Upon entering the simple entrance, you are welcomed by the elegant interior and attentive staff in sharp suits. The course is light and refreshing, built on the solid foundation of French culinary techniques, utilizing the natural flavors of seafood and vegetables without relying on butter or cream. The delicate cooking of the fish and duck, along with the exquisite sauces, made for a refined French dining experience that was enjoyable even in the hot season.**Amuse-Bouche** Starting with a bite-sized dish featuring scallops and caviar, a beautiful array of small items with varying textures, including rice flour, corn, and cassava chips, is presented. The crispy and light textures allow the umami of the seafood and refreshing acidity to shine, creating a vibrant start that heightens anticipation for the course. The playful presentation and meticulous attention to detail are evident in every aspect.**Chilled Oysters / Takimizu and Citrus Jelly / Nori** As expected from a signature dish, the rich umami of the oysters is enveloped in a light jelly infused with refreshing citrus acidity, making it a perfect summer plate. The oysters retain their delicate flavor and texture, with no off-putting aftertaste, leaving a clean finish. The crispy nori adds an aromatic and textural accent, resulting in a beautifully crafted dish.**Spanish Mackerel / Black Plum / Beets** The Spanish mackerel is prepared with a rare center, resembling a tataki style, maintaining a moist texture. The fish's flavor is prominent, and the seasoning is exquisite. The onion paste combined with anchovies, along with the black plum and beet sauce, adds acidity and depth, showcasing a creative combination of ingredients.**Grouper / Cabbage** The grouper is impressively cooked to preserve its plumpness and juiciness. It is gently finished in a soup made with clams and vegetables like cabbage and edamame. The umami of the seafood is pronounced, yet the dish maintains a lightness without relying on butter or cream, making it a very delicious plate that harmonizes beautifully with the body.**Duck** The cooking technique is outstanding, with the surface perfectly roasted while the inside remains surprisingly juicy. The refreshing citrus sauce pairs wonderfully with the meat. The baby corn on the side, appearing dark not from burning but from a black sesame paste with a hint of spice and chili, enhances the robust umami of the duck. This main dish allows the quality of the ingredients and the skill to shine without being overly extravagant.**Dessert of the Day** A refreshing dessert that highlights the aromas and natural acidity of fruits like melon and black cherries. The sweetness is restrained, ensuring it doesn’t feel heavy after the meal, while the vivid fruit aromas blend elegantly with the ice cream and sauce.**Mignardises** The small sweets made with coconut, cacao, and pecans offer a delightful progression of textures and sweetness. Initially, the slightly bitter aroma of cacao emerges, gradually giving way to the sweetness of chocolate in the mouth. The crispy and crunchy textures are pleasant, allowing for a meticulously calculated aftertaste to be enjoyed until the end.Overall, the impression was that the wonderful Japanese ingredients were transformed into very gentle and delicious dishes using refined French techniques, resulting in high satisfaction. I felt a similarity in direction to the early dishes of my friend, Jean-Georges Vongerichten. I was thoroughly satisfied. It was a great meal.