I made a reservation about two months ago and visited the restaurant. Due to a mistake on our part, we reserved for five instead of six people, but the staff handled it with great care.The course menu featured dishes that felt like French cuisine with a Japanese touch, focusing on the ingredients rather than overpowering sauces. Each dish beautifully highlighted the flavors of its components.The goat's milk bavarois was light yet profound, with a perfect balance of salt that enhanced the sweetness of the milk in a wonderful way. Many of the other dishes also showcased an exceptional mastery of seasoning.The cooking technique was remarkable, especially for the fish dishes, where the crispy skin and perfectly moist flesh left me wondering how they achieved such a perfect balance.Thank you for teaching me the importance of truly engaging with the ingredients and seasoning, rather than just focusing on surface-level flavors.
We use cookies on this site to enhance your user experience.
