Perfect service, classic luxury, and a spacious, quiet dining area... You might feel tense and uncomfortable, but that was not the case; I felt completely at ease and relaxed.**Cuisine:** French **Chef:** Renaud Augier (Michelin One Star) **Price:** JPY 23,000 for lunch (tax and service included, with pairing) including the aforementioned "Ume" drink. **Menu:** Available **Atmosphere:** It has a super high-end French feel reminiscent of the Showa era, and I believe this level of luxury is unmatched in Tokyo. **Pace:** Medium pace. **Service:** The staff feels like the elite from Hotel New Otani, and I think it has the highest level of formality in Tokyo. **Occasions:** Suitable for various occasions, but it may not fit well with a casual atmosphere. **Wine:** While the budget-friendly pairing plan may not showcase the restaurant's true potential, it is still quite decent. Additionally, the variety of after-dinner drinks is a great attraction.1. "Nisoires of Spaghetti Squash with Sea Urchin Nuage"... A salad-style dish topped with sea urchin espuma. 2. Baguette and butter 3. "Chilled Turnip and Potato Velouté"... The chilled soup is poured at the table. After pouring, only a small part of the head is visible, but decorative pieces made from turnips and mini mushrooms are hidden at the bottom of the bowl. 4. "Grilled Sea Bass with Black Olive Sauce"... The black olive sauce with squid ink is more suited for summer, but the sea bass from Chiba Prefecture was dry and bland, not particularly enjoyable. 5. "Roasted Young Duck with Haskap Sauce"... A refreshing and tangy sauce perfect for summer. The skin is crispy and delicious. 6. Optional: Cheese... An additional charge of JPY 1,500 per piece (tax included, service separate), delicious but pricey. The wagon offers eight varieties (two soft-ripened, two blue, Comté, washed, and two goat cheeses), and the bread with figs, raisins, and nuts is also delightful. 7. "Mojito-style Melon and Watermelon with Hibiscus Sorbet infused with Spices"... While the pastry chef has changed, and I believe the previous chef had a better sense of design in harmony with the dishes, this dessert is aggressive and incredibly delicious. It features a refreshing summer dessert combining Yubari melon, green melon, and watermelon granita. 8. "Petits Fours and Fresh Herbal Tea"**Additional Information for First-Time Visitors:** If you enter through the main entrance of Hotel New Otani, the restaurant entrance is a little further on your right. If you come from the Garden Tower, pass the Garden Lounge and continue a bit further on your left; the entrance is in a dimly lit hall. There is no one standing at the entrance, but as you enter the blue-black corridor, you will see the reception ahead. From there, you will be guided, and to the left of the hall, there is a bar and private rooms, while to the right, there is a white piano and other historical furnishings displayed like a museum. A magnificent flower arrangement greets you at the front, making it a wonderful place alongside the entrance flower arrangement of the hotel. Entering from the right leads you to a retro and luxurious dining area as described on the website.1. **Dress Code:** Like other establishments, a "jacket required" policy is in place, but please adhere strictly to the dress code. Previously, a necktie was required, but now a tailored jacket without a tie is acceptable. However, during events, a suit with a necktie is still the norm, possibly due to remnants of the previous dress code. 2. **Age Restriction:** 16 years and older. While many high-end restaurants now allow "10 years and older" or at most "middle school students and above," this restaurant has a strict "16 years and older" policy, so please be aware. 3. **Courses:** There are three courses available: Sho, Chiku, and Ume, with two options for lunch (Chiku and Ume) and two options for dinner (Sho and Chiku). Naturally, the higher the course, the more dishes it includes, but the dishes are not merely additions to the Ume course; they are distinct dishes structured around Sho, Chiku, and Ume. You can enjoy three visits even on consecutive nights, and it’s also good to choose a course based on the dishes that catch your interest rather than just price or number of dishes. Note that those who cannot eat poultry should choose the Chiku course, which has options other than young duck, or consult the restaurant. 4. **À la carte:** It seems there will be no à la carte menu after August 26, 2026. 5. **Young Duck:** While the restaurant strongly promotes the young duck as its specialty, this is both its strength and weakness. The meat is tender, but the portion is small, and it is paired with a delicate amount of sauce, which may limit the choice of red wine. It’s just right for lunch, but for dinner, you might crave another meat dish and a heavier red wine. 6. **Cuisine:** This is common with French chefs; the dishes may satisfy your palate but not necessarily your hunger. In other words, the dishes are not designed to fill you up, nor are they meant to be enjoyed with water or soft drinks; they may inherently be inseparable from wine. 7. **History:** Detailed information is available on the website. The "Tour d'Argent: Traditional French Cuisine" published in 1984 upon the opening of the Tokyo branch includes fascinating details about its 400-year history and recipes from 40 years ago, but it is clear that the owner has changed, and the cuisine has transformed entirely from what it once was.