Each dish hides an "Autumn Story" 342330 at "Selarabaado" in Yoyogi-Uehara | Gurutto Tokyo Reporter

Each dish hides an "Autumn Story" 342 330
To "Selarabaado" in Yoyogi-Uehara

Crafted by Chef Koichi Hashimoto, who honed his skills at world-famous restaurants,
this modern gastronomy combines seasonal ingredients with delicate presentation.

The course this time includes
"Moon Viewing", "Morning in the Forest", "Fallen Leaves Forest", "Mushrooms", "Chestnuts", and "Acorns",
at each name evokes the scenery of autumn... 97a 341

Starting with "Moon Viewing & Migratory Birds" 315
The dish in the center, resembling a dumpling,
is combined with figs, nuts, and prosciutto,
providing a delightful chilly texture.

The duck dish marinated in miso has a crispy and fragrant surface,
making you eager for the next bite from the first taste.

"Sparkling Muscat" is a refreshing dish with muscat grapes and muscat jelly 347
The jelly fizzles delightfully in your mouth!

Especially memorable was "Morning in the Forest" 33f
It's finished with an essence that evokes the scent of a forest poured right in front of you,
distributing the aroma of the forest across the entire table—an impressive performance!

It's visually adorable as well,
as if a miniature forest was created right on the plate. 97a

In "Fallen Leaves Forest", there's purple yam and sweet potato,
black truffle-like potatoes, and even a tiny pig sitting beside it is too cute 416♡
Searching for the scenery of fallen leaves while eating is also a pleasure ✨️

Majac can be eaten with shell,
and it's softer than imagined 633
Even a physalis is included, filled with autumn ambiance 342

"Mushrooms & Chestnuts" resembles a risotto using porcini and black maitake mushrooms.
The fragrance of mushrooms is very intense,
and the combination with the gentle sweetness of chestnuts is delightful 330

Pairings, like tea combining cacao nibs and dried shiitake, surprise and delight not just with dishes 970

"Bonito & Bancha" features impressive performance cooked on a heated stone,
the smoky aroma clinging to the bonito is chewy,
and combined with burdock, umeboshi, zucchini, and eggplant offers a fun variety of flavors ✨️

Non-alcoholic pairings,
like a glass inspired by red wine,
create a world that matches the dishes, which is wonderful ✨️

The main "Ruiby Pork & Pumpkin" features
Shizuoka brand pork with a smooth pumpkin puree 383
beautifully plated to resemble a rose,
a feast for the eyes to enjoy the season. 416♥️

"Pear & Rosemary"
features a gentle pear mousse paired with rosemary-scented ice cream,
letting you enjoy the fragrance to the very end. 350

And the small confections shaped like acorns are just too cute… 579 90e
Madeleines are very moist and feature a texture I adore!

The selectable tea changes in fragrance and taste depending on temperature,
providing an "experience" until the very end 375

It's not just a meal,
but a course expressing the seasonal scenery using scents, temperature, textures, and presentation.

“What will come out next?”
It's a special time filled with excitement until the end, making you wonder 342✨️

d- "Selarabaado"
Tokyo, Shibuya-ku, Uehara 2-8-11 TWIZA Uehara 1F

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