It's been since February of this year, I believe. I've had three consecutive meals since the day before yesterday, but the first two were Japanese cuisine, so it was gentle on my stomach. Anyway, the pasta here is exquisite. I tried three different kinds, and they were all bursting with creativity, breaking away from conventional ideas. The meat was also fantastic. This time, I chose the top sirloin for the first time, and despite the red center, it wasn't rare and had a firm texture. I wonder how they manage to cook it like that. I saw them cooking right in front of me, and they were frequently moving it over the charcoal. They must be letting it rest properly. Also, since this place has an open kitchen, it's quite impressive to see how the chef and his apprentice can prepare a variety of meat dishes and pasta in a prefix style, all while starting at different times, yet still manage to keep everything so organized. I was truly impressed watching them!
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