This was my first visit to the restaurant. After a long time of keeping it on my "to-visit" list, I finally made it here. The meal, centered around salmon dishes, was highly satisfying. Instead of relying solely on the strong flavors of high-end ingredients, the dishes were elevated through creativity, effort, and presentation. The portions were generous, leaving me feeling full.〇 Amuse Bouche Trio: Beautifully presented finger foods.◎ Salmon Trout with Tomato Jelly: This is said to be the restaurant's specialty. I felt a sense of confidence in making a common fish like salmon a signature dish. The combination of the sweetness and acidity of the fruit tomatoes with the salmon trout was remarkable, and it was visually stunning as well.〇 King Crab: The boiled crab and crab cake were rich in flavor and delicious. Recently, many restaurants have started offering caviar, but the caviar here had the perfect saltiness and a melt-in-your-mouth texture.◎ Barracuda with Bottarga: I initially thought the combination of the mild barracuda and the strong-flavored bottarga would be odd, but it turned into a wonderful dish with a robust sauce.◎ Duck with Fig: Although the duck meat was a bit difficult to cut, both the sauce and the duck itself were incredibly delicious. The figs infused with foie gras were also to my liking. The tajine served separately had a flavor reminiscent of beef stew.
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