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In the middle of my May reviews, I received a wonderful invitation to visit this restaurant, and I felt it would be rude not to write a review quickly to express my gratitude. So, here’s a review from June!【June 2026 Private Reservation♪】I made the reservation myself, and it was a fun and delicious experience. However, I thought it might be too much for my wife, even if my son and daughter could handle it. Before I knew it, two years had passed since my last visit, and I was invited to a private lunch gathering here again!There was no option to decline, so I quickly confirmed my participation and waited a few months to head to Tokyo!The chef's talk was delightful, and I enjoyed a French course that left me both happy and full!【June 2026 Omakase Course♪ (JPY 31,900)】【Pairing】10 glasses × 30cc JPY 1,500, 60cc JPY 1,800【Ingredients】Luxurious ingredients sourced from Kitakyushu, including rock oysters, celery root, UFO watermelon, caviar, abalone, purple sea urchin from Senzaki, red sea urchin from Hagi, foie gras, mango, etc.【Course Details and Pairing】★ Butter Tea (Bhutan)☆ CHAMPAGNE COLLET BRUT★ First Bonito and Smoked Caviar Gougère★ Marinated Fresh Red Sea Urchin and Red Shrimp with Consommé Jelly, Cauliflower Cream☆ 2024 Rubaiyat Koshu Sur Lie★ Lobster Flan with Nantua Sauce (reduced American sauce)☆ MINUTY PRESTIGE Prestige Rosé CÔTES DE PROVENCE 2024★ Rock Oysters and Purple Sea Urchin Gratin with Béarnaise Sauce, Shiso Greens☆ ANJOU BLANC MEA CULPA 2023★ Hassun- Jelly of 8 types of vegetables- Shoulder Meat Jambon Persillé with Ravigote Sauce (onion, capers)- Edamame Soup with Pea Shoots and Red Pepper Mousse☆ GOKUGEN Junmai Ginjo from Okuhajiman Co., Ltd.☆ CHÂTEAU QUINCARNON SAUTERNES 2019★ Confit and Grilled Sweetfish Potato Spring Rolls, Uikyou, Tade Vinegar, Cucumber Soup★ Foie Gras and American Cherry Monaka with Cherry Jelly☆ John Duval, `Plexus` Barossa Marsanne/Roussanne/Viognier 2023★ Abalone, Sea Bream, and Scallop Mousse in Puff Pastry with Celery Root Sauce, Abalone Liver, Caviar☆ CHASSAGNE MONTRACHET 2023★ Watermelon Juice, Lime Sorbet★ Lamb Wrapped in Rock Salt, Charcoal-Grilled Lamb Ribs, Stuffed Fried Flower Zucchini Ratatouille☆ Bouchard Père & Fils CHAMBOLLE-MUSIGN 2021★ Eel Risotto with New Ginger Rice, Balsamic Sauce, Truffle Scramble★ Curry Rice (Vegetable Potage with Curry Flavor)☆ CRÉMANT DE LOIRE Brut★ Fruit Soup with Peach Aroma (Peach Compote, Marc Sorbet)★ Freshly Made Shortcake with Miyazaki Mango★ Coffee, Tea, Espresso☆ Total Bill: JPY 51,000 per personJust like two years ago, the course was packed with volume, but each dish was designed to minimize oil and cream, making it easy to enjoy without feeling overly full. Almost all participants, including women, finished their meals in regular portions! Some even activated their "second stomach" for dessert and ordered larger sizes. It was a meal gathering with maximum satisfaction!Location: A corner surrounded by Ginza, Higashi-Ginza, and Ginza 1-chome (is this the heart of Ginza? I’m not sure), proceed from Ginza Central Street towards 1-chome from 3-chome, turn right at the Ginza 2-chome intersection (Marronnier Street), and the building will be on your left (it’s the same building as Kitagawa). Less

【2026.06 Italian Date♪】After honing my skills at a famous Italian restaurant in Tokyo, I traveled to Italy to learn fermentation techniques. Upon returning, I was involved in launching a restaurant in Karuizawa known for its fermented cuisine. This place offers the owner-chef's unique take on Italian food.I visited two years ago, and although it was delicious, I got caught up in exploring other hard-to-book restaurants and didn’t return until now. It’s a bit embarrassing, but it’s a common behavior among food bloggers!Of course, my wife loves it too, so it was an Italian date! We arrived at the building where the restaurant is located about five minutes early, and the staff at the first floor guided us to the restaurant. The stairs to the restaurant can be a bit tricky to find, so I appreciated their thoughtful assistance!We opted for the omakase course, paired with drinks. We toasted with bubbles and enjoyed unique dishes that showcased their fermentation techniques!【2026.06 Omakase Course (JPY 17,600)】☆CHAMPAGNE Laherte Freres 2025We started with a toast and a corn mousse!★CornCorn mousse, fermented pineapple, tropical fruits, grilled corn jelly, marigold oil, marigold flowers, Oscietra caviar.★Rock OysterBaked Nagasaki rock oyster, Manji chili pepper, semi-dried tomato sauce, cranberry, oregano.☆DOMAINE DES FRÈRES 2021A red wine paired with the oyster in tomato sauce.☆Homemade Bread, Ciabatta★Sea UrchinHokkaido purple sea urchin served on risotto, with seaweed, fermented wasabi greens, and sansho pepper, using rice from Ryuu no Hitomi.☆Koko to Aru Series Pinot Gris 2023★Pike CongerFried pike conger with lime foam, Okinawa okra, watercress, and a cream base with fermented lettuce and vision mustard sauce.☆NIAGARA Hasegawa Vineyard 2025★Sweet ShrimpCold pasta with somen from Shodoshima, marinated sweet shrimp from Ishikawa in kombu oil, and a sauce made from lacto-fermented tomatoes.☆BABUSHKA SAS BASCULE 2022★Spanish MackerelGrilled Spanish mackerel (2.5 kg) with citrus oil, red eggplant, and a sauce made from sea bream broth and fermented enoki mushroom powder.☆COLLI TORTONESI BIANCO 2024★Aichi BeefAichi beef grilled with black garlic and fermented blueberries, infused with straw for aroma, served with snap peas from Tounouen Takayama, chrysanthemum greens, potato puree, and fond de veau sauce.☆PODERI SANGUINETO I E I1. Toscana RISERVA 2021★SquidHandmade tagliolini with fermented lemon juice, bottarga powder, fresh marigold, and zucchini.☆JLMA CHARDONNAY TOSCANA 2024★MelonYogurt gelato, melon soda sauce, and ripe melon.★MangoFreshly baked financier made with Peruvian Amazon cacao, fresh mango, and homemade citrus jam.☆Coffee, Tea, Oolong Tea, Herbal Tea★Total: JPY 36,000/person x 2- Pairing: JPY 13,000- Sparkling Water: JPY 1,000Each dish offered a depth and complexity from the fermented ingredients that you rarely find elsewhere, making it quite interesting. The chef, who is also a sommelier, paired unique wines that were enjoyable! I can’t wait to return without waiting another two years! (￣∇￣)Location: From Exit 1A of Hisaya Odori Station, head north along Hisaya Odori, turn right at the first intersection, and proceed north on the second street (Takebe-dori) to the right-hand building on the second floor. It’s structured so that you enter through a dedicated staircase, so if you go up to the second floor via another staircase, you might get lost! Less