It was a lunch in August 2026.On this day, I visited a long-established French restaurant in Shibuya for lunch. It’s located even closer to Roppongi Street than the French places I usually go to.I was drawn in by a review from a fellow reviewer showcasing their delicious gazpacho, so I made a reservation for a weekday lunch. Despite it being a weekday, the place was nearly full, proving that a restaurant with real talent can attract customers even without a website or social media presence.Next to my table was a cookbook by Chef Tashiro, and I found myself engrossed in it while waiting for the dishes to arrive.The dishes served were not your typical classic French with heavy cream or stock. It seems the chef has created his own unique style.The course for the day was as follows:◇ Amuse-bouche - Pork Rillettes - Red Shiso Jelly - Onion Sorbet The rillettes were delicious right from the start. The pork flavor was intense, and the baguette disappeared in no time.◇ Appetizer - La Blanche-style Gazpacho The second dish was the much-anticipated gazpacho. Unlike the usual versions, this one had finely chopped vegetables like seasoned tomatoes, onions, eggplants, and herbs in the soup, giving the sensation of eating vegetables. The eggplant, in particular, was outstanding.◇ Appetizer - Poached Foie Gras with Peach The peach was grilled until crispy, pushing the limits of sweetness and aroma to perfection.◇ Appetizer - Cauliflower Mousse with Sweet Potato Chips This dish is also quite popular. The cooking method was intricate, and once in my mouth, the subtle flavor of cauliflower spread pleasantly. It had just the right amount of saltiness and a smooth texture.◇ Appetizer - Sardine and Potato Terrine Layers of sardines and potatoes packed tightly together, topped with anchovy cream. The combination of the sweetness of the potatoes and the umami of the sardines was delightful. The sardine potage had a distinct sardine flavor within the cream.◇ Fish - Grilled Sweetfish with Scales The skin was crispy, the flesh was tender, and the fat was refined. The cucumber sauce had a strong herbal aroma. I remember them mentioning they used olive oil. The turnips were prepared differently for the flesh, stems, and leaves—how did they do that?◇ Meat - Kawatama Shamo Chicken Wrapped in Black Rice With liver, burdock, and truffle sauce. It was grilled to a strong finish. The rice absorbed the meat juices, enhancing its flavor. Although they say shamo chicken is breast meat, it had a rich taste. Truly impressive.◇ Dessert - Poached Peach A whole poached peach with the pit still in. The passion fruit granita served as a flavor enhancer. This was quite filling and very satisfying.Looking through the book, the seasonal dishes looked delicious, and I know I have to come back again.It was a great meal.