This was my first visit to the restaurant. I had many reasons to come here, including its connection to Chef Kei Kobayashi, the association with Sasu Maeda Fish Shop, and its proximity to Mount Fuji. Although the weather was unfortunately cloudy, the food was outstanding, and I had a wonderful time.I ordered the VOYAGE course:- Four types of amuse-bouche- Three-layer cold soup: The combination of gazpacho (with a tangy tomato flavor) and espuma (with sweet corn) was intriguing.- Bonito (Sasu): The dried shrimp added a nice accent.- Salad (Specialty): Enjoyed by mixing four different sauces. The flavors of the various ingredients seemed to diverge, but when mixed, each one felt essential, creating an impressive dish.- Grilled Kinmedai (Sasu): The deliciousness of Kinmedai needs no introduction, but the sauce with cucumber, cheese, and basil was unique.- Sautéed Chicken Breast: The sous-vide chicken breast was juicy and flavorful enough on its own, but it was served with a paprika and velouté sauce for added flavor.- Dessert (Specialty): Enjoyed by mixing meringue with sauce.The same menu is available for both lunch and dinner, and reservations can be made up to 60 days in advance via Tablecheck. In addition to mineral water, there are chasers available. It was a bit disappointing that the staff's explanations of the dishes were hard to hear.
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