I visited Reminiscence, a place I had been curious about for a while.Given its high ratings, I had quite a bit of expectation when I arrived.The culinary skills were impressive, and it was clear that quality ingredients were used. I found the fish dishes particularly intriguing.The way the conger eel was cooked to a rare finish left a strong impression, and the specialty dish of eel paired with blue cheese in a fritter was a fascinating combination, allowing me to appreciate the meaning of enjoying eel in a French style.Caviar and truffles were used throughout the menu, and there was no impression of skimping on luxury ingredients.On the other hand, the viand I was most looking forward to was the duck from Aichi Prefecture.While the cooking was beautiful and, of course, delicious, duck is a relatively familiar ingredient in Japanese cuisine. Given the price range of this French restaurant, I was expecting more unique ingredients like squab or game that are not commonly encountered, so I felt a bit unsatisfied personally.Moreover, I was more concerned about the service than the food itself.There were several moments when the intervals between dishes felt long, and it seemed like the next plate took a while to arrive. Additionally, the staff appeared to be more focused on the kitchen's progress than on the guests, which made me feel a bit uneasy.The explanations about the dishes were provided by the staff, but sometimes they spoke too softly and quickly to be heard. The explanations themselves felt somewhat bland. They didn’t convey the charm of the ingredients or the thought process behind choosing a particular cooking method, which left me wanting to know more about the dishes and ingredients.At the end, the chef personally saw me off at the entrance, which was a very courteous gesture. However, it was unfortunate that, despite having the chef right in front of me, I didn’t have the urge to ask questions like, "How was that dish made?" or "Can you tell me more about that ingredient?" This reflects my overall impression of the experience.I had high hopes for the restaurant's concept of "memory and aftertaste," but unfortunately, it didn’t resonate strongly with me.Each dish was carefully crafted, and there were many delicious offerings. However, when I reflected on the entire course, it fell into the category of "very high-quality French cuisine"—both good and bad—without leaving me with a strong memory or aftertaste unique to this restaurant.Of course, I don’t think the quality of the dishes was low at all, and I believe it would be very appealing to those who appreciate delicate compositions and harmony.The total for two was about JPY 60,000.While there were many delicious dishes, considering the price and my expectations beforehand, I didn’t leave with a strong impression that would make me want to pay this amount again for a return visit.