Gion Vitra

The salmon roe, marinated overnight in champagne to give it a sharp flavor, is accompanied by mildly salty Russian caviar. It also goes great with the puree of seasonal vegetables such as Shogoin turnips and cauliflower underneath.

The abalone, which has a Japanese image, is turned into a French-based delicacy using even fresh liver. The sauce is made with the first pressed olive oil, cream cheese, and pickles. The slight bitterness and richness of the liver is a delicious aftertaste.

Shirako (milt) is added to a white wine sauce made from fish ara (the head and bones) and dashi broth to prepare a rich cream sauce. A simple and delicious French home-style dish, fricassee is served with yuzu and Jackson fruit for a refreshing taste.