I believe this restaurant deserves a perfect score of 5 in every category: food, pairing, price, ambiance, and service from the chef and staff.Compared to the many hard-to-book sushi, Japanese, and Italian restaurants, it’s puzzling that this place isn’t considered one of them. Perhaps Chinese and French cuisine aren’t as popular in Japan right now, or maybe the hype around sushi, Japanese, and Italian food is just excessive. (The restaurant was fully booked today, including private rooms, so I think they’ve found ways to manage reservations effectively. I’m grateful for that.)The steamed chicken was perfectly cooked, showcasing excellent technique with a great balance of moisture and tenderness right from the start.The shrimp with young ginger featured high-quality, sweet shrimp, but unfortunately, the ginger overpowered the shrimp’s flavor. While the ginger might be the star of the dish, I believe the shrimp should take center stage.The beef tendon (Achilles) was impressive, but my lack of knowledge prevented me from fully appreciating it.The chashu (braised pork) had a clear, rich pork fat flavor and seemed to require an incredible amount of effort to prepare—delicious!The hot and sour soup with tomato and peanuts was unexpectedly delightful. The combination of tomato and peanuts worked wonderfully together.The whelk was quickly heated in oil, showing some effort in preparation, but the flavor was average.The stir-fried beef with green peppers was a fascinating dish. The pink meat was visually appealing, and the idea of using finely sliced green peppers for texture was a brilliant reimagining of the classic dish.The stir-fried chicken with chili was simply delicious.The sweet sea bream had a rich, deep flavor from the scallion oil soy sauce, but I felt it could use a bit more power when paired with the chicken.The abalone risotto fried rice was a lovely dish where the truffle truly added value. I wish I had ordered a large size.The chilled dan dan noodles had a great texture with the flat noodles.The pairing of peach and champagne cocktail for dessert was also intriguing.Overall, it’s impressive how much effort has gone into using quality ingredients without relying solely on luxury items. The pairings may not be extravagant, but they are thoughtfully considered.With additional water, the total came to under JPY 30,000. Unbelievable! The effort to change the menu every two months is also commendable. This is a fantastic restaurant that I definitely want to revisit!
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