, mango tropical fruit, passion fruit liquid nitrogen powder, marigold-flavored sorbet 10. Petit Fours: - Lavender macaron with porcini cream chocolate

Located just a 3-minute walk from Mitsukoshi-mae Station on the Tokyo Metro Ginza Line, this restaurant has been selected as one of the top 100 French restaurants. The green sphere and rectangular sculpture serve as a landmark for the building, making it easy to find. The owner and chef, Ippei Matsumoto, hails from Wakayama Prefecture. He gained experience and a solid foundation working at various restaurants before opening La Paix in 2014. The restaurant is known for its peach season dishes, and I plan to visit for lunch at the end of June. The reservation process is smooth, even with a high rating of 3.90, making it easy to secure a booking a week in advance. The menu includes options like the Ayu course, Peach course, and an additional Japan Bridge Foie Gras Goffle for an extra charge. I also opted for the wine pairing with four varieties for 5000 yen. The meal started with a Chorizo and Puchi Puyo Tomato dish, followed by a stunning presentation of Peach Jelly alongside Ayu. The Edo-style Suzuki dish featured cucumber accents, and the Japan Bridge Foie Gras Goffle was a specialty of the restaurant. The dessert of soba tea and Guerande salt pineapple was a delightful end to the meal. The service was exceptional, with the staff being attentive and even providing extra servings when they noticed my pace of eating. The chef personally handed me a gift on my way out. While the fusion of Japanese and French cuisine was evident, the recent trend of many restaurants adopting this style made it slightly less unique. Despite this, the outstanding service made the dining experience truly memorable.

Every dish was a new and exciting experience for both the eyes and the taste buds. It was a delicious course that left me impressed. The menu only listed the main ingredient of each dish, with the details explained when served. I can't remember all the specifics, but each dish was truly a delightful surprise and incredibly tasty.

I visited the restaurant for lunch twice, and finally had the opportunity to experience dinner. The menu incorporates plenty of Japanese ingredients that reflect the season, giving a sense of the changing seasons. The dishes are based on traditional French cuisine, with various techniques such as pasta and pierogi featured in the appetizers and starters. The presentation of the dishes is creative and enjoyable. The course layout is well thought out, making you curious about the reasoning behind the sequence of dishes. The wine pairing is carefully curated, enhancing the meal experience. The Burgundy white and red wines in the latter part of the meal seem to have been meticulously selected. I can feel the effort and passion of the sommelier. I plan to opt for the full pairing course next time as well.

Visited for lunch on a holiday. As I walked through the alleys near Mitsukoshi Nihonbashi, a stylish entrance suddenly appeared. I descended the stairs to the restaurant. The lighting is subtle, creating a very calming atmosphere. The first course of the lunch set was an appetizer of octopus and boudin. Both dishes came in beautiful dishes. The octopus was packed with the umami of the seafood. The second course was an appetizer called "MOTTAINAI," which utilizes leftover ingredients from affiliated stores to reduce food waste. On this day, it was beef stewed in red wine topped with Yamanashi pepper. Although the Yamanashi pepper had a strong presence visually, when eaten together, the richness and depth of the beef stew combined seamlessly with the flavor of the pepper. This was delicious! By the way, the paper with the dishes printed on it featured life-size photos of the chef's child from a related Italian restaurant. Cute. The third course was also an appetizer. It consisted of flash-seared suzuki sashimi topped with thinly sliced cucumber and kiwi sauce, as well as powdered wasabi. The fish was firm and fresh, and the spiciness of the wasabi and the acidity of the kiwi complemented each other well. I also ordered the chef's specialty, foie gras waffle as an additional dish. It was served individually wrapped like a confectionery sold at the store. Inside the crispy homemade waffle was plenty of foie gras. The citrus flavor was also present, without any unpleasant smell, allowing one to fully enjoy the texture and richness of the foie gras. The fish dish was cherry salmon with saffron risotto. The cherry salmon had a crispy skin and a tender, semi-raw flesh. The soup was rich with the umami of seafood! I wanted to drink this soup in large quantities, it was so delicious. The meat dish was Olivia pork roast with jus sauce. The pork, raised on olives, had a direct and delicious pork flavor. The accompanying vegetables were also fresh and tasty. Dessert came in three parts! First was buckwheat tea blancmange. It had a refined taste with olive oil and Gerant salt. The combination was exquisite. Next was mango and basil ice cream. There was even a smoking effect from the cold. The basil ice cream was refreshing and delicious, a flavor I had never experienced before. Lastly, a baked confection appeared. It was freshly baked at the restaurant, and the aroma was exceptional! Finally, the chef personally handed me a souvenir of baked confection. The taste, creativity, presentation, and quality of service were all at a high level, showing attention to detail and sincerity in every aspect. I would love to revisit to try the seasonal menu.

I went to the first store, Lape, because the second store, Oden no Hirachan, was so delicious. I wasn't feeling well that day, so I opted for the course meal with non-alcoholic pairing. Lape was entertaining with a touch of humor, and the food was delicious. The dessert at the end was tasty, but I was so full that it was almost painful. It was my first time trying non-alcoholic pairing, and I realized how much I usually eat with the help of alcohol. Overall, I prefer Hirachan, but I heard there is an Italian restaurant nearby, so I plan to visit it soon.

I have always been curious about this place but never had the chance to go until now. It was my first time having lunch here. The restaurant had a cozy atmosphere and I felt very comfortable. The food was delicious, and the portion size was just right even for someone like me who can't eat much. The flavors were light and refreshing, with a perfect blend of Japanese ingredients. I especially enjoyed the grilled chicken and bamboo shoot dish, as well as the ice cream and foie gras waffle dessert!

I visited for lunch and ordered the short course (8,250 yen). Every dish was delicious, especially the dessert of buckwheat tea with Guerande salt was exquisite. I asked for a message plate, which was surprisingly high quality for something free. The service was excellent as well. I think this French restaurant offers great value for money.

I visited the French restaurant "La Paix," which won one Michelin star in 2023. The dishes were full of spring ingredients and colorful, making it a feast for the eyes as well as the taste buds. Everything was incredibly delicious. The dessert inspired by cherry blossoms made me feel like I was at a flower viewing party, adding a touch of entertainment to the meal. I forgot to take a photo, but the bread was soft and fluffy, and absolutely delicious. They mentioned that they use bread from Nakamura Shokuryo in Kiyosumi Shirakawa, so I would like to try it next time. It's a popular bakery where you have to be serious to get your hands on their bread. The chef's dedication and playful spirit were evident in every dish. It's even more delicious when you can feel the fun and experimentation in each menu item. At the end of the meal, we received a greeting and a souvenir from the chef, making it a reassuring place to dine. There were many foreign customers, giving us a taste of being abroad. The small restaurant has about 20 seats, and the restrooms are separate for men and women, ensuring cleanliness. In America, restaurants serving alcohol must have separate restrooms for men and women, so customers from the US can feel at ease. "La Paix" means "peace" in French.

This time, I visited "La Paix," a French restaurant that has been awarded one Michelin star for 5 consecutive years. The owner chef, Chef Ippei Matsumoto, trained in Belgium at Les Honorables, and worked as a chef at O Good De Jule Merveilleux in Tokyo before opening "La Paix." Later, he also opened an oden restaurant called "Hirachan" that incorporates French techniques. In February 2023, he opened "Peace," a fusion of Italian and French cuisine, creating a buzz in the culinary world. I had been curious about this restaurant for a long time, so I was looking forward to visiting again. The lunch course plus additional orders cost 9,460 yen, plus a 10% service charge. The non-alcoholic pairing with 3 varieties was priced at 3,500 yen plus 10%. I was pleasantly surprised by the affordability of the non-alcoholic pairing! The first drink can also be changed to champagne, which is really appreciated. This time, I tried all non-alcoholic options. The quality and processing of the horse meat were so good that there was no gamey taste. The smooth texture of the dish contrasted nicely with the crispy cup. The salmon mousse was very smooth. The light acidity of the marinated cucumber served as an accent. The savory taste of the sablé, the pleasant aroma lingering in the mouth, and the good scent of dill spreading in the mouth afterwards. When you open it, the aroma of the shirasu has been wafting around the table the whole time. The meringue on top is light and sweet, melting in the mouth, and the tofu has a smooth cream cheese-like texture. The shirasu has a hint of seaweed aroma. Eating them together envelops the mouth in a unique way. The smoothness of the tofu, the texture of the shirasu, the melting meringue, the smoky aroma, and the refreshing scent of olive oil all come together in the mouth. It was a dish to be enjoyed along with the aroma. The mousse under the tile of the sea bream, which seems to have concentrated the deliciousness of the new onion, is accompanied by tomato and dashi jelly, as well as cut firefly squid and sea bream. Eating them together brought out a layered deliciousness that cannot be experienced with sea bream alone. The marinated cauliflower and cut onions provide a soft texture variation throughout. It was a dish that evoked the feeling of spring. Nihonbashi foie gras waffle (+1,210 yen) A specialty that showcases the chef's playful side. When you open the bag, a pleasant aroma spreads. The waffle is crispy and delicious, and the taste changes depending on how you eat it, which is surprising. The refreshing acidity and sweetness, followed by the rich umami of the foie gras, and a very subtle bitterness can be felt. The initial taste is like a dessert. The aroma and texture of the smoked cheese, which you feel in between, allow you to eat without getting tired. The moistly roasted amberjack is cooked to a point where it crumbles easily. The light yet flavorful beurre blanc sauce enhances the taste of the amberjack. The good aroma of butter is present but not heavy. The basil oil adds a touch of flavor variation. The spring cabbage is sweet to the core, with a pleasant softness that balances well with the fish and the bamboo shoots have a good aroma, a moderate sweetness, and a pleasant texture. The aroma of cherry shrimp adds to the dish. It was a dish that evoked the Japanese spirit within the French cuisine. The roasted fatty tuna has a firm yet bouncy texture, retaining both fat and moisture while being cooked to perfection. The sauce, while classic, complements the taste of the pork. The rough-cut black pepper adds a crispy texture and spiciness that lingers. The croquette, which crumbles easily and softly, emits steam when broken, indicating its hot temperature. It is unusual to have different main items served at different temperatures on one plate. The belly part has a lot of fat, but it is not heavy, with a good fat cut. The strong smoky aroma is felt, and it felt like chewing on a very high-quality bacon. Buckwheat tea & Guérande salt is also a specialty of La Paix. Blancmange.

Eating out every day to conquer the top 100 restaurants. Today, I visited a French restaurant called La Paix near Mitsukoshi. This restaurant was selected as one of the top 100 French restaurants in 2021. La Paix means "peace" in French. The restaurant aims to create French cuisine with a lightness of modern cuisine and the history of classic cuisine using authentic ingredients from producers nationwide, filled with a sense of seasonality that is uniquely Japanese. Chef Ippei Matsumoto honed his skills at a Michelin-starred restaurant in Belgium after working at a restaurant in Nara and "Vincent" in Roppongi. He then returned to Japan and worked as a chef at "Au Gout du Jour Merveilleux" in Nihonbashi for 10 years before starting his own restaurant, La Paix. His interest in cooking was sparked by his family's traditional oden restaurant. I had been wanting to visit this restaurant for a while, and finally had the opportunity for lunch. I made a reservation for 11:30 am and arrived on time. The restaurant is located underground in Mitsukoshi-mae. The stylish signboard at the entrance almost made me miss it, but I noticed and went downstairs. There was a humorous lantern with "La Paix" written on it in front of the restaurant. I was seated at a table at the back of the restaurant. The atmosphere was elegant and not too large, with many female customers. I ordered the foie gras goffle as an additional dish and chose pork for the meat. The course was truly authentic creative French cuisine. Each dish was refined in appearance and difficult to describe, showcasing the chef's creativity. The foie gras goffle was unexpectedly presented as a confectionery and served wrapped in paper. Even the dessert was not lacking in quality. I may lack the vocabulary to describe it properly, but it was truly a French cuisine experience to savor. Appetizers: Salmon, horse meat, strawberry mackerel Foie gras: Nihonbashi foie gras goffle +1,250 yen Fish dish: Itoyori sea bream Meat dish: Roasted sweet and tender pork Dessert: Buckwheat tea, grand salt SAKURA

La Paix, a Michelin-starred French restaurant in Nihonbashi. I had been wanting to visit for a while, and I finally got the chance to make a lunch reservation and go. - Champagne Henri Giraud for the toast - Appetizer: Salmon and Horse Meat - Appetizer: Strawberry and Burrata Cheese - Baguette with Ume Butter - Nihonbashi Foie Gras Gofu - Appetizer: Mackerel and Firefly Squid - Fish Dish: Yellowback Seabream - Meat Dish: Roast Sweet and Tender Pork - Dessert: Buckwheat Tea and Fleur de Sel - Dessert: Sakura Mont Blanc and Strawberry Jelly - Petit Fours: Hojicha Financier I enjoyed a heartwarming French meal full of seasonal flavors, with a touch of Japanese essence. The chef's thoughtful and attentive service made the experience even more special. I received petit sweets as a souvenir, perfect for enjoying with tea the next day. Looking forward to visiting again.