This time, I opted for the Bekkai Premium Course, and we enjoyed a wine pairing (JPY 25,000 per person).Descending into the restaurant, you forget you are in Roppongi, surrounded by a calm atmosphere. The table settings and dishes are beautifully arranged without being overly extravagant, heightening the anticipation for the meal to come.We started with confit sardines and semi-dried tomatoes. The sardines retained their rich flavor, perfectly complemented by the concentrated acidity and sweetness of the semi-dried tomatoes. Next to it was a semi-soufflé with Parmigiano, showcasing the cheese's robust flavor.Then came a dish of tomato sauce and paprika mousse. At first glance, the white mousse doesn’t seem to be tomato-based, but once tasted, the aroma and flavor of the tomato, along with hidden red paprika mousse, emerge. The delightful contrast between appearance and taste makes this dish exceptional.The bread was also impressive. The dough, which had undergone its first fermentation, was imported and baked in Japan. It had a fragrant crust and a moist interior, and they generously offered refills. I appreciated their suggestion to take home any leftover bread.The wine pairing began with Billecart-Salmon Le Réserve, which had fine bubbles and a refined taste, perfectly matching the amuse-bouche. We also enjoyed Jasper Hill Georgia's Paddock Riesling 2023, Strohmeier Lys-rød No.34, and Roux Père & Fils Chassagne-Montrachet Les Morichots.Next, we were served a dish featuring fennel espuma, shellfish flan, sea urchin, and caviar. It was incredible—truly exquisite. Following that was a dish using eight-color shiitake mushrooms, which highlighted the aroma and umami of the mushrooms, showcasing the quality of the ingredients.The standout dish for me was the sweetfish from the Kinokawa River in Wakayama. The skin was crispy, and the flesh was tender. It was accompanied by sweetfish fish sauce, crispy fish bones, sweetfish liver, cucumber, ginger, pumpkin, and eggplant. The unique bitterness of the sweetfish combined with the richness of the liver, balanced by the refreshing cucumber and ginger, created an outstanding dish. I highly recommend this to anyone who loves sweetfish.Next was the Brittany blue lobster. The lobster meat was firm yet sweet, pairing excellently with the rich sauce. Seasonal vegetables added a touch of elegance without being too heavy.For the main course, we enjoyed beautifully cooked meat paired with large matsutake mushrooms and seasonal vegetables. The combination of the meat's umami and the aroma of the matsutake made it feel like we were already embracing autumn. Here, we were introduced to Château Margaux 2019. Although it was a third wine, it still had the elegance and floral notes of Margaux, and paired with the meat dish, it truly stood out.Among all the dishes, the sweetfish from Kinokawa was breathtaking. The dish, which expressed the sweetfish in its entirety—including the fish sauce, liver, and crispy bones—left a lasting impression that I can still recall vividly. While the JPY 25,000 wine pairing is certainly not a casual price, considering the range from Champagne to Australian Riesling, Austria, and Burgundy, culminating in Château Margaux 2019, it offers great satisfaction for wine lovers.The service was perfectly balanced. They provided detailed explanations about the dishes and wines when asked, but without being intrusive, allowing us to enjoy our meal at a leisurely pace.It’s not a place I can visit often, but I definitely hope to return.