A new restaurant has opened in Azabu-Juban. The entrance exudes a luxurious atmosphere. The concept of the restaurant is to incorporate new elements constantly in the ever-changing modern society with free-thinking like clouds and fluidity like the wind (hence the name of the restaurant). While the menu features a lot of Japanese ingredients, the dishes are creative and unique, such as spring rolls and Peking duck. Everything was delicious, but my favorites were the hairy crab macaroni gratin, which was rich and flavorful without using butter or cream, and the deep-fried shark fin wrapped in pastry, cooked in snapping turtle broth, was exceptional. The cute silver duck served in a pack was a fun twist on Beijing duck, and it was crispy and delicious. Overall, all the dishes were tasty and the course was satisfying. I recommend trying the pairing with alcohol if you enjoy drinking. Course price is 29,700 yen + pairing.

These days, I've come to realize that despite having tried various types of cuisine, I always end up going back to traditional places like soba restaurants for soba, ordering sushi a la carte at old-fashioned sushi joints, having shark fin soup at Chinese restaurants, and choosing between kalbi or sirloin for meat dishes. I like being able to eat what I want, when I want. Nowadays, it seems like restaurants have become too focused on time limits, asking for preferences, and serving confusing dishes that blur the line between Japanese and Western cuisine. Some even serve ingredients like caviar and truffles on mismatched dishes. It's all become too overwhelming, with restaurants starting service all at once like a factory farm. And then there are the self-proclaimed foodies who have become desensitized by all this. I miss the good old days of enjoying delicious sushi and yakiniku. The truly great restaurants in Japan are disappearing, and I hope that the classic Italian, teppanyaki, and French restaurants will remain.

The atmosphere inside the restaurant makes you want to drink wine, it's very stylish. The pairing consisted of two types of sake, a fusion of Japanese and Western styles. Despite the wide variety of dishes, everything was delicious until the end. The palate cleanser in the middle started to take effect later on. Even the desserts were carefully crafted and very tasty.

There was no disappointment in the taste, but is it worth paying this price to eat? I have doubts, the most disappointed I have been in the past (^_^;) by Akiton (..) "NUAGE ET VENT" ✨✨ Chef Yamashita, who trained at Robuchon and L'ecrin, challenges with food producer Ochi in "WA-ART FUSION". "Not only using high-quality ingredients, but can they bring out the flavor?" If using expensive and good ingredients, deliciousness is a given. I tend to be a bit skeptical of this type of restaurant, but I will visit to try it out. The restaurant opened in November 2021. It is located a 1-minute walk from Azabu-Juban Station on the Tokyo Metro. How is the taste of the dishes? (*´∇｀)ﾉ ■ Omakase 13 dishes 29,700 yen (tax and 10% service charge extra) ① Awakening droplet cold-pressed juice. Includes komatsuna, ginger, fruits, etc. Yes, a good first dish. You can clearly taste the umami of fresh vegetables and fruits. ② Pesticide-free organic vegetable pickles. Beautifully arranged vegetable pickles in sweet vinegar. The idea is very good. Vegetables include lotus root, pumpkin, green beans, bell peppers, and refills are free. It attracts diners with unusual vegetables. It is just a snack, not something to judge the taste of, but I like it. ③ Aichi blue eel hitsumabushi. Blue eel from Mikawa, Aichi. The skin is crispy, and the strawberry sweet sauce is distinctive. Putting cucumber in the rice adds a change in flavor, which is not bad. Good quality rice is also used. ④ Natural flounder sashimi. Aomori natural flounder with child kelp and plum sauce. The flounder is tender, and the umami is brought out well. The broth is also not bad, but the seasoning of the child kelp lowers the completion level. ⑤ Shinshu matsutake tempura. Shinshu matsutake fried with rice. This is bad. The ingredients are delicious, but they do not understand how to use "matsutake" properly. What's wrong? The taste of matsutake changes depending on how it is cut and the size. This dish ignores the fibers of the matsutake. The ingredients are dead. ⑥ Inaniwa udon with soft-shelled turtle. Shizuoka Hattori-san's soft-shelled turtle simmered in broth. The broth is elegant and well-made. However... I don't understand what the simmered dish is trying to convey. It's not delicious whether you put it in udon or eat it as it is. ⑦ Ginza duck. Kyoto duck meat. Reconstructed Ginza duck with carefully selected ingredients. With sweet bean sauce seasoning. Yes, it's normal... The duck soup was well made. ⑧ Grilled Nanatsuboshi mushrooms. Nanatsuboshi mushrooms from Minamiuonuma, Niigata. Served with blue cheese mousse and salt. The Nanatsuboshi mushrooms themselves are delicious. They go well with blue cheese. The mushroom potage also has a good flavor. ⑨ Ice confectionery for enjoying meat. Kiwi, myoga. Since the fruits are made into ice confectionery, they are naturally delicious. ⑩ Hida beef and flying beef truffle burdock sukiyaki. Hida beef includes lamp core and ribeye. They are using good meat here. Especially the lamp core was delicious. The burdock, truffle sauce is also well made. ⑪ Kanai Farm Komatsuhime and Ishitsukasa natural tuna. Akita duck rice using duck farming method. The side dishes include tuna, karasumi, ikura, and small fish. The ending was satisfying. The karasumi and ikura were very good. ⑫ Fromage blanc and Shine Muscat. Yes, this is well thought out. Blue cheese ice cream, Shine Muscat... both in appearance and taste, they are well done. This is of high quality. ⑬ Western pear warabi mochi and Japanese black tea. Oh, this dessert is delicious too. The ingredients are combined in a complex way, but the taste is well established. The level is high. ■ Drinks ⚫ ROCOCO Tokyo WHITE 1,800 yen Wow, an interesting taste. The aroma is strong, but the smoothness is soft. The novelty comes first, and honestly, it's not to my taste. ■ Service The level of service is high. However, I noticed a few points that bothered me. ■ Price I didn't feel moved and felt that it was very expensive. The omakase and one beer cost 34,840 yen. Overpriced.

I was taken to a hidden gem restaurant in Asakusa. It was a surprise, and when I entered the restaurant, I was amazed. It was incredibly stylish! The theme seemed to be "nature in the city," and as soon as I opened the door, a fantastic space fitting for a hidden restaurant unfolded before me. There was a kitchen in front, and I couldn't believe that they would cook right in front of us! The restaurant opened in November 2021 and offers art fusion cuisine based on Japanese elements. I was a bit puzzled by the term "art fusion," but as the course began, I understood. They showed us the ingredients they would use, finished cooking right in front of us, plated the dishes, and served them. It was such a luxurious experience! The eel dish was particularly surprising! I think it was my first time trying it, and although I felt a bit sorry at first, I devoured it when it arrived. It was delicious! After that, there were sea urchin, tuna, abalone, and more, all carefully selected by the chef. The chef himself explained each dish, and the lighting was cleverly designed, making it easy to take photos of the kitchen and the dishes. Every dish was not only delicious but also presented in an artistic and entertaining way, like being in an art museum. I hope to visit again someday.

- Pickles made from colorful organic vegetables without pesticides are visually appealing and get your energy up! - Cold-pressed juice made from pesticide-free fruits to kickstart your day. - Hitsumabushi with eel and sansho pepper from Kochi. Crispy and thick eel that is delicious. - Simmered sea urchin and green eggplant. Both the sea urchin and eggplant are sweet and delicious. - Tempura with octopus and corn from Akashi. Surprisingly delicious combination of octopus and corn! - Inaniwa udon with natural black abalone. The simple broth brings out the amazing flavor of the black abalone. - Crispy and delicious Duck in Ginza. - Gutsugutsu grilled fukahire with yuba. The yuba with fukahire is delicious, with a touch of sansho pepper that complements it well. - Seven-color shiitake mushrooms grilled on a charcoal stove. Simple yet incredibly delicious mushrooms. The accompanying potage soup is surprisingly rich despite being made with only salt and water. - Pineapple and basil ice dessert to cleanse the palate after the meal. - Tomato sukiyaki with flying beef. Left: lamp meat, Right: rib meat. The dish includes Nagoya Cochin eggs and tomato mousse with truffles. - Komatsuhime rice from Kanai and tuna from Ishitsukasa. The rice is served with homemade yukari, dried young sardines, and suppon. We even had seconds to make a luxurious bowl of rice! - Baked corn ice cream. When the meringue is broken, you will find corn ice cream, truffles, and corn inside. A delightful and delicious restaurant experience. The menu changes every two months, except for the classic Ginza Duck. - #Innovative #French #Kaiseki #Kaiseki cuisine #Chinese cuisine #Azabu-Juban #NUAGEETVENT #Tokyo gourmet #Minato-ku gourmet #Azabu-Juban gourmet #Fukahire #Flying beef #Tuna from Ishitsukasa #Suppon #Yukari #Corn #Want to connect with gourmet lovers #Pairing of course #Getting drunk for sure #Pairing

I tried the new August menu at "NUAGE ET VENT" this time! My personal favorite was the blue eel hitsumabushi that made me feel the summer vibes♪ The outside was crispy, while the inside was fluffy, and I was impressed by the perfect grilling! The specialty "Ginza Duck" was upgraded from last time, and I loved the accents of karinto and shiso leaves☆

"NUAGE ET VENT" means "Clouds and Wind" in French. The atmosphere at the entrance was lovely, and the interior was meticulously designed, creating a charming space. The restaurant serves a set course menu where each dish is explained and served in sequence by the staff. The cuisine is based on Japanese cuisine with global influences. The menu changes monthly and includes dishes like eel with rice, sea urchin with eggplant, tempura of corn and octopus, abalone with Inaniwa udon, Beijing duck, and more. Each dish was delicious and beautifully presented. The eel with rice and sea urchin with eggplant were particularly outstanding. The restaurant pays attention to detail in each dish, using high-quality ingredients and unique cooking techniques. The meal ends with refreshing desserts like corn ice cream and mango mochi. Overall, the dining experience was exceptional, and I would love to visit again to enjoy the exquisite cuisine.

Summer is usually associated with light and delicate ingredients, but this meal completely changed that perception! Starting with the awakening droplet - a refreshing and delicious vegetable juice that I would love to drink every morning. Next, the organic pickles made from pesticide-free vegetables from Noto. They were so tasty that I had to resist the temptation to overindulge and fill up my stomach. The drink pairing began with a toast of Henri Giraud, which had a honey-like sweetness that I enjoyed. The first course was a striking dish of clay pot rice with eel. The eel was thick and flavorful, served on a slightly loose rice resembling risotto. The second course featured Hokkaido sea urchin and green eggplant simmered together, creating a simple yet delicious combination. The third course was octopus and corn tempura, accompanied by homemade BBQ spice that added an unexpected touch of flavor. Sake was served next, followed by a dish of Inaniwa udon with natural black abalone broth, which was impressively flavorful. The meal continued with a dish of Ginza duck, which never fails to excite me when the box is opened to reveal the delicious meat inside. The following dishes included a dish of simmered shark fin with yuba and a sizzling dish of grilled mixed mushrooms from Niigata. The meal was accompanied by a variety of wines that complemented each dish perfectly. The experience ended with a refreshing pineapple sorbet to prepare the palate for the next course. Overall, the meal was a delightful and memorable culinary journey that showcased the best of summer flavors.

Chef Yamashita, originally from Rekan, opened a new and promising hidden gem restaurant last year called NUAGE ET VENT WA-ART FUSION, creating a unique new category of cuisine combining Japanese and art (international cuisine). The first floor features a U-shaped chef's table that can accommodate 8 people, while the second floor offers luxurious private rooms with a distinctive and artistic ambiance. The set course menu with pairing includes: - Morning Dew - Organic vegetable pickles from Noto Takano Farm - Hittsumabushi with blue eel - Sea urchin and blue eggplant simmered in broth - Tempura of octopus from Akashi and corn, best in July - Inaniwa udon noodles with natural black boar from Shirahama, Chiba - Grilled duck from Ginza with vegetables and shark fin from Kesennuma - Grilled shiitake mushrooms from Niigata, measuring moisture levels and adding oil - Ice dessert to enhance the flavor of meat - Tomato sukiyaki with flying beef, lamb, sirloin, tomato mousse, and Nagoya Cochin egg - Komatsuhime rice from Kanai and tuna from Ishitsukasa - Grilled corn ice cream - Mango warabi mochi and rice pudding with Miyazaki mango and sansho foam. Perfect for special occasions, dates, or business entertainment! Thank you for the feast! NUAGE ET VENT 03-5563-6333 1-9-3 Azabu-Juban, Minato-ku, Tokyo, 2nd Fujiyoshi Building

Located a 5-minute walk from Mabashi Station, "NUAGE ET VENT" offers a course menu for ¥27,500. The menu includes: - Morning dew - Organic pickles of pesticide-free vegetables - Grilled eel with rice - Sea urchin and green eggplant simmered dish - Octopus and corn tempura from Akashi - Natural black bream Inaniwa udon - Ginza duck - Gutsugutsu grilled shark fin from Kesennuma with seasonal vegetables - Grilled eight-color shiitake mushrooms - Ice candy to enjoy meat - Tomato sukiyaki with flying beef - Komatsu Hime from Kanai and Maguro from Ishitsukasa - Grilled corn ice cream - Mango warabi mochi and rice pudding The review details the dishes, highlighting the unique combinations and flavors, as well as the chef's dedication to quality and presentation.

Last November, a wonderful restaurant opened in Azabu-Juban. The restaurant, called "NUAGE ET VENT," which means "cloud" and "wind" in French, offers a unique dining experience with a fusion of Japanese, Chinese, and French cuisine in an artful setting known as "WA-ART FUSION." The chef, Hiro Yama, has worked at prestigious French restaurants in Japan and trained under Eric Jiboult before returning to Japan to lead the kitchen at "NUAGE ET VENT." The restaurant is open for dinner only from 6:30 pm to 9:00 pm, with a two-part dinner service on Fridays. The price is 30,800 yen. The dining experience begins with the chef appearing on a stage-like kitchen and presenting carefully selected ingredients in creative and entertaining ways. The menu features dishes like simmered shark fin, Peking duck, and truffle-topped tomato mousse with sukiyaki, showcasing the chef's skill and creativity. The use of high-quality ingredients such as giant spiny lobsters, sea urchin, and Hida beef results in exquisite dishes that highlight the flavors of each ingredient. The restaurant is perfect for a sophisticated date night, offering a fun and enjoyable dining experience without being overly pretentious. For more details, please visit the blog: https://ameblo.jp/sakura-beautiful/entry-12748404082.html

I revisited the restaurant now that the May menu is available♪(´ε｀ ) Once again, I ordered the course menu with wine pairing! Cheers with Henri Giraud♪ A drop of awakening to warm up before eating. This is a vegetable juice, but it's light and even someone like me who doesn't like vegetable juice can enjoy it. A salad of pesticide-free organic vegetables from Noto as a palate cleanser. You can taste the deliciousness of the vegetables, but it's also good with the basil anchovy miso dip. You can have seconds, but be careful not to overeat and feel uncomfortable later (laughs). And now, the rice!! Chiba Nanbo Ise lobster cooked rice. A large Ise lobster is served on top! It's like a refined lobster curry or stew. It warms the hungry stomach. The next white wine is a concentrated Sauvignon with mineral notes. Buisson Renard. Very refreshing! Asparagus and lightly grilled Aoyagi (from Kagawa) jelly. Aoyagi is cooked at a low temperature of 60 degrees. The color is very beautiful✨ The jelly with tomatoes and Aoyagi is refreshing. The chopped asparagus adds a nice texture. Fried scallops with black truffle tartare sauce. Purple sweet potato shaped like the sun when seen from the sea floor. What is this tartare? So delicious!! The tartare steals the show (laughs). The white wine paired with this dish is a CONDRIEU. It's floral and has a good body✨I love this wine!! Next, there's the tilefish milt potage cold noodles. The rich and creamy soup is delicious. Squeeze plenty of sudachi to enjoy the freshness and bitterness. The sake paired with this dish is a Gikyo Yorokobi Kei made with the finest Yamada Nishiki. It goes down smoothly and stress-free. The glass and ceramic combination of the glass is also lovely!! Ginza duck with Kyoto duck. I love this dish!! First, the 3-week aged meat part. It's moist and smooth~✨ And then, the Ginza duck. It's exciting to open the box. The crispy sweet texture is so good, and the juicy fat of the duck is delicious. The soup made from the same duck is a great match♬ The red wine paired with this dish is also delicious! I like it! CHATEAU PAVIE MACQUIN SAINT EMILION. The next dish is the simmered sea cucumber from Kika Numata. There are so many dishes, but is there really this much sea cucumber? It's so luxurious. The fluffy thing served with it is fu.

NUAGEETVENT is a restaurant based on the concept of WA-ART-FUSION, where you can enjoy fusion cuisine with a Japanese base and artistic elements in the dishes, interior, and tableware. Located just a 3-minute walk from Azabu-Juban Station, the restaurant features an open kitchen where you can enjoy the live cooking experience of Japanese x ART x Fusion cuisine. Chef Hiroyuki Yamashita, with experience at Mandarin Hotel and under Eric Jividen in the US, creates French-based dishes incorporating elements from various cuisines using high-quality Japanese ingredients. The concept of the restaurant is to combine "Wa" (Japanese), "Art," and "Fusion" to create a new genre of cuisine called "WART FUSION," offering a dining experience that engages all five senses. The food is paired with delicious drinks, making the overall dining experience both beautiful and tasty. I would love to visit again to experience the menu change with the seasons.

I went to try the new menu for April. When I sat down, I was happy to see cherry blossoms blooming on the wall ((⊂(*°ω°*)⊃)). I took a breath with Gunpowder tea, a Chinese oolong tea. It is grown on the mountainside and absorbs minerals from the rocks. I prepared myself to eat. When the time came, the curtain opened and Chef Yamashita greeted us ✨ Although the atmosphere of the restaurant gives a Western impression, NUAGE is actually a fusion of "Japanese art fusion" - a combination of Japanese, art, and fusion cuisine. It may sound confusing, but you will understand once you taste the food. I'm looking forward to it again~♪(´ε｀)(I have been a customer since their Ginza days.) I opted for the chef's choice course menu and paired drinks. We toasted with champagne. The delicate bubbles were comforting ✨ Next, I had fresh ginger juice. It aids digestion with ginger and vegetable enzymes. I'm not a big fan of vegetable juice, but this one was delicious and easy to drink. There were pickled vegetables made with pesticide-free vegetables from Noto. Each piece was delicious and tempting, but I had to be careful not to overeat because the course menu was quite filling. And then, the foie gras cooked rice was served ✨ I really love this dish ( •̀ .̫ •́ )✧ I had it before and it left a lasting impression, and this time, I think it might be my favorite again! It's so delicious that I can't forget it! It is topped with Spanish black truffle and shiso buds. It's quite rich because of the foie gras, but it's perfect for starting when you're hungry (lol) Next was the bamboo shoot jelly. It had dried bonito, white carrot puree, and red prawn. The crispy bamboo shoot and the rich flavor of the prawn were excellent ✨ It had a strong Japanese element. I paired it with sake. The scent of the sake was sweet, but it had a bitter taste. The next dish was scallops grilled with seaweed. They were grilled fragrantly and topped with black truffle. The scallop liver mousse served with it was rich and delicious! And the Nara pickles added texture ✨ The red wine was CHATEAU PRINCE. Next, the spiny lobster was served ＼( 'ω')／ This dish makes you quiet suddenly if it were a video (lol) And this is not the main ingredient, it is used for the broth. The next luxurious dish was Inaniwa udon. It had Toyama white shrimp and 3-month-aged caviar with spiny lobster broth. The broth was full of spiny lobster flavor! The noodles were also delicious~ The white shrimp was large and had a strong presence. The crispy topping was made of white rice flour. The broth contained not only spiny lobster but also Oyama chicken. The combination of white shrimp, caviar, broth, and the firm udon was really good and delicious ((⊂(*°ω°*)⊃)) I paired this with a lemon cocktail. It was made with sake lees spirits (shochu) and grated organic lemon. After the udon and lemon sour, the Ginza duck was served. Why Ginza? NUAGE moved from Ginza, so it's a remnant of that time. It's essentially Peking duck (lol) First, we were allowed to taste the meat only. It was quite flavorful! It was aged for 3 weeks and had a moist texture ✨ Delicious! And then, the Ginza duck was presented. We opened the box and took a bite. It was juicy and delicious ((⊂(*°ω°*)⊃)) The crispy texture was like crispy fried dough made with buckwheat flour. This crispy texture added a nice accent. The wine was BRULEE from the vineyard. This wine is really good~ And then, we were served a soup made from Japanese beef tail. It was used for the next dish, oden. Oden, really? (lol) The soup was delicious! The strength of the tail and the elegance of the broth blended well.

Standing in the bustling district of Asakusa, this innovative restaurant takes inspiration from nature in its interior and exterior design, cutlery, and the intimate dining space reminiscent of a theater with only 8 seats. The chef shares stories about the ingredients and their origins, creating a serene and powerful atmosphere. Using no dairy, the kaiseki-style course menu incorporates enzyme dishes and offers a unique dining experience. The fusion of traditional and luxury ingredients paired with sake is truly impressive. The charcoal-grilled Pluma Iberico with sea urchin Pellegrino sauce is a standout dish, as well as the blowfish milt mapo tofu and the harmony of Shirataki rice with Komatsu-hime white rice. The restaurant, named NUAGE ET VENT (Cloud and Wind), embodies freedom and innovation, with creations by art director Michitaka Ochi and chef Hiroyuki Yamashita that captivate with their limitless global-local charm. The dessert finale includes a "warabi mochi chocolate" emerging from a white cocoa vessel and a "canele ice cream with pickled strawberries" where the strawberries are pickled. These artful fusion dishes evoke a sense of excitement and inspiration akin to being in an art museum. The impeccable hospitality, thoughtful details like table heaters and battery charging systems, and the overall sense of exclusivity and creativity in the dining experience are truly appreciated. Thank you for the extraordinary food art experience.

"WA-ART FUSION" is a unique gastronomy concept that incorporates the style of a traditional Japanese tea ceremony, serving rice dishes three times in a meal without using dairy products. NUAGE ET VENT is a theatrical restaurant with a counter-style seating arrangement surrounding an open kitchen. The name means "cloud and wind," and even the show plates are custom-made to resemble clouds. The course meal starts with a cold-pressed juice made from pesticide-free vegetables to prepare the stomach, followed by the first dish which is a unique risotto made with 50-year-aged sherry vinegar and strawberries, served with foie gras. The fusion of flavors in this dish is truly a work of art. Other dishes include a jelly dish with Hokkaido sea urchin and white carrots, a tempura-style bowl of Hokkaido scallop roe on a bed of rice, and a reconstructed Beijing duck using Japanese ingredients. The meal ends with various delicacies like truffle-infused dishes, grilled mushrooms, and a dessert of canelé ice cream and chocolate mochi. Each dish is carefully crafted to showcase the fusion of Japanese and Western flavors, creating a unique and unforgettable dining experience.

Located in Azabu-Juban, a hidden gem restaurant named "Kumo to Kaze" opened last November. The restaurant aims to incorporate new elements into its dishes constantly, reflecting the fast-paced modern society with free-thinking like clouds and ever-changing like the wind. The restaurant has only 8 counter seats and operates in two sessions starting at 5:30 pm and 8:30 pm. The cuisine category offered is called "WA-ART FUSION," a new style of Japanese cuisine that combines carefully selected Japanese ingredients and cooking methods with artistic design and plating, as well as fusion styles from around the world. Expectations are high for this innovative approach. The dining experience is not just about taste but also about engaging all five senses. The menu starts with a theatrical opening where the curtains are drawn, revealing a stage of culinary delights. Drinks are paired with the courses, starting with a toast of Henri Giraud MV15 Champagne, followed by organic juice made from pesticide-free vegetables with ginger enzymes to prepare the stomach before the meal. The courses include dishes like a 50-year-aged sherry vinegar and strawberry risotto with foie gras, Hokkaido sea urchin and white carrot jelly, and a Hokkaido scallop tempura rice bowl. Each dish is paired with a carefully selected drink, such as a Burgundy white wine or a Japanese sake from Mie Prefecture. The meal continues with dishes like a Nagoya Cochin egg and black truffle okonomiyaki, all creatively reimagined with a fusion twist. The dining experience is enhanced by the use of museum-quality lighting, creating a spotlight effect on each dish. Overall, the innovative dishes and perfectly paired wines at Kumo to Kaze provide a delightful and exciting dining experience that keeps guests eagerly anticipating the next course.

Last November, a trendy restaurant called NUANGE ET VENT opened in Azabu-Juban. Chef Hiroyuki Yamashita has trained at famous French restaurants such as Ginza Lecan, Joel Robuchon, and Mandarin Oriental Hotel Tokyo. He has incorporated a new breath into traditional Japanese ingredients and techniques, offering "WA-ARTFUSION" cuisine based on Japanese elements with a high level of artistry. The stylish space is themed around nature hidden in the city, with only 8 counter seats available. The counter opens up to reveal an open kitchen like a stage, creating an exciting atmosphere. Dinner is served in two parts, starting at 5:30 pm and 8:30 pm, with a total of 14 courses priced at 29,700 yen, including a wine pairing option. The experience began with a toast of Henri Giraud champagne, followed by a cold-pressed juice made from pesticide-free vegetables and apples to prepare the stomach. The meal continued with dishes like pickled Noto vegetables, a 50-year-aged sherry vinegar and strawberry risotto with foie gras, and a Hokkaido sea urchin and white carrot jelly dish. Each course was paired with carefully selected wines, enhancing the flavors. The culinary journey also included dishes like Hokkaido scallop tempura and Ginzaduck, a reconstructed version of Beijing duck using Japanese ingredients. The experience concluded with dishes like Akashi-yaki black truffle and fried fukahire in squid ink paté brick. Each dish was artfully presented and indulgent, providing a unique dining experience that combined Japanese and French culinary techniques.

- Tokyo Azabu-Juban- [NUAGE ET VENT] ━ Date ━━━━━━━━━━━━━━━━━━ ■ Food Blog: 3.08 ■ Nearest Station: Azabu-Juban Station ■ Dish Name: January, February Course ■ Price Range: ¥30,000 - ¥39,999 ■ Address: 1-9-3 Azabu-Juban, Minato-ku, Tokyo, 2nd Fujioshi Building ■ Operating Hours: 19:00 - 21:00 ━━━━━━━━━━━━━━━━━━━━━━━ Review ━ Located just a 1-minute walk from Shimbashi Station, [NUAGE ET VENT] is a restaurant where you can enjoy a new category of cuisine called "WA-ART FUSION," which is based on Japanese traditions with a fusion of art. The name of the restaurant, meaning "cloud and wind," symbolizes the idea of incorporating new elements into the cuisine with free thinking like clouds and the fast-paced changes of modern society like the wind. The restaurant breathes new life into selected Japanese ingredients and traditional techniques, offering artful fusion cuisine (highly artistic international dishes) based on Japanese traditions. The seating arrangement is in a U-shape, accommodating 8 guests. Today's seating is spaced out with 6 seats for safety measures. When the time comes, the curtain opens to reveal the kitchen. Guests can witness the chef's greetings and cooking process up close. ▫ Morning Dew Organic juice made with pesticide-free vegetables, including ginger for its digestive enzymes, to prepare for the upcoming dishes. ▫ 50-Year Aged Sherry Vinegar and Strawberry Risotto with Foie Gras Risotto made with rice aged for 50 years in sherry vinegar, enhancing the appetite. The rich taste of foie gras, the aroma of black truffles, and the refreshing nuance of shiso flowers make a perfect match. ▫ Hokkaido Sea Urchin and White Carrot Jelly with Red Shrimp A delicacy featuring sweet white carrots from Noto, Ishikawa Prefecture, pureed and combined with a dashi jelly, red shrimp texture, and the soft flavor of raw sea urchin. ▫ Hokkaido Rausu Unwashed Shirako Tempura Donburi A gluten-free bite-sized tempura donburi featuring flavorful unwashed shirako with the aroma of perilla leaves. ▫ Ginza Duck A reconstructed Beijing duck using Japanese ingredients. The crispy skin, juicy meat, and rich sauce are perfect. ▫ Akashi-yaki with Black Truffle A delicacy combining black truffles from the Perigord region of France and eggs from morning-harvested Nagoya Cochin chickens. Served in the style of Akashi-yaki, a local dish from Akashi City, Hyogo Prefecture, with a delicate dashi aroma. ▫ Shark Fin Pattabrick Wrapped Fry Shark fin cooked in turtle soup for a rich flavor. The pattabrick, made with squid ink, not only has an artistic appearance but also balances the overall aroma with a seaweed scent. ▫ Nanko-mushroom Charcoal Grilled A simple yet delicate dish of thick and juicy Nanko mushrooms grilled over charcoal. The sauce made with Gorgonzola cheese pairs perfectly with wine. ▫ Granité for Enjoying Meat A perfect combination of pineapple and basil for enjoying meat dishes. ▫ Grilled Pluma Iberico with Sea Urchin Perigourdine Sauce Featuring the rare cut "Pluma" of Iberico pork from Spain, known as the "angel's wings," with a rich Perigourdine sauce made with Madeira wine, black truffles, and foie gras. ▫ Tiger Puffer Shirako Mapo Tofu A delicate white dashi mapo tofu made with creamy tiger puffer shirako and a base of dashi from two types of kelp from Hokkaido, complemented by the natural spices of additive-free Kinzan Budou Sansho. ▫ Cannele Ice Cream with Strawberry A luxurious dessert with a rich cannele ice cream that tastes like eating a cannele. The acidity of strawberries adds an accent to this indulgent dessert. ▫ Warabi Mochi with Chocolate Caramel Made with the award-winning 65% cocoa couverture "Maracaibo," this dessert has a smooth texture and rich flavor.

In November 2021, a wonderful hidden gem restaurant opened in front of Azabu-Juban station called Nuage et Vent, which means "Clouds and Wind" in French. The restaurant welcomed a chef who trained at a famous French restaurant and offers a special dining experience with "WA-ART FUSION" cuisine, combining Japanese, art, and fusion elements. Here is the menu for January and February 2022: - Fresh cold-pressed juice to start - Strawberry risotto with 50-year aged sherry vinegar and foie gras - Hokkaido sea urchin and white carrot jelly with bonito and red shrimp - Gluten-free tempura bowl with Hokkaido shirako - Kyoto duck and Aomori black garlic sweet soy sauce noodles - Akashiyaki with black truffle and Nagoya Cochin egg - Healthy deep-fried abalone-wrapped shark fin with turtle broth - Grilled Niigata Nanatsuboshi mushrooms with rich potage - Pineapple and basil granita to cleanse the palate - Iberico pork with sea urchin and truffle sauce - Tiger pufferfish milt mapo tofu with Komatsuhime rice - Canele ice cream with strawberry sauce - Warabi mochi with chocolate caramel - Coffee or organic tea selection - Petit fours with foie gras mousse and fig monaka The restaurant offers a luxurious yet natural ambiance in Minato-ku, filled with attention to detail. The artistic presentation of dishes and unique tableware create a sensory dining experience, allowing guests to relax and enjoy their meal. A perfect spot for a romantic date!