Rire

Lunch began with chicken and mushroom ballotine served with persimmon sauce. One diner recalled how the fruit’s delicate fragrance brought out the savoury flavour of the chicken. With seasonal ingredients playing a part in the sauce, it was an inviting start to the meal.

The lunch also included potage made with organically grown sweet potatoes from Tonomura-cho in Kishiwada, with a hint of cocoa, and a salad combining persimmon, taro, raisins and walnuts. The fish course was fresh fish meunière with a herb and tomato beurre blanc, accompanied by a light risotto made with Spanish chestnuts and the thinned shoots of organically grown daikon. Roasted Australian beef followed as the meat course. Dessert brought together pear poached in red wine with jelly, and a white chocolate and pear mousse. The meal stood out for the variety of ingredients and combinations from the first course through to dessert.

Lunch options include courses with a choice of fish or meat, as well as a full course featuring both. This makes it possible to choose between a lighter meal and a more leisurely one with two main courses. Menus may change with the season and availability, so it is worth checking when booking.

At dinner, choices range from a course with either fish or meat to one that includes both, followed by a small dessert, dessert, and petit fours. There is also a course built around a variety of small seasonal dishes. Diners can choose according to how much they would like to eat and how they want to enjoy the meal. One diner praised the pairing of Sauvignon Blanc with the food, making a glass of wine chosen to complement the meal part of the experience.

Some diners have described the atmosphere as calm and relaxing. Rire is an option for a booked lunch or dinner.