Course: JPY 13,000 (tax and service charge not included)Soft drinks x3Mineral water x1Service charge: 10%Total: JPY 20,570Located a 5-minute walk from Karasuma Oike Station, this innovative restaurant was reserved through TableCheck."Yosano Rice 'Ki'"A risotto made with Yosano rice "Ki," topped with anago (conger eel) and mixed with snap peas and shirasu (whitebait). You add jun-sai (water shield) served on a lotus leaf into the risotto."Kinmedai (Golden Eye Snapper)"Salted and grilled over straw, this kinmedai is paired with a soup made from tomato juice filtered through paper for clarity. It is finished with a hint of verbena and garnished with sea grapes."Tachiuo (Cutlassfish)"Fried tachiuo served with grated okra mixed with Western wasabi, topped with young okra sprouts."Corn"1. Young corn wrapped in Turkish vermicelli and grilled, served with a sauce made from corn and black truffle paste.2. A soup made from Maicorn corn from Kameoka, Kyoto, paired with coffee cream. No seasonings were used; just pressed and cooked the kernels."Off-Menu"A dish featuring campagna bread grilled over fire, topped with cheese and California black figs."Greens"A dish featuring green vegetables such as cucumber, bell pepper, broccoli, and zucchini, prepared using various cooking methods including blanching and frying."Managatsuo (Skipjack Tuna)"Managatsuo served with summer vegetables and a sauce of balsamic vinegar, basil, and olive oil."Wagyu"Charcoal-grilled top sirloin from Tajima beef in Hyogo, paired with beef broth and red wine sauce. Accompanied by water eggplant and tomato."Watermelon"A dish of watermelon sorbet topped with watermelon, berries, raspberries, and coconut agar."Matcha & Mango"A dessert featuring matcha mousse topped with mango pudding, garnished with tubular mango and served with mango and passion fruit sauce, accompanied by coconut ice cream."Herb Confectioneries"◯ Tonka bean macarons◯ Bergamot and berry mousse◯ FinancierThe dishes incorporate French techniques while embracing Japanese flavors. The quality of the ingredients and the chef's skill in cooking and sauce pairing shine through. The presentation is beautiful, providing a feast for the eyes as well.The service was excellent, and the cost-performance ratio is outstanding. It's surprising that reservations aren't more difficult to secure.It was a great meal.