This was my first visit.The restaurant is located in the basement, and I felt a bit of a closed-in atmosphere with the seating arrangement, but I was guided to a sofa seat, which allowed me to relax quite a bit.I learned that the chef has changed to the 9th generation last autumn, and it seems they are trying various new things.I had thought it was a traditional grand maison, but the dishes were not the heavy, classic French cuisine I expected; instead, each dish was served in smaller portions with a delicate presentation.Even the bread was served in thin slices, making it easy to adjust how much I ate.The explanations of the dishes were thorough, and they provided a smartphone on the table with the menu and descriptions of the ingredients, which heightened my anticipation for the next course.The cooking of the sea bream and black beef was exquisite and left a strong impression.The dessert featured innovative ingredients like Baron potatoes and asparagus, showcasing a commitment to gluten-free options.I ordered a non-alcoholic cocktail somewhat casually, but they crafted it beautifully, which was a lovely touch of service.As a grand maison in Ginza that feels approachable, I would love to visit again.
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