In the evening at A Ta Gueule, chef George Somura offers two prix-fixe dinners (¥5,500 for three courses; or ¥6,900 for four, including one of his deluxe “specialty” appetizers). You pick your entree and main, which you select from the seasonal a la carte menu, a choice of half a dozen of each — although supplementary charges apply for some dishes.
Somura produces excellent pates and other charcuterie. Right now he has an outstanding terrine of wild boar from the forests of Quebec. He studs the pink meat with green peppercorns to give it extra bite, and presses it wrapped in salted vine leaves, which lend their own distinctive accent to the flavor.
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