I visited this restaurant with a friend.Nestled quietly in a residential area of Asakusa, the concrete building stands out. Upon ascending to the second floor, a cozy space with around 10 seats unfolds before you. The atmosphere is surprisingly casual.Unlike many grand maisons, the relaxed vibe here allows you to truly appreciate the quality of the food.~Overall Review~ The lunch menu offers an accessible price range while providing overwhelming satisfaction in both variety and quality. Despite its seemingly disadvantageous location in Asakusa, the restaurant delivers a unique experience that cannot be found elsewhere. It strikes a perfect balance, avoiding any sense of outdatedness or excessive modernity, while the entire course is well-executed and features charming creative touches.~Cuisine~ The highlight here is undoubtedly the abundance of amuse-bouches. A series of refined, salty bites that pair perfectly with champagne, making it hard to stop. In particular, the croissant is remarkable; it has no unnecessary air pockets, with layers densely formed and just the right moisture, leaving a lasting impression as a dish in its own right.The most impressive item was the oysters, which can only be added to the course when available. Served in three forms—boiled, mousse, and sorbet—each showcases the texture, flavor, and aroma of the oyster beautifully. The sorbet is particularly rare; it might seem like a gimmick, but it retains the rich flavor of the oyster, concentrated and punchy. When you scoop a little of each oyster and savor them together, it feels like conquering the world. I want to commend myself for adding this overwhelming dish.The fish course features a seasonal catch with a curry-like spiced sauce that tantalizes the appetite. The accompanying white asparagus is prepared in three ways: fried, boiled, and grilled, presenting a simple ingredient in a challenging manner. The fried asparagus, in particular, was astonishingly juicy while being fried. The sauce is addictive, yet the asparagus holds its own, showcasing the chef's skill.The variety of desserts is proportional to happiness. A visually stunning ice cream based on lightning rice crackers, a pistachio ice cream that you finish yourself, canelé, and lemon jelly—all are individually impressive and full of character, sparking conversation. The financier shaped like an Asakusa motif is a prime example, guaranteed to create a buzz with its cuteness. Typically, baked goods are allowed to cool slightly after baking to let the dough settle. However, the thrill of enjoying a hot baked good directly from the mold is a delightful transgression. The crispy exterior gives way to a buttery explosion inside. It was the first time I felt that such a simple baked good could be so hard to resist.~Service and Other Aspects~ The staff, dressed in kimonos and jackets, bring a sense of individuality that is refreshing. Their varied demeanor and speech add to the restaurant's unique charm. The space is not very wide, so the staff's movements are quite noticeable. The clientele is calm, and while the tables are close together, it wasn't bothersome.The pairing options come in three price ranges, and I opted for the most affordable one at JPY 12,000. The first Premier Cru champagne was pleasantly vibrant and delightful. The dishes themselves are so flavorful that even the lowest pairing was more than sufficient.I definitely want to return to enjoy the oysters again.