A French restaurant run by a former sous-chef from Kanteisense.Located in a corner of a building in Shirokane, the entrance is a bit tucked away, making it somewhat hard to find.The restaurant operates with just two staff members: the chef and the sommelier, with only 8 counter seats available. Lunch starts at the same time for everyone, and it was fully booked when I visited.Once seated, we were asked in order whether we wanted a wine pairing or a non-alcoholic pairing. Everyone around me opted for some form of pairing.Lunch course: JPY 9,900 + non-alcoholic pairing- Amuse-bouche: Two types of finger food, including zucchini tart and sauerkraut croquette.- Corn Jelly: The corn was sweet and rich, served cold, and the jelly was refreshing.- Fish with Aged Bisque: I believe the fish was called Mejina. It was aged, resulting in a smooth texture. The bisque-style sauce paired with crunchy bell peppers was exquisite.- Hokkaido Venison with Jus: I’m not usually fond of game meat, but this venison was tender and flavorful without any gamey taste.- Iberico Tongue with Red Wine: Braised to a melt-in-your-mouth tenderness, it was packed with umami. I think the sauce had figs in it.- Melon Crème D'Ange: A smooth cream with juicy melon. Although it was dessert, its light texture made it refreshing and not heavy.- Tea and Sweets: Herbal tea from Algorithm Farm, accompanied by pâte de fruit.Surprisingly, the portion sizes were just right, and I was able to finish everything without feeling stuffed. Usually, after a French meal at lunch, I can’t eat dinner, but on this day, I was able to enjoy dinner normally. (laughs)The non-alcoholic pairing was also impressively interesting and delicious.
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