Located just a 5-minute walk from either Ginza or Shimbashi stations, this restaurant is nestled in the basement of the glamorous Ginza 8-chome. As soon as you open the door, you are welcomed into an elegant space where Japanese and Western styles harmoniously blend. The counter seats six, and there are also private rooms available.This was my first visit, and I ordered the 【Lunch】 Chef's Special Cutlet Course.◯ Natural Sweet Shrimp Tempura ◯ Pork Cutlet from Diamond Pork, Chuck Eye Roll ◯ Pork Cutlet Saddleback, Special Tenderloin ◯ Pork Cutlet from Miyagi Purebred, Mangalitsa Rib Roast ◯ Tajima Beef Cutlet ■ Clam Soup & Two Types of Organic White Rice ■ Homemade Pickles ◾️ Dessert~◯ Natural Sweet Shrimp Tempura This dish makes a strong impression right from the start. The size of the shrimp is impressive, and the meat is plump. The crispy batter combined with the refreshing tartar sauce made for a delightful experience, and I finished every bit from head to tail.◯ Pork Cutlet from Diamond Pork, Chuck Eye Roll The balance of fat and lean meat is just right, and the boundary between them is seamless. I started with a light sprinkle of salt. The batter is not heavy, and the texture is slightly coarse. The rich flavor of the meat and fat spreads in your mouth, perfectly complemented by the silky rice. It was a blissful combination.◯ Pork Cutlet Saddleback, Special Tenderloin Once again, this is a rare cut of meat. The tenderloin is fried to a crisp, while the center retains moisture and a hint of redness, indicating a perfect cooking technique. When seasoned with salt, it offers a delicate and refined texture, with a soft and gentle aftertaste.◯ Pork Cutlet from Miyagi Purebred, Mangalitsa Rib Roast This was personally very impressive. The marbling of the fat is stunning, and the texture is unlike anything I've experienced before. Before even tasting it, the fat begins to ooze, making my cheeks relax in anticipation. The moment it hits my mouth, it bursts with rich flavor. I left a bit on my plate, which I then topped with a mixture of black pork bones and Hinai chicken broth over Koshihikari rice, resetting my palate beautifully for the next Tajima beef.◯ Tajima Beef Cutlet This elusive Tajima beef is rarely seen at competitions. Wrapped in a black batter made with bamboo charcoal, it has an overwhelming presence. The texture is soft and melts in your mouth, and with each bite, the umami spreads, leaving a pleasant richness in the aftertaste.~To enjoy such precious pork and beef cooked to perfection is an incredibly luxurious experience. Approaching this meal with a different mindset than usual, I was able to focus my senses on the food, making it a truly indulgent time. The clam miso soup was wonderfully rich and paired perfectly with the cutlet.The attention to detail in the restaurant's decor and restrooms reflects a thoughtful and beautiful space. I believe this is a place that would delight anyone you bring along.