Every dish was of a high standard, and it's easy to see why this place ranks first on Tabelog for Tokyo French cuisine. Moreover, the chef's philosophy of maximizing the ingredients was impressive, and I found it fascinating to hear about it throughout the meal. This concept was consistently upheld from start to finish, and I believe this dedication is a key reason for its popularity.However, on a personal note, I found this to be the least appealing Western cuisine I've had for over JPY 20,000. Perhaps because the ingredients were of such high quality (many dishes did not use salt), the flavors were overwhelmingly rich, and while I could appreciate the level of skill, I felt the taste was dominated by a flat, intense saltiness.I had a strange sense of guilt for visiting, knowing from prior information that this style of cooking (which often masks the ingredients) was not to my taste.The dishes were rich and generously used ingredients, which I think would be delightful for those who enjoy experiencing the pure flavors of high-quality produce. However, I found myself anxious about whether I could finish the plate in front of me, and overall, I did not feel moved by the dishes.In conclusion, I truly believe this is a wonderful restaurant, even though it was 180° opposite of my personal preferences. The bold direction and concept should ideally cater to specific tastes, so it feels a bit odd that there are no mixed reviews, only praise. Yet, when presented with such high-level cuisine, it seems natural to give a high rating even if it doesn't align with my preferences, which makes me wonder if I might just be taking a contrarian stance.---I have included my personal preferences (on a scale of 5) and brief impressions for each dish in the photo section.
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