4.3This was my first visit.I dined here using a course menu.The standout dish for me was the pasta with sakura shrimp and 'nduja. The aroma of the sakura shrimp was incredibly strong, and the combination of the spiciness and umami from the 'nduja kept it enjoyable until the last bite. It was my favorite dish of the day.The Florentine-style tripe stew was also good. It had a rich flavor without being too heavy, and I enjoyed the variation in taste with the accompanying sauce.The pasta with shirasu (whitebait) and karasumi (dried mullet roe), as well as the pasta with lemon and garlic, each had their own unique character, showcasing the overall high quality of the pasta.The venison was cooked perfectly, and the consistency of the dishes remained stable all the way to dessert.While there were also enticing ingredients like sea urchin and soft roe, the pasta with sakura shrimp ultimately left the strongest impression on me.It was a great meal.
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