This is a French restaurant under the Ishikawa Group. Chef Kato, who has worked at establishments like Molière in Sapporo, noma, and INUA, opened this place in 2021.The dishes are crafted to highlight the ingredients while combining various genres in an interesting way. Perhaps the Ishikawa Group's diverse range allows for valuable exchanges of information across different fields.Additionally, the inclusion of carbohydrates throughout the meal provides a level of satisfaction that rivals classic French cuisine. It was a dining experience that truly conveyed the desire for customers to enjoy their meal.At this price point, it’s an incredible deal.---Lunch Course (JPY 12,100)◇ Bamboo Shoots, Sweetfish, Hairy Crab Risotto 〇 A dish combining crunchy bamboo shoots with risotto. The sweetfish, cooked to a tender perfection, is adorned with a sauce rich in hairy crab. The subtle umami of the sweetfish is amplified by the crab, creating a delightful pairing.◇ Surf Clam, Tomato, Foie Gras, Wild Vegetables ◎ This dish features surf clam, slow-cooked over charcoal, paired with tomato sauce and fresh wild vegetables. The surf clam is tender and carries a smoky aroma. Any negative nuances of the clam are masked, and each bite releases its umami, creating a pleasant experience. The tomato sauce includes foie gras, which adds a robust animal flavor, yet it remains light with a refreshing herbal finish. The wild vegetables also add a nice touch, clinging to the main ingredients and refreshing the palate.◇ Cold Dandan Noodles with Hazelnuts, Sakura Shrimp, Flower Pepper, Butterbur 〇 A cold dish resembling dandan noodles made with hazelnuts. The broth has a surprisingly strong sweetness, balanced by the bitterness of the butterbur and finished with fragrant oil and chili oil. It was surprising to include a dish with numbing and spicy flavors here, but it was straightforward and memorable. This high-quality dish, filled with creative ideas, was one of my favorites.◇ Cauliflower ◎ This is the restaurant's specialty. The cauliflower, slow-cooked with butter, is so tender it falls apart with a spoon. While I previously had a negative impression of the unique aroma that comes from cooked cauliflower, the careful cooking with butter masked that negativity. The simple beurre blanc sauce was also refreshing. Perhaps this is what it means to be natural, as suggested by the restaurant's name. They even added risotto cooked in broth to the leftover sauce, which was a delightful surprise.◇ White Asparagus, Venison, Herbs, Canola Flower The main dish features white asparagus, served with a sweet sauce made with caramel and a sauce of canola flower and anchovy. The addition of venison was a pleasant surprise. The overall impression is that sweetness takes the lead, harmonized by the aroma of herbs. Since they don’t use butter or eggs, I would love to experience a preparation that allows the natural moisture and subtle bitterness of the white asparagus to shine through next time.The bread is from a nearby bakery, grilled with clarified butter, and it was delicious.◇ Soup Curry Ramen A surprising finale. When I asked for a larger portion, it was served in a bowl the size of a typical ramen shop, which was a delightful surprise. The dish features a thick soup curry based on tomatoes, topped with stir-fried vegetables reminiscent of jingisukan (grilled lamb). The aroma of lamb fat is prominent, creating a synergistic effect that makes you crave the spicy soup curry. They also added rice to the remaining soup, resulting in an impressive amount of carbohydrates consumed.◇ Tea Ice Cream, Limoncello, Herbal Tea A refreshing ice cream that cleanses the palate after the ramen. The strong tannin bitterness is beautifully contrasted by the lemon aroma, leaving the mouth feeling refreshed.◇ Mille-Feuille A mille-feuille topped with strawberries and served with warm crème anglaise. The concentrated sweetness of the heated strawberries and the warm presentation truly embody restaurant desserts, which was delightful.◇ Souvenir