A Michelin-starred Italian restaurant that earned one star in the 2026 guide and was selected as one of Tabelog's top 100 establishments.Chef Fujioka, who honed his skills at a three-star restaurant in Italy, creates dishes that beautifully balance the delicate umami of dashi while maintaining the essence of authentic Italian cuisine. His unique approach blends technique and sensibility, resulting in a captivating dining experience that is not merely "Japanized."On this occasion, I enjoyed a seasonal course that transitioned from spring to summer, paired with a selection of alcoholic beverages.While I found one dish featuring plum to be outside my personal preference, the pasta-centric structure of the meal showcased the restaurant's signature reliability.The meal began with the classic combination of prosciutto and melon, followed by the main dish of Bimi beef, perfectly cooked to the point where the knife glided through effortlessly. The pasta with firefly squid served as a delightful finish, with its cappuccino-style aroma leaving a lasting impression. The dessert, crafted by the pastry chef, was a stunning finale that reaffirmed the overall excellence of the course.In the serene space characterized by wooden accents, Chef Fujioka's warm personality shone through, allowing me to enjoy another pleasant dining experience. It was a great meal.◆ White Asparagus / Sea Urchin ◆ Fried Pizza with Prosciutto and Tomato ◆ Horse Mackerel with Pistachio and White Cucumber ◆ Sea Bass with Bamboo Shoots and Plum ◆ Spaghetti with Aori Squid ◆ Ravioli with Nanatani Duck and Butterbur ◆ Risotto with Green Asparagus and Clam ◆ Prosciutto and Melon Mint ◆ Bimi Beef ◆ Cappuccino ◆ Hazelnut ◆ Panna Cotta ◆ Mango
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