I had been wanting to try this place, and upon hearing it would close by the end of this year, I made a reservation. This time, I approached from the direction of Tawaramachi Station, passing by "Teranga," "Komagata Dozeu," and the Bandai headquarters before entering the restaurant. I enjoyed the "Menu Nabeno-Ism."■ Appetizers: (from left) Mini tart with seed turtle, sandwich with red bell pepper and quail egg, and cream, olives marinated in spices. ■ Seasonal Soup: Chilled gazpacho with ripe pineapple and mango. ■ Buckwheat: Soba dumplings with Rishiri kombu jelly, caviar, and marinated sweet shrimp. ■ Brittany-style lobster dish (with tomato, saffron, parsley, garlic, etc.). ■ Escargot: Bite-sized croquettes and ragout. ■ Sea Bream: Natural sea bream drizzled with pure sesame oil. ■ Brittany veal fillet with new onions and pickled cherry blossoms, grilled with pork fat, served with a sauce made from the meat juices. ■ Ripe melon sorbet. ■ Basque cheesecake, macarons, canelé, caramel, and coffee.The intention of Chef Yuichiro Watanabe was evident in every detail of the dishes, and I was continuously amazed. As a disciple of Robuchon, the complexity and effort put into each dish were exceptional. The changing flavors in each plate were due to the power of the sauces. It felt as though the chef's experiences and thoughts were all concentrated in the sauces. I enjoyed champagne and glass wines (white and red), which were thoughtfully paired with the dishes, and the service was outstanding.