The restaurant has two floors: the second floor and the basement. I wasn't sure which one to go to, so I tried the second floor, but was directed to the basement. It seems that the second floor is a space for 4 to 6 people to relax and enjoy their meal, while the basement is designed for smaller groups to dine while watching the live kitchen.I made a reservation for the lunch course and ordered a mocktail (non-alcoholic cocktail) called... what was it again? (-_-;)I chose a ginger ale with plum. The ginger ale had a strong ginger flavor, and the taste and aroma of plum were not just subtle, but quite pronounced. It was interesting.The course started with a macaron. This was a savory macaron made from solidified deer blood. While it didn't taste like blood, it had a flavor reminiscent of fresh blood from a soft-shelled turtle, so I recognized it as blood.Next came the corn husk. At first, I thought they brought a sample of corn to show that they were using it, but it was actually a presentation for corn soup. When I peeled off the husk, a glass filled with corn soup was revealed. It was quite clever. I often drink corn potage, but I think this was my first time having corn soup. It was intriguing. I wondered what the frothy topping was made of. They explained it, but I might not have been paying full attention. The flavor was completely different from corn, with a tangy taste. The corn soup was not as rich as potage, making it very light and refreshing. It was interesting, but I felt the pairing of the froth's acidity with the soup wasn't particularly harmonious.Then came the bread and butter. Was the bread freshly baked? It was warm, and when I spread the butter on it, it melted immediately and was delicious. The butter spreader was shaped like a bird, which made me think, "Wait, is this how I use it?" It was amusing.Next was a dish resembling sea bream risotto with rice. They poured a broth-like liquid into a round dish with a wasabi sauce around the edge, resembling a chazuke (rice with broth) with sea bream, which I ate with a spoon. Oh no, I forgot to take a picture after they poured the broth in (*_*). Well, there's nothing I can do about what I forgot to capture.Next was a foie gras terrine. The foie gras was in the center, and various other ingredients were used, but I can't recall the details, and my palate could only recognize the foie gras... how disappointing.Then came the main dish: deer meat. I was surprised at how tender the deer was, and the sauce was delicious and complemented the meat well. The accompanying vegetables were also very tasty. There were items like Manbanzhi peppers, shiitake mushrooms, and potatoes, but the potatoes were particularly delicious. They were from Chiba, and apparently, they are grown in a way that prevents the leaves from sprouting, allowing them to store nutrients and become sweeter. They were incredibly sweet. Even with a robust sauce flavored with balsamic vinegar, the sweetness still shone through.Finally, for dessert, I chose coffee. The dessert was a mint parfait. It was primarily kiwi-based, and while the parfait itself didn't contain mint, it was garnished with mint leaves for a refreshing touch. Since mint can be polarizing, I appreciated that it wasn't overly minty, making it light and refreshing enough for everyone to enjoy.The coffee had quite a strong acidity. I wondered if it was paired with the mint. I don't usually prefer acidity, so at first, I found it a bit off-putting, but as I continued drinking, I became less aware of the acidity and found it enjoyable. Perhaps the mint parfait had some influence?After finishing the parfait and sipping my coffee, another dessert arrived. It was a guimauve! I can't remember the last time I had a guimauve. It must have been over ten years. This one was cranberry-flavored, but perhaps because it was a guimauve, it had a cranberry taste, though it was a bit sweeter and lacked acidity.Overall, the only simple dish in today's course was the main deer meat; everything else was creatively presented and novel. I found all the dishes to be quite interesting and tasty, but they didn't quite reach a standout level. The creativity didn't seem to elevate the flavors as much as it could have. The creativity was very engaging, and if it had also translated into enhanced flavors, it would have been perfect.