I went to the second stage of the Nagoya performance. Unfortunately, two out of the five performances had to return home due to the impact of the earthquake. The event was smaller in scale than I had expected, but I still enjoyed it. Here is my review: First dish - "Moon of Corn" Tofu-like dish with a strong corn flavor, served with shrimp and okra in a Japanese-style jelly. The ginger, wasabi, and sudachi mousse sauce on the side was delicious. Second dish - "Moon of Beef Cheek Cutlet" Tender beef cheek cooked in a delicious sauce, served with mashed potatoes, pumpkin puree, and soybean sauce. Third dish - "Moon of Mackerel Pike Tail" Chinese-style dish with a good balance of spices and plenty of ingredients. The flavor was a bit strong, and men might want more rice with it. Fourth dish - "Ashet Ash" The dessert I was looking forward to. A rich fruit sauce topped with yogurt sorbet and blancmange mousse, with a perfect balance of sweetness and acidity. The portion was large and very filling. Bread and coffee are included, but the bread was average. The option to purchase drinks with casino-like chips was interesting, and the original cocktails were delicious. Overall, the food was served at the right temperature and was satisfying. I am now tempted to attend the third stage for more delicious dishes.

I saw the pre-sale information months in advance, made a reservation, and went out full of excitement. I didn't read any reviews beforehand. Honestly, I was disappointed when I returned home and didn't feel like writing a review. But since I took some photos, I decided to at least keep a record. The show itself was enjoyable, with a close-up view, great energy, and a sense of unity between the audience and performers. In between shows, food was served, with explanations from the chefs, and the flow was well thought out. As for the food... The first course, "Harvest Moon," was delicious with various ingredients coming together in a broth jelly. The second course, "Gifts from the Moon and Earth - Luna Ragout," was too rich for my taste (the spices were too strong). The third course, "Chinese Rice of the Moon," was not particularly special. The fourth course, "Moon and Sun - Luna e Sole," was the one I was most looking forward to, but the pistachio ice cream was the only standout. The bottom layer was too hard to eat with the ice cream and mousse, and by the time it softened, the other elements were gone. The coffee service was slow. Overall, the food lacked cohesion and left me feeling disappointed. Each chef may have put their heart into their recipes, but there was a lack of unity in the overall experience.

I was invited by a friend to go to Luna Regalo. I had never heard of it before receiving the invitation, so I checked out their website. I was really looking forward to it as they offer a show along with dishes produced by famous chefs. The drink system was based on buying coins for 500 yen each, which you exchange for drinks. The person I was sitting with wasn't drinking, so I also opted for oolong tea. I was surprised when I received a familiar brand of bottled tea for 500 yen. It was served in the bottle as is, which kind of ruined the atmosphere for me. The meals were served during breaks in the show, which was quite impressive as many waiters brought the dishes out at once. The timing between the first and last dish being placed on the table was probably not much different. But I couldn't help but feel a bit blue thinking about the cost of the staff involved. The portions were small but visually appealing. Even after eating two dishes, I still felt hungry and finally felt satisfied after the third dish. However, the taste was a bit of a shock at first. It was hard to say it was delicious... it felt like eating airplane food. When I read other reviews after returning home, I found out that others had a similar impression, so I felt relieved that I wasn't the only one. I was able to enjoy the show, so perhaps it would have been better to separate the meal from the experience to fully enjoy it.

It was a conversation among my friends, but the menu at Luna Regalo was not well-received (lol), but I really wanted to go!! Since I didn't have a chance to go, I decided to go last minute because Luna Regalo's Tokyo performance was already ending~ The manager of Luna Regalo was announcer Kasaai☆ The first course "Setsugetsuka" was a dish with 12 ingredients like pumpkin, shrimp, scallops, fried wheat gluten, fried eggplant, carrots, crab cheese omelette, konjac, grilled trout, edamame dumplings, black sesame dumplings, and chicken meatballs with cartilage, all in a bonito-flavored dashi jelly with 4 different sauces around it. The second course "Gifts from the Moon and the Earth - Raguulna Regalo" was a dish of duck sausage and various vegetables (tomatoes, burdock, green onions, celeriac, broccoli, pearl onions, yellow beets, radishes, etc.) cooked lightly with truffle, topped with foie gras sautéed in red wine sauce. Mashed potatoes were served on the side. The third course "Yueliang De Zhonghua Fan" was a Chinese dish with 12 ingredients like shrimp, squid, clams, baby scallops, chicken, beef, bamboo shoots, wood ear mushrooms, shiitake mushrooms, carrots, Chinese cabbage, and baby corn in a white broth soup seasoned with Asian miso (doubanjiang, gochujang, red miso). Cucumber and pickled mustard greens were finely chopped on top of the rice. The fourth course "Luna e Sole" was a dessert with coriander flavored custard, orange jelly and pulp, Savoy mousse with white wine, and crispy kadaif on top. The chef's specialty, pistachio ice cream, was served as well. Personally, I thought the fourth course "Luna e Sole" was the most delicious♪ The 3rd stage was a cocktail version of Chef Kawai's recipe "Moon Stroll," which was sweet and aimed at women. Chef Kawai came out to the floor after the show, and I thought he was properly supervising everything. Honestly, the food was like business class airplane food (lol), but I enjoyed the show and the atmosphere of Luna Regalo, so I would give it a slightly sweet rating. Overall, I had a good time watching and eating♪

I went to the 2nd stage of "Luna Regalo" - a gift from the moon. My seat was in the west B2 section, second row center from the stage. All seats are designated, and it's hard to get good seats unless you book early because it's quite popular. I booked my ticket for August 8th on the day the 2nd stage tickets were released on May 29th. The meal cost is included in the ticket price, but the drink cost is separate (the coffee served after dessert is included in the ticket price). Upon entering the venue, they were selling chips that could be exchanged for drinks, so if you want to enjoy a drink while having your meal, it's best to buy them early. When the show starts, the venue darkens, and the Luna Chest and Luna Gestore guide you through the show and meal. I found out that the Luna Gestore is a male announcer from Fuji TV, and on 8/8, which happens to be Fuji TV's day, it was the announcer I grew up watching - Mr. Kawabata!! I was thrilled. The course menu for the 2nd stage is as follows. I will provide the information exactly as it was written in the menu: "First Moon: 'Corn Moon with 3 Cloud Sauces' - Produced by Masahiro Kasahara Yellow tofu is made by mixing crushed corn. The green is boiled okra, and the red is boiled shrimp, each set with an eight-direction dashi jelly. The three foam-like sauces have the flavors of fresh ginger, wasabi, and sudachi. The finishing touches with green yuzu and shiso create a refreshing taste." "Second Moon: 'Beef Cheek Cutlet Alla Luna Regalo' - Produced by Tsutomu Ochiai Beef cheek meat is first simmered and then made into a cutlet. The cutlet is crispy on the outside, and when cut, the tender cheek meat stew comes out. It is served with a special sauce flavored with red wine, tomato, and truffle. The crescent moon on top is made with pumpkin and potato puree, and the green sauce is made with edamame for a gentle taste." "Third Moon: 'Moukasame Tail Meat Soy Stew in a Hazy Moonlit Night Style' - Produced by Tomo Wakiya Moukasame tail meat is simmered with bamboo shoots, shiitake mushrooms, and pork in soy sauce and ginger. It is topped with pickled daikon and ginger, resembling a hazy moon. Hokkaido rice is served on the side." "Fourth Moon: 'Ashet Ash Luna Regalo' - Produced by Hiroshi Tsujiguchi At the bottom are three sauces of passion fruit, mango, and orange." Overall, it was a fantastic experience, and I even got to take a picture with Mr. Kawabata - a memory I will cherish.

I went to the 2nd stage. When it comes to judging only the food, it was necessary to prepare in advance and keep things ready for 300 people, so there were not many elaborate decorations. The venue was packed as you could try the menu devised by four famous chefs at once. The "Corn Moon" jelly made from corn was very delicious, and I liked the wasabi sauce. The other jellies were made with okra and shrimp, but they focused on the taste of the ingredients, so there were no surprises. The "Beef Cheek Cutlet" was a bit dry, and I was hoping for veal stew, which was disappointing. The "Shark Tail Soy Stew" was cooked in a similar way to shark fin, and it was delicious with firm rice. It was not elaborate, but it was made in a taste that Japanese people like, so I enjoyed it. The dessert was a moon-shaped plate with a dessert mainly made of white mousse. Under the mousse, there were citrus sauces like fruits and mangoes, which tasted great when eaten together. It was very delicious as there was no miss with this mousse. It felt like they played it safe without taking any risks, so the taste was not a problem. Overall, in terms of food alone, it felt like the menu content was below 5000 yen. Acrobatic performances are also held between meals, but due to the small venue, there is no great power, but there is tension in the performance and a sense of unity with the venue. Although the experience did not meet the expectations based on the ticket price, it is ideal for dates as you can watch performances while eating and see Fuji TV announcers up close, and there are many couples. For those who want to be deeply moved, I think it's better to see a real Cirque du Soleil type show and eat a delicious course for around 7000 yen, which would be more impressive and cost-effective. If you want to stand out, buy front-row seats as you may be asked questions.

Luna Regalo offers a luxurious experience where you can enjoy a collaboration of top chefs while watching a fantastic performance. The performers' costumes are reminiscent of Dragon Ball. The performance may not be as dense as Cirque du Soleil, but the entertainment between dishes is impressive. The drink payment system is unique, where you combine 8,000 yen, 1,000 yen, and 500 yen chips to pay. We purchased 16,000 yen worth of chips, ordered a bottle of champagne, four glasses of red wine, and mineral water, leaving us with 1,000 yen in chips as a souvenir. The food, although banquet-style, exceeded our expectations in quality. While it may not be as good as dining at each chef's individual restaurant, the opportunity to taste the dishes of multiple chefs at once is rare. The second dish was particularly outstanding. The only downside was the customers. It would have been nice if they dressed up for the occasion. Creating the right atmosphere is a responsibility shared by both the restaurant and the customers.

We, Tokyo Hormones, are a group of B-class food lovers who, when aiming for octopus, catch sea bream instead. Today, let's talk about Luna Regalo. I went to Luna Regalo's Tokyo preview performance. It's a restaurant/event where you watch a circus while enjoying dishes created by famous chefs. The location was a special tent set up at Hibiya Patio. The dress code was not too strict, as many people were dressed casually. Four famous chefs each created a dish that was served at the table. The first dish was a Sichuan-style steamed chicken with red and black sauce, created by Chef Komoda. The second dish was a two-colored risotto with truffle scent, inspired by Chef Hiro Yamada. The third dish was a flavorful red wine beef stew with vegetables, created by Ironman Sakai. Lastly, the dessert was a colorful vegetable ice cream with ginger, created by Chef Kakizawa of Patisserie Potager. The chefs must have had a hard time cooking on-site in the tent. The appetizer and dessert could be brought almost ready, but the main beef stew needed to be warmed up on-site. Overall, I was very satisfied with the experience. I also bought the chili oil with ingredients created by Chef Komoda from Sichuan Restaurant, looking forward to trying it!

Food & Taste: ★★★☆☆, Presentation: ★★★☆☆, Tableware: ☆☆☆☆☆, Preference: ★★☆☆☆, Likelihood of Repeat Visit: ★☆☆☆☆ I think everyone will have the same opinion on the food they ate, as well as the appearance and taste, but I will write it out again. - Steamed Chicken Parcel with Full Moon - Enchanting Red and Black Sauce: A half-spherical steamed chicken parcel with shrimp, scallop, edamame, celery, red bell pepper, and lotus root inside. The dish is served with two sauces - one black vinegar-based and the other chili sauce. I personally preferred the chili sauce. - The Moon Seen in Rome - Two-Tone Risotto with Truffle Fragrance: Risotto topped with foie gras-filled liver paste. The liver paste was to my liking and delicious. The risotto was a bit firm and difficult to cut, making it a bit challenging to eat. - Flavorful Red Wine and Beef & Vegetable - Moon Marriage Beef Stew: A rich stew with beef tongue, veal belly, burdock root, carrot, taro, and broccoli. The stew was exquisite, with well-cooked ingredients that complemented the broth perfectly. The only suggestion would be that the beef tongue was a bit large, making it difficult to eat with a spoon. - Colorful Vegetable Ice Cream with Ginger Moon: Organic vegetable ice cream was a unique dessert, not too sweet and complemented the beef stew well. It was delicious. - Other Dishes: The tableware was disappointing, resembling something you would find in a 100-yen store. The canned juice served was also a letdown. Cost performance for the show and food was average, with good quality but small portions. The atmosphere was casual, despite my initial impression of it being more formal. The event seemed to prioritize entertainment, with a mix of top-notch performance, chef's cuisine, and a unique event vibe. Overall, while the concept of enjoying a show and famous chef's cuisine is intriguing, the execution lacked balance and cohesion. However, if you can overlook this and enjoy the event for what it is, you may have a fun time interacting with Fuji TV announcers and taking photos.

I thought it would be so wonderful... but the food that was brought out was just okay, little by little. The dessert was really delicious, but the rest was kind of disappointing. The drinks were expensive, the seating was mixed up, and I can't help but wonder where they spent their money... The chandeliers are amazing though. With about 400 seats per serving, serving around 800 people... it makes me think they are only after profit. 18,000 yen per person is too expensive.

On a Sunday birthday, I was looking for a place to enjoy some good food and stumbled upon an event by Fuji TV online. It promised dishes by star chefs and performances similar to Cirque du Soleil, so I made a reservation right away. Arriving 5 minutes before the opening, I went to pick up my ticket and was directed to a window. However, I was told to use a machine for ticket pickup, which was a bit inconvenient. Minus one point. When the doors opened, I was held in the lobby, probably for merchandise sales. Minus two points. After about 10 minutes, they started guiding people inside. Not bad. The drink sales were token-based, and if you wanted to pay by credit card, you had to go back to the entrance. Minus three points. The purpose of this token system was unclear, and the prices were high. A small bottle of water cost 500 yen. Is it necessary for Toshiaki Karasawa to be the emcee? The Fuji TV announcer, acting as the manager, was a bit awkward as the MC. The dance performances were good, but some acrobatic performers were also made to dance, which seemed unnecessary. Couldn't they just stick to acrobatics? The food was like decent airplane food, considering the limited kitchen resources. The taste was not bad, and the wine was like business class quality. But for 8000 yen, it felt a bit overpriced. It made me appreciate the greatness of Disneyland. It was almost on par with a dinner show at Disneyland, maybe slightly inferior, for 18000 yen. I wondered if there were really repeat customers for this kind of event. It made me nostalgic for the bubble era.

Well, if you go in with high expectations, the backlash will be big, so I'll be honest. I visited the 2nd stage. First, let's start with some champagne. It was quite a hassle to buy chips or order drinks, as it was difficult to flag down the staff. But that's okay. When I asked for champagne, they poured it into a water glass on the table, and that was it. Oh well, my meal for today is over. You see, with champagne, the glass is more important than the brand. Even a cheap glass worth 100 yen would do, as long as they pour the champagne into a champagne glass. It's a clear indication of their attitude towards food. The rest, you can imagine. The meal was basically like airplane food. You know how airplane food has a unique smell? They completely recreated that. Even the cold appetizers on a cold plate. They probably used kitchen equipment from airplane food services, and maybe the catering is done by an airplane food company. However, this is not economy class airplane food, it's business class airplane food. Business class airplane food is served one dish at a time, not all on a tray at once, and the glasses are glass, not plastic. Have you ever seen airplane food labeled as "Nadaman" produced or something like that? It's very similar. Business class is expensive, right? For just 1.8, you can experience business class airplane food without actually flying. If you're curious about what business class airplane food is like, I recommend it. Everyone was asked, "Which dish was the most delicious?" and they all said, "The dessert." Yeah, it's as delicious as convenience store desserts. Convenience store desserts are tasty, right? I like them too. The show was great. It was a small venue, so you could see it up close and it was very powerful. I had a great time and left satisfied. However, the meal was a big joke. So, when you go, keep that in mind. In terms of cost, that show is worth about 7000 yen. However, since it's a table seating, you can only sit half as many people as regular seats. So, you need to charge double to break even. Therefore, I'd say the show part is 1.4 and the meal is around 0.3. Add in 0.1 for the Fuji TV announcer, and well, that's the price, I guess. Looking at just the meal, when you add drinks, it goes over 2, which makes you go, "Huh?" But if you think of it as a 0.3 meal, including the service, it's acceptable. Oh, right, there was one thing different from airplane food. With airplane food, they always ask, "Coffee, tea, or water?" Here, they just pour coffee without asking, so that's the only thing that breaks the airplane feel.

I had a great time enjoying an acrobatic circus performance while eating dishes by famous chefs that I don't usually get to try. The event was quite enjoyable, and the venue had a unique atmosphere. I was impressed by Chef Masahiro Kasahara's corn tofu and jelly with three types of foam sauce. The corn tofu was surprisingly sweet and paired well with alcohol. Chef Tsutomu Ochiai's beef cheek cutlet was very elegant and delicious. Chef Tomo Kotake's simmered monkfish tail with bamboo shoots and shiitake mushrooms was a good match for rice. At first, I thought it was incredibly delicious, but as I ate, it started to remind me of a slightly better Chinese dish from a nearby restaurant. Sorry about that. Pastry Chef Hiroshi Tsujiguchi's yogurt sorbet topped with fromage blanc was a surprisingly delicious dessert. And the taste remained impressive until the last bite. It's amazing that a dessert with cheese can be so sweet and sour and perfect for summer. Since it wasn't a set menu, the dishes didn't really come together as a whole. However, it was fun to see chefs from different fields showcase their skills, and it was a unique experience that I enjoyed. It was a bit inconvenient that the drinks were on a tip basis, but overall, the event had a special atmosphere that made it worth it.

I'm not really interested in events like this hosted by Fuji TV, but this time I was able to get tickets for a company staff trip. The show features courses produced by famous chefs. I wasn't expecting much from this "production". The venue is a small tent-like structure from the outside. Inside, there are seating arrangements in all directions, with a central area for the show. The interior is dimly lit with red chandeliers, creating a moody atmosphere. First, the food impressions: - First course: "Corn Moon" with 3 types of cloud sauce. The corn was sweet and the shrimp was recommended. - Second course: "Beef Cheek Cutlet" with sauce. The cutlet was heavy, but the side dish was delicious. - Third course: "Shark Fin Stew" with rice. The stew was rich and flavorful, and surprisingly went well with the rice. - Fourth course: "Assiette Lune Regalo" by pastry chef Tsujiguchi. The dessert was well-balanced, but the mousse was not to my liking. Overall, the food was better than expected and the balance was good. The show was impressive, and the performers were very close, making the experience memorable. The flow of the event was eating, watching the show, food explanation by a Fuji TV announcer, and eating again. The waitstaff was a bit rough, but the price was high for the excellent content. I'm considering going again during the next menu change in September.

The event organized by Fuji TV had a high level of performers. The costumes were inspired by Dragon Ball and were beautiful. The venue decorations and stage setup were also very good. The food was delicious, especially Hiro Yamada's grilled risotto with foie gras liver paste which had a fragrant and elegant taste. While the beef stew by Sakai had amazing flavor, the meat was cut slightly larger. The pineapple ginger jelly by Kakizawa was refreshing with a slightly frozen texture and cute pastel colors. The service, however, was not top-notch. It would have been nice if they poured water into the glasses or mentioned to enjoy the bread with the next dish. The portions were small, and some guests found it not filling enough. We ended up having another meal later that night.