I visited this French restaurant in Asakusa for the first time.What left a lasting impression on me was the specialty dish featuring caviar and soba dumplings. The soba dumplings were topped with a jelly made from Rishiri kombu, along with Oscietra caviar, marinated sweet shrimp, and a touch of sour cream mixed with vodka. The flavors of the soba dumplings combined beautifully with the umami and saltiness of the caviar, while the sweet shrimp paired perfectly with the Rishiri kombu jelly, creating a delightful burst of ocean flavors in my mouth. It was incredibly delicious and truly a memorable dish from my meal.The other dishes also showcased the natural flavors of the ingredients, with thoughtful creativity and attention to detail throughout, making for an enjoyable dining experience until the very end.It’s such a wonderful restaurant, so I was saddened to learn that it will be closing this year. I’m really glad I had the chance to visit.
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