The course was incredibly rich and extravagant, featuring caviar, additive-free sea urchin, hairy crab, abalone, and Chateaubriand.Throughout the meal, the dishes were well-seasoned, showcasing a robust style that incorporated elements of French and Italian cuisine. The asparagus was paired with almonds, creating a dish that highlighted its savory flavor. The Nodoguro (blackthroat seaperch) was rich in fat and melted in the mouth, perfectly complemented by a puree of new onions. Overall, the bold flavors directly showcased the luxury of the ingredients.The highlights were undoubtedly the main dish, "Kuroge Wagyu Chateaubriand," and the dessert, "Kinoshita Cheesecake." The Chateaubriand was exceptional in quality, allowing me to fully appreciate the potential and deliciousness of Wagyu beef. The cheesecake, which I had heard so much about, had a perfect balance of creaminess and cheese richness, making it truly outstanding. I felt that completing the course was worth it just to enjoy this cake.The pairings were absolutely delightful!!I left feeling both satisfied and fulfilled. It was a great meal! Less