Yoyogi-Uehara Celaravird

Spring, summer, autumn, and winter, I visit my favorite French fantasista, Celaravird.
I had summer full course dinner in there.

I sit down on an arena counter seat just for one pair, where I could see up close that chef Hashimoto was cooking.

While I was waiting, I was reading a small booklet, which made I imagined the summer full course.
It was like that I was waiting to start the musical.

First of all, Eatable Tree
Grissini looked like a branch with Doro-buta prosciutto made in Tokachi, Hokkaido and olive made in Japan.

Pairing drink was Kijo-shu made by Kidoizumi-shuzo in chiba-ken.

The second dish was Caramel Popcorn

Corn cream soup solidified by liquid nitrogen was coat with caramel, so when I eat them together, I felt that it turned to caramel popcorn in my mouth.

The third dish was summer speciality, Morning Dew.

They made the ball, that was made from Ume-konbu-cha and jyunsai, looked like morning dew.

The fourth dish was Hana-Mitsu

It was expressed one scene of memories on summer vacation in cooking that children pick flowers and suck the nectar, or fishing in the river.

Inside of the glass decorated with white clover, there were Nastatum, which is eatable both the nectar and flower itself.

Young sweetfish frit with transparent tomato gazpacho that looked like a river.

Paring drink was refreshing juice made from passionfruit, fennel, cucumber, and oranges.

The fifth dish was Summer Plateau.

Fresh cheese made by Shimizu ranch in Nagano-ken with bubble of fresh lemongrass and lavender scent.

I could not believe it was cheese, because of no bad smell.
It was fresh and so delicious.

Their natural yeast homemade bread is truly superb!

The sixth dish was Seaside.

It was a combination; clam source and salty vegetables.

Inside of the cracker looked like a black shell was curry cream.

There was a message in a bottle, which is today’s menu, in the glass box.

Every summer full course, they serve ‘Seaside’ dish.
There was a big difference in this year; The schell!

When I put it on my ear, I could clearly hear the sound of waves, not to the level of usual shell sound. lol

Acturely, it was a bluetooth speaker made by chef Hashimoto and employees, and the sound of waves came from iPhone.
At first, I was so surprised that the sound of waves came from the schell itself.

Paring drink was non-alcohol beer with homemade ginger.

Even though I do not care for beer, I was able to taste the feeling of beer because of the ginger.

The seventh dish was Night Sea.

It is the one of their regular dishes in summer full course.
The dish was all squid meals; Crispy squid ink dough, squid dashi soup, and seared squid.

The eighth dish was conger eel flitto and Miscellaneous grains and corn risotto.

The dish made of foods from sea and mountains, was the image of circulation.
The colorful green was watercress.

Pairing drink was watermelon juice.

There were mint taste ice cubes in the juice, so the taste was mature.

Ninth was a dish made of scallop grown in Karakuwa, Miyagi-ken in where
there is a though; Planting trees in mountains makes sea become rich in nature. So fishermen plant trees.
The dish was sweet and tender smoked scallop cooked with Iri-bancha.
It meant using foods from mountains made the seafood even more delicious.

Tenth dish was Nasu plateau Japanese beef with shoot of manchurian wild rice and burdock.

Pairing drink was Toucho oolong tea with grapefruit scent.

Eleventh dish was Pina Colada.

They turned freshly squeezed pineapple juice into mousse with liquid nitrogen which was flavored with coconut and rum.
Its taste was just like Pina Colada!

Twelfth dish was Summer Sunset.

The beautiful crescent moon and sunset were peach compote and juice of red perilla.

When it was dropped a couple of lemon sugar, it turned purple to red!
The dish was not only a dessert, but also a science experiment using with acidic.

Thirteen dish was assorted small sweets in a cute box.

Summer specialty, Firefly

When I looked at the purple sphere through the light, I could see fireflies in it!

Fourteenth dish was Senko-Hanabi.

Chocolate with popping candy was put on the tip of the Senko-Hanabi.
The wick was made by a Senko-Hanabi craftsman.
It was a sparkler to enjoyed in mouth.