I had summer full course which was chef Konno recommended at a French bistro, organ which is on friendly terms with.

The first dish was sardine and grilled eggplant appetizer.

The red jelly was red perilla and frozen red thing was plum.
The cheerful color looked like summer, and the dish was refreshing, so easy to eat.

The second dish was peach, chicory, and Mizu-Nasu eggplant salad.

The fusion of the sweetness of peach, the bitterness of chicory, and the freshness of mizu-nasu eggplant was a summer dish.

The third dish was sweet fish with soup.

To eat whole sweetfish, the head and bones of the sweetfish were used for bouillon, and the liver was blended into French pasta, nouille.
There are not so many restaurant use such a cooking method to cook sweetfish.

the fourth dish was momo, soup dumpling eaten in Tibetan cultural area.

There was pork in momo, and sweet corn cream soup around momo.

The fifth dish was flounder wrapped with spinach.

Around the flounder, there was carbonara sauce with parmigiano reggiano cheese.
I as nouko-minzoku love the rich taste.

The sixth dish was thick cut roast of Iwachu pork, which is brand pig produced by Iwate Chuou Chikusan Inc.

The thick cut roast was seared with a burner.
The taste was rich, juicy, and delicious.
And the side salad was awabi mushroom and miscellaneous grains.

The seventh dish was a tropical summer dessert, pineapple pavlova with coconut ice cream.

I had the dessert with crgan herb tea, which I could added herbs as many as I wanted.

I satisfied with the organ style summer full course!

■organ