I skipped breakfast to be in perfect condition for the summer menu. The appetizers were intriguing, with surprises emerging as I dug in with my spoon, and the variety of textures was fascinating. The transition from the rockfish to the Aomori duck was seamless, and it paired well with the non-alcoholic nectar I chose. As I observed the main dish, the duck, the manager, Mr. Uchibori, noticed my right elbow was raised a bit, possibly indicating I was concerned about the knife's dullness, so he quickly brought a replacement. I was both impressed and slightly intimidated; I couldn't let my guard down. I suspect the Puyiforcat knife is well-maintained, and it was probably just my poor posture. It was a delightful three hours filled with laughter.
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