We went out for an anniversary lunch.The restaurant is located on the second floor of a building just a short walk past Romaia, around the corner from Ginza 4-chome.There were no signs in front of the building, and we could only identify it by the mailbox.We arrived at 12:15.After getting off the elevator, we found the hall at the end of a corridor about five meters long.The first thing we saw was the counter seating.There were 6-7 seats in total, and two groups of three were already seated.Turning around, we saw two tables.One was for four people, and the other for six, with the six-seat table occupied by an elderly couple and their son.We were seated at the four-person table.A large Western painting hung on the wall.From our seats, we could see the kitchen behind the counter, with the hall in front.The decor was unified in white and very tidy.On the table was the menu.Lunch was priced at JPY 10,000 (tax included, service charge extra).The menu was printed on pink paper, clearly showing it was made with a copier.Since the lunch service is limited to about 15 guests, this seemed like a reasonable choice.The chef came to greet us first.My companion hadn’t mentioned that they didn’t like foie gras, and when we spoke about it, the chef explained that due to sourcing issues, it would be difficult to change to another ingredient. However, he returned shortly after and said, "I will prepare something made with fond de veau instead."There was also a young female sommelier and a hall staff member, all three of them were managing the service.The course began with two amuse-bouches that were not on the menu.One was a cracker topped with cheese, onion, and bacon, baked until crispy, and the other was a potato soup.Both were delightful introductions, extending the flavors we usually enjoy.The first appetizer was a white asparagus and scallop soup, with the asparagus hidden at the bottom of the bowl. The foamy surface was intriguing, and the scallops were fresh and plump. The remaining soup had a rich green oil floating on top, which created a fascinating sight as each droplet burst into large, light green circles.The second appetizer was a risotto made with foie gras and bamboo shoots.The foie gras was fluffy and melted in the mouth.The fish dish was a pan-seared sea bream, seasoned with Japanese flavors that enhanced the bream's umami.The main course was roasted Kinka pork.It was baked in a cocotte and presented to us before being plated. The cooking was perfect, and the mustard sauce was exquisite.For dessert, we had a soufflé and ice cream. The vanilla-flavored ice cream was particularly delightful.The petit fours included small macarons and two baked sweets, served on a container filled with marbles. I never knew marbles could be used like this.When I ordered an espresso, I was asked, "Would you like it double?" and I agreed.As we were discussing our plans to return home, we ended up being the last guests.The chef and sommelier kindly escorted us to the elevator.Thank you for a wonderful time filled with great conversation.