Located in the heart of Ginza, this restaurant is renowned as a long-established French dining spot. However, in October of last year, they made bold changes to both the chef and the patissier. This feels like a challenge for a traditional French establishment. They have even discontinued their famous dessert cart, and it seems they are now focusing more on appealing to younger patrons and foreigners, rather than just their long-time older clientele. If they wish to continue evolving, it appears they are embracing change. The ingredients used are more Japanese than ever, incorporating items like sweet shrimp, soft-shelled turtle, and kombu kelp, which are not typically found in French cuisine. They also use matcha, a favorite among foreigners. Overall, the chef's emphasis on a distinct saltiness is evident, extending even to the desserts. This is a restaurant that promises exciting developments in the future.
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