- I made a reservation for noon on a weekday and was seated at the counter. The only table available was occupied.- The restaurant is small, with 5 counter seats and 2 tables. It seems that this scale is just right for the duo of the chef and the sommelier working together.- The open kitchen allows you to see the chef's work closely from the counter. The chef personally explains each dish.- The pace of service is quite slow. I started at noon and finished my bill around 3 PM. If you make a reservation, it's best to allow plenty of time.- Every dish was of exceptional quality, but the salmon sausage and the smoked tiramisu were particularly outstanding. The wine was also chosen to pair perfectly with the dishes. I drank quite a bit, but the quality was so good that I felt no aftereffects.It was a wonderful dining experience.Thank you for the meal!
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