It’s been 8 years since my last visit.I came to celebrate a friend’s birthday, as I heard the restaurant will be closing temporarily after 10 years.I arrived 10 minutes before the 6 PM opening, and they let me in early.On the first floor, Chef Watanabe was already there to greet us.We started with a photo with Chef Watanabe before the drinks could ruin my makeup (laughs).The restaurant has two floors, and that day, we were seated by the window on the second floor.I was thrilled because I wasn’t seated by the window 8 years ago.The location along the Sumida River offers a view of the Tokyo Skytree.There are two dinner course options:- MENU KomaGata for JPY 22,000.We toasted with champagne.Chef poured Deutz right in front of us.It was perfectly chilled and deliciously rich.The sommelier on the second floor was friendly and chatted with us since my friend was drinking a lot.He even entertained us three ladies (laughs) and was a charming guy who loves ramen.We started with three types of amuse-bouche.The specialty dish of soba dumplings with caviar paired excellently with the sweetness of sweet shrimp and the saltiness of the caviar.The baguette is imported from France and baked again in the kitchen, making it delicious.They served butter and olive oil, and the Masia El Altrett olive oil is recommended by Chef Robuchon and used in his restaurants.The use of herbs and spices was exquisite, and even after finishing the main meat dish, I didn’t feel heavy and enjoyed every bite until the end.There were two dessert options, but I couldn’t finish the small sweets, so I took them home.The herbal tea served after the meal was fresh and refreshing.They even offered a refill.I might have stayed for over 4 hours (laughs).I was hoping to see Chef Watanabe off on my way out, but he wasn’t around, which was a bit disappointing.Although it didn’t rain that day, we couldn’t go out to the terrace due to the rain from the previous day.I hope to come back before the year ends.Menu:- Tartlet of Tane Kame Monaka with Radio-Pool construction- Tartar of grilled eggplant and marinated Spanish tuna, filled gougère with quail egg "Oeuf au Plat"- Marinated clean olives- Gazpacho with Daisen watermelon from Tottori and fruit tomatoes- Soba dumplings made with Ryogoku Edo Soba flour, finished with the emulsification technique- An ensemble with premium Rishiri kombu jelly, caviar (Osetra), marinated sweet shrimp, vodka cream, and freshly grated Amagi wasabi- Grilled ayu from Wakayama’s clear stream with cucumber declination (marinated ayu with sudachi, pickled coolie, crudités) served with a salad of Koshihikari rice fragrant with matcha, accompanied by an 11-year aged pâté with kiwi and dream condiment- Kanagawa prefecture's knife fish, coated with chickpea flour and grilled with a declination of artichoke (aromates, chips, sauce), inspired by the Provençal dish "Baricourt"- Veal fillet, baked with a glaze hiding walnut rillettes, served with a minute étuvée of salad greens, fresh sage oil, and sauce Roquefort with almonds, escorted by a micro harp salad from "Edo-mae Harp"- Organic bay leaf and kirsch granita from Watanabe Farm, served with a compote of perfectly ripe American cherries in a verrine (Vemine)- "Nougat Glacé" presented in a dish fragrant with Provençal aromas, layered with a moist, browned butter-scented financier, escorted by lavender-scented almond ice cream- Small sweets inspired by the shape of a chest. Less