I have been regularly visiting Florilege, and this time I will review my visit in May 2023. - Price: Approximately 27,000 yen (including tax) for the course menu with non-alcoholic pairing - Duration: About 2.5 hours - Dishes: - Broad Beans: ★★ - Burdock: ★★ - Lettuce: ★★★★ - Eggplant: ★★ 1. Eggplant puree wrapped in eggplant skin sheet 2. Fried eggplant with Baccus cheese gnocchi - Young Ayu (sweetfish): ★★★★ - Petit Pois (peas): ★★★★★ - Sea Bream: ★★★★ - Kagoshima Pork: ★★★★ - Desserts: 1. Passion Fruit: ★★ 2. Mango: ★★ 3. Amazon Cacao: ★★ Details: - Broad Beans: Churros with broad bean, yogurt mousse, and nasturtium. A burst of flavors with a mix of textures. - Burdock: Burdock cream with rosehip oil, pickles, and bonito flakes. A visually stunning dish with a harmonious blend of flavors. - Lettuce: Lettuce with tomato consommé, treviso, black sesame oil, and tartibo root powder. Layers of flavors and textures that create a delightful experience. - Eggplant: Two preparations - eggplant puree wrapped in eggplant skin sheet, and fried eggplant with Baccus cheese gnocchi. A fusion of Japanese and French flavors. - Young Ayu: Tacos with bone senbei, and dashi soup. A delightful combination of flavors and textures. - Petit Pois: Risotto with caviar, mochi rice, brown rice, and pod powder. A perfect balance of flavors and textures that capture the essence of spring. - Sea Bream: Sea bream and scallop mousse in a pie, with pine mushrooms and enoki mushrooms. A dish that showcases the richness of seafood flavors. - Kagoshima Pork: Three preparations of Kagoshima pork with different sauces. A treat for pork lovers. Overall, a delightful dining experience with a variety of flavors and textures that will leave you wanting more.

I visited the restaurant about a week before the move and was lucky to find a last-minute cancellation slot. I had a great impression of the staff's hospitality during my last visit, so I was happy to be back. I have written my thoughts on each dish in the photo comments, so I will skip that here. Overall, I found this visit more relaxing and enjoyable than the last, and I especially liked the food this time. I am eagerly looking forward to the new location of the restaurant. I was able to take home some dishes that were no longer needed during the move, and I have been using them at home every day. It was nice to meet the staff again when I picked them up, and it has become a special memory for me. The omakase lunch course was 7500 yen, and the a la carte wine (red) was 2600 yen. The wines were a blend of Grenache and Syrah from Domaine de la Charbonnière, Châteauneuf-du-Pape Cuvée Vieilles Vignes 2013. The dishes included radish tart, seaweed with lemon bavarois, young ayu tacos, endive with white miso marinade and black truffle, roasted duck breast with beet chips, coconut milk bramley, potato crepe with caviar, and Nagano purple parfait. It was a delightful experience, and I am grateful to Chef Kawate for his hospitality and the wonderful memories.

[June 2023 Visit] This was my last visit before the relocation. I always loved the secret base-like atmosphere and the chic, calming space. On this day, I enjoyed a variety of dishes filled with the chef's ideas and determination. Especially, the dishes using seaweed had a surprisingly delightful match, and the dish resembling a bouillabaisse with fennel was also a highlight. It was a meal full of discoveries and enjoyment once again. I am looking forward to the reopening at the new location in September. Thank you for the wonderful meal.

Happy 25th wedding anniversary! Thank you for everything. It was amazing to finally go to the restaurant we've always wanted to visit on this special day. It is our ideal restaurant. Everything was perfect - the food, the ambiance, the atmosphere. We felt a sense of unity in every aspect. It's great that we were able to go before they moved! We will definitely visit the new location too!

Hello everyone. ZMA here. Today, I visited a shop that will be closing on the 20th of this month. I went to "Fleurirage" in Omotesando. It's a bit sad to say goodbye to this familiar place and this familiar path. However, it's not a complete closure, but rather a relocation, so no need to worry. Today, I opted for the half course instead of the full course, and I ordered a non-alcoholic pairing drink. - Course: ¥7000 - Pairing: ¥6000 - Raisi Bull: A lightly carbonated juice that I would love to buy for myself. - Radish: A beautiful dish that looks like fish scales. A light finger food that prepares the palate. - Ginger Beer: A drink made with ginger that complements the dish quite well. - Wakame: Surprisingly, seaweed in French cuisine. It mixes interestingly with the mousse below. - Pineapple: The pairing drink harmonizes well with the dish without overpowering it. - Zucchini Flower: Fried zucchini flowers with ice cream, eggplant and curry mixture, and pistachio sauce. An innovative version of "curry." - Barley Tea, Coffee, Cocoa Nibs, Hojicha: An interesting combination that surprisingly works well. - Smelt Tacos: A colorful dish with a gentle dough and tender smelt. - Fennel: A classic taste of duck that is light on the stomach. - Mango, Potato: Mango pudding and potato crepe. A dessert that is not only sweet but also complex in aroma and appearance. Overall, the dishes had a simple appearance but complex flavors layered within. It's a restaurant that I will miss, and I will probably cry when I visit again on the 19th. Goodbye for now!

Located in Omotesando, this French restaurant is listed in the World's Top 50 Restaurants, has received two Michelin stars, and is a recipient of the French Top 100 Restaurants award. The concept of this restaurant is to make customers feel "happy" through their dining experience. They want guests to not only enjoy the delicious food but also feel the passion and dedication of the producers and ingredients. I tried their short course menu with wine pairing, and it was a memorable and delightful experience. The dishes were not only delicious but also reflected the care and thought put into them. Unfortunately, the restaurant is closing soon, but I am excited to see what the next venture will be. Location: Within walking distance from Omotesando Station Ambiance: Elegant and spacious Seating: Counter, tables Clientele: Gourmet diners Others: Listed in the World's Top 50 Restaurants, two Michelin stars, Foodlog Silver award *Closing down on July 20, 2023 Situation: Couple's date: ✔️ Date with someone special: ✔️ Girls' night out: ✔️ Gourmet exploration: ✔️ SNS: Instagram: yy.gourmet TikTok: yy.gourmet Lemon8: yy.gourmet Others: Updates on Google, Twitter

Located a 5-minute walk from Gaienmae Station, this restaurant has a rating of 4.27 on Tabelog. It has won the Silver Award in 2021 and is also listed in the top 100 French restaurants. The lunch course costs 7,500 yen with a 10% service charge. The dishes include amuse-bouche with edamame and yogurt espuma, shrimp tartare with cauliflower mousse, beef consomme with potato puree, and wagyu beef carpaccio. They also serve a dish with shiitake mushrooms and Shizuoka's Bacchus cheese, as well as Okinawan pork with spinach. The meal ends with a passion fruit herb tea foam and Amazon cacao omelette. This innovative French restaurant in Jingumae will be closing on July 20, 2023, but will reopen in the fall. Despite its Michelin two-star status and Silver Award on Tabelog, the prices are surprisingly reasonable. Lunch for around 10,000 yen including drinks was a great value. I look forward to visiting again after their reopening. The attentive service and stylish dishes made for a wonderful dining experience. Highly recommended!

167th edition! A restaurant I was curious about - Florilège. "Dinner course" for 18,150 yen. - [Broad beans] Broad bean mousse with churros. - [Shrimp] Cocoa butter sweet shrimp, carabinero shrimp, button shrimp tartare with cauliflower mousse and consommé jelly. - [Lettuce] Roasted lettuce, treviso, tomato consommé. - [Eggplant] Eggplant potage with cheese-infused gnocchi. - [Young ayu fish] Young ayu fish and bracken tart with grilled bracken stems, charred ayu, egg, and wild garlic tartare. - [Codonopsis] Udo bavarois with roselle oil, udo cream, bonito flakes, winter melon in syrup, and udo pickles. - [Daikon radish] Deep-fried daikon radish pie with watercress salad sauce, clams and kelp dashi, topped with caviar. - [Sharing] Roasted baby pig with red wine, onion, and piglet head terrine. Coated with herb breadcrumbs, celery bacon yogurt roll. - [Mugwort] Mugwort ice cream with fiddlehead fern cream custard, fiddlehead fern chips, and soybean powder. - [Passion fruit] Passion fruit ice cream with herb tea sauce and herb tea bubbles. - [Gift Amazon cacao] Amazon cacao omelet with espresso sauce. Finally, [Strawberry] + 3 glasses of wine for 26,380 yen (including tax). I was deeply impressed by the incredibly delicious dishes at this restaurant. Each dish was complex, delicate, and beautiful, with flavors that were beyond imagination. The food, drinks, atmosphere, service, and hospitality were all top-notch. It was a luxurious and happy experience. A highly recommended restaurant that I would love to visit at least once in my lifetime! Perfect for dates, anniversaries, or special occasions with loved ones. It's a popular restaurant that's hard to get a reservation at, but you can occasionally book through the reservation site Tablecheck. Definitely give it a try! Recommended restaurant information: Location: B1 SEIZAN Gaien, 2-5-4 Jingumae, Shibuya-ku, Tokyo Access: 1 minute walk from Exit 3 of Gaienmae Station Business hours: [Thu-Tue] 12:00-13:30, 18:00-20:00 Closed on Wednesdays and irregularly Payment: Cash, credit cards accepted Service charge: 10% Seating: 16 seats + 6 private rooms Michelin Tokyo: 2 stars (2022) World's Best Restaurants: Ranked No. 30 (2022) Asia's Best Restaurants: Ranked No. 3 (2022) Tabelog: The Tabelog Award Silver (2023, 2022), The Tabelog Award Bronze (2021, 2020, 2019, 2018, 2017) French TOKYO Top 100 (2021) #Florilege #Florilège #French #GaienmaeFrench #Gaienmae #GaienmaeGourmet #LuxuryFrench #FrenchFineDining #TokyoFrench #TokyoFineDining #TokyoGourmet #Recommended #HardToReserve #Popular #Famous #MichelinStarredRestaurant

Located a 5-minute walk from Gaienmae Station and a 20-minute walk from Meiji-jingumae Station, "Florilege" offers a course menu for ¥15,000 with a pairing option for an additional ¥10,000. Some of the standout dishes included: Edamame Churros, Shrimp Tartare with Cauliflower, Lettuce with Tomato Water and Trevis, Eggplant with Cheese Gnocchi, Young Ayu Fish with Garlic and Egg, and Shared Pork Roast. Each dish was paired with a different wine selection, enhancing the overall dining experience. The flavors were well-balanced and the presentation was visually appealing. The service was excellent and the atmosphere was elegant. Overall, a delightful dining experience worth the price.

I was strongly encouraged by my wife to go to a French restaurant after a long time. I'm actually not a fan of innovative or lab-style restaurants. The reason for this was the restaurant that won the number one spot in Asia's 50 Best Restaurants for four consecutive years from 2015 to 2018, "GAGGAN" (which has already closed), and the term "molecular gastronomy" that started being used around the time of the famous Spanish restaurant "El Bulli". The chef of GAGGAN is also from El Bulli. In conclusion, I think it's okay to go once for the experience, but if asked if I would pay that price to go again, my answer would be an immediate NO! Now, years later, the theme that drives this trendy restaurant in Tokyo is probably "sustainability". It seems like the pursuit of "deliciousness" is no longer the only job of a restaurant. It's a difficult and too complex theme. In a country like Japan, which is still immature in its efforts towards environmental conservation, the concept of sustainability can sometimes sound dubious, shallow, and like a fake. It seems like words are just riding a bicycle and running. Chefs around the world are honing their skills to create innovative dining experiences using combinations of ingredients, aromas, temperatures, and every element that makes a dish complete. On the other hand, they are also addressing various issues that are different from the pursuit of gourmet, such as reducing food waste and using ingredients that are not typically used in restaurants. It may still take some time for Japan, with its history and intelligence, to catch up with certain countries in terms of environmental conservation efforts. Visiting this restaurant made me feel like I have embraced the "dark side of gourmet". The grand live kitchen is truly impressive. The cooking floor, which is much lower than the customer floor, feels like a stage where the staff performs, and their tension is probably greater than in the hidden kitchen. The gaze of all 20 customers is focused on the staff's movements and the dishes being prepared. You can tell that this restaurant is aiming for the world. Incorporating subtle Japanese elements throughout might appeal to foreigners. From the beginning to the end, the tableware with a Japanese touch, and the green tea brewed slowly at the end, all add to this effect. The endless pursuit of deliciousness. An innovative dish that offers an unknown dining experience. We, as customers, and even Michelin, are all looking for that. It's been a long read. Let's talk about the food. Real vs. fake. Which one tastes better? Definitely the real one. However, even if it proves that humans have the ability to create such artificial things, in terms of pure culinary experience, not even a 190 yen real dish can be surpassed by any part of the fake dish. It may be interesting, but it's not delicious. You can't serve "baked sweet potatoes" in a French dish, and if you can remove the adult reasons, it becomes a "so what?" situation. It's superficial. In any framework of cuisine, a chef is not necessary. A chef who creates procedures for drafting and standardization is excellent, and this chef understands marketing very well. Sometimes, just putting into words something that everyone does but no one says can trigger magic. There are many things that everyone does without putting them into words. But this chef here is putting it into words properly. For example, "sharing." See, it suddenly sounds like SDGs, right? This chef here is excellent. As a marketer, as a business owner. A systematic kitchen may contribute to profit margins, but it is very different from the excellent live kitchen of a sushi restaurant. Even though numerous plates are lined up in a live kitchen, if you can't see the faces of the chefs, it's like ==================

The atmosphere and taste were both very good, but I think it's more suitable for people who drink alcohol. I don't drink, so I found it a bit tiring as all dishes were served at the same time to accommodate the drinkers, taking about 4 hours in total. Some dishes were a bit spicy, probably for the drinkers. However, the dish using shrimp sherbet was incredibly delicious and unforgettable. I would love to eat about five of those!笑

I had lunch at a restaurant that seems to be frequently focused on sustainability keywords. The owner chef of a restaurant I often visit had visited here before, which piqued my interest, so I decided to visit. I made a reservation online in advance for a lunch course priced at 7,500 yen and an à la carte wine priced at 1,800 yen (excluding tax/service charge). The course fee was prepaid at the time of reservation. The 7-course meal included edamame, shrimp, sustainable beef, shiitake mushroom with Bacchus cheese, sharing dish, passion fruit, and Amazon cacao. The restaurant has private rooms for about 4 people, as well as counter seats surrounding the central kitchen. I dined at the counter seats. As soon as you enter the restaurant, there is a waiting room. The staff was kind and guided us politely. The central kitchen, as imagined from online photos, was like a kitchen colosseum with spotlights shining softly. The music playing in the background was energetic, which initially made me feel excited, but as I enjoyed the dishes and talked with the staff, I gradually felt more relaxed. Each dish was beautifully presented, and the explanations were detailed and courteous. The staff kindly answered my questions, and despite being busy with food and service, they all made me feel comfortable and at ease. I was particularly impressed by the edamame dish and the shrimp dish, as well as the sake lees steamed bun. The edamame churros was the first bite I had at this restaurant, and it was crispy and creamy, which I enjoyed as a fan of edamame. The temperature and texture of the shrimp dish, the contrast with the dish of shallots and bonito, and the sake lees steamed bun were all delightful. The sake lees steamed bun had a gentle flavor and warm texture that made me feel comforted. Occasionally, they hold shaved ice events, so I would like to participate in such an event if the timing is right. *Detailed notes on the dishes (for memory): Red wine selected à la carte - Burgundy Gamay Clos de la Roilette 2020 [Edamame] - Churros with ricotta cheese and edamame [Shrimp] - Bonito, shallots, 3 types of shrimp, cauliflower, shell consommé jelly, wasabi oil (sake lees steamed bun) [Sustainable beef] - Kumamoto Prefecture Wagyu sirloin shabu-shabu, smoked with straw, potato puree with beef consommé, parsley oil [Shiitake Bacchus cheese] - Shiitake mushroom chawanmushi flan, shiitake, Nagano Prefecture Kiyomizu Farm Bacchus cheese, summer truffle, shiitake and Bacchus cheese dashi [Sharing dish] - Today's sharing dish is Okinawa Yanbaru Island pork stewed with spinach, onion, Kochi Prefecture umami salt, coriander, ginger honey, pork blood sauce [Passion fruit] - Sorbet, fresh fruit, herbal tea jelly, espuma [After-dinner drink] - Brazil Guatemala Indonesia blend, original blend coffee paired with the dishes [Amazon cacao] - Amazon cacao omelette, espresso cream, cacao nibs [Gift] - Strawberry with jelly coating, strawberry fruit juice with sweetness and pectin for concentration, part of fruit whisper... The restaurant will be relocating in September, so I'm glad I had the opportunity to visit this place at this time.

"I had pork dumplings and vegetable dumplings. The pork dumplings were soft and chewy. The vegetable dumplings had a crispy texture and a juicy vegetable filling. They taste great with spicy oil. When dipped in sauce, the sweetness of the vegetables really stands out."

Atmospheric entrance with high ceilings, open space, and an open live kitchen keeps things interesting. The cuisine is truly innovative. I felt that there were also many Japanese influences. We shared dishes like edamame, shrimp, lettuce, eggplant, young ayu fish, ducal root, and beef fillet. The dessert of mugwort and passion fruit was a gift with strawberries. The Amazon cacao hot coffee was excellent. The two types of bread, champagne, wine, and whiskey were all top-notch.

The restaurant had a lovely atmosphere with a spacious counter where you could watch the chefs cooking in the kitchen. The dishes were seasonal and delicious. Each dish was carefully prepared and tasty. The drink pairings included not only wine but also sake, which was delicious. It was a delightful dining experience. Thank you.

I visited the restaurant shortly after they won Best Asian Restaurant, just like Mr. Den. Even though I have been coming here for a few years, I am still amazed by the visual presentation and taste, making it a restaurant that never gets boring. The dish using cod sprouts has a dessert-like beautiful appearance, and the dish using fiddleheads is quite artistic, with young ayu fish hidden inside. The Financier dessert is different from what I usually see, with a playful twist. Once again, everything was delicious and fulfilling, making it hard to choose a favorite. Thank you for the wonderful meal.

■Tacos [Sweetfish and Mountain Vegetables] ■Shaved Ice [Strawberry Daifuku] This is a French restaurant located in Jingumae. It has been ranked in the top 30 best restaurants in the world. It has won consecutive awards from Michelin and Tabelog Silver. In addition to its regular business, a special event called "Tacoslège & Azuki and Ice" is held, so I made a reservation and went to try it out. "Azuki and Ice" is a popular shaved ice specialty store in Yoyogi that is always fully booked. The interior of the store is surrounded by a counter seat in the shape of a "コ", creating a dimly lit and atmospheric environment. The menu includes three types of tacos and shaved ice, with unique ingredients used for the tacos. The sweetfish and mountain vegetable tacos were like a Japanese-style taco with young sweetfish and bracken on a chewy dough, and they were delicious. The strawberry daifuku shaved ice had soft mochi on top of the cold ice, maintaining a soft texture without hardening, and it was delicious with a variety of textures. I would like to try the regular French menu as well.

Lonely Gourmet Episode 2. I had been wanting to go to Florelige for a long time, but it was always fully booked, making it difficult for me to visit. However, one day while casually browsing through a reservation site, I noticed that there was one available seat \( ˆoˆ )/ Since it was an open counter style, it was perfectly fine to dine alone! The restaurant had a chic and stylish ambiance, with dim lighting even during lunchtime, creating a sense of escapism. There were many foreign guests, and the people sitting on both sides of me were from Asian countries. The course cost ¥15000, and to start off, I had some champagne. - Fuki no Tane: The presentation was lovely, exuding the essence of spring. The bitterness of the fuki no tane was transformed into a different dimension with the creamy croquette. - Ebi Botan: A combination of shrimp, carabinero, minced sweet shrimp, cauliflower mousse, ebi consomme jelly, topped with bonito flakes and citrus paste, and drizzled with wasabi oil. The crispy cookie-like base with the chilled jelly had a delightful texture and was incredibly delicious. The bonito paste added a touch of bitterness, serving as a great accent. The visual presentation was also exquisite. - Yurine: Hokkaido's sweet yurine wrapped in truffle, roasted, and drizzled with chicken jus to create a petal-like dish. The pickled yurine paste had a refreshing acidity. - Sasutina Gyuu: A dish expressing gratitude towards food. Dried beef resembling prosciutto was a bit tough but delicious. The soup with beef consomme was also tasty. The mashed potatoes with the scent of straw and parsley sauce depicted the world of cows living freely on the ranch. - Shiitake Bacchus Cheese: Shiitake-flavored flan with shiitake dashi and aged cheese soup, topped with slices of baked shiitake mushrooms. The aroma of shiitake was intense, and the combination of cheese and shiitake was surprisingly harmonious. - Daikon: Daikon mochi wrapped in pie crust with cress salad on top, served with roasted kelp soup and caviar white sauce. This dish was incredibly to my liking, a unique creation only available at this restaurant. - Dokutsu: Udo ice cream and mousse with herb and Okinawa sour orange sauce. The burdock sandwich with udo cream was also delicious. A dish full of udo flavors. - Wakachiau: Sharing with other tables, we all enjoyed it together. Roasted Holoholo bird breast from Iwate Prefecture. It was moist and tender, roasted at a high temperature with a low-temperature roast at 60°C, finished with a high temperature. The side dishes of sauteed spinach, onion and spinach puree, and spinach powder onion marmalade sauce were excellent. - Mikan: Mikan pudding with hassaku and mikan pulp and sauce, and mikan leaf oil. The mikan leaf oil worked wonders. - Financier: Financier dough turned into paste and coated with buttercream, with rum raisins underneath. The buttercream was delicious. - Amazon Cacao: Chocolate omelette with espresso sauce, served warm with whipped cream. The melted chocolate sauce inside was incredibly delicious. - Strawberry: Strawberry pâte de fruit coated with a thin layer of jam. The sugary crunch at the bottom added a nice touch. The sake lees steamed bread and campanile bread were also delicious. The chef is currently obsessed with vegetables. The dishes showed the chef's love for making ingredients as delicious as possible. I want to go again, but it's so hard to get a reservation!

Hello everyone, this is ZMA. February is coming to an end soon, right? Time flies so fast, two months have passed already. Today, I will be visiting "Florilege" in Omotesando. This restaurant has been featured in my posts several times. Florilege has received high praise worldwide in recent years, with accolades such as 2 Michelin stars, World's Best Restaurant No. 30, and Asia's Best Restaurant 3rd. I have known Chef Kawate since my first visit, and it has been a wonderful two-year journey. The course costs ¥15,000 for 11 dishes. - Amuse-bouche like a cabbage croquette. So satisfying, I could just have this for lunch. - Tomato with ankimo. Surprisingly, ankimo and tomato go really well together. - Roasted lily bulb with truffle. Each slice of lily bulb is layered with truffle. The attention to detail is incredible. - Bamboo shoot with bisque sauce, shrimp, and scallop mousse. A beautifully presented dish with spring ingredients. - Carrot and beef tartare. The sweetness of the carrot is delightful. - Monkfish liver mousse with parsley oil. A dish straight out of a fantasy world. - Daikon radish pie with kelp and caviar sauce. The crispy texture and sauce complement each other perfectly. - Shared dish of aged beef roast with spinach-wrapped minced meat. The roast is delicious, and the hamburger in the back is amazing. - Apple candy sculpture. A classic that melts in your mouth. - Financier ice cream. Looks like ice cream but tastes like financier. A futuristic dessert. - Strawberry. Thank you for the meal. ZMA Points: - Half courses are available for those who prefer smaller portions. - Reservations can be made via phone or website, with the same course for lunch and dinner changing every two months. I feel like I'm starting to understand the realm of cuisine, but there's always something new to discover that pushes my boundaries even further. That's why I can't stop. I just want to know more and more, each dish piquing my curiosity. Let's end the meal with a farewell from Chef Kawate and a stroll through the streets of Omotesando. Would you like to visit this place too? Well then, see you next time!

I wanted to visit Florilege once. The menu this time included butterbur sprouts, tomato with ankimo (monkfish liver), lily bulb, bamboo shoots, carrot, codonopsis root, daikon radish, and sharing. The sharing dish this time was Ezo deer, cooked perfectly. The value for money was overwhelming, and I am worried if the restaurant can sustain itself at this level.

It's been a while since I visited Florilege. It had been exactly one year since my last visit. This time, I arrived for a late lunch. The restaurant was almost full, with most people already well into their courses. There is a dish called "Sharing" which is meant to be shared, so if you want to avoid waiting too long for your food, it's better to arrive later or opt for a course with more dishes. I opted for the dinner course for lunch again this time. About 30% of the diners seemed to be having the dinner course as well. Unlike my previous visit, this time there wasn't a significant difference in the content or order of dishes between customers. However, I didn't notice any dishes that were the same as my last visit, which was impressive. I chose the mixed pairing with some non-alcoholic drinks this time. Most of the pairings were with wine, but there were also some sake options. The pairings were decent, with some matching the dishes and flavors perfectly, while others seemed to align by chance. The non-alcoholic pairings were more interesting than the wine pairings, and all the house-made drinks were excellent. The mystery of each dish being revealed after finishing it added to the experience. Next time, I might just go for the non-alcoholic pairings. The dishes in the first half were better executed than before, but the main course and desserts were quite heavy and classic in flavor, which was slightly disappointing. Overall, I felt that a more modern and sustainable approach to the dishes could be interesting. The staff was abundant, with many young members. Their interactions seemed more manual-driven. The chef didn't engage much with the customers and disappeared without a word after serving the main course, which was a bit disappointing. The dishes included fuki no to, tomato, ankimo, lily root, bamboo shoot, carrot, udo, daikon, sharing dish, mandarin orange, financiers, and a gift of Amazon cacao.