While the enticing catchphrases like "El Bulli" alumni and "Tapas Molecular Bar" sous-chef are appealing, the true charm lies in the deliciousness of the dishes. Walking from Ichigaya Station involves quite a bit of ups and downs, making it feel farther than it is (especially in summer). There is a time-limited parking lot in front of the restaurant (limited spaces), so driving is an option, but the narrow alley can make maneuvering difficult. Upon opening the door to this small bar located in a residential area, you first settle the bill and receive a welcome drink. Once everyone has gathered, you are invited further inside in a secret society style. The back room doesn’t feel like a typical restaurant; with black interiors, disco lights, and background music, it resembles a mysterious underground live venue, with a U-shaped counter for seating. Soon after, the chef's entertainment begins, reminiscent of a comedy show’s opening act. Starting with dishes that reflect the chef's previous experiences, the menu includes ramen and a burger (styled steamed bun), which fits the restaurant's vibe. When it comes to the main dishes (both fish and meat), the focus shifts to serious cooking that highlights the ingredients' natural flavors. Following this, there’s a Vietnamese-style rice dish, desserts reminiscent of the "Tapas Molecular Bar," and a surprise lottery draw for the finale. The variety of culinary genres is dizzying, yet it never feels chaotic, allowing for an enjoyable dining experience without boredom. The chef's strong connection to his hometown, Noto, is evident, but it doesn’t limit ingredient selection; instead, it showcases the abundance of delicious produce from Noto. Thus, rather than being an entertainment-focused restaurant, it offers an innovative course structure, a message from Noto, and the deliciousness of the main dishes that continues to impress me (once again). As of July 2026, reservations are fully booked until the end of December 2027 (future reservations are uncertain), which speaks to its popularity. However, they do keep a certain number of slots open for table check reservations, so checking Table Check at noon on the first of each month might allow you to secure a booking. [Genre] Innovative (Noto + Molecular Gastronomy) [Chef] Akiyoshi Yabunaka [Price] JPY 29,700 (tax and service included, with pairing) [Menu] Available [Atmosphere] With black interiors, disco lights, and background music, it resembles a mysterious underground live venue, with U-shaped counter seating. The clientele varies in age and gender, but all are Japanese and dressed casually. [Tempo] Upbeat. [Service] Since everyone has pairings, service is likely not a focus. [Dining Scene] The counter setup is best suited for 1 to 3 people. [Wine] Pairings offer both alcoholic and non-alcoholic options, and the alcohol is not limited to wine. Various types of drinks are served, so some pair well while others may not, but it remains enjoyable without becoming monotonous. 1. "Secret Heart" pairing with "Herb Tonic (homemade)"… Always starts with "Secret Heart." A thin chocolate shell filled with peach and plum juice. 2. "Corn Cappuccino"… Sweet corn and onion. 3. "Pom Galette, Iberico Ham, Summer Truffle"… Spanish ham imported before the African swine fever import ban. 4. "SUSHI, Hamana Lake Unagi, Piccata, Yam Wasabi" pairing with "Sugihayashi Han Oolong Roasted Tea (Chinese tea)"… Unagi wrapped in egg and grilled as a piccata, finished like hand-rolled sushi. 5. "Foie Gras French Toast" pairing with "SAYS FARM Apple Juice (Toyama)"… A specialty. Grated foie gras frozen with liquid nitrogen, served with plum jam made by the chef's mother, Nobuko. 6. "Noto Kinmedai, Noto Ueda Farm Tomatoes, Nobuko's Umeboshi, Shuji's Dressing" pairing with "Pressed Extract Ume Kombu Tea (chilled)"… Carpaccio using dressing from the chef's father, Shuji, and umeboshi from his mother, Nobuko. The ume kombu tea was a bit too salty. 7. "Gifu Prefecture Wara Sweetfish, Tade Vinegar, Crystal Tomato" pairing with "Hyuga Natsu Lemon Squash"… Extremely thin somen noodles in tomato extract dipping sauce, sprinkled with liquid nitrogen-frozen tade vinegar. The lemon squash was also delicious. 8. "Noto Sweetfish, Summer Vegetables, Karasumi" pairing with "Watermelon and Ginger Salty Dog"… The skin of the sweetfish is crispy and delicious. The salty dog was also tasty. 9. "ANJI Shake Time"… A cocktail of guava and grapefruit shaken by yourself under the guidance of bartender ANJI. 10. "Noto Beef Premium Sirloin Cap, Saikyo Miso, Tomoko's Sansho" pairing with "Tsuyuhikari (Shizuoka)"… Previously, various meats like chicken, boar, lamb, and beef were served, but this time, the focus finally shifts to meat, with the same main dish as before, accompanied by a sauce made with sansho from the chef's mother-in-law, Tomoko. The side of toast with truffle butter and salad is the same, but it remains delicious without feeling repetitive. However, warm green tea did not pair well with this dish. 11. "Clay Pot Rice, Isaki, Sazae, Lotus Seeds"… A Vietnamese-style rice dish, but with Japanese fish sauce and ingredients. Served with sweetfish soup. Refills are allowed. 12. "Pineapple, Mango, Coconut, Yuzu, -196℃" pairing with "Loquat, Orange"… A classic, the result of a liquid nitrogen show (sorbet), with a modest appearance. The loquat and orange juice was also delicious. 13. "Cigar Time"… A classic, a typical ending reminiscent of the "Tapas Molecular Bar." 14. "Herb Tea Time"… Regular herbal tea. 15. "Fumie Time"… A lottery time hosted by the chef's wife, Fumie. The prize was a mysterious novelty item, concluding the experience.