This restaurant is a representative of French cuisine in Japan, consistently earning two Michelin stars.Owner-chef Mr. Asahina, who previously served as the head chef at La Table de Joël Robuchon, opened his own establishment in Nihonbashi Kabutocho in 2018. (For more details, please refer to the website.)I visited for lunch this time.The interior has a sophisticated yet calm atmosphere, with ample service staff ensuring that guests are seated in a staggered manner to prevent any delays in food and service. The flow of the course was very smooth, allowing us to enjoy our meal comfortably throughout. Reservations are only accepted through OpenTable.The course began with amuse-bouches served on a tea stand. Each delicate dish showcased meticulous craftsmanship, not only in their vibrant presentation but also in the high quality of each bite.Next came the blue lobster, foie gras with black truffle, whiting, and Shizuku duck, featuring classic French ingredients. This is traditional French cuisine that excels in its use of ingredients, cooking techniques, and sauces.Among them, the blue lobster was the standout dish of the day. The cooking technique maximized the sweetness of the meat, and the rich shellfish sauce was simply magnificent.The foie gras and black truffle also demonstrated exceptional quality. It had a rich texture without feeling heavy, allowing us to fully appreciate the allure of classic French cuisine.The main dish, Shizuku duck, was wonderful as well, featuring not only the roasted breast but also the thigh meat prepared in a tagine style, along with a consomme made from duck broth, allowing us to enjoy every part of the bird.Dessert was a refreshing finish with mango and coconut, complemented by a "choux à la crème" made with Tahitian vanilla, and a selection of mignardises. There was no compromise throughout the meal, leaving us thoroughly satisfied.While I often enjoy Italian cuisine, this experience reaffirmed the high level of skill in top-tier French cooking. The mastery in extracting the essence of ingredients, the quality of the sauces, and the overall structure of the course were overwhelming. It’s easy to understand why this restaurant is regarded as one of the best in Tokyo, and I was able to fully enjoy the depth of classic French cuisine. I believe this is a must-visit for French cuisine lovers and even for those who don’t often eat French food.◯ Course Details- Amuse-Bouche Shrimp bisque Aji tartare with myoga Carrot mousse - Blue Lobster & Sumac Red daikon cannelloni with sumac spice, coated with lobster cream - Foie Gras & Black Truffle Celery root panna cotta in a marbled style, with perigourd sauce - Whiting & Tarragon Steamed with flower eggplant, served with vermouth-scented cream - Shizuku Duck & Fig Roasted breast with caramelized figs in a cage style, served with braised thigh meat in a tagine - Mango & Coconut - Chocolate & Vanilla "Choux à la crème" generously made with Tahitian vanilla, served with a glass - Coffee - Mignardises