This is a French restaurant located in Gotemba. It opened in 2021 as a collaboration between Chef Kei Kobayashi, who earned three Michelin stars in Paris, and Toraya. The setting feels like a vacation home, and you can enjoy views of Mount Fuji from the tables. Therefore, lunch offers the best scenery. I felt that many dishes featured ingredients from Shizuoka. I made a reservation two months in advance, and it seemed to be fully booked. While online reservations are possible, I found that calling was quicker for securing a spot. You can enjoy dishes that have appeared in Grand Maison Paris.The menu is intentionally not written down; instead, the staff explains it verbally at the beginning. You can change the main meat dish for an additional fee. Desserts can be chosen from three options. The service is quite slow, allowing for a leisurely experience, but those with plans should be cautious.- Aoi Ume Granita Served on an extremely cold plate, it is vibrant and refreshing with a tangy flavor. - Radish Crisp radishes are enhanced with a refreshing herb sauce. - Salmon Tart Accompanied by yogurt mousse, the small salmon is light and delicate. The tart is thin and airy, delivering a mild umami flavor. It has a light and refreshing taste typical of an amuse-bouche, stimulating the appetite.- Soup A soup made with an abundance of seafood from Suruga. It has a clear elegance while also delivering a rich umami flavor in every sip.- Garden-style Salad The large white foam is made from lemon juice. Edible flowers are sprinkled throughout, and it is finished with a crumble. You mix it all together from the start, allowing the foam to disappear and the greens to dominate before eating. The colorful vegetables include many from Gotemba, totaling around 30 varieties. There are also seafood and jelly-like textures. The flavors of acidity, bitterness, and sweetness spread throughout the mouth, allowing for a complex enjoyment of different textures and tastes.- Grilled Kinmedai with Scales It seems to be Kinmedai from Sasuemaeda Fish Shop. The scales are crispy, while the flesh of the Kinmedai is soft and fluffy. The fish is rich in fat and umami. It is served with a seaweed sauce and pickled cabbage.- Eel Unusually for French cuisine, this dish features eel with rice and egg.- Duck Breast with Liver and Garlic Chives Sauce This duck is from Aichi Prefecture. It is generously topped with liver and garlic chives sauce. Caramelized apples soaked in red wine are served alongside. Being breast meat, it is light yet juicy, packed with flavor. Using liver and garlic chives as a sauce is quite unique. Overall, the menu has a cohesive feel.- Goat's Milk with Olive Oil Rich in flavor.- Vacherin This dessert features strawberry Vacherin with pistachio ice cream. The meringue is crisp and light. The sweet and sour strawberries pair well with the sweetness of the pistachio. I enjoy the simultaneous sensation of lightness and sticky sweetness in my mouth.- Financier Filled with Toraya's red bean paste, this is a collaboration between Japanese and Western sweets. The financier has a buttery sweetness that pairs perfectly with the red bean paste. Even as a mignardise, it is of high quality and delicious. I opted for herbal tea, which is an additional charge. On my way out, I was also given some caramel.