On this day, I enjoyed some delicious dishes and wine during bar time. Cheers with Henri Giraud ✨ First, an amuse-bouche. La Rocca olives, pickles, homemade Hida beef jerky, and 42-month aged Jamon Serrano. The tender beef jerky was delicious. Next was the Noto vegetables Bagna Cauda from Ishikawa Prefecture, with a sauce made from moromi miso. I wonder how many types of vegetables were included? Plenty to enjoy. The next drink was white wine, light and refreshing ✨ Then, a very intriguing menu item appeared! Torched mackerel and foie gras burrito. Foie gras and mackerel, quite innovative. The slight spiciness was tasty. Next was the stir-fried shrimp, which was absolutely delicious. The flavor was quite rich but not overpowering, with a good balance of sweetness and acidity. The Kyoto duck and foie gras white miso roll cabbage was interesting, not very duck-like, but still delicious and easy to eat. Grilled jumbo shiitake mushrooms with shiitake potage. The potage was made by fermenting with just salt and water. The aroma of the mushrooms wafted even before the dish arrived. With Gorgonzola sauce and seaweed salt, the thick mushroom was bursting with flavor. The Gorgonzola paired surprisingly well with the mushrooms. I switched to herbal tea for a break from wine. It was incredibly fragrant and delicious ☕️ Moving on to the meat, I had the Iberico Pluma pork shoulder, charcoal-grilled with red wine sauce and sea urchin. The tenderness and flavor were amazing. And it cost 3,000 yen per slice! 😂 The Black Angus Chateaubriand Wagyu beef sandwich with demiglace and red miso sauce was tender and flavorful. Lastly, the buckwheat capellini with 3-month aged N25 caviar was a luxurious dish. The dish was adorable and artistic. Since it was buckwheat capellini, it was light and easy to eat even when getting full. Suddenly, a very expensive tequila appeared! It was from Mexico, and the hand-carved ceramic alone had value. The black one cost 330,000 yen and the white one 70,000 yen. I had a small sip. We also had dessert with the tequila! The gluten-free cheesecake was inspired by the jet stream, half-frozen for a melting texture. Rich and creamy but not heavy. They also had a cake decorated with roses. If you make a reservation in advance, you can have a lovely surprise with a cake. I had been to MAISON DE LOUANGE in Ginza before, and I was looking forward to their relocation. They truly lived up to my expectations. NUAGE ET VENT operates as a restaurant from 5:30 pm to 8:00 pm, while NV SALON turns into a bar for a la carte and wine service after 9:00 pm. The delicious food and beautiful ambiance make sense. If someone takes you to a place like this, the bar for future dates is set high! We were so excited. This is the kind of place you want to go to for special occasions.

- Amuse-Bouche Olive pickles Homemade Hida beef jerky 42-month aged Jamon Serrano - Organic Vegetable Bagna Cauda Featuring Noto vegetables from Ishikawa Prefecture. A variety of vegetables with homemade miso paste that pairs perfectly. - Seared Mackerel and Foie Gras Japanese Burrito A unique combination of mackerel and foie gras. The spices add a subtle kick, making it appetizing. - Stir-Fried Prawns in Spicy and Sour Sauce The sauce is slightly intense, but the large prawns balance it out perfectly. Personally, I loved it. - Kyoto Duck and Foie Gras White Miso Stuffed Cabbage Rolls Rich with seasonal Kyoto duck and foie gras, yet the white miso is not overpowering, making it very easy to eat. - Grilled Yatsugatake Mushrooms from Minami Uonuma, Niigata Grilled on a shichirin with algae salt and Gorgonzola sauce, a delicious combination that is addictive. - Iberico Pluma Charcoal-Grilled with Japanese Red Wine Sauce "Iberico Pluma" in Spanish means "angel's wings," derived from its location on the back from shoulder to neck. It has a rich umami reminiscent of beef with fewer marbling than Iberico pork shoulder loin. The low-temperature cooking makes it very tender, and it pairs well with the sauce and sea urchin. - Capellini with N25 Caviar Capellini topped with 3-month aged N25 caviar. The presentation in a large plate is cute, with a moderate amount that is easy to eat even towards the end. - Aged Black Beef Chateaubriand Ultimate Japanese-Style Katsu Sandwich One piece for 3000 yen! Seasoned with demiglace and red miso sauce, with shiso as a great accent. The miso and mustard on the side are highly recommended to add generously. - Gluten-Free Cheesecake Rich yet not too sweet. Personally, I loved it. - Orangette Coffee (Note: The menu items are listed as described in the review)