We reserved a private room for 8 people.Before the first dish, we were served anchovy olives as an appetizer. They were delicious and made for a great start.【First Dish】Ayugai (sweetfish) and Isaki (snapper). It was tasty, but the subsequent dishes were so impressive that I honestly don’t remember much about this one.【Second Dish】Sea urchin and caviar with vegetable cream mousse set in consomme jelly. This is the restaurant's specialty. In the center of the plate, there was a cauliflower mousse topped with sea urchin, all laid on a bed of consomme jelly. The consomme was incredibly flavorful. The cauliflower mousse had a delicate taste, similar to tofu, but when paired with the sea urchin, it balanced out perfectly. This dish is unique and was created during a time when creative cuisine was still rare, giving it a sense of history.【Third Dish】Dover sole and scallop rolls, with hand-battered shrimp wrapped in kadaif, served with Albert sauce. The white fish and scallop rolls had a great texture and deep flavor. The kadaif-wrapped shrimp had a crispy texture, reminiscent of luxurious fried shrimp.【Fourth Dish】Medium-rare ground Japanese black wagyu beef steak, Apicius-style. This dish seemed to encapsulate the best aspects of meat dishes. It had the freshness of a hamburger while also providing the texture of a steak, yet it was distinctly different from either. Just this dish alone made me want to come back multiple times.