I ordered the chef's omakase course for dinner. The appetizers featured many dishes with a refreshing acidity that perfectly matched the summer vibe, blowing away the unpleasant humidity of the day. I chose a Sauvignon Blanc to accompany the meal.Among the dishes, the standout was the specialty of the house: the ayu (sweetfish) wrapped in pastry, and the main meat dish, venison loin.The ayu had its flavorful innards carefully removed to highlight the deliciousness of the tender white flesh. It paired wonderfully with the beurre blanc sauce. This dish was completely different from the grilled ayu you might find at summer stalls.The venison loin was incredibly tender, releasing a burst of flavor with every bite. The sauce, made with foie gras, added a refined spiciness when paired with fresh pepper, enhancing the meat's robust flavor.Additionally, I tried the cappellini-style dish with delicious sea urchin.The hachis parmentier featured turtle meat. I was initially surprised, but I learned that in some regions of Japan, turtles are considered pests due to their overconsumption of seaweed, and they are captured in limited numbers. The staff provided a clear explanation of why it is acceptable to eat them.Overall, the restaurant offered an experience that engaged all the senses, not just through taste and aroma, but also visually, with plant decorations on the plates and cutlery made from animal bones or antlers. It truly felt like being immersed in nature.From the counter where I was seated, I had a clear view of the bustling kitchen, which gave a lively impression. While this is not something I’ve encountered in other French restaurants, I found it to be a valuable experience to see the cooking process firsthand. There were also additional menu items like sea urchin and cheese, and promotions for the bakery’s bread on the way out. Some might find this a bit pushy, but personally, I didn’t mind at all. I simply thought it was a smart business strategy.The quality of the food, service, and explanations were all top-notch. (There was even a staff member who spoke three languages!)The next day, I enjoyed the bread I purchased for breakfast.It was a wonderful experience. Thank you!