I visited this place for the second time, invited by a regular friend. It's truly a restaurant you want to return to again and again.This time, the combination of rice cooked in seafood broth with caviar was refreshingly new and paired perfectly with wine. The classic fried abalone topped with ricotta cheese was just as delicious as I remembered, making me want to savor every bite again. Last time I had tripe, but this time I enjoyed the succulent botan shrimp fondue that melted in my mouth. It paired wonderfully with the homemade focaccia.The Hamburg steak made from sirloin cap was rich and satisfying, prompting me to ask for a second serving of rice. To finish, I enjoyed homemade vanilla ice cream drizzled with matcha, and the blissful time flew by as I lost track of how many types of wine I had.
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