We chose the special “Le Saveur” (サブール) menu offering at Maison de Taka Ashiya (メゾン・ド・タカ芦屋), a French restaurant located along the Ashiyagawa River in Ashiya, Hyogo, Japan (兵庫県芦屋市.) Here is a simple explanation of each course in English:

COURSE 1 – Four types of finger foods:
* Cold Strawberry and Basil soup with Vegetable Jule
* Chestnut & Foie Gras Dango
– Dango is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from Mochi.
* Cauliflower & Camembert Cheese Creme Brulee
* Kinmedai (Splendid Alfonso) with Kuro Kyabetsu (Black Cabbage)

COURSE 2:
* Fugu Milt Meuniere
– Cod Milt Flan
– Yurine (Lily Bulb) & Hakusai (Chinese Cabbage)
– Konbu Seaweed, Kabosu Citrus Fruit & Nanohana (Young Fern of a Rapeseed Plant)

COURSE 3:
* Fugu Croquette

COURSE 4:
* Fugu Carpaccio
– Seiyo Negi (Foiaro)
– Sudachi Citrus
* Fugu Nikogori Terrine
– Champagne Jule
– Caviar

COURSE 5:
* Steamed Abalone Beignet with Abalone Liver Sauce (アワビのベニエ 肝のソース)
– Black Truffles
– Sauteed Amagasaki Chijimi Horenso (Spinach)

COURSE 6:
* Steamed Foie Gras wrapped in Chirimen Kyabetsu (Cabbage)

COURSE 7:
* Hirame (Sole/Flat Fish) with Sliced Shiitake, Seiyo Negi étuvé (Foiaro étuvé), Jikasei Karasumi (Homemade Mullet Roe), Romanesco Cauliflower, Vegetable Foam

COURSE 8:
* Kohitsuji Pie Tsutsumi (Lamb Pie)

COURSE 9 – DESSERT #1:
* Strawberry Soup
* Mint Foam & Rose Ice Cream

COURSE 10 – DESSERT #2:
* Pistachio & Dried Fruits Brownie
* Guimauve Marshmallows with Honey-glazed sliced Kinkan
* Hazelnut Pongashi Puffs

COURSE 11 – DESSERT #3:
* Coffee Mille-feuille
* Fukuoka Yame Matcha (Green Tea) Mille-feuille

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