On the weekend, I visited this restaurant for a birthday lunch with a friend.The restaurant is located on the first floor of an apartment building, and the entrance is a bit hidden, making it somewhat difficult to find. Upon opening the door, we were greeted by a calm and serene atmosphere. Only the chef and two male servers were working that day.Since there is only one person preparing the dishes at the counter, they offer only an omakase course. They prefer to start all at once, so it's important to be punctual. When we called to inform them that we might be a little late, the server's tense yet composed response made us realize we needed to hurry, so we rushed over (laughs). However, a foreign couple arrived about 20 minutes later, clearly late, which seemed to complicate things for the staff.In front of the counter, there was a tablet displaying a brief greeting and the menu. The menu was quite simple, listing only the ingredients, which didn’t provide much detail. However, it reminded me of the high-end French restaurant Es◯s in Ginza, known for its bold flavors (I personally find it fascinating, so I recommend checking it out, haha). Unlike Es◯s, the presentation here felt welcoming.First, the amuse-bouche of choux pastry and tart was not only adorable but explosively delicious, confirming that we had come to a great restaurant!Next, the spring carrot mousse with basil jelly showcased an incredible sense of flavor that left both of us wanting to eat it every day. It was outstanding. The presentation was unique, resembling sea urchin and seaweed, which added an element of surprise.The fish dish was perfectly cooked and very tasty, though I felt the squid ink sauce lacked a strong squid ink flavor (perhaps my high expectations were due to my love for it).The chicken from Hokkaido was served in two different cuts. The simple seasoning of burnt garlic allowed the differences in cuts and the quality of the ingredients to shine through, making it a fantastic main dish for someone like me who loves to savor the flavors of the ingredients.The Iberico pork tongue braised in red wine was also exceptional! The sweetness and acidity of red wine braises can vary greatly from restaurant to restaurant. As a fan of this dish, I usually enjoy a wide range, but this one stood out as particularly delicious.The dessert was unique. Since I had mentioned it was a birthday celebration, they prepared a plate for us, but first, they served a refreshing tomato crème d'Anjou. When the plate arrived, it surprisingly contained no dessert, just a candle and an adorable small bouquet of flowers. It was my first time receiving a bouquet presented on a plate at a restaurant.The homemade herbal tea that followed was incredibly delicious, and the finale was a stark contrast to the trend of overly rich desserts, offering a clear and warm conclusion that left a lasting impression.I’ve found a restaurant I definitely want to visit again in a different season.