I visited Kitajima Tei, often mentioned as one of the "Four Kings of Japanese French Cuisine." I had been wanting to try it for a while, so my expectations were quite high.First, I was surprised by the generous portion sizes of each dish. The quantity was substantial, something not often seen in recent Tokyo French cuisine, providing a satisfying eating experience. However, I felt that the precision and delicacy of the dishes did not quite match the volume. The presentation and overall style were somewhat large-scale, and I got the impression that there are many restaurants in Tokyo within the same price range that pay more attention to detail.I was particularly concerned about the main course. While I believe the intention was to highlight the ingredients themselves, the sauce lacked cohesion and depth, making it feel somewhat monotonous. The fish dish with skin had a slight fishy odor, which was disappointing given my expectations. Additionally, in the dessert, there were hard bits that seemed like crushed shells mixed in with the nuts, which affected the texture significantly.For those who enjoy classic and hearty French cuisine, this place may hold appeal. However, for me personally, the "satisfaction from quantity" was overshadowed by the "roughness of the dishes." Given its long-standing reputation, I had high hopes, but considering the price, I expected a bit more precision in the cooking.