Amuse-boucheCorn SoupVery sweet and rich in flavor.Tsubugai and TamagotakeSea Bream Carpaccio with Turban ShellOverall, the flavors were muddled, and only the tough parts of the turban shell stood out. The concept of the dish was unclear.Beets and Fennel with Tomato JellyThis dish also lacked a strong impression aside from the acidity of the tomato.Eel and Cucumber SaladVery juicy with a good amount of fat. The capers added a nice touch.Murazoi and Hokkigai with Clam SauceAbalone and Liver RisottoUmeyama PorkToo fatty, making it quite difficult to eat...Yogurt Bavarois with Itadori SorbetPeanut Grand Marnier with MangoThe total for the above was JPY 24,000. Non-alcoholic drinks were surprisingly affordable, with a bottle of Pierre 0 priced in the JPY 3,000 range.This experience felt more innovative than traditional French cuisine, which may create a gap for those expecting standard French dishes.While it was very delicious, it may divide opinions.I would love to return, especially because of the chef and his son's warm personalities.
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