I made a reservation about two months in advance for a special occasion, but on the day of my visit, the restaurant was fully booked. I was placed on a waiting list, and about two weeks later, I received a call saying a table had opened up.Since I planned to enjoy the meal without alcohol, I drove there (they can reserve parking if you call ahead). I was guided through a car elevator to the underground parking and then directly to my table from there.The table was in a private room that is usually reserved for larger groups, likely due to the cancellation. It had direct access from the parking lot, and there was a separate restroom for our use, accommodating up to 10 people, which felt quite luxurious for just two of us. Honestly, it was a bit overwhelming.We chose the middle course and started with a toast using non-alcoholic sparkling wine.The first dish was an amuse-bouche featuring freshly baked tart topped with freshly whipped cream and vegetables. The combination of crispy and creamy textures, along with the delightful aroma, made it incredibly delicious. Usually, one of the tarts has a slightly spicy flavor, so I recommend eating them in the order they are presented.They also served bread with a wonderfully fragrant olive oil that can be purchased at L'OSIER. You can eat as much as you like, but if you indulge too much, you might not have room for dessert, so I had to exercise some restraint.Next was a corn soup topped with corn ice cream, espresso powder, and brown sugar sauce. It came with a not-too-sweet corn financier, which we enjoyed alongside the soup. The corn had a refreshing sweetness and a toasty flavor, reminiscent of summer, rather than the deep richness typical of autumn.Then came the first appetizer: "Marinated Botan Shrimp and White Shrimp with Christian: Lemongrass-scented Vegetable Jelly, Grilled Zucchini Tartare, Shellfish Mousseline, Fennel Velouté, and Fresh Herb Oil." Inside the cold sauce were raw shrimp and an orange mousse, topped with jelly and crispy fried white shrimp, garnished with caviar. As I dug in with a spoon, the sweetness of the shrimp combined with the richness of the mousse and the refreshing jelly, complemented by the saltiness of the white shrimp and caviar, created a surprisingly delightful flavor. By the way, there was more than it appeared at first glance.I ordered a refreshing non-alcoholic cocktail made with fresh lychee from Miyazaki and myoga (Japanese ginger). It had a summer-like freshness, with the sharpness of the myoga taking center stage over the sweetness.The second dish was "Pan-fried Kinmedai Wrapped in Bread: Canneloni with Aonori-scented Eggplant, Red Summer Vegetable Bonbons, Lettuce Coulis with Lemon Oil, and Tomato Emulsion." The menu listed it as Kasago, but due to supply issues, they served Kinmedai instead. The thin layer of bread on top provided a delightful crunch. The green sauce in the center was described as lettuce on the menu, but the explanation mentioned it was a paste made from komatsuna (Japanese mustard spinach). The white foamy sauce was made from pure tomato extract whipped into a froth. The Kinmedai was perfectly cooked, tender and fluffy, and the sauce added a light acidity, making it a substantial yet summery dish. The side of eggplant wrapped around rich ingredients (I couldn't remember all the details) was also well-seasoned and delicious. The small tomatoes served alongside were rich in flavor, combining the acidity of tomatoes with a concentrated umami.The main dish was "Roasted Silver Duck from Aomori Prefecture: Confit of Thigh, Anise-flavored Butternut Mousseline, Figs Poached in Red Wine and Lightly Dried, Fig Purée with Fermented Cocoa, and Spiced Jus." It was presented under a silver lid, just like in the dramas (they asked if I wanted to take a photo, but I decided against it since it would just capture an old man holding a camera). When the lid was lifted, a subtle star anise aroma wafted out. The duck breast was roasted to perfection, and the confit was rich in flavor. The robust sauce paired well with the slightly gamey duck, creating a satisfying taste that made me savor each bite. The side of butternut squash and figs (which looked like small yellow and red blobs in the photo) had a surprising flavor.The pre-dessert was a sorbet made from Setoka citrus. It was served on a large plate, but the portion was just a single bite. Then, a petite four arrived, featuring an impressive blueberry tartlet. The blueberries were arranged in a petal-like pattern with incredible precision.The main dessert was "Fruity Red Snow: Accented with Ginger and Hibiscus." It consisted of a red sorbet, ice cream, fresh raspberries, strawberries, small blackberries, and white meringue, all drizzled with a red berry sauce. The ginger accent was subtle, resulting in a fresh and light dessert. The dish was served in a large Arita porcelain bowl, inspired by the image of a camellia flower.Finally, there was a wagon of friandises. Since I had opted for non-alcoholic drinks and saved on bread, I was able to choose quite a few. I love marshmallows, so I took a lot of those, along with chocolates, canelés, financiers, candied fruits, and amber sugar. Choosing and eating these was a lot of fun. I was also able to refill my coffee as much as I wanted (I switched to espresso midway), leaving me completely satisfied until the end.Overall, the course beautifully expressed summer with its balance of rich flavors and refreshing lightness. As always, the staff's attentiveness and consideration were remarkable (I can only imagine the extensive training and practice they undergo), making it a place where I can always enjoy my meal with peace of mind. It was a great meal!