Revisit (June 2026) This is my first visit in 9 months. The highlight this time was the grilled natural eel served with red wine and sauce, along with the roasted Ibaraki lobster in liver soup.◆ Menu for this visit - Snap Pea Soup with Jelly - Charcoal Grilled Mehakuri - Sea Bream Carpaccio with Sea Snail Puree - Sea Bream Dashi Soup with Citrus - Homemade Bread with Sour Cream - Beets and Artichoke with Vegetable Jelly and Gazpacho - Grilled Natural Eel with Red Wine Sauce - Roasted Ibaraki Lobster in Liver Soup - Nodoguro (Blackthroat Seaperch) and Clams with Clam Dashi and Wasabi - Roasted Hōrō Chicken: Thigh, Breast, and Offal - Ume from Kairakuen - Ice Cream made with El Sol Melon and Jersey Milk - Petit Fours - Coffee + Glass Pairing (Lunch) JPY 33,000 per person*The following is basic information about the restaurant, repeated for clarity as it overlaps with my first visit.*◆ How to Enjoy This Restaurant Chef Takashi Ohtsu, a self-taught culinary artist, offers modern French cuisine. The restaurant has received the Tabelog Bronze Award and is recognized as one of the top 100 French restaurants. This time, I added a glass pairing to the JPY 24,200 course. The restaurant features a simple and modern design. The artistic objects displayed on the walls and tables reflect Chef Ohtsu's aesthetic sensibility, which is also evident in his delicate dishes. The cheerful and professional service from all staff, including the Madame, adds to the comfortable dining experience.
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