Total: JPY 42,350 (including tax and service charge)Every time I visit various restaurants, I find it difficult to express my thoughts. The food is undoubtedly delicious and ranks among my top French dining experiences, but the overall saltiness was quite pronounced. It was a different kind of fatigue compared to the rich, buttery classic French cuisine.The combination of ingredients and textures reminded me of my personal favorite French restaurant, abysse (which trained at Quintessence), and aligned with my taste preferences. However, while abysse develops flavors from saltiness to acidity, bitterness, and sweetness, this restaurant was predominantly salty, which was not to my liking. The technical skill required to maintain such deliciousness with mostly saltiness is undeniably impressive, and I understand why it has received three stars.Additionally, while the appetizers relied on a chaotic combination of ingredients, the main dishes of fish and meat were a stark contrast, showcasing ultimate simplicity in both ingredients and cooking techniques. The gap in styles left my palate struggling to keep up.*I have a vague understanding of the incredible cooking techniques involved, but I lack the experience to fully appreciate them, so I cannot comment further on that.----------------------------------------Here are my personal preferences (on a scale of 5) and thoughts on each dish:Dishes I particularly enjoyed:1. Cask of Morel Mushroom Sablé ⭐️⭐️⭐️3 The combination of ingredients and texture was perfect, though the saltiness was slightly overpowering.2. Shrimp and Asparagus Soup ⭐️⭐️⭐️⭐️4 While the saltiness was prominent, the pairing of asparagus and the intense umami of the shrimp was exceptional.3. Goat Milk Bavarois with Salt and Olive Oil ⭐️1 The milk flavor was too strong, and the saltiness overshadowed any deliciousness. This was my first experience of finding a dish so unpalatable in French cuisine that it felt like a struggle to finish. However, I wonder if some might actually enjoy it.4. Eggplant, Cucumber, Squid, Caviar, Brioche ⭐️⭐️⭐️⭐️⭐️5 Despite the many ingredients, each flavor stood out perfectly. While I would have liked some acidity, sweetness, or bitterness, the fact that it achieved such deliciousness with mostly saltiness was truly impressive. The presentation was also stunning.5. Fried Zucchini Wrapped in Beef Ham ⭐️⭐️⭐️⭐️4 Simply delicious. While the flavor was not surprising and somewhat flat, it was so good that I was satisfied.6. Couscous with Scallops, Sea Urchin, and Truffle ⭐️⭐️⭐️⭐️4 The couscous, scallops, and sea urchin were delightful, but I didn’t see the necessity of the truffle. The richness of the truffle seemed to add heaviness amidst the ongoing saltiness.7. Isaki with Mushroom Sauce ⭐️1 I had heard about the incredible cooking techniques, but I lacked the knowledge and sensitivity to discern them. Judging solely based on the sauce, the flavor was too ordinary and the saltiness too strong for me to find it enjoyable.8. Beef with Red Wine and Pepper Sauce ⭐️⭐️⭐️⭐️4 While I didn’t fully grasp the cooking techniques, I could clearly tell that the texture of the meat was different from what I’ve had elsewhere. This new texture alone earned it a high rating.9. Cocoa Sorbet with Cherry ⭐️⭐️⭐️3 10. Passion Fruit and Cheese Macaron ⭐️⭐️⭐️⭐️4 From the appetizer stage, there were dessert elements like sablé and brioche, and I really liked the cohesive texture of this concept. With four desserts served, each one was of high quality.11. Puff Pastry (Mango) ⭐️⭐️⭐️3 12. Meringue Ice Cream ⭐️⭐️2 While I assume it was well-made, it was too simple.