Course: JPY 24,200Soft drinks x3Service charge?Total: JPY 29,766Located a 6-minute walk from Kayabacho Station, ASAHINA Gastronome is a French restaurant on the first floor of the M-SQUARE building. I made a reservation by phone before visiting.**Amuse-Bouche** ◯ Beet Meringue Meringue mixed with beet puree and then dried. ◯ Sweet Shrimp Bisque A tart made with sweet shrimp shells and miso cooked with rice, topped with briefly boiled sweet shrimp. ◯ Octopus Tartare with Myoga Tartare of Akashi octopus served in a star-shaped rice flour vessel, drizzled with ginger and myoga juice. ◯ Ginkgo Tuile Ginkgo nuts cooked in oil and coated with ginkgo sauce.**Marinated Shima Aji with Garum, Black Garlic Coulis, and Shallot Vinaigrette** Shima aji marinated overnight in salt and sugar, further marinated in olive oil with thyme and rosemary. Served with a sauce of black garlic and mayonnaise, peanut oil, and sherry vinegar. Accompanied by a tartare of Shima aji mixed with parsley, shallots, mustard, and garum, along with fresh and sautéed asparagus.**Foie Gras and Nut Mille-Feuille with Dried Fig and Cream Cheese Press** Layers of sautéed and finely chopped nuts, alternated with layers of foie gras, simmered in balsamic vinegar and Madeira wine, topped with slices of autumn truffle and served with esdragon.**Sweetfish and Bottarga Crustacean with Watercress Pistou and Endive Presentation** Sweetfish from Hagi, baked with sesame oil on its scales, topped with shaved bottarga, served with beurre blanc sauce, watercress sauce with anchovy and garlic, and foam made from crab broth. Accompanied by quail egg yolk mixed with mayonnaise and returned to the egg white, along with endive.**Shizuku Duck and Fig** Main dish featuring roasted breast of Shizuku duck from Ibaraki, served with caramelized fig compote topped with foie gras, and paired with duck broth sauce. Covered with a cookie resembling a cage made from pain d'épices and honey, served with a herb salad. A separate plate of beef consomme soup and red wine-braised duck thigh is provided, containing broccoli, onions, and lentils.**Mango and Coconut** A dessert of mango and mango sorbet drizzled with coconut milk, topped with mango espuma.**Chocolate and Vanilla** A "Choux à la Crème" generously using Tahitian vanilla, served with a glass of vanilla. ◯ Cocoa-flavored choux pastry ◯ Choux with Diplomat cream Choux filled with a base of custard mixed with espresso syrup and whipped cream. ◯ Vanilla ice cream Coated with 70% cocoa chocolate.**Coffee****Mignardises** ◯ Cookie Macaron ◯ Canelé ◯ White Chocolate Chef Asahina trained under Joël Robuchon and opened this restaurant in 2018. The chef's theme is "Inheritance of Tradition and Modern Innovation," focusing on classical French cuisine while adding a unique essence. The dishes express this theme with delicate and exquisite interpretations. The restaurant's interior, primarily white, is enveloped in tranquility and exudes a sense of grandeur. What I felt from the dishes enjoyed in this space was nothing less than the fusion of tradition and innovation.It was a great meal.