It had been a while since my last visit—about two years—and this was my fourth time here. If I were to categorize the cuisine as innovative or classical, I would say it leans more towards modern French with a classical touch.【Amuse】Three dishes【Appetizers】1. Marinated Kanpachi topped with caviar 2. Foie Gras Canard and Pigeon Terrine 3. Consommé flavored with turnip and abalone in a Vin Jaune style 【Fish Dish】Blue Lobster steamed in a cocotte with brandy and seaweed, served with a spice sauce 【Meat Dish】Roasted Wagyu beef with coffee butter and red wine sauce 【Desserts】1. Fresh cheese mousse from Yuge Farm (I had three types of cheese) 2. Roasted peach wrapped in green tea jelly 【Mignardises】This was the overall structure of the meal.For wine, I had glasses of: Perrier Rosé Condrieu Trimbach Riesling Clos Sainte Hune Puligny-Montrachet Opus One Château Giraud paired with the meal. My companion had non-alcoholic beverages.From the amuse-bouche to the butter and salt for the bread, the cuisine was not overly extravagant but had a solid core, while still showcasing creativity. It was truly delicious.Overall, it felt like a reassuring place to dine.
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