First VisitThree days before my visit, I found an open seat while having lunch in Ginza and made a reservation for 2030 on Tabelog.I entered at 2025. There was one other group of two already seated.After a welcome drink of "Butter Chai" (which was quite spicy), I was shown the ingredients of the day along with an option for an additional dish (Omar lobster and abalone in pastry), which I chose.The dishes that followed were:1. Two types of mud squid (7-day aged + fresh) marinated in sudachi, topped with smoked caviar.2. Red pepper mousse with purple sea urchin, consomme jelly, and marinated red shrimp.3. Cold soup made from Takane corn (Gifu) with smoked olive oil.4. Fried young corn from Takane.5. A crepe filled with shrimp mousse using the leftover pulp from the cold soup, fried with Takane corn beard powder, topped with sweet shrimp tartare, avocado salad, and Miyazaki ripe mango with lemon sauce.- Ciabatta and butter.6. Assorted terrine of three types: - Pickled shime saba (mackerel) with ginger (gari) and orange sauce. - Bell pepper, eggplant, and zucchini. - Italian rabbit with basil and carrot rapé.7. Baked steamed abalone, sea bream, scallops, and perilla in pastry, served with celery root sauce, abalone liver paste, and caviar.8. Bouillabaisse with seafood (mussels, sweet sea bream, scallops, octopus) served with aioli sauce. *I forgot to take a photo...*9. Watermelon sorbet.10. Grilled Ezo deer loin with two sauces (bone broth + black pepper, pumpkin), served with fried Okinawan island bananas.11. Risotto topped with fried sweetfish.12. Beef broth with two types of puree (onion + carrot) curry.13. Compote of Kagawa Hazama figs, fromage blanc ice cream, and red wine jelly.14. Coconut-flavored custard cream, peeled fresh peach, and peach + raspberry sauce, served with green jasmine herbal tea.I stayed for 2 hours and 45 minutes, enjoyed three drinks and water, and the total came to about JPY 49,000. Here are my impressions:- The ingredients seem to mainly feature seafood from the chef's hometown of Kitakyushu.- During the ingredient presentation, the cut of the young corn was discolored, which was disappointing. It was likely harvested early in the morning, but it seemed to be from the day before or earlier. The fact that it was laid on its side and left at room temperature made it wilt.- The appearance of caviar in dishes 1 and 7 was impressive.- Overall, it felt like the cooking was overly left to the staff. There were noticeable shortcomings in the dishes. I recalled a comment from an inbound customer who mentioned they always choose to visit small, privately-owned restaurants where the chef personally cooks.
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