This is a sophisticated and innovative restaurant located in a prime area of Daikanyama. I was truly warmed by the staff's smiles and their warm hospitality.The dishes are experimental, showcasing the chef's creativity with seasonal ingredients, rather than adhering to traditional French cuisine. The lunch features a short course, but it is quite filling. The Hokkaido scallops were tender, and the combination of flower pepper and risotto evoked the arrival of spring. The harmony of asparagus, egg, and herbs was exquisite, and the aroma and crisp texture of the brioche left a lasting impression.The most memorable dish was the Ayu Sesame Dan Dan Soba. The appearance resembled that of Dan Dan noodles, with a sesame-based broth that included homemade chili oil, creating a deep flavor enhanced by the fragrance of flower pepper and herbs. It was my first time trying ayu, but I found it a bit challenging (laughs).The coach flower had a cheese-like flavor and a soft texture. The soup curry was rich, and the lamb from the Genghis Khan dish was vibrant and paired excellently with the spices. I was quite full, so I opted for something lighter. The lemon tea sorbet was refreshing and perfect for cleansing the palate after the meal.Thank you for a wonderful experience!
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