I stopped by after resolving two major concerns. I thought the only seasonal option would be venison, but I heard there’s also a dish called Lièvre-Bécasse (hare and woodcock) available. I saw it on Facebook, but I didn’t expect it to still be on the menu in May. It seems they saved some for me.〇Munu Special JPY 17,800Service charge 10%.○TESTALONGA EL BANDITO JPY 2,200A South African Chenin Blanc. I usually enjoy South Chenin Blanc, but this one was quite harsh and not very pleasant. It was served almost at room temperature, which made me wonder if that was appropriate. After a while, it did improve slightly...・Hamaguri from AmanohashidateInside a jelly, there was fromage blanc and ice cream, topped with what I thought was Japanese pepper, but it turned out to be Western wasabi. The umami of the clam combined perfectly with the flavor of the fromage blanc.・White Asparagus and Spear SquidOn top of a blanc-manger, there was a consomme of spear squid, along with finely chopped pieces of both and homemade karasumi (salted mullet roe). The texture was reminiscent of tataki. The lightly cooked spear squid was also delightful.・Consomme and Flan of Ezo DeerThis is a regular dish. The ingredients included sakura shrimp and bamboo shoots.・Sea Bream, Wasabi Leaves, RiceWas it a Salad de Riz style? The sea bream was marinated with kombu, the rice was Tsuyahime, and the sauce was made with dashi and pickled wasabi. The wasabi really stood out. It’s impressive that even with all these dishes, they can introduce new creations that are delicious.・Turtle Ash ParmentierUsually, turtle is served as tartare, but this was an unexpected menu item. It used spices from Okinawa. While eating, I could taste the unique flavor of turtle meat, which is a blend of various meats.○Comte La Fond SANCERRE Rouge JPY 2,640・Trout from Hokkaido and Firefly Squid ChaussonThe filling of the chausson was also a first for me. The gaps were filled with tarragon and scallop mousse, and the sauce was a beurre blanc enhanced with Japanese sake. I thought the smokiness was dominant, but the umami of the trout came through beautifully. The sauce was delicious.・Lièvre-Bécasse RoyalePreviously, I felt it lacked in aging, but this one was flawless. It seems a longer aging period is necessary. The flavor of the woodcock was robust. The truffle, perhaps due to the season, was not very prominent.○Château L’Inclassable 2016 JPY 4,180Médoc. Unusually served chilled.・VacherinOn top of meringue, jelly, and mousse, there were blood orange and tomato in syrup. The ice cream was washed cheese, drizzled with olive oil.・Coffee・Financier?The meal concluded in an hour and a half.During Golden Week, I could only make reservations for dinner, but there seemed to be a few open seats. Starting in May, the procurement price of naphtha will double, which might start to have various impacts.