Regularly visiting Trace-san. This time, it's a review of August 2023. ▪️Price▪️ Approximately 55,000 yen *Including tax course + drink pairing ▪️Course duration▪️ Slightly over 3 hours ▪️What I had▪️ 【Corn】★★★★ 【Salted foie gras】★★★ 【Tomato salad】★★★★★ 【KFP】★★★★ 【Preserved lamb① Soup】★★★★★ 【Preserved lamb② Roast】★★★★★ 【Miran beef tongue】★★★★★ 【Risotto】★★★★★ 【Sardine capellini】★★★★ 【Miran beef ichibo】★★★★ 【Dessert① White peach】★★★ 【Dessert② Milk ice cream】★★★ 【Dessert③ Pudding】★★★★ ▪️Details below▪️ 【Corn】★★★★ Gold Rush blended together with the core in a mixer. The sweet aroma is already overwhelming, and when you take a bite, the sweetness overflows with a thick sugary taste, along with a hint of greenness and earthiness, creating a deep and beautiful lingering taste. A soup that fully embodies Trace! 【Salted foie gras】★★★ The sticky sweetness is complemented by the saltiness and the acidity of the baguette, with the aroma blooming richly. 【Tomato salad】★★★★★ Tomato salad pureed in a mixer and chopped with boiled eggs. The acidity of the tomato asserts itself, while the sweetness and richness mellow out the flavor, not overly sour, fresh yet calm, creating a magical deliciousness that stimulates the brain with each bite! 【KFP】★★★★ Biting into it, the juicy meat juice overflows more powerfully from the strong fibrous texture, and the umami and aroma are beautiful! I fully felt the individual differences! 【Preserved lamb① Soup】★★★★★ Preserved lamb processed in a mixer, separated, filtered, and made into soup! Grilled lamb chops added for a smoky flavor. The clear aroma of lamb without any unpleasantness, when tasted, removes any gaminess from the meat, leaving a mineral-rich umami that makes you sigh. 【Preserved lamb② Roast】★★★★★ Hanging the lamb on the stove during cooking to gently heat it with the heat. When you bite into it, a gentle fragrance emanates from the lamb! The meat is moist and juicy, filled with minerals and a slightly acidic suppleness, with the fat concentrated in aroma and umami, without any odor or unpleasantness, making it beautifully delicious! The greatness of the ingredients and the skill of cooking create an exquisite lamb! 【Miran beef tongue】★★★★★ Miran beef tongue salted and left for a day. Steamed at 90 degrees for about 5 hours to prevent boiling. The fibers melt in the mouth, spreading the aroma and natural umami. The intensity and depth are on another level! Incredibly delicious. With my wife beside me, each bite made us sigh! 【Matsutake risotto】★★★★★ The overflowing aroma of bran from the plate stimulates the appetite! The perfect balance of the aroma of matsutake subtly enhances the rice without overpowering it, and when chewed, the taste of matsutake is also exquisite, highlighting the rice, ultimately landing on the deliciousness where rice is the star! 【Sardine capellini】★★★★ Trimming away the unpleasant parts and extracting the aroma and umami of sardines. It intertwines with capellini, allowing you to fully enjoy the aroma and rounded bitterness. 【Miran beef ichibo】★★★★ Juicy and sweet with a refreshing taste! The straightforward meat umami explodes! Unquestionably delicious!! 【White peach】★★★ Vacuum-packed and concentrated white peach. When you bite into it, the aroma overflows, and the natural sweetness and acidity juice fill your mouth! A peachy richness that feels like stuffing peaches into a peach, filling your mouth with peaches! 【Dessert② Milk ice cream】★★★ Ice cream made with only sugar and milk. The fresh and light deliciousness spreads smoothly and melts away. Delicious and not tiring to eat, perfect for a post-meal dessert. 【Dessert③ Pudding】★★★★

I always feel like celebrating special occasions by dining at Trace. I had the beef tartare made with Misima beef fillet, and it was absolutely delicious. The deep red meat was rich in flavor, and the more I chewed, the sweeter the meat became. The soup served at the beginning always makes me feel like I'm having a conversation with my girlfriend. Today's soup was made with corn, just like she guessed. The roasted corn soup was not only sweet, but also had a subtle hint of bitterness, adding depth to the flavor. I never get tired of coming here, even if I visit twice a month. This is the only place where I can consistently enjoy delicious food without getting bored. I travel a lot overseas, but whenever I come back home, I always make sure to dine here.

A members-only restaurant in Ma Bu. I love corn and I really like Trace's corn soup, so I'm glad I could go back during this season! The foie gras toast was delicious too. Trace's foie gras was smooth and tasty. It was nice that it was served on toast this time, unlike last time. The dishes are mainly cooked using only salt and water, and they use the same salt and water for all courses throughout the meal. --- - Ordered: - Chef's corn soup - Foie gras marinated with salt, served on toast - Mushroom flan - KFPKFP's lettuce with honey, white wine vinegar, and salt dressing jelly - Marinated abalone bisque - Corn risotto with peeled corn - Capellini with sardines - Yamagata Miran beef, seaweed salt milk ice cream

■ Visit date: July 28, 2023 (Friday) 6:00 pm - 8:40 pm ■ Reservation: Through the member-exclusive website ■ Cuisine: Chef's special course ¥25,000 per pair, including pairing, total bill ¥39,050 Each dish was a masterpiece, meticulously crafted to bring out the true flavors and aromas of the ingredients. Chef Kawashima's dedication to handling ingredients with sincerity and bringing out their true essence was truly admirable. ■ Today's dishes ■ ① Corn Soup The presentation began with freshly grilled corn with the husk still on, showing a slight charred fox color. The chef's approach to extracting the essence of the ingredient and showcasing its true nature was truly impressive. The corn was peeled, crushed including the core, and filtered to create a soup that brought out not just the sweetness but also the depth of flavor and earthy aroma of the corn. The soup, made using only salt and water, was pure and rich in flavor. Drinking the soup by holding the bowl with both hands and bringing it close to the face allowed for a direct and intense experience of the aroma and flavors. ② Salted Foie Gras on Toast A classic dish featuring foie gras marinated only in salt, served on toast. Foie gras, known for its rich and intense flavor, is usually marinated in strong spices or sweet liqueurs to mask its inherent strong taste due to its nature as an organ meat. However, the foie gras served today was marinated only in salt, showcasing its natural flavors and texture. The foie gras, glistening on top of the toast, was rich and inviting. The chef encouraged us to savor the true taste of foie gras, unmasked by additional flavors, and enjoy its original flavors.

Visited a private party hosted by regular dining companions! The restaurant may seem a bit hard to find at first glance, but the staff will greet you and guide you in, so you won't get lost. The approach from the entrance to the counter offers a view through a large window, creating an open and refreshing atmosphere, which is quite rare in Tokyo. We opted for the course menu with wine pairing and started with a champagne toast. First dish was a corn soup made only with salt and water. The corn was grilled with the husk on, then peeled and cut with the core intact. The core was pulverized in a blender, bringing out the sweetness and depth of flavor. Next was a salt-marinated foie gras served with bread. The foie gras was incredibly smooth and flavorful, best enjoyed on its own. The third dish was a mushroom flan made with shiitake, maitake, and enoki mushrooms, creating a delicate and flavorful dish. The fourth dish was KFP Trays, featuring fried pigeon instead of chicken, with a unique and delicious taste. The fifth dish was a lettuce salad with a gelatin dressing, offering a surprising and delightful combination of textures. The sixth dish was a cabbage roll with beef fat, providing a rich and meaty flavor. Each dish was paired with a different wine or beer, enhancing the overall dining experience.

Tracey, who I visit regularly, never fails to impress. This time, in July 2023, I was blown away by the painstakingly peeled corn husks in the corn risotto, the upgraded mushroom flan with a rich mushroom flavor that expands in your mouth, the intriguing contrast between the aroma and clear taste of the hanging-roasted lamb, and the powerful expression of the material in the Mishima beef tongue. The Kawaishi-ism of elevating the ingredients themselves in the dishes remains, but the depth continues to deepen with each visit, leaving me filled with new surprises and deliciousness. It was another fantastic dinner! Looking forward to the next visit! - Price: Approximately 55,000 yen (including tax) for course menu with drink pairing - Duration: Slightly over 3 hours - Dishes: - Corn Soup: ★★★★ - Salted Foie Gras: ★★★★ - Mushroom Flan: ★★★★★ - KFP (Kentucky Fried Pigeon): ★★★★★ - Natural Sweetfish Bisque: ★★★★ - Mishima Beef Tongue: ★★★★★ - Lamb: ★★★★★ - Corn Risotto: ★★★★★★ - Capellini with Sardines: ★★★ - Mishima Beef Cheek: ★★★ - Desserts (Peach, Milk Ice Cream, Pudding): ★★★

A simple yet skillful masterpiece #Cold Capellini with sardines #Extra serving of replacement noodles received dishes ◯Corn soup ◯Salted foie gras ◯Mishima beef tartare ◯KFP (pigeon) ◯Sweetfish bisque ◯Cabbage roll ◯Scrambled eggs ◯Corn risotto ◯Cold Capellini with sardines ◯Miran beef, Takenotani vine beef, Mishima beef Finally memorized ◯Ice cream made with milk and granulated sugar ◯Peach ◯Beer ◯Wine pairing Thank you for the feast! ✨ #Très #Innovative #Members-only #Genius chef

-Corn on the cob, including the core -Salt-marinated foie gras -Eringi, maitake, shimeji mushrooms -KFP (Kentucky Fried Pigeon) -Lettuce -Ayufish -Cabbage rolls -Risotto with Manjusaka peppers -Anchovy capellini -Miran beef, chuck flap -Peach -Milk ice cream -Pudding

It's been a while since I visited Treis! I tend to cheat a lot, but I suddenly felt like visiting Treis, and due to various circumstances, I was able to visit on this day! It is a completely members-only establishment, but I have been visiting since the opening. What I had: - Edamame soup - White foie gras - Takanotani vine beef tartare - KFP Kawashima fried pigeon! - KFP 2 Kawashima fried pontoon! Turtle! - Ayu bisque - Ultimate perverted cabbage roll - Extremely perverted corn risotto - Cold Capellini with sardines - Takanotani vine beef sirloin roast - Peach - Milk ice cream - Pudding Oh boy, the perversion level was off the charts on this day! You really have to experience the meticulously crafted perverted dishes. Chef Kawashima's perversion was taken to a whole new level! I will definitely be back. Thank you for the meal.

The dishes here are always impressive no matter when you eat. The charm of this restaurant cannot be conveyed through photos. It's rare to find a restaurant where every dish is consistently delicious, but here, I am always moved by the food. The Wagyu beef was particularly special, with a great aroma and taste. I look forward to coming back again. This is the only restaurant I crave to eat at every month.

It's been a while since I visited. The dishes are impressively well-executed with a simple yet powerful approach. At first glance, it may seem easy to replicate, but I'm sure it would turn out quite different and disappointing if I tried. As I dabble in cooking myself, I'm starting to appreciate the skill of professionals even more.

Member-based restaurant Treis revisited They showcase familiar ingredients before cooking, which is always exciting to watch. It had been a while since I sat at the counter, so I was able to catch glimpses of the cooking process. Talking to the chef helped me understand how they come up with such creative ideas. It's fascinating how new dish ideas can come from seemingly ordinary things. Once again, it was an amazing experience.

On June 6, 2023 (Tuesday), I enjoyed the following dishes at the restaurant: - Edamame soup (made with edamame, salt, and water only) - Salt-cured foie gras on toast - Fried chicken - Lettuce salad - White asparagus - Ayu (sweetfish) bisque (made with ayu, salt, and water only) - Takanotani Tsunegyu (Japanese beef) harami - Rice risotto (made with rice, salt, and water only) - Cold capellini with sardines - Miran beef (from Yamaguchi) ribs - Peach milk ice cream pudding I also enjoyed a selection of wines and spirits, including Le Brun Servenay Extra Brut Millésime Vieilles Vignes 2012, Domaine Hering Gewurztraminer Kirchberg de Barr Clos Gaensbroennel Cuvee des Frimas, Hospices de Beaune Meursault Cuvée Jehan Humblot 1976, Domaine de Terres Blanches Sancerre Chene Marchand, Scarbolo Pinot Grigio, WAKAZE THE BARREL LIMITED -CRONOS-, CHÂTEAU LASCOMBES 2005, Gavaisson Inspiration 2021, Domaine Philippe Vandelle Vin Jaune L'Etoile 2016, and Château Quinault l'Enclos Saint-Émilion Grand Cru (Grand Cru Classé).

It's been a while since I last visited, but Chef Kawashima feels familiar as always! The dishes, evolving daily, were incredibly delicious♡ *Note: The dishes listed are different from last time. Sora Bean Soup Tartar Asparagus Bisque Rice Risotto with Myoga Peach Pudding Ichibo #Treis #treis #TREIS #τρεῖς #MembersOnly #HardToReserve #InnovativeFusion #French #HirooGourmet #TokyoGourmet #TokyoCalendar #GirlsNightOut #Foodies #WantToConnectWithFoodies

A member-only restaurant located in Minato Ward, awarded with the Silver prize on Tabelog. Chef Kawashima offers a unique course that can only be experienced here, attracting food enthusiasts. The course is known for questioning and reconstructing common ingredients and dishes, simplifying them to the ultimate level by eliminating unnecessary steps and seasonings. - Edamame Soup: A soup with a rough texture that allows you to directly taste the ingredients. - Foie Gras: Rich in flavor and perfectly integrated with bread. - KFP (Kentucky Fried Pigeon): Crispy coating with juicy pigeon meat that bursts in your mouth. - Lettuce Salad: A meticulously prepared dish with layers of lettuce and jelly-like dressing. - Pea Gnocchi: Fluffy pea pods used to make the sauce, surprising even those who don't like peas. - White Asparagus: Asparagus cooked in asparagus-extracted water, highlighting its natural bitterness. - Beltfish Pie: Crispy pastry with tender beltfish inside, complemented by butter and lemon sauce. - Rice Risotto: Sweet and rich in flavor, made with only rice, water, and salt. - Sardine Capellini: Sardine-flavored soup that enhances the overall dining experience. - Lamb Chop: Tender and juicy lamb cooked with precision. - Milk Ice Cream: A unique and refreshing milk ice cream. - Pudding: Enjoy the varying caramel thickness in this delightful dessert. Each visit offers a slightly improved dining experience, with the menu undergoing minor changes. The opening of a new branch on May 21 is highly anticipated.

Trace-san, whom I visit regularly. This time, it's a review of May 2023. ▪️Price▪️ Approximately 50,000 yen * Including tax course + drink pairing ▪️Course duration▪️ Approximately 2.5 hours ▪️What I received▪️ 【Edamame Soup】★★★★ 【Salt Foie Gras】★★★ 【Mishima Tuna Tartare】★★★★ 【KFP】★★★★ 【Sweet Shrimp Bisque】★★★★ 【White Asparagus】★★★★★ 【White Sweet Snapper】★★★ 【Bamboo Shoots】★★★★★★ 【Risotto】★★★★★ 【Sardine Capellini】★★★★ 【Mishima Beef Sirloin】★★★★ 【Ice Cream】★★★ 【Pudding】★★ ▪️Details below▪️ 【Edamame Soup】★★★★ Made with Italian edamame beans, water, and salt only. The edamame beans, including the pods, are turned into soup, presenting a vibrant color and a wild, fresh green aroma! When you taste it, the aroma expands in your mouth, filling it with intense sweetness and richness! An exquisite cup. 【Salt Foie Gras】★★★ The glossy and beautiful taste of salt foie gras, combined with a hint of sourness from the bread! The rich deliciousness and soft bitterness linger beautifully. Irresistible!! 【Mishima Tuna Tartare】★★★★ Using Mishima beef from aged cattle in a fresh state. This time without back fat. With a lustrous texture, the aroma and the deliciousness of the meat spread powerfully and cleanly! A refreshing deliciousness! 【KFP】★★★★ Juicy, the umami of the meat, a strong iron-like aroma that asserts itself, all of them are beautiful and of high purity pigeon taste! Delicious. 【Sweet Shrimp Bisque】★★★★ A bisque with a fluffy texture that gently melts in your mouth. The gentle aroma expands, and the concentrated yet not cloying sweetness stretches out. A sweet shrimp that embraces your body without getting tired! 【White Asparagus】★★★★★ Asparagus boiled with only the juice squeezed by passing it through a mixer to prevent the umami of the asparagus from escaping due to osmotic pressure! Not only the overflowing aroma but also the bitterness and sweetness of the white asparagus rush when you chew it, spreading in your mouth! 100% high-purity white asparagus! Incredibly delicious!! 【White Sweet Snapper】★★★ A white soup-style sauce of sweet snapper. A crispy skin texture! The meat is richly concentrated with umami but also has a fresh taste, smoothly melting. And a strong and intense aroma and deliciousness of the sea assert themselves! Delicious! 【Bamboo Shoots】★★★★★★ Baked in the oven and served with a cream sauce made from the tips of bamboo shoots. The aroma and sweetness of the bamboo shoots that you feel just by licking the sauce! And the degree of bamboo-like when it combines with the main body of the bamboo shoots! While feeling the crispy texture, the aroma and sweetness overwhelm you! High-purity and super-concentrated bamboo shoots! I was stunned!! 【Risotto】★★★★★ Today with myoga. The rich sweetness of the rice and the vivid aroma of myoga. Myoga adds a sharpness to the sweet and rich rice world, creating a seasonally delicious taste! 【Sardine Capellini】★★★★ Trimmed off the unpleasant parts and extracted the aroma and umami of the sardines, entwining them with sardine soup capellini to fully enjoy the aroma and smooth bitterness! And the sardine fat around the bowl also visually makes you feel the goodness of sardines! No complaints this time either! 【Mishima Beef Sirloin】★★★★ Chew and the meaty aroma seeping from the fibers, and the meaty deliciousness! The right amount of fat and moisture, without heaviness, constantly feeling "delicious!" with each bite, thoroughly enjoying the essence of Mishima beef! Thank you for watching. If it is helpful, I would be grateful if you could "like" and "follow" me. I also have an Instagram account. I would be grateful if you could take a look at it as well. Instagram: gatarou19 URL: https://www.instagram.com/gatarou19

I had dinner with my father and he said, "It was so delicious. I was moved!" I think I was able to show my gratitude to my parents. I just came back from overseas, so everything tasted even better than usual, but the bamboo shoot and fava bean gnocchi were especially delicious. The bamboo shoot was so fresh and sweet, just as delicious as the ones from my hometown. The Wagyu beef was also amazing. Both the tartare and the steak were outstanding. Truly a heavenly restaurant.