I ordered a seasonal course with a wine pairing set, added pasta with pairing wine, and for dessert, I also ordered Grappa.The course began with olives and Champagne as soon as I was seated.**Takushima Mozzarella** On top of the mozzarella, there was a thin jelly resembling an oblate, providing a delightful contrast in texture. The rich creaminess of the mozzarella combined beautifully with the flavor of olive oil, creating a simple yet impressive dish.**Zhejiang Caviar** A generous serving of caviar on capellini. The caviar was piled high, allowing me to scoop it all up with a spoon. The pairing was an oily and aromatic Riesling with a petrol note, which complemented the saltiness of the caviar perfectly.**Suzuki Farm Dolce Dream** This dish featured sweet corn with a sugar content of over 20 degrees. It was a corn soup with various textures, including charred kernels and a gelato-like consistency, surprisingly sweet and delicious. The pairing was a fragrant Muscat from Valle d'Aosta, which had a floral aroma that matched the sweetness of the corn.**Fujimoto’s True Octopus** A well-flavored true octopus appetizer paired excellently with the sweetness of paprika. The wine pairing was a unique bottle with an octopus label that I had never seen before. It was a mineral-rich wine that matched the dish perfectly, including the label.**Fukuoka Mackerel** The mackerel was impressively grilled to a crispy finish. Underneath, there was Carnaroli rice, giving it a risotto-like presentation. I paired this with Henri Boillot's Puligny-Montrachet.At this point, bread was served, which was fragrant with rosemary, crispy yet chewy. It paired wonderfully with the sauces of the dishes, and I couldn’t help but ask for more.**Mont Saint-Michel Mussels** Mussels with edamame orecchiette, with a strong flavor from the shellfish broth. The pairing was a Sardinian Vermentino with saltiness and minerality that enhanced the seafood flavors without overpowering them.**Torii-ichi Meat Shop Duck** The duck was roasted to a crispy exterior while remaining juicy inside. The texture varied within the meat, allowing me to enjoy both the crispiness and the rich flavor.I paired this with Vosne-Romanée. It was a floral and silky wine that was not too assertive, perfectly complementing the main meat dish without overshadowing it—a pairing I truly enjoyed.**Kochi Konatsu** This citrus fruit was sweet yet refreshing on the palate. It had none of the unpleasant bitterness often found in thin-skinned fruits, making it a delightful palate cleanser.**Pasta** I ordered two types of the daily recommended pasta. The pasta was paired with L'Arco's "Palio." It had a concentrated flavor reminiscent of Amarone but was lighter and retained a floral quality.The wine had a strong presence yet did not interfere with the dish, making for an interesting pairing with the pasta.**Koyama Fruit Orchard Toromomo** This peach was smooth, rich, and sweet. However, it was served as a granita, refreshing my palate after the heavier pasta.**Kisuki Pasteurized Milk** A rich and sophisticated dessert featuring milk sorbet and banana drizzled with Marsala wine. I also ordered Grappa, enjoying the alcohol pairing from the final dessert to the baked goods.After the meal, I relaxed with herbal tea, concluding the course. I spent about three hours here, thoroughly satisfied with the experience.The variety of dishes was impressive, and they were very accommodating with the amount of pasta and additional requests.What stood out particularly was the careful consideration of the serving temperatures of the dishes and the timing of the wine. Each dish was served on plates that varied in temperature—some cold, some warm, and some quite hot. The wine was sometimes served before the dish or right as I began to eat, showing they were attentive to my pace.The wines themselves were very appealing, but they were chosen to complement the dishes without being overly assertive, focusing on enhancing the food.The impression was that each course, including the wine, came together to create a complete experience rather than enjoying the food and wine separately.On my way out, I received delicious coffee from their sister restaurant as a parting gift, and I felt a consistent high level of hospitality throughout my visit.There is also a sister restaurant in Platinum Square, known for its a la carte offerings, which I would love to visit as well.