Course: JPY 19,800 (tax included) Soft drinks x3 Total: JPY 24,400 This French restaurant is a 6-minute walk from Tenma Station. I made a reservation through TableCheck and visited the restaurant. ◯ Shrimp Tartare A dish featuring two types of shrimp tartare and sea urchin on a cauliflower mousse, filled with a clear tomato jelly. 'Assorted 7 Dishes' ◯ Fried Potatoes ◯ Fruit Tomato Blancmange ◯ Spinach Ravioli ◯ Saba Tart ◯ Whitebait Bruschetta ◯ Longtail Sea Bream ◯ Gazpacho with Grapes and Salted Tomatoes ◯ Scallop and Hairy Crab Royale A royale made with shredded hairy crab and chopped scallops, topped with a root celery and cardamom soup. ◯ Seared Bonito Served on a puree of grilled eggplant, topped with seared bonito, red onion, and caviar, drizzled with myoga sauce and accompanied by lime. ◯ Sweet Potato Croque Monsieur A dish with pork ham and Comté cheese, topped with truffle slices. Accompanied by fig and shiitake beignets. ◯ Grilled Japanese Sea Bass Served with a red shrimp sauce, accompanied by turnips and bok choy. ◯ Roasted Kishu Duck Served with a foie gras terrine and paired with Madeira sauce. ◯ Galette Financier ◯ Blancmange with Mango Sauce A dessert featuring blancmange and mango topped with vanilla ice cream and mango sauce. Chef Yuta Funao has honed his skills as the personal chef for former Japanese national soccer player Keisuke Honda, expressing his global insights gained from experiences across various countries. The dishes created through meticulous combinations of ingredients and sauces are truly works of art. Not only are they delicious, but they also present a beautiful and vibrant appearance. Both the chef and the staff provided exceptional service, with attention to detail throughout. It was a great meal.
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