Tonight we’re dining in Higashiyama Chaya at Ryomon.
To start, we have “tai” wrapped in crisps, served with a scoop of apple puree.
Truffles and foie gras with a caramel coating. The chef’s handmade brioche with apple jam.
Salad of scallops and squid.
“Amadai” sauteed until crispy and served with finely cut celery in a sweet and sour sauce.
Fragrant veal cutlet with an accent of fresh spinach.
The three of us ordered three kinds of desserts.
From the left, applesauce blancmange, cream brulee with pistachio ice cream, and chocolate cake with honey ice cream.
With so many new and tasty treats, my table and my mind were overwhelmed. It was truly a feast.