I had been curious about this restaurant due to the chef's background and its location. After reading in a review that it would close at the end of 2026, I made a last-minute reservation to visit.Located in Asakusa, the restaurant has an impressive facade that stands out with its bright white light, facing an old street near the Sumida River.Upon entering, I found an open kitchen on the first floor, where I could see the staff busily preparing dishes through the glass. I was guided by the staff up a spiral staircase to the second and third floors, where the dining areas are located. Today, I was seated at the counter on the third floor. In front of me, the Sumida River flowed, and I could see the houseboats passing by. To my left was the Tokyo Skytree, creating a wonderful atmosphere. The menu for the day was set on the counter.The meal began with three appetizers, followed by dishes such as pear and komatsuna gazpacho, soba dumplings with caviar and sweet shrimp, salmon cooked at low temperature with white oil after marinating, escargot stuffed with green peppers, anago (conger eel) and zucchini socca beignet, veal foie gras-style, a micro herb salad with Edo-style herbs, two desserts, four petit fours, and a post-meal drink.The quality of the ingredients, cooking methods, textures, and presentation were all meticulously crafted, comprising a total of ten dishes (actually 16). The bread, finished in-house and sent from France, was also part of the experience. Each dish was exquisitely designed and thoughtfully prepared. The cooking techniques used for the heated dishes were outstanding.I felt that the location, appearance, flavors, service, and price all contributed to a meal worthy of a special occasion in life.I was also grateful for the owner-chef's visit to greet us during the meal.I have shared my impressions of each dish in the photos, along with the details of the menu.It was a great meal!