I enjoyed the Omakase course. It was my first experience with game meat, and thanks to the careful preparation, it was delicious and completely free of any gamey taste. All the dishes were fantastic, but I was particularly surprised by the macarons made with venison blood. The balance of the savory filling and the sweetness of the outer shell was remarkable—I could have eaten three more! Of course, the chilled corn soup paired with lemon, the pâté, and the grilled venison as the main dish were all incredibly delicious. I learned that the menu changes with the seasons, so I definitely want to visit again. For dessert, I had a refreshing jelly paired with gelato and financier, and even though I was full, my friend and I kept exchanging compliments about how delicious everything was. The flavors were worthy of a Michelin star, and I left feeling very satisfied.