As a fellow industry professional, I apologize for my critical feedback. I usually don’t write reviews, but I couldn’t hold back this time.First, the quality of service was concerning. The explanations felt like they were being read aloud, and the fast-paced, quiet delivery, possibly due to nervousness, was quite distracting. I also ordered a wine pairing, and while the price felt a bit off, simply stating the region and name of the wine didn’t add much value. Isn’t it the role of service professionals to provide more than just basic information? I was left wondering what the purpose of the pairing was.Additionally, two glasses of Japanese sake were served, but I think it would have been kinder to confirm with the customer first.I ordered the chef’s omakase course, but I was confused when I heard that the sauce for the important puff pastry was made by the sous-chef. I didn’t understand the intention or significance behind that explanation.It’s not that the food was bad; I understand wanting to delegate certain tasks to younger chefs. However, it felt odd that the sauce for the most expensive course (the chef’s recommended course) was made by the sous-chef. Why was that the case? This is more about the impression than the taste. Honestly, I would have preferred if it hadn’t been mentioned at all.The additional dish also didn’t impress me with the quality of the sea urchin. I wondered if they had tasted it beforehand.Overall, the price, quality of service, and atmosphere felt mismatched. I was really looking forward to this experience, and it was quite disappointing.