I had the pleasure of visiting Gastronomy Joel Robuchon, a renowned three-star French restaurant that represents the pinnacle of culinary excellence. Located within Ebisu Garden Place, this restaurant is a striking landmark, often referred to as a castle, situated on the second floor. On the first floor, there is a casual French restaurant with a purple theme, which, despite its casual nature, still offers a lavish atmosphere. The second floor, however, is where the true splendor lies, adorned in gold and black, embodying words like majestic, beautiful, and luxurious with its stunning decor.While most reviews on Tabelog focus on the food, I would like to share my experience beyond just the cuisine.The restaurant opens at 6 PM, but I arrived a bit early and checked in. After arranging my belongings, I was escorted to the waiting area and bar on the second floor. The waiting area was spacious and luxurious, offering a level of comfort that would likely accommodate more than double the number of seats found in a typical café. This is what truly defines a three-star experience. Once seated, I noticed that the number of service staff seemed to exceed the number of guests, each assigned specific roles for serving, wine, and clearing tables. I was presented with the wine list, which was more akin to a hefty tome than a typical menu, both in volume and thickness. It was impressive. The French wines were listed in French, so for those unfamiliar, consulting the sommelier is part of the enjoyment at a three-star grand maison.When asked for my first drink, I perused the wine list. The lowest-priced bottle appeared to start at around JPY 18,000. For my toast, I chose the Champagne Andre Clouet Silver Brut Nature. I was pleasantly affirmed in my choice, which made me feel good. Later, around the time of the second appetizer, I requested a red wine bottle and was provided with the list again. I appreciated the thoughtful service of having a side table prepared for me to view the list while dining. I selected the Joseph Drouhin Gevrey-Chambertin 1999, and once again, I was told it was a wonderful choice, which brought me joy. The wine was indeed superbly aged, with remarkable aroma and fruitiness. I learned that it was sourced a few years before prices increased, making it a good vintage, yet still relatively affordable on Robuchon’s list.Every flower placed around the restaurant was fresh, the crystal lighting on the tables was Baccarat, and the cutlery was beautifully polished Christofle. Every single detail was of the highest quality, contributing to an elegant and luxurious social atmosphere. This foundation is what prevents the place from appearing cheap and allows it to shine as a refined venue.As I left, the waiter was waiting by the elevator with a gift in hand. Throughout my departure, I was accompanied by staff, ensuring that I left with a sense of satisfaction from the exceptional service and cuisine. This experience stands out as one of the best in my dining history. I now have a goal to return to this restaurant, motivating me to work hard. It was a great meal!