A restaurant run by a chef from Robuchon.Upon entering, the stylish silver dining area contrasts beautifully with Robuchon's signature gold, creating a fantastic atmosphere.The size of the space is just right—not too big, not too small.**Amuse** The pairing of carrot cake and cumin is delightful.**Ise Ebi & Caviar** The service is dynamic and impressive.Both... More
A restaurant run by a chef from Robuchon.Upon entering, the stylish silver dining area contrasts beautifully with Robuchon's signature gold, creating a fantastic atmosphere.The size of the space is just right—not too big, not too small.**Amuse** The pairing of carrot cake and cumin is delightful.**Ise Ebi & Caviar** The service is dynamic and impressive.Both the texture of the Ise ebi and the flavor of the sauce are excellent and delicious.The warm potato blini pairs wonderfully with the caviar.This was the best dish of the day, or rather, the only dish I found truly delicious.**Bread** Surprisingly, it was not good at all.It lacked the flavor of wheat and had a dry texture.The round whole grain bread served separately was somewhat easier to eat, but still quite dry.The butter had the restaurant's name written on it, which was very stylish.**Quail & Petit Pois** The quail is stuffed with duck foie gras.The flavor was lacking, and I didn’t feel any synergy between the dry meat and the surrounding jelly.The petit pois cake had an interesting taste.The thigh part still had bones, making it hard to decide whether to finish it.**Hairy Crab & Mushroom** The colorful ravioli is very beautiful.The flavors of the crab and ravioli are good, but the bitterness of the Americain sauce is a bit strong, making it less enjoyable.The hairy crab is served whole, requiring skill to extract the meat from the shell, similar to the quail dish.**Sea Bass & Clam** The sea bass became monotonous halfway through, and I found last month's dish at "Hommage" to be tastier.The clam was undercooked, and the taste was lacking, with a fishy flavor from the seaweed inside, which didn’t pair well with the foam.The puree used to stick the clam to the plate was potato puree, which was less smooth than that from "Joel Robuchon."After three disappointing dishes, I awaited the main course with hope.**Veal & Chorizo** The loin on the left tasted like ham from a bistro and was dry, which was somewhat despairing.The pastry on the right was tasty, but the filling was lacking.I was pleased to see foie gras on top.The potatoes on the left were served as both puree and chips, providing a fun textural contrast.Underneath the potatoes was truffle puree, which had a rich flavor reminiscent of an appetizer from "Sheino," and I couldn’t help but internally shout, "This is what I wanted to eat!"**Mushroom Consommé** This is a consommé made right in front of you.It has a very mysterious aroma, and surprisingly, it tastes quite good.**Green Tea & Gin** The palate cleanser is also very beautiful.The green tea ice is refreshing and easy to eat, but then the intense flavor of the gin hits my mouth, almost making me choke.**Lemon & Hazelnut** A deconstruction and reconstruction of tarte au citron.Last month at "La Chure," I had a dessert inspired by tarte au citron, and I was impressed by the different interpretations by each pastry chef.**Mignardises** The honey sorbet was quite good.Seeing the sugar that comes with the tea reminded me of my meal at "La Bée."Overall, the dynamic service, including the gueridon and cart service, and the presentation of the dishes are excellent. In terms of visual beauty, it ranks at the top.However, many of the flavors were lacking. I usually finish all the sauce when I dine at restaurants that serve dishes with sauce spoons, but today, I left sauce on every dish.I felt the same at "Joel Robuchon," "L'Oiseau," and "Hajime." I believe it’s better to enjoy the service and atmosphere for special occasions with loved ones rather than focusing solely on the taste of the dishes. Less
