This was my second time for lunch. The non-alcoholic pairing (5 glasses) was included for JPY 16,000. To enjoy such high-level French cuisine at this price is truly remarkable.Even the non-alcoholic pairing was thoughtfully crafted, providing a fun and satisfying experience. I believe that a restaurant that loses its charm without alcohol isn’t truly authentic.They recognized my return visit and changed the way they served the amuse-bouche, allowing me to choose between venison or duck for the main course.A serious and dedicated restaurant remains consistent, even when catering to lower-priced lunch customers.The blood sausage wrapped in langue de chat was perfectly balanced in richness, fruitiness, and texture, drawing me in from the very first bite.The corn soup was delicious and carefully made, but the lemon foam was a bit overpowering, disrupting the balance.The Thai sashimi was prepared with great care, surpassing the quality of many mediocre Japanese restaurants. The unique refreshing sauce and wasabi leaves kept it within the French culinary framework.The side dishes incorporated aromatic vegetables, sometimes taking adventurous approaches to maintain balance.The pâté en croûte, made with a tender bird, had a richness and wild aroma reminiscent of game.The ayu wrapped in pastry had a stronger presence of fish flavor compared to the previous sea bass, which I preferred. The decision to remove all the innards seemed to align with French standards, making it feel fresh. The sauce was incredibly delicious.The main dish, Omi duck, was cooked evenly and moist, enhancing the quality of the meat, but it didn’t quite reach the level of Nanaya duck from Fuugetsu-do. The accompanying meijin potatoes, aged for two years, had a delightful sweet aroma.I tried the non-alcoholic pairing, which was also well thought out and meticulously prepared—truly impressive.This restaurant is a shining example of a one-star establishment that doesn’t need to aim for two or three Michelin stars.