1,719 characters ★- 4-course meal (JPY 18,150, tax included) Duration: Approximately 3 hours01. Chilled cucumber soup with a hint of mint 02. Légumes à la Grecque (marinated vegetables) 03. Marinated spiny lobster with garlic-flavored tomato salad (JPY 1,210) 04. Original bread and butter (refills available) 05. Stuffed red bell pepper with mozzarella cheese, served with clams, mussels, scallops, and whelk or Pan-seared foie gras from Hungary with corn galette (JPY 1,210) 06. Grilled flounder from Choshi, Chiba, with potato crust and sauce de poisson 07. Steak of black-haired Wagyu beef from Ibaraki with shallot butter sauce or Roasted duck breast from Miyagi, Zao deep mountain charcoal-fed duck with Madeira sauce 08. Lime granita 09. Banana and coconut tart with caramel ice cream 10. Post-meal beverages (coffee, tea, espresso, or herbal tea) | 6 types of petit fours (Dauphine, croquant, chocolate cookies, lemon sablé, cheese sablé, noix de coco / can be taken home as souvenirs)In search of rich and bold French cuisine, I revisited this restaurant (4.08). You can choose between a 3-course meal (JPY 16,940) or a 4-course meal (JPY 18,150), with the difference being the inclusion of a fish dish. I opted for the "4-course meal."The meal includes 2 amuse-bouches, a cold appetizer, bread, a hot appetizer, a fish dish, a meat dish, granita, dessert, and petit fours. You can choose your cold appetizer from 6 options (some dishes may incur an additional charge). For the hot appetizer, you can choose one, but unlike the cold appetizer, it is served in pairs. We were a party of four, but only one person could not choose a different dish, so we received two servings each.There was no choice for the fish dish, but for the meat dish, there were 3 options available, served in pairs. Since we were four, we could choose a maximum of 2 types (prioritizing the preferences of my companions, I chose beef and duck). For dessert, like the cold appetizer, each person can choose their favorite.I chose the spiny lobster for the cold appetizer at JPY 1,210, and we shared the foie gras, which was half the price at JPY 605. This was added to the course price, along with a 5-glass pairing (JPY 10,285). My total payment was JPY 30,250.As for the dishes, the amuse-bouche "cucumber soup" was immediately the highlight of the day. With refreshing notes from cucumber and mint, balanced with richness from salt and cream, the balance was exquisite. Unlike the trendy modern French preference for light soups, this was a rich one while still maintaining freshness.The spiny lobster cold appetizer was somewhat watery on its own, lacking a bit in flavor. However, it was surrounded by umami elements like tomato juice, garlic, and anchovy, which elevated the taste of the lobster significantly when eaten together. It was impressive how they boldly used garlic, which is often avoided in high-end restaurants.Seven years ago, the foie gras was from France, but now it has been downgraded to Hungarian. (Hungarian foie gras is said to be cheaper than French.) This may be a result of recent inflation. While the foie gras from my previous two visits was more impressive, I still enjoyed this rich and fatty version.The fish dish featured moist flounder paired with two types of potatoes: finely sliced and mashed. This was the opposite of the modern French approach that focuses on the ingredients. Using potatoes and sauce de poisson to elevate the ingredients is a classic French technique. Though it was a bit difficult to eat due to the bones, the flavor from the collar part surpassed that of the fillet.The beef was from the top sirloin, not the sirloin cap. It didn’t evoke the same excitement I felt when I had the sirloin cap here before. As for the duck, I think the one from "Tour d'Argent Tokyo (3.95)" was superior. Perhaps I should have chosen lamb at this restaurant instead.The final petit fours were not as voluminous as before, and I felt a bit unsatisfied with the latter part of the course compared to the past. However, the "rich and bold" flavors unique to Kitajima Tei remain intact, and the chef greeted each table.