I chose this place near the hotel. Although it's French cuisine, the dishes are a fusion of various influences. The soup had a rich flavor from the fish. The foie gras was of exceptional quality and simply the best. The mapo tofu, made by a chef from a Chinese background, was a unique experience—more like a puree or soup, and it was delicious. The lobster was also fantastic. For dessert, the seasonal sweet of Manjyu pepper sorbet was refreshing.
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