The restaurant is slightly away from the station. I walked towards it while exploring the area. I arrived a few minutes ago.With the noren hanging, I entered. I walked a bit further.After a short break in the waiting area, I was guided to my seat. It's nice that places with such spaces allow early entry. I hadn't researched that much.In the center, there’s a table for drinks, surrounded by other tables. The building has a Japanese style, a blend of Japanese and Western elements. The atmosphere is lovely, creating a space that feels separate from the outside world.I was served cashew nuts as a snack. I nibbled on them.For drinks, I chose sparkling water. There are also non-alcoholic pairings available.◯ I selected the hard baguette from two options. Served with salt, butter, and olive oil. It’s delicious even with just salt.◯ Cold noodles Consommé and water kimchi jelly. Bite-sized portions. It had a slight icy texture with a hint of kimchi flavor. Initially refreshing, it finished with a tangy aftertaste.◯ Small snacks Macaron, blood sausage, and apple jam. The aftertaste is quite punchy, reminiscent of blood sausage. Sesame tofu. Pork belly with plum. The pork skin is crispy, and the plum adds a nice acidity.◯ Fried sweetfish Served with edamame coulis and mushroom vinaigrette. The sweetfish is deboned. It’s topped with two types of sauce. The fried sweetfish is quite crispy, with a grainy texture. Dipping it in sauce changes the flavor experience.◯ Motoi's Mapo Tofu A mousse made from cold tofu. When mixed, it shrinks significantly. The spiciness increases over time, and you can feel the texture of the beef and the flavor of the meat sauce. This is my first time trying Mapo Tofu that doesn’t have the typical tofu texture. It’s delicious.◯ Assorted vegetables with Chinese condiments Four types of Chinese-style seasonings and a scallop foam. It seems to have a variety of vegetables. Sweet potato, wood ear mushrooms, okra with acidity, a bit of acidity from shiitake mushrooms, and fried lotus root. It’s delicious. The Man-gaji pepper has just the right amount of spiciness. Stir-fried corn and red bell pepper. Dipping it in sauce gives it a different flavor.◯ Pan-seared mackerel Prepared in a steaming style. The mackerel skin is fragrant. Served with lettuce, shredded green onion, and fish sauce. The skin is crispy, and when you eat it, the fish sauce aroma comes through. It’s not the typical grilled fish. The romaine lettuce is moist and has a different texture than regular lettuce. Mixing it in brings out a nutty almond flavor.◯ Saddleback roast from Fukudome Komakubo Young corn and string beans from Shizuhara. I skipped the black truffle this time. Slicing it is also an option. Served with young corn, string beans, and natural watercress. The fried young corn is sweet and crispy, delicious. The main pork is firm yet tender. Serving it fried gives it a Chinese flair. The sauce has a subtle sweetness, and the slight saltiness of the meat is also nice.◯ Kawachi Bankan prepared in various styles Paired with olive oil sorbet. Various textures. Drizzled with olive oil on top. The sorbet and ice cream have different levels of sweetness, which is interesting. The fruit itself has a slight acidity rather than sweetness.◯ Pineapple and cheese cake Basil ice cream. The outer layer is made from pineapple juice, with cashews and roasted pineapple inside. The pineapple mousse is quite sweet. The roasted pineapple is delicious, with just the right amount of sweetness. The cream also has a moderate sweetness. The basil sorbet, on the other hand, is refreshing. Combining the two enhances the experience.◯ Small sweets Various items like canelé, caramel, and truffle chocolate.◯ Herbal tea, perhaps Yang Guifei.This is a fusion of Chinese and French cuisine. If you want to enjoy Mapo Tofu without the typical tofu texture and various Chinese essences, along with a unique French twist, I highly recommend visiting at least once.