■Situation on the Day I made a reservation about a month in advance and visited with my wife. We had a reservation for 7 PM, but the restaurant was already nearly full.■Dishes Ordered on This Day We chose the JPY 38,500 course.The atmosphere in the restaurant was pleasant, and overall, the food was very delicious.What stood out to me first was the amuse-bouche served by hand. The dish featuring shrimp had a rich umami flavor reminiscent of shrimp miso, which I really enjoyed. The dish with horse mackerel tartare combined with myoga (Japanese ginger) also had a hint of Japanese influence and was delightful.The foie gras terrine was exceptional, topped with truffles and wrapped in a jelly. It felt like a complete dish, not just foie gras with truffles, but rather a harmonious creation that included both.The blue lobster appetizer was perfectly cooked, and the sauce was delicious. The warm appetizer of roast beef had excellent meat quality and paired wonderfully with the Madeira sauce.On the other hand, the kinmedai (golden eye snapper) dish felt a bit lacking. I believe the intention was to encourage us to enjoy the kinmedai, which is in season during winter, even in the less fatty summer, but personally, I would have preferred a bit more richness from the fish.The main dish of lamb did not leave a strong impression on me, partly because I am not particularly fond of lamb.While the dishes were clearly well-crafted and quite good, I had some concerns about the service.During the explanations of the dishes, I felt a slight casualness in the posture and mannerisms, such as when the staff leaned on the chair while speaking. When I stepped away from the table, the napkin was left as is, and I had to open the heavy door myself.These might not be issues in a typical restaurant, but considering it is a two-star establishment, I expected a bit more attention to detail in the service.Including the manner of placing cutlery, I felt that the service was slightly lagging behind the level of the cuisine.In the end, both the chef and the service staff saw us off at the exit, but the chef appeared quite tired. While I appreciated the polite farewell, I wondered if it was necessary to maintain such formalities.Regarding the food, especially from the amuse-bouche to the appetizers, there were many wonderful dishes that I would love to have again.That’s why, when considering it as a two-star restaurant, I believe that if the service and the overall dining experience, including the wine, were a bit more refined, it would have resulted in an even more satisfying time.