遊び心満載なメニューと妥協のないフレンチ！ : Restaurant DESTINA

At the latest famous French cuisine, you can enjoy a live atmosphere at the counter. [Restaurant DESTINA], where Chef Ueno shows off his skills right in front of you, is one of them. The course menu I received that day was, ``The Minions appear. Feels good on the shoulders. Ginza 1590.145km away. 63.9m rise. 1 out of 5 fish is Yukukoro Kamuy, Kamuinomi, Kuroyuki Ichibiko, Fusudashu." The menu name is playful. Even if you look? ? ? I'm excited to see what will come out. We started with items not on the menu.・Warm flan Kabosu-style bubbles on top of fish soup. Mignons are small and cute French words. Eat the dishes starting from the right. Beneath the lime jelly is a tart with grilled codfish, lime cream, and green beans.Raw squid and cooked squid are coated with pistachio cream, and bacon is added to add flavor and saltiness.Sandbeams are marinated once. I paired it with cucumber. Croquette shaped like a truffle filled with chickpea hummus and wrapped in crispy dough. Accent the taste and texture with cheese chips on top. The title comes from the fact that udon is effective for improving blood circulation for the shoulders. Udon, sea urchin from Hokkaido, and whelks are topped with tree buds. The texture is made with shredded raw udon noodles, and the white part is udon mousse. At the bottom is the sweetness of sea urchin and the texture of whelk, and further down is salted kelp with truffle oil. Scoop it up from the bottom with a spoon. The signature "Ginza" is made with fresh jersey milk cream topped with silver leaf and generously topped with caviar. This is a dish where caviar sits on silver foil, and when eaten with fresh cream, it leaves a lasting aftertaste of caviar in your mouth ♡ There are 12 types of freshly baked bread. With butter of your choice! Choose your favorite type of butter: seaweed, unsalted, chili pepper, smoked, lemon and olive oil, garlic, onion, raspberry, buckwheat, milk salt, vanilla, or yuzu. I use chili pepper! The stick-shaped bread is made with flour from Luxembourg, and the round bread is made with domestic rye, giving it a slightly sweet taste. 1590.145 km is the distance between the prefectural capital of Hokkaido, where scallops are produced, and the prefectural capital of Kagoshima, where bamboo shoots are produced. A romantic setting where these two met in Ginza. Served with green seaweed tulle, bacon, green onion condiments, bamboo shoots and beignets in dashi stock, and a sauce made with simmered herbed vermouth. The sauce is so delicious that you can't help but mop it up with bread. Ise lobster is lightly poached with herb butter. Asparagus is made into a salad. The baked ravioli is also fragrant. Ise lobsters live 30 meters below sea level, and Higashi Ginza is 3.9 meters above sea level. Since this building is on the 10th floor, it is calculated to be 30m, so we eat the spiny lobster that has risen 63.9m with American sauce. The fluffy, soft and juicy flesh is so wonderful♡ One out of every five fish is a yellowtail grouper, also known as a summer blowfish. With two types of sauce: mushroom sauce made with melted butter and squid ink sauce made with eggplant. Accompanied by it were boiled squid, a refreshing salad, and kogomi that still had its texture. Furthermore, pickles can be used as an accent to the taste. The name comes from the fact that as many as 100,000 yellowtail groupers are released, and one out of every five is a stocked fish. The main dish is Ezo deer. The sauce is foie gras sauce with raspberry vinegar. The round one is served with sausage stuffed with potatoes, lotus root, and venison that have been peeled, rolled up, and fried. ``Yukukoro Kamuy'' is the Ainu word for the god of beasts (generally referring to deer), and ``Kamuinomi'' means gratitude. When I sent in a request saying, ``I like Ezo deer best among wild game,'' the response was unexpected, and it was just too nice...On this day, the counters were different: cows, baby pigeons, and Ezo deer. The service was great even though I was spending most of my time at the counter! Here, we had Oyster rice in a clay pot, which is not on the menu. It is served with a light charred texture. Kuroyuki shaves frozen truffles on the spot on the truffle Ice cream, making use of the rise in temperature that gives the most flavor to truffles, making it an item that allows you to enjoy the most aromatic flavor in your mouth. Ichibiko is a strawberry. It appears in the Nihon Shoki under the name Ichigo. The sticky rice cake is pistachio. There are various theories, but it is said that it was introduced in the Meiji period. The top is a lightly sweet meringue decorated with caramelized pistachios. The strawberries are Hakata Amaou. Fresh strawberries, strawberry compote, strawberry jelly, and strawberry sauce. At the bottom is pistachio ice cream. The squishy dots look like sour raspberry jelly and look gorgeous. After the meal, honey with lemongrass herbal tea and heather heath whisky. And three types of classic French tea sweets, each with a variety of textures and impressions. Canelé de Bordeaux, Financier, Tuile d'Antel. Overall, everything was delicious and very satisfying. Perfect for special days or spending time with loved ones! This is a popular shop with many overseas customers. Due to various circumstances, I didn't drink alcohol that day (1688 and Beniho), so the price was modest, but the pairing was amazing, so I wanted to drink it... I've written this for a long time, but I'm really impressed by this... I want it to be conveyed to Thank you for the meal.