Lunch Course Visit RecordWater Octopus with GindillaThe tender texture of the water octopus is beautifully complemented by the mild acidity and spiciness of the gindilla, clearly defining its role as an appetizer.Three Types of Tapas (Scallops, Anchovies, Edamame)The presentation, where the sauce is finished right in front of you, preserves the crispiness of the tart, while the seasoning of the seafood and temperature control are spot on.Eel and Oxtail MontaditoThe rich flavors of eel and oxtail are perfectly balanced by the aroma of shiso leaves on top, creating a harmonious overall taste.Toki Shirazu with Light Lemon and Olive Oil SauceThe perfect medium-rare cooking is evident from the cross-section, and the tangy emulsified sauce effectively cuts through the rich fat of the Toki Shirazu.Pigeon with Straw Smoke and Apple SaladThe exquisitely cooked pigeon, enveloped in the strong smoky aroma of straw, is elevated by the hidden acidity of passion fruit, completing a sophisticated flavor structure.Melon Soup with CoconutThe clear sweetness of the melon and the gentle aroma of coconut refreshingly reset the palate after the main course with a delightful texture.Amazon CocoaReconstructing single-origin cocoa in various temperatures and forms, such as cocoa tea and mousse, the interplay of fruity acidity and slight bitterness rigorously concludes the course.