センス抜群！ : SUGAR RAY DINING&BAR

I made reservation on the day. I was excited because many of the dishes here are hard to find in Ishikawa Prefecture. We started off with a complimentary cauliflower soup. It was delicious! It was light, but the flavor and sweetness of the cauliflower came from deep inside. The chorizo pate and the pickles were made by spreading a pate of chorizo on bread, and the sourness and sweetness of the pickles added an accent to them, making them very delicious! The fried Hyakumangoku shiitake mushrooms were really simple, but I think they were fried very well. The alioli sauce was a great match! The wagyu beef tartare and chips were made with low-temperature cooked wagyu beef tartare topped with a soft-boiled egg. You mix and eat them, but they also go very well with the potato chips. The stewed radish and porcini sauce were a perfect match, with the texture of the radish (which was soft enough) left slightly thick, and the porcini sauce with the flavor of bacon and chicken added! The charcoal-grilled broccoli and ajo branco go perfectly with the deliciousness of the freshly grilled broccoli and the ajo branco sauce made with olive oil, almonds and garlic! The beef stewed in red wine and mashed potatoes are, of course, delicious when you mix the tender meat with the creamy mashed potatoes! Dip bread in the remaining sauce and eat it, and it also goes well with wine! We were given a small amount of charcoal-grilled bigfin reef squid with squid ink sauce as a service, and the combination of the excellently cooked bigfin reef squid and the slightly sour squid ink sauce is unmistakable! Before going to dessert, we ordered seared French goat cheese and quince puree to accompany the wine. I had it last time as well, and I love the unique flavor of this goat cheese. The aroma of the searing and the sweetness of the quince puree are irresistible. For dessert, we tried all three types of dessert: custard pudding, Chocolate terrine, and semifreddo with dried fruits and nuts. All of the desserts are sure to please! The balance of aroma, sweetness, texture, etc. is excellent! I drank too much. But it was a great dinner! The owner and chef, Shota Sato, has a great career and is a wonderful person! It was really delicious! I'm looking forward to coming back next time!

On this day, I visited here with a family from an Italian Cuisine restaurant. It's been a while since I last visited, so I was looking forward to visiting, and since it happened to be our 1st anniversary, we poured champagne to celebrate. The sommelier was also with us, so we were able to leave the wine to him completely, which was helpful. And although this is based on Australian cuisine, I think there are many dishes that you won't be able to taste anywhere else. The seasoning is truly unique, and the use of spices and sauces is very skillful. This time, we had many items from the a la carte menu. I was particularly impressed by the goat cheese grilled quince puree, summer vegetable gazpacho, red sea bream carpaccio with almond milk, scallops with white peach basil sauce, summer truffle herb omelet, and strawberry Steak. Every dish was truly amazing! Even the dessert was great! I’m looking forward to the next time! Wow, it was very delicious!