Next month, the restaurant will be relocating to Jingu 2-chome, and it seems they will only be offering course meals from then on. So, I rushed in for their last à la carte service!I made a reservation for a weekday slot at 9 PM. While it’s not super easy to get a reservation, I’m grateful that such a delicious restaurant is still relatively accessible.I ordered everything I wanted to eat.If you come to this place, the tuna bruschetta is a must! Surprisingly, the taste can vary subtly between restaurants, and I feel that the bruschetta at tens. has more volume compared to malca. I’m not sure if I just didn’t notice it before or if it’s unique to tens., but it had beets in it, which added to the volume and made it incredibly satisfying and delicious.Also, I always order the prosciutto. The olive oil here is so good that I can’t resist...The sea bream carpaccio was delicious, especially with the bell pepper sauce and couscous underneath—it was perfect for summer and I finished it in no time.The dish I was most looking forward to was this!!"Toyama Prefecture White Shrimp Carpaccio with Cold Capellini"I had white shrimp bruschetta at JIBI, but the white shrimp here is exceptional.I knew they had capellini with bottarga, but I didn’t expect it to come with white shrimp as well...!! I wasn’t a fan of cold pasta until I tried it at the svolta group, which showed me how delicious it can be.It was indeed delicious! I had heard that Chef Kitano makes amazing pasta, and it did not disappoint! It was truly a luxurious experience, perfectly paired with homemade hojicha.The beef tenderloin cutlet was almost like a beef katsu. It was delicious with the mustard sauce. Just like the couscous with sea bream, the side dishes here are surprisingly tasty. They really know what they’re doing.Finally, I had the salt milk gelato. I was told it came with a watermelon sauce, but since I’m not a fan of watermelon, I had it removed.I appreciate that this group always offers herbal tea.I enjoyed it so much that I ended up writing nearly 1000 characters in this review. Haha.【What I ordered】- French Prosciutto Jamón de Périgord, 16 months aged - ¥2,400- Bluefin Tuna Bruschetta from Yamako, with Burrata Cheese - ¥3,600- Sea Bream Carpaccio from Noto Nakada, with Red Onion Salad - ¥4,500- Awaji Beef Tenderloin Cutlet from Toge, Hyogo Prefecture - ¥11,000- Toyama Prefecture White Shrimp Carpaccio with Cold Capellini - ¥6,000- Lobster Bisque Risotto - ¥7,600- Salt Milk Gelato - ¥2,000
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