I made a reservation for 18:30 on a holiday.I pre-ordered the Standard Course for JPY 8,900 plus the Ocean Omurice (shared, reservation only).We started with three seasonal appetizers. The bonito carpaccio was enhanced by the condiments and jelly, bringing out the refreshing yet robust umami of the fish. The fried conger eel was wrapped in a light batter, complemented by a tart plum tartar sauce underneath, adding a refreshing touch. The thick shiitake mushroom pizza harmonized the flavors of the mushrooms and mozzarella cheese, making it an easy-to-eat dish with its delightful texture.Next was the vichyssoise soup. Made with matured potatoes that have increased sweetness without any added sugar, it was arguably the most pleasant soup I’ve ever had.Then came the king crab cream croquette and marinated cabbage salad. The cream was not overpowering, allowing the mild sweetness of the king crab to shine through, enhanced by a slightly tangy tomato sauce.For the main course, we had the black wagyu hamburger steak and ultimate beef stew. The hamburger had a perfect crispy sear and juicy interior, allowing the subtle yet rich flavor of the black wagyu to come through. The beef stew was so rich and flavorful that I could understand why it was described as "the true demi-glace." The beef was incredibly tender, and I finished it in no time.The ocean omurice featured luxurious scallops and shrimp inside a creamy, runny egg, finished with a refreshing tomato-based aurora sauce, creating a dish that was both gentle in flavor and sweetness.For dessert, we enjoyed a peach dessert soup, which had a refreshing sweetness perfect for after the meal. The tea sweets included a chocolate terrine and financier, both rich in flavor. The Kajitako coffee was also of high quality, offering a rich yet refreshing taste that was a fitting end to the course.Overall, the lineup of dishes was elegantly flavored. I was particularly impressed by the beef stew and vichyssoise soup.It was a great meal!
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