- Course: JPY 16,500 - Non-Alcoholic Cocktail: JPY 1,500 - Mineral Water: JPY 1,600 - Service Charge: 12% - Total: JPY 21,392 Located just a 3-minute walk from Ginza Station, this French restaurant is situated on the basement level of the Mikimoto Building. I made a reservation by phone before visiting.- Freshness - "Tokyo White Mold, Olive Oil from Shodoshima" A dish featuring a white mold cheese blancmange topped with a tomato jelly and filled with olive oil from Shodoshima.- Aroma of Butter - "Eikamo Liver Pâté with Brioche" A dish with Eikamo liver pâté spread on a baguette, topped with apricot jam and freshly shaved mushrooms.- Summer Memories - "Sweet Corn Soup" A chilled soup made with sweet corn from Akita called 'Megumi,' finished with white port jelly and a drizzle of olive oil.- Childhood - "Parklet Country Bread" A tangy rye bread.- Aging - "White Sweet Sea Bream from Wakayama, Flower Zucchini" A dish featuring grilled white sweet sea bream aged for six days, paired with a basil foam sauce and shrimp sauce. Accompanied by flower zucchini stuffed with okawakame, winter melon, and shrimp mousse.- Travel Mark - "Australian Lamb, Bayaldi" Roasted lamb finished on charcoal, served with a sauce made from lamb broth and red wine, accompanied by green pea purée. The side dish is Bayaldi, a French regional dish of baked eggplant, tomato, and zucchini with cheese.- Amuse Bouche - "Pure White, Aichinokaori" A dish featuring ice cream made from Pure White sweet corn, served on a bed of Aichinokaori rice cooked in milk and soba tea.- Main - "Black Sesame, Peach, Black Koji" A dish with black koji soup topped with black sesame cheesecake, cheese, and fresh peach, covered with a black sesame crepe and accompanied by a black sesame tuile.- Remanence - "Japanese Black Tea, Orange" A dish featuring a macaron topped with Japanese black tea cream and compote orange.L'ecrin has been in operation since 1974, and last year, Chef Sugita took over as head chef.The restaurant offers delicate dishes that blend classical French cuisine with modern elements. The meticulous cooking techniques and sauces highlight the essence of French cuisine while expressing the chef's philosophy through creative freedom.The time spent in this refined space, along with the exquisite dishes, left a deep impression on me.It was a great meal.