I finally visited the dinner at Joel Robuchon in Ebisu, a place I had long admired.Since it was raining, I drove and entered directly from the underground, but I recommend entering from the street level on the first floor!The reception is on the first floor, so once you enter the building, you wait in the lounge area where they serve water until your reservation time. The atmosphere of the bar in the waiting area was great, raising my expectations!After being seated, I received the menu and drink options for the day. I started with champagne and chose to have wine as well. The older service staff had an excellent demeanor, making me feel comfortable to leave it to them!The dishes began with a finger starter not listed on the menu, followed by the signature two-course dishes, which were perfect! Additionally, every course allows you to choose from two carts of bread, cheese, and desserts, making it a delightful experience!However, even for someone like me who enjoys bold flavors, I found the dishes a bit on the salty side. Perhaps my expectations were too high, but considering the high price of the course, the presentation of three small dishes on a large white plate made me think of a children's lunch! I expected more from the quality ingredients. I thought French cuisine was about enjoying the sauces and presentation, so I was a bit disappointed. Nevertheless, the variety from the carts ensures that anyone, regardless of gender, can leave feeling full, and dining on French cuisine in such a castle-like setting is truly unique, confirming its status as one of the top French restaurants in Japan.Personally, I was excited to dress up for Robuchon, but while the waiting area had a nice atmosphere, I was surprised to find the water had a strong smell, which was a bit disappointing. Even for someone who enjoys bold flavors, I found the dishes quite rich! There was a noticeable Japanese influence, which made me feel it was different from classic French cuisine. Overall, it was a valuable experience that felt like a step up in my culinary journey.
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