After several years, I finally managed to make a reservation and was thrilled to visit, especially after seeing the Grand Maison Tokyo. Every dish was exquisite, but the specialty remained as delicious as ever—I wanted to order a second helping! The cooking technique for the Kinmedai (red snapper) was outstanding, with a perfectly crispy skin and moist interior. This time, the meat dish was beef, but it made me crave the roasted pork.
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