This time, I felt the summer approaching as the greenery outside the window became even more vibrant than before. The lush greenery here is truly soothing.◇ Non-Alcoholic Sparkling Drink ◇ Yuzu Sparkling Drink ◇ Amuse-Bouche A bouillabaisse made with Hokkaido shrimp, served with a stylish espuma broth!◇ Appetizer Stuffed flower zucchini with young sweetfish, topped with bruschetta cheese and a bed of arugula sauce. The complex interplay of bitterness and acidity creates a sophisticated flavor!◇ Soup A luxurious broth made from Hokkaido pheasant, with the addition of ayu fish. It has a unique richness and an indescribable sweetness.◇ Fish Dish Roasted Kyushu den-suke anago (conger eel) with the bones removed. The sauce is made from two types: tomato and port wine, topped with plenty of shredded truffle! I initially thought it was hamo (pike eel), but the chef mentioned that hamo might be too bland for French cuisine, so he chose anago instead. I completely agree; it was incredibly delicious!◇ Dessert 1 Corn Ice Cream This was my first time trying it, and it had a strong corn flavor.◇ Dessert 2 Plum Mille-Feuille I always look forward to this mille-feuille! This time, it featured seasonal plums.◇ Herbal Tea Once again, everything was excellent. The friendly demeanor of all the staff adds to the charm of this place.
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