We visited for lunch as a party of two.This restaurant offered a wonderful balance and cohesion throughout the course.What stood out the most was the inherent deliciousness and strength of the main fish and meat dishes, as well as the overall visual beauty of the food.Additionally, we enjoyed corn after the amuse-bouche. I truly love corn.The refreshing acidity of the translucent tomato jelly enhanced the sweetness of the corn. When paired with a generous amount of lemon oil, it transformed into something reminiscent of a citrus dessert.The fried abalone was cooked to perfection, and the vibrant gnocchi paired beautifully with its texture.It matched well with the aromatic Albariño wine.The egg yolk sauce was also exceptional. Personally, I believe abalone pairs best with rich flavors like butter or cream. This was the most delicious abalone I have ever had.The venison had a mustard sauce that I preferred for the lean parts, but dipping the pâté in the orange carrot sauce completely changed the flavor. It wouldn’t be an exaggeration to say that the carrot sauce was made just for that small portion.The yuzu jelly served as a small sweet was like a jelly that melted in my mouth, providing a new texture experience.The sommelier informed us that the galette was made solely with butter, without shortening, which contributed to its moist texture.My companion ordered a non-alcoholic pairing, and I was truly impressed by how beautiful each one was. They included frozen fruits, herbs, and flowers, and during the abalone dish, there was a warm abalone soup. It was delightful to watch.It turned out to be a wonderful weekend.Thank you for the lovely dishes and your kind hospitality.