This was my first visit to the restaurant, which has been awarded 2 Michelin stars and is a recipient of the Tabelog Award BRONZE 2026.I chose the most affordable course for lunch.Each dish was uniquely creative, unlike anything I've seen at other restaurants. Not only were the flavors excellent, but many dishes were also visually stunning. The sauces were perfectly balanced—not too heavy and not too light.- Soup Bistou: The original is a vegetable soup, but here, they extracted a rich broth using only basil without any added ingredients or water. It has a flavorful profile distinct from consomme, and surprisingly, it leans towards the sweeter side.- Vichyssoise: This dish features caviar, sturgeon rillettes, beets, and a sauce made from two types of green onions. It beautifully balances the saltiness and aroma of the caviar.- Abalone: The texture of the tender abalone was fantastic, releasing its delightful aroma with each bite. The liver sauce was lighter than expected, and the unique toppings added a fun twist, enhancing the dish with acidity and texture.- Sendai Beef Kainomi: The Kainomi was cooked perfectly and delicious on its own, but the unique accompaniments (egg yolk, yogurt, morel mushrooms, wild vegetables, etc.) transformed the flavor when enjoyed together with the meat, making it a delightful experience.- Salad: Made with herbs from Hiroshima and aged balsamic vinegar.- Kaminari Okoshi: The Kaminari Okoshi is placed at the bottom, topped with two sauces at different temperatures.- Amazon Cacao: A dessert that showcases cacao in various forms, beautifully presented.- Tea Sweets (Financier, Canelé, Lemonade Jelly): The hot Financier served was aromatic. It was interesting to have the sweet tea sweets paired with the tart lemonade.Both lunch and dinner offer three types of courses, with the higher-priced options featuring a greater variety and substantial portions. They prepare multiple courses simultaneously, and the dishes were served at a great pace, showcasing their excellent operation.
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