I visited this restaurant, known for serving game meat sourced directly by the chef, with high expectations as a game meat enthusiast. The experience was truly satisfying. The restaurant is divided into three areas: the second floor, the basement, and a separate building, where we were seated. Although it opened at 6 PM, it quickly filled up. In the separate building, all the other guests were foreigners. The chef came to our table first, allowing us to choose from three main dishes: Ezo deer, duck, and Wagyu beef. I opted for the duck, which the chef passionately recommended. Additionally, I was offered the option to add sea urchin for an extra charge, which I decided to order as well.First, we had a macaron made with deer blood, filled with boudin noir. The macaron had a slightly chocolatey flavor, and the rich pork blood sausage filling was delicious. Next was a corn soup, which was a wonderful blend of sweetness, aroma, and richness from the corn. The accompanying caviar was unnecessary. Then, a book was brought to the table, and upon opening it, we found a soup made with Ezo deer and mushrooms. The richness of the deer combined with the umami from various mushrooms was outstanding. Next was a slice of katsuo (bonito) grilled over straw, topped with various fruits and cilantro, enhanced by a garlic sauce, leaving a complex flavor and a wild aroma from the straw grilling. Following that was a variety of game meat wrapped in pastry, including deer, bear, and boar pâté, layered with foie gras pâté and a jelly made from game broth, served with sweet jam and vegetables—it was exquisite. Then came the saury wrapped in pastry, encased in a beautifully shaped dome of pastry, with layers of saury and herbs. Although the saury had a slight fishy taste, overall it was a good dish. For the main course, we were served roasted duck leg, breast, and liver. Unlike the thinly sliced duck one might expect, this was a generous portion of thick, tender meat, completely free of any gamey taste, and paired with a sauce that made it one of the best duck dishes I’ve ever had. Finally, for dessert, we had a Mont Blanc, which featured layers of praline, fruit, pastry, and chestnut paste that matched perfectly. The matcha ice cream served alongside was not overly sweet, highlighting its bitterness and balancing the Mont Blanc. Overall, the dishes were exceptional, offering flavors I had never experienced before, and I thoroughly enjoyed every moment. However, I would like to suggest a few improvements. While the chef visits each table to explain the main dishes, he only asks which ingredient we would like without providing details about the cooking methods. Additionally, I learned that there was an extra charge for the duck and Wagyu beef, but the prices were not explained unless I asked. This can be unkind to timid customers who might hesitate to inquire. It’s important to avoid situations where customers discover exorbitant charges later on. In particular, the chef enthusiastically described the sea urchin, which prompted me to order it, but I had to ask for details about the dish and its price. When I found out it was JPY 3000, I was surprised to receive a small bowl of somen noodles topped with two pieces of sea urchin, which tasted quite ordinary compared to the other dishes. I felt that JPY 3000 was excessive for that. If I had seen a photo, I probably wouldn’t have ordered it. I hope these suggestions help this Michelin-starred restaurant improve even further. Regardless, the food was delicious—truly delicious. It was a great meal!