I had been looking forward to visiting Chiune for a long time.Before dining, I did a bit of research on the chef and the restaurant's journey, but experiencing the meal exceeded my expectations.The term "master of subtraction" perfectly describes the chef's approach.Instead of piling on extravagance, he focuses on retaining only what is necessary, bringing out the beauty of the ingredients themselves.Each dish, while French, truly engages with the ingredients, leaving me in awe.I was grateful that they adjusted the portion sizes, allowing me, as a light eater, to enjoy the entire course comfortably.The portions were not large, but with a variety of dishes, I never got bored, and the meal flowed beautifully.The presentation had a sense of space, making each dish feel like a work of art.What impressed me the most was the atmosphere in the kitchen.The coordination between the chef and the staff was truly beautiful, with no unnecessary movements.There was a quiet tension, yet it felt natural, and the dishes were served with a pleasant rhythm.The service was excellent, with plates being cleared at just the right moments.The entire experience, including the hospitality, felt complete.The first dish, a snap pea soup with hairy crab, was astonishingly sweet and incredibly delicate.I was captivated from the very first plate, wondering how such elegance could come solely from the natural sweetness of the ingredients.The following ayu soup was also memorable.While ayu is familiar in Japanese cuisine, this was my first time enjoying it in a French context.It was rich and creamy, yet the flavor of the ayu remained intact, presenting a new expression.Then came the much-anticipated rice vermicelli.I had heard it was delicious, but it far exceeded my expectations.The cold vermicelli blended surprisingly well with the saltiness of the caviar, and the sauce was light yet deep in flavor.I found myself pondering how this dish was constructed as I enjoyed it.The risotto was unforgettable as well.It was incredibly creamy without being heavy, and I felt no greasiness at all.It had a strange balance of being rich yet light, allowing me to savor every last bite.The seasonal eggplant looked like it belonged in a Japanese dish, but it was distinctly French in flavor.It had a juiciness akin to meat, and I was amazed at how satisfying it was using just the ingredients.The chorizo and mushrooms presented a flavor I had never encountered before.The fragrant mushrooms were reminiscent of truffles, pairing beautifully with the smoky aroma.The truffle consomme was a depth of flavor built over hours.From the first sip, it had complexity, being light yet leaving a long-lasting finish, rich without being tiring.I thought to myself that such a soup would be difficult to replicate.The kinmedai marinated in sansho was beautifully fatty and incredibly smooth.The creamy sauce combined with the refreshing sansho created a delightful balance, leaving no heaviness until the end.Then there was the signature dish of shiitake mushrooms, egg yolk, and potatoes.This lived up to the hype.The shiitake were so thick and tender that it felt like eating meat, providing immense satisfaction.The pairing of the egg yolk and potato sauce was surprisingly harmonious, a combination so perfect it made me smile.The main dish, Chateaubriand, reminded me of the deliciousness of lean meat.Even as someone who is not fond of fatty cuts, this was surprisingly light, melting naturally in my mouth.The following Amagi black pork was marinated with fruit, offering a gentle sweetness unlike sugar.The smoky aroma added depth, reminiscent of eel coated in sweet sauce.Then came the dessert, an ice cream infused with Chinese liquor.The aroma of the alcohol was gentle, and the balance with the sweetness was exquisite.It was so delicious that I found myself wanting more.I also enjoyed my time talking with Chef Furuta, who was very friendly and engaged in conversation.My father and I had a lively discussion about the dishes and various topics, and the time flew by.I was delighted to hear charming stories about his son being engrossed in games, getting a glimpse of his warm personality.Chiune is a restaurant that showcases new expressions within the framework of French cuisine while making the ingredients the star.The dishes are memorable not for their flamboyance but for their quiet beauty.It felt like witnessing a single work of art that encompassed not just the food, but the space, service, and teamwork.The satisfaction level was so high that it felt like more than just lunch, and I would love to return when the seasons change.It was a great meal.