信じられないくらいカッコいい内装と食べたことが無いレベルのお料理　超絶オススメ！！ : NH

An innovative shop in Kitashinchi. The store name NH means new harmony. It is a single building that is set back and a little difficult to find. The first floor is the front room, and if you go up the stairs to the second floor, there is a counter. A space with a tremendous impact based on purple and green. A sophisticated space with wonderful materials such as marble. You'll want to come back often to enjoy dishes that are beyond your imagination and have never been eaten before, centering on duck. The course is so wonderful that there is no gap even a millimeter from the amuse.・Foie gras☆ Foie gras from France, coffee from Kyoto, and kumquats from Wakayama. A sheet of espresso jelly. The gentle bitterness goes well with the taste of faagra.・Boutargue☆ Scallops from Hokkaido, Karasumi from Kochi, and fruit turnips from Kyoto. A sable with the scent of the ocean. The texture of the scallops, the right amount of salt from the mullet, and the sweetness of the sable go together wonderfully.・Caviar☆☆ Ishigaki beef, Hokkaido sea urchin, Kumamoto fruit tomatoes. Espuma, consommé jelly. This is the first time I've seen caviar comparing the tastes of kaluga and beluga. The freshness of the fruit tomatoes ties everything together beautifully. Good down the throat and aftertaste.・Pain Sake lees from Kyoto, rice malt from Kyoto, soybeans from Nara. Serve with whipped butter.・Ormeau☆ Black abalone from Shimane, morel mushrooms from Kanagawa, and Asiatic black bear from Fukui. Black truffle, mushroom and bear soup. Foie gras and abalone liver flan. It has a very complex texture, and the texture is a great match between the mushrooms and abalone.・KUE☆☆ Kue from Nagasaki, firefly squid from Toyama, mussels from Ireland. The strained kueh is aged for 10 days and served with lobster. Bouillabaisse sauce. The chewy texture of the kueh and the clear flavor of the oil are wonderful. All the ingredients play a leading role and are extremely satisfying.・Croise de canard☆☆☆ Kroise duck from Kyoto, pure pepper from Kalimantan, and bamboo shoots from Niigata. Nanaya duck breast and thigh meat. The texture of the breast meat is amazing. An explosion of juicy texture and clear flavor. The thigh meat is topped with sticky barley and wood ears, and is grilled with garum. This is also really delicious.・Staek☆☆ Marse beef, Torakawa pork milt, and truffle salad. The most melting cow ever. Shirako has a firm texture and melts in the mouth just like beef, which is amazing.・Icecream☆ Sake lees ice cream with salt. It's incredibly smooth and the taste of sake lees and strong salt is great.・Fraise☆ Today's brand strawberry, French rhubarb, and New Caledonian vanilla. Ripe strawberry cake and rhubarb Ice cream. The cake has a three-dimensional texture and is fresh. The sweetness is elegant and mellow.・Mignardises petit fours assortment. Sweets like canelé, caramelized kumquats, and Yukimi Daifuku. I was impressed from beginning to end. The course has good sloping speeds, and the service level is also quite high. A store of a level that is hard to come across.