I was brought here by a friend. ✨ I had visited when Chef Daniel was in charge, but this was my first time since Chef Steven Lancaster took over. The atmosphere of the restaurant remains unchanged; during lunch, it’s a bright and charming space. I personally preferred the current chef's approach, as the combinations of bread and ingredients are less complex and easier to enjoy. The dessert featuring caviar was absolutely amazing. I tried to describe it in words, but I lacked the vocabulary to convey my emotions, so I deleted it. Haha. Everything was incredibly delicious. It was a great meal. - 48-Month Aged Comté Cheese, Ebisu Beer, Sherry Vinegar - White Shrimp, Cucumber, Espelette - Nagano Prefecture Queen Rouge, Chicken Liver, Sauternes - Hokkaido Purple Sea Urchin, Aichi White Corn, Shiso - Chicken Wings, Kumamoto Kuruma Shrimp, Chiba Zucchini - Brioche Feuilletée, Bordier Butter - Chiba Kinmedai, Miyagi Mussels, Vin Jaune - Pigeon from Furtan, Yamanashi Kiyou, Long Pepper - Osetra Caviar, Buttermilk, White Chocolate - Mignardises
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