I have visited various restaurants, but my trust in Chef Takara remains unwavering. He uses quality ingredients like butter and wine, crafting rich sauces and garnishes with great care. There’s a refreshing clarity and solid foundation in his classical French cuisine, which provides a sense of reassurance. The cooking technique captures every essence of the ingredients perfectly. Even when high-end ingredients like caviar and foie gras are served, they come across with a grounded elegance, as if they were meant to be used in this way. Some might find the classical beauty of the dishes lacking in excitement, but there’s no doubt that Chef Takara’s creations pair beautifully with wine. As someone who started dining out due to a love for wine, this pairing is an essential aspect for me. This restaurant offers a primitive enjoyment of French cuisine, featuring expertly cooked ingredients and meticulously crafted sauces, all paired with the right wines. The pairings on this day were among the best I’ve experienced. I plan to continue visiting regularly.◇ Amuse Bouche 1: Turnip Blancmange ◇ Amuse Bouche 2: Chilled Soup of New Onion and Sea Urchin Wine: Champagne, Collet, Ay Brut Art Deco 1er cru Both dishes were refreshing and pure. The turnip blancmange, which incorporated the unique aroma of turnip as an essential flavor component, paired wonderfully with the Champagne. The sea urchin served with the sweet chilled soup of new onion could have been fishy on its own, but it was perfectly balanced.◇ Appetizer 1: First Bonito and Beet Composition Wine: Provence, Chateau Virant Rose Syrah, 2024 The marinated bonito was thick and had an interesting texture when bitten into. While I could say the bonito alone was delicious, it was accompanied by fried potatoes cut into small pieces, adding a salad-like feel. The dish was enjoyable not only for its flavor but also for its texture. The Provence rosé complemented the iron-rich bonito and its moderate acidity beautifully.◇ Appetizer 2: White Asparagus and Snow Crab Combination Wine: Loire, Domaine Thomas et Fils Le Pierrier Sancerre, 2024 The snow crab meat was piled in the center, topped with caviar, and surrounded by boiled white asparagus. This is how caviar should be used, enhancing the crab or white asparagus without overshadowing them. The same goes for the foie gras; under Chef Takara’s skillful hands, these classic French ingredients fit seamlessly into the dish without feeling out of place.◇ Appetizer 3: Pan-Seared Foie Gras with Morel Mushroom Sauce Wine: Bourgogne, Domaine Michel Gros Hautes Cotes de Nuits 2022 The pan-seared foie gras was served with amanita mushrooms. This paired perfectly with the Burgundy red wine, showcasing the chef’s remarkable technique and the well-known compatibility of foie gras and wine.◇ Fish Dish: Pan-Seared Isaki from Bungo Suido with Caramel Orange Sauce Wine: Bourgogne, Butterfield Bourgogne Blanc Les Vaux, 2023 The isaki had a crispy skin and tender flesh, served with a sweet sauce bursting with citrus aroma. The rich buttery flavor of the sauce and the delicious white fish complemented each other beautifully with the Burgundy Chardonnay.◇ Meat Dish: Grass-Fed Beef Fillet Roast with Poivrade Sauce Wine: Bordeaux, Chateau Cap de Mourlin, 2012, St-Emilion Grand Cru It had been a while since I had grass-fed beef. The fillet was roasted and served with a peppery poivrade sauce, a classic sauce made with plenty of wine. This dish showcases the chef’s excellent cooking technique; when bitten into, the juices flowed out. Paired with a 14-year-old Bordeaux from the right bank, this was a classic pairing that perfectly matched a guaranteed successful dish. Upon further research, I found out that this vintage was highly praised by Robert Parker. It seems they are now casually serving such exceptional wines.◇ Pre-Dessert: Red Melon Soup with Vanilla Ice Cream ◇ Dessert: Grapefruit Pudding with Honey Ice Cream The desserts served here are classic and not overly delicate, which makes them comforting and enjoyable.◇ Mignardises