This was my second visit, and the French course truly showcases the chef's commitment to using locally sourced ingredients from Setouchi, with a focus on presentation that makes it enjoyable to see and taste. The dish featuring sea snail elevated the ingredients to a level that was hard to describe, even if you called it abalone. It paired perfectly... More
This was my second visit, and the French course truly showcases the chef's commitment to using locally sourced ingredients from Setouchi, with a focus on presentation that makes it enjoyable to see and taste. The dish featuring sea snail elevated the ingredients to a level that was hard to describe, even if you called it abalone. It paired perfectly with the selected wines. Less