Although the access from Asakusa Station is a bit inconvenient at about a 15-minute walk, I had a great impression from my previous visit, so I returned for lunch. I enjoyed the cold corn soup with tomato sorbet and consomme jelly, the beautifully presented tartare of blackthroat seaperch adorned with yam, daikon, and caviar, and the zucchini flower stuffed with scallop mousse and served with tendon. The salad was abundant with root vegetables drizzled with aged balsamic, paired with tender strip loin. For dessert, I savored the thunder rice cracker and mousse, along with a melon dessert, and the crispy financier inspired by Asakusa. Once again, I was treated to delicious dishes. The meat course was paired beautifully with a Pinot from a Domaine recommended by a Japanese woman who took over the establishment.
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