A French restaurant opened in 2018 by Chef Satoru Asahina, who honed his skills under the renowned Joël Robuchon, often regarded as one of the greatest chefs of the 20th century. The theme here is "Inheritance of Tradition and Modern Innovation." This Michelin two-star establishment offers dishes that honor classic French cuisine while incorporating contemporary sensibilities and unique interpretations. ⭐️ The interior, featuring a palette of white and platinum silver, creates a quiet and sophisticated atmosphere. It’s elegant without being overly flashy, and from the moment you take your seat, anticipation for the upcoming course builds. I enjoyed the lunch course this time. First, we were served an impressively crafted amuse-bouche. Sweet shrimp bisque, Tartare of horse mackerel with myoga, Corn sablé. Each bite-sized piece offered different aromas and textures, setting high expectations right from the start of the course. Next, we had two appetizers. Square bean & tuna: This dish features square beans prepared as a terrine, combined with tartare and thinly rolled tuna. The colors are vibrant, and the cross-sections of the ingredients are beautifully presented, allowing for a delightful variety of textures and flavors with each bite. King crab & raspberry: The king crab is finely shredded and elegantly arranged, encased in a translucent jelly. The crab is artfully placed throughout the dish, with plenty of crab meat even within the jelly. It’s fascinating to enjoy the crab meat, which is neatly assembled like crab sticks. The refreshing acidity of the raspberry lightens the sweetness of the crab. Sweetfish & bottarga: The fish dish features sweetfish grilled to perfection, with crispy scales to enjoy. It is topped generously with bottarga and served with a white wine sauce. The refined umami of the sweetfish, the crunch of the scales, the rich saltiness of the bottarga, and the flavor of the white wine sauce create a delightful experience with each bite. Shizuku duck & fig: The meat dish features the breast of duck grilled to a savory finish, paired with caramelized figs. Additionally, the dish is surrounded by a decorative cage made of spices, honey, and wheat, with duck that has been slow-cooked in a Moroccan tagine. The robust umami of the duck, the sweetness of the figs, and the aroma of the spices create a complex array of flavors in this dish. As we approached the end of the course, we were treated to a series of uniquely themed desserts. Mango & coconut: This dessert features a rich mango ice cream that highlights the intense sweetness of mango, accented by the aroma of white rum. Delicate cookie decorations on top add visual appeal, making this dessert enjoyable not just in taste but also in presentation. ✨ Chocolate & vanilla: This dessert showcases a luxurious cream puff made with rich chocolate and Tahitian vanilla. Two types of cream puffs are provided, each offering a different flavor experience, which is simply delightful. The rich chocolate and fragrant vanilla aromas create a fittingly indulgent finale to the course. Finally, we were treated to beautiful mignardises (petit fours). ✨ The presentation of each dish is meticulously crafted, resembling a work of art or architecture. It’s so beautiful that you might hesitate on where to start, with layers of ingredients, sauces, aromas, and textures intricately combined. But the allure doesn’t end with the visual splendor. At the heart of the dishes lies a profound umami and depth, with new discoveries in every bite. Building on classic French techniques, Chef Asahina refines them in a modern context, connecting them to the future. This course allowed us to feel his culinary philosophy in each dish. The food, the tableware, the ambiance, and the attentive service all come together to create a truly artistic experience. This restaurant beautifully merges tradition and innovation, leaving a lasting impression. ─────────────── 【LUNCH】MENU Dégustation JPY 24,200 *This was the price at the time of my visit. ─────────────── Check out the Instagram reel here! https://www.instagram.com/reel/Db4X0EXBfHL/?igsh=b3pndTh2d3RubnN3