Course: JPY 12,000Soft drinks: 3Total: JPY 19,420Located just a 3-minute walk from Roppongi Station, this French restaurant is situated on the basement level of a building.I made a reservation through TableCheck and visited the restaurant.**Amuse-Bouche** ◯ Sardine Confit A dish featuring confit sardines, caramelized onions, and semi-dried tomatoes on a pastry base. ◯ Tuna Mousse A dish with tuna mousse served on rice chips topped with Parmigiano cheese.**Mousse of Paprika and Tomato Extract** A dish with paprika mousse topped with tomato extract mousse.**Foie Gras Flan with Corn Mousse** A foie gras flan enhanced with white soy sauce, topped with chicken consomme jelly and gold rush mousse.**Shiitake Tart** A homemade pastry filled with finely chopped mushrooms, pancetta, and Yatsushiro shiitake mushrooms from Minami Uonuma, covered with a layer of lardo. Served with shiitake vinaigrette and arugula sauce.**Grilled Sweetfish with An Paste and Liver Paste** Using sweetfish from the Kinokawa River in Wakayama. The fish bones are removed, brushed with fish sauce, and made into crispy fish bone crackers. The liver is strained into a paste and returned to the fish before grilling. Accompanied by smoked eggplant puree, pickled kohlrabi in citrus juice, and white cucumber.**Roasted Lamb** Roasted lamb served with a sauce made from lamb broth. Accompanied by matsutake mushrooms, vitamin daikon, and Manzanilla peppers.**Lychee with Almond Cream** A dessert of fresh lychee topped with almond cream and raspberry granita.**Olive Oil Ice Cream** A dish featuring mascarpone mousse mixed with fresh passion fruit and finely chopped green olives, topped with an olive tuile.**Petit Fours** ◯ Lemon Macaron ◯ Financier with Chocolate Chips ◯ Griottes Cherry GummyThis French cuisine incorporates local ingredients from Niigata, the chef's hometown, with a Japanese twist. The sauces are subtly flavored, showcasing the ingredients with a Japanese culinary approach.The standout dish was undoubtedly the specialty, **Shiitake Tart**. Using the brand shiitake "Yatsushiro" from Minami Uonuma, the thick shiitake mushrooms create an exquisite texture when combined with finely chopped mushrooms and pancetta.The service was excellent, with thorough explanations provided. The staff was numerous and well-coordinated, demonstrating impressive operation. It's no wonder they have consistently earned two Michelin stars.It was a great meal.
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