A Hidden Gem of Game French Cuisine Near AoyamaEstablished in 2016, the restaurant's name signifies the essence of nature's droplets. Owner-chef Takuto Murata holds a hunting license and embodies the philosophy of respecting life, engaging in both hunting and cooking with dedication. He has also opened a private farm in his hometown, Nagareyama, and has received a Michelin star for eight consecutive years in Tokyo, according to a friend.On a holiday afternoon, I visited for a reserved lunch.I was informed in advance that the meal would be served in a separate area. I walked around the building to a different entrance, passing by the affiliated bakery, MONICA, which also had a long line. After navigating through the bakery, I was led further inside. Though I felt a bit anxious about the route, Chef Murata himself came to greet us, sharing stories about his hunting experiences. He mentioned that this location is more relaxed than the main restaurant.Once seated, I noticed a shallow box framed in wood with glass on top, containing dried flower petals quietly resting inside. It was a decorative plate resembling a natural specimen box, symbolizing the restaurant's world view, showcasing the essence of forest flora, seasonal hints, and the cycle of life.As I enjoyed some Champagne, the amuse-bouche arrived: the specialty "Blood Macaron." This macaron uses deer blood instead of egg whites, filled with boudin noir, also made with deer blood. It was a dish symbolizing the use of every part of the animal, garnished with deer fur, continuing the quiet surprise.Next came a wooden round plate with a thin green spike standing tall. From within emerged a slender glass cup containing:- Silk Sweet- Corn Potage- Citrus EspumaThe two layers were clearly visible, creating a visual narrative. The dish offered a delightful balance of density, lightness, sweetness, and acidity, showcasing the ingredients' natural flavors with unexpected accents, making for a truly enjoyable culinary experience.I was offered bread, accompanied by a butter knife shaped like a bird's tail.The appetizer was a white fish carpaccio, presented on a white plate with two wasabi leaves floating like lotus leaves. Beneath the leaves, the fish was hidden, along with steamed rice and puffed rice. A wasabi-based sauce formed a circle, into which fish stock was poured, resembling water flowing into a small pond. I mixed the fish, rice, and puffed rice, enjoying it like a tea rice dish, perfectly complemented by a white wine from Niigata.Next was a deer meat terrine, served with citrus, Japanese radish, and figs. This dish featured three layers: terrine, pâté, and jelly, showcasing Kawai's style. The terrine of foie gras, deer and bear pâté, and deer blood jelly offered a rich umami and essence of life, paired with a Japanese rosé.The fish main course was a baked swordfish wrapped in pastry, presented first in its freshly baked form, with the grilled fish bones as a side. When cut, the beautifully layered swordfish was revealed, with what appeared to be black skin identified as nori. As it entered my mouth, it delicately melted away, releasing the subtle richness of the swordfish fat, accompanied by a delightful aroma, paired with orange wine.The meat main course featured pan-seared Ezo deer, served in a yellow dish showcasing a pure red cross-section. The strength of life was vividly felt in this dish, which was incredibly tender and free of sinew. With each bite, the meat effortlessly fell apart, embodying the innocence of animals living in nature, radiating the brilliance of pure life.Hidden beneath the meat were spring vegetables and wild sprouts, including the two-year-aged "Mikey Queen" potatoes, which offered a rustic yet rich sweetness and creaminess. Peanut sprouts added a distinct presence, while shiitake mushrooms, bamboo shoots, bracken, and taranome decorated the plate. This perhaps reflects the many foundations behind food and life. The pairing with red wine deepened the experience even further.For dessert, I enjoyed a mojito sorbet, adorned with small flowers and tree buds that seemed to dance and smile. Upon tasting, the refreshing mint aroma filled my senses, along with hints of shiso and the tart sweetness of kiwi. The mojito mocktail jelly combined fragrance, acidity, sweetness, and chill, evoking an image of animals happily relaxing after a feast in the forest, finished off with an espresso.The lingering aftertaste was so pleasant that I decided to add cheese and a digestif. The young male and female staff provided explanations, service, and support, acting like supporting actors behind the scenes, enhancing the surprising dishes on this quiet afternoon. I was able to enjoy a leisurely and delightful experience.It was a wonderful lunch, and I look forward to visiting again in a different season.