Revisit (June 2024) This was my first visit in three years. I was concerned about the transition from Chef Fujita to Chef Ito, but my worries were completely unfounded. While the restaurant maintains a solid classic foundation, the dishes are exquisite and light. The highlight this time was the braised beef cheek served with Dauphinoise potatoes.◆ Menu for this visit Course A - Churros with sakura shrimp - Chilled green pea soup with vanilla cream - Baguette from Signifiant-Signifie with unsalted Calpis butter and pork rillettes - Battered skate wrapped in ham with squid ink dough and garam masala - Tokishirazu with seasonal vegetables - Roasted flounder with green asparagus and champagne sauce - Braised beef cheek served with Dauphinoise potatoes - Lemon and ginger sorbet with shiso jelly - Strawberry and blueberry tart with strawberry ice cream - Macaron tower - Coffee from Hakodate Jujiyako Coffee + 4 glasses of wine pairing (Lunch) JPY 20,200 per person *The following is basic information about the restaurant, which may overlap with previous visits but is included again for reference.* ◆ How to Enjoy This Restaurant Originally, Chef Keisuke Fujita earned a Michelin star as the third-generation chef at the Sapporo restaurant, Cote d'Or, before becoming independent. Currently, Chef Yuki Ito, who was formerly a sous-chef and also worked at the sister restaurant, will take over as chef in 2025. The restaurant is currently awarded the Bronze in the Tabelog Awards. The A course I ordered was JPY 8,800. Drinks start at JPY 1,000 for beer and JPY 1,900 for a glass of wine. A 10% service charge is added separately. This French restaurant is located in a standalone house on Nijukkenzaka. The elegant building was originally a souvenir shop and has been fully renovated to its current form. The refined service is also wonderful, fitting for such a sophisticated establishment.
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