Chef Watanabe, originally from Joël Robuchon, runs a French restaurant in Asakusa that makes abundant use of local ingredients. I made a reservation through Ikkyu on a friend's recommendation and visited for lunch. The portion sizes of the course were astonishing; it would be difficult to finish if you weren't very hungry.One dish that left a strong impression was the sea bream. It was served with mushrooms and grapefruit on top, accompanied by a butter-based sauce made with grapefruit and Champagne Rosé, which paired wonderfully with the bread.I requested a change to the tomato soup since I’m not fond of mango and pineapple. The aroma and flavor of the tomatoes were rich, and the refreshing taste was absolutely delicious. I also loved the fresh jelly that came with it.The main dish, duck, was seasoned with pepper to perfection.The dessert featured wasabi-infused whipped cream, which was fantastic. The strawberries were perfectly sweet and incredibly fresh, making it a delightful treat.I will definitely return.
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