I visited for a summer lunch, and the food and service here are exceptional. I started with a scallop and caviar vinegared dish paired with champagne, followed by a soup with conger eel and matsutake mushrooms, and soba noodles topped with karasumi (dried mullet roe). The flounder sashimi was wrapped with ankimo (monkfish liver) and garnishes in nori (seaweed).The Japanese sake was flowing as well. For the main course, I had natural eel, and for dessert, I enjoyed a beef cutlet rice bowl topped with truffles. It was a moment of pure bliss.
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