I heard that this restaurant is run by a chef who was the executive chef during the peak of Robuchon, and since it will be closing this year, I wanted to experience his culinary skills.The style of the dishes was a remarkable blend of traditional Edo culture and unique Japanese ingredients and expressions, fused with the artistry of French cuisine, creating a very original combination.Each dish had a lingering flavor, and I could really appreciate the chef's creativity and sensibility, especially in the sauces.The overall portion sizes were generous, and by the time dessert came around, I was quite full. However, the melon granita was so delicious that I found myself indulging until the very end. Before I knew it, I had eaten a bit too much (laughs).I definitely plan to visit again this autumn. Less