Every time I visit, I am welcomed with perfect hospitality, truly one of the representative French restaurants in Japan.With high ceilings and classical decor, it's a space where I can genuinely relax, thanks to the warm hospitality of the staff.The menu offers courses, but on this day, I chose from the à la carte.Everything is available in half portions, allowing for sharing and tasting a variety of dishes.Here’s what I enjoyed that day:1. Amuse-bouche Scallops wrapped in kadaif and deep-fried, served with sweet corn and green beans, accompanied by a truffle and tomato sauce.2. Appetizer Jelly of snow crab, made from 4L snow crab that was flash-frozen on the boat, served with Pernod jelly.3. Soup Chilled white corn soup, with corn cob jelly, marinated corn, and popcorn.4. Fish dish Mackerel with purple sea urchin, gratin with lobster claw in Americane sauce. This dish left such a strong impression that I told Chef Koga, who revealed that it was created as a last-minute solution when Chef Inoue asked him to "make something." I had no idea it had such a backstory...5. Beef fillet Rossini A classic, and it was indeed wonderful. The depth of flavor in the Périgueux sauce was remarkable, and it included makomo mushrooms.6. Dessert Normally served from a dessert cart, but on this day, I had Peach Melba. Poached peaches of the Kawakuchigawa variety, with fresh Madoka peaches, vanilla ice cream, raspberry jelly, and sliced almonds.7. Mignardises Pineapple macarons Passion fruit marshmallows.8. Herbal tea.I paired my meal with a glass of Champagne, Charles Heidsieck.The baguette and butter were from Grand Fermage.Chef Koga, Chef Tejima, President Ito, and all the staff were genuinely cheerful and welcoming, making for a truly relaxing and enjoyable time.
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