A white building located at the top of Nijukkenzaka.In 2025, Chef Ito, a former sous-chef, will showcase his skills as the second head chef.Lunch options are priced at JPY 6600, JPY 8800, JPY 16500, and JPY 24200, and I chose the JPY 8800 course this time.● Boudin Noir A tartlet of venison blood and beet boudin noir.● Green Peas Green pea potage with vanilla foam. These are Italian green peas, offering a fresh and robust flavor.● Bread Baguette from Signifiant Signifie, unsalted butter from Calpis, and original rillettes. Rye bread.● Skate with Squid Ink Skate cheek wrapped in prosciutto, encased in squid ink dough, served with squid ink sauce and garam masala.● Cherry Salmon Cherry salmon filled with cherry salmon mousse, pickled new onions, sour cream, caviar, and dill oil.● Spanish Mackerel Spanish mackerel from the Tsugaru Strait, served with asparagus, watercress, and sauces of spring greens and anchovy tomatoes. The mackerel was perfectly cooked and incredibly moist!● Lamb Oven-roasted Australian lamb with herb breadcrumbs, ratatouille, young corn, and 18-month aged May Queen potatoes from Tokachi Inoue Farm.● Palate Cleanser Sorbet made with Goryo (Japanese sake) and strawberry compote.● Yogurt Sorbet with Calamansi ● Macaron Tower ● Herbal Tea A mix of herbs including rosemary and rose hips, with added spices. Herbal tea from N Harvest.The lamb was a bit tough, which was disappointing, but everything else was excellent.The service was great, and the ambiance, along with the view from the window, made it a wonderful restaurant.It was a great meal!
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