Today, I visited Restaurant Ryuzu, a Michelin two-star establishment in Roppongi. The interior features high ceilings, wooden floors, and a chic atmosphere with dark walls. Although I had reserved a counter seat, I was grateful to be moved to a table as there was availability.I ordered the Menu Dégustation, which consists of five dishes, a pre-dessert, dessert, post-meal drinks, and mignardises.For the aperitif, I enjoyed a family-owned Billecart-Salmon Champagne.The bread was a single type of baguette, specially made and air-freighted from Luxembourg. It was moist and delicious.Amuse-bouches: three items.On the left, a thinly rolled and fried bread dough puff filled with tuna mousse, topped with Parmesan cheese. On the right, confit sardines with sun-dried tomatoes, served on a simple wheat dough base with sautéed onions. In a cup, there was a mousse of paprika topped with clear tomato juice.Appetizers:1st dish: Boiled hairy crab with junsai, fresh tomatoes, and a jelly made from shellfish broth, accented with finely chopped celery and Shishito peppers.Here, I enjoyed a Bourgogne Leflaive Pouilly-Fuissé.2nd dish: A summer specialty, sweetfish, was explained in detail:"The bones are removed and made into a crispy snack, then returned to the fish. The liver is puréed and spread back to its original place, wrapped in a thin dough, and baked. Topped with cucumber and ginger, with Kogin pumpkin, myoga, and Kaga cucumber (pickled style) on the left. On the right, a purée of eggplant infused with charcoal aroma, drizzled with a green sauce made from fish stock and wasabi. The tail is seasoned with sweetfish fish sauce, making it crispy and edible."The combination of the slightly bitter eggplant purée and sweetfish was outstanding.3rd dish: Specialty tart made with Niigata's Yaitake mushrooms, from the chef's hometown."Under the grilled mushrooms is homemade pastry, sautéed mushrooms, shallots, and pancetta. The glossy layer on top is lardo, a type of cured pork fat. Surrounding it is a sauce made from dried shiitake mushrooms."As a specialty, this was the best dish of the day.Fish:The managatsuo was grilled to a crisp skin. Accompanied by girolle mushrooms, edamame, and slender new asparagus (a salty vegetable) with a brown butter sauce.For the main course, I paired it with the third label of Château Margaux, which had an incredible aroma of red fruits.Main:Roasted Wagyu top sirloin, served with matsutake mushrooms, new potatoes, and califlower. Underneath were green daikon and zucchini. The sauce was light, made from beef broth. I added matsutake for an extra JPY 4000, but honestly, the accompanying vegetables were so delicious that it might not have been necessary.Pre-dessert:Fresh pineapple with coconut mousse and pineapple granita.Dessert:Peach ice cream with peach mousse containing peach confit, yogurt mousse, and raspberry.Mignardises:Canelé, briotté cherry guimauve, lemon macarons, and blueberry tart. I also received wasanbon sugar served in a lacquered container.Each dish was meticulously prepared, beautifully presented, and delicious.The service was exceptional. The staff was elegant and warm, allowing me to enjoy my meal in a very relaxed atmosphere. As I left, the chef came out to greet me, which was a lovely touch.I look forward to returning to this restaurant in a different season.