✨ Before moving, the variety of appetizers was plentiful and all looked delicious, so I chose the menu with two appetizers. The amuse-bouche was a one-bite sized blood sausage with apple jam. The specialty carrot mousse was very delicious! The combination of consomme jelly and sea urchin was excellent! The fried mushrooms and scallops were also delicious, but had a simple flavor. I regret not ordering the terroir de local chicken my family enjoyed. The main dish was cassoulet. While there were many options for appetizers, the main course was a choice between meat and fish. The dessert, with lemon zest sprinkled on top and a grape jelly, was refreshing and nice!

1. Homemade boudin noir made from Hokkaido venison blood with apple jam 2. Fried farmed loach from Aomori 3. Bread 4. Carp from Yamagata with mayonnaise sauce and cucumber salad 5. Loach fish soup 6. Farmed ayu from Wakayama with asparagus from Australia and matsutake mushrooms from the USA 7. Eel forcemeat from Hamamatsu Lake with curry flavor 8. Grilled Grenouille (frog legs) from Ibaraki with taro in escargot butter 9-1. Stewed soft-shelled turtle from Hamamatsu Lake Hattori Nakamura Farm with winter melon 9-2. Soft-shelled turtle liver and heart 10. Caramelized wild eel from Tone River with skewered eel liver from Kagoshima and sweet potato gateau 11. Persimmon soup from Wakayama 12. Chestnut pie baked with vanilla ice cream 13. Coffee and petit four My meal was based on ingredients from the marshlands, and although I requested écrevisses (crayfish), the ones from Lake Akanko were no longer available. Nonetheless, I had the pleasure of enjoying the top-notch Hattori Nakamura brand soft-shelled turtle (even more expensive than wild) and it was delightful. The meal started with the classic boudin noir as the amuse-bouche, just like before. The farmed loach from Aomori was quite large and had a satisfying texture. Despite a slight wild taste and noticeable bones, the umami flavor overshadowed it all. My best loach dish was the one with offspring from the endangered loach species exclusive to Gifu. This French preparation surpassed the one from a specialized store in Asakusa in terms of deliciousness. The Yamagata carp was prepared by parboiling after being euthanized, then mixed with mayonnaise sauce (with a hint of yuzu pepper) and rolled in cucumber. The taste of the mayonnaise complemented the carp better than the sharper vinegar miso. Although I found the small bones slightly bothersome, it was tastier than the typical carp dish. The soup was a Poisson with crushed loach inside, reminiscent of oily fish like mackerel, with a much lighter texture than a traditional bisque. It's unique to have loach in a soup in French cuisine. The ayu with fillet and roe separated and fried resembled a fritter. It seems that the umami diminishes when there is roe present. I preferred the previous ayu dish over this one. I compared the farmed and wild eel dishes. The farmed option seemed Kansai-style, while the wild appeared Kanto-style. The farmed eel was served with a curry and port wine sauce on butter rice with wild rice. The frog legs, resembling chicken drumsticks in terms of texture, were muscular and flavorful, complementing the escargot butter well. The soy sauce marinated escargot butter paired surprisingly well with the frog legs, tasting better than the momo chicken at a famous yakitori restaurant on Tabelog. The extremely strong flavored soft-shelled turtle was served with bone-in and liver, sautéed after being deep-fried, accompanied by ginkgo nuts, raw peanuts, garlic, winter melon, and a fond de veau sauce. The large bone cut made it harder to eat than a typical French or Japanese dish, but the incredibly delicious flavor compensated for this inconvenience. The soft-shelled turtle and frog legs were more delicious than the viande (main meat dish) of the top French restaurants on Tabelog. The persimmon soup was more impressive than the previous fig soup. The petit four consisted of almond cookies, snowballs, grape pâté de fruit, and palmiers.

A special course put together by a senior (though younger) food log expert, with a focus on ingredients from the "river" such as snapping turtle, eel, sweetfish, loach, etc. Menu included snapping turtle served whole, a paste made from Ezo deer blood, fried loach, homemade bread, salad with boiled carp, loach soup, fried sweetfish with asparagus and American matsutake mushrooms, eel wrapped in wild rice, bullfrog leg in basil sauce, snapping turtle with nuts and winter melon, snapping turtle liver with plums, grilled eel, chestnut pie with vanilla ice cream, petit fours and tea. Overall, the experience was more unique and surprising than expected. Tried snapping turtle liver (raw) for the first time, incredibly tender bullfrog meat, and even my first taste of American matsutake mushrooms. The innovation of frying eel liver was impressive. A memorable dining experience, and I look forward to trying their regular course next time. Note for next visit: dress more formally at this high-end French restaurant, my apologies for the casual attire this time. Thank you for the wonderful meal! ♫

I heard that Manoir d'Asakadstein will be closing this year, so I went there for lunch. The course consisted of two appetizers for 5,800 yen, excluding tax. The first dish was Amuse-Bouche made with deer blood sausage instead of pork blood, with a delicious apple jam at the bottom. The second dish was a terrine of Ooyama Jidori (local chicken) using liver, which was moist and rich, accompanied by crunchy cartilage and pickled vegetables. The other options for appetizers included carrot mousse with sea urchin, baby scallops and mushroom fritters, and sautéed cherrystone clams and mushrooms with snail butter. For the main course, you could choose between the fish of the day (I chose sautéed stonefish with scallops, mushrooms, and bourre blanc sauce) or the meat of the day (my companion chose roasted pork with liver inside). For dessert, I chose grape jelly with crème d'Angers and grape compote with cheese cream, while my companion had sautéed persimmons with fromage blanc sorbet. The meal ended with champagne, two white wines, and two red wines, totaling 22,660 yen for two people.

I had the pleasure of visiting the long-standing French restaurant, Roumanoir Dustin, in Ginza. Recommended by the chef at my favorite restaurant, I decided to pay a visit for the first time. The classical and elegant ambiance befitting the prime location in Ginza made me excited, as I personally love classical grand maison style. Unfortunately, this visit will be my first and last as the restaurant is closing this year with plans to relocate. Today, I had the DEJEUNER course for 5,800 yen which included a sweet ginger ale to drink. The meal consisted of an amuse-bouche of Hokkaido venison blood sausage, a special carrot mousse with consommé jelly and sea urchin, a summer gâteau of sweetfish and cucumber salad, a main course of white kidney beans and pork confit cassoulet with a vegetable salad, a dessert of warm melting chocolate cake with vanilla ice cream, and petit fours of white chocolate mousse with almond cookies, and ice coffee. It was a true classic French dining experience with just the right amount of attentive service and incredible hospitality. And despite being in Ginza, the prices were surprisingly reasonable. I look forward to visiting the new location in the future, especially for special occasions. Thank you for the wonderful meal.

Menu de AYU (33,000 yen, including tax) Duration: Approximately 4 hours Chef Yasuo Igarashi (born in 1955) shows off his skills at this restaurant (3.81). He honed his skills in the Normandy region of France after moving there in 1980, and the restaurant's name, Manoir D'Astin, is the same as the restaurant where he worked for 4 years in Normandy. The chef's specialty is "Carrot Mousse and Consommé Jelly with Sea Urchin," which he created in 1989 and was considered cutting-edge at the time. He excels in handling ingredients such as soft-shelled turtle, eel, game meat, and offal, and this visit was specifically for a special course featuring various dishes made with Ayu (sweetfish). The menu included three types of natural Ayu from Nagara River (Gifu Prefecture), Takatsu River (Shimane Prefecture), and Kotsukawa River (Kagoshima Prefecture), as well as semi-natural Ayu from Wakayama Prefecture (Ayufarm-raised in an environment close to the natural habitat). A total of four varieties of Ayu were served in nine French-style dishes, showcasing the chef's masterful skill. While restaurants like Le Fevre Sons (4.53) and Restaurant Ootsu (4.15) are highly praised for their simple preparations of Ayu from Wakayama and Nagara River respectively, the classical approach based on traditional techniques at this restaurant was also very intriguing. I enjoyed the following glass wines selected by the beautiful sommelier to pair with the dishes: - Cuvée Sante Anne Brut [N.V.] Chartogne-Taillet Champagne (Glass 2,420 yen) - Marcel Servin Chablis Private 2019 Cat Label Burgundy, France (Glass 1,650 yen) - Domaine Riefle Gewurztraminer Tradition 2019 Alsace, France (Glass 1,650 yen) - Domaine Rene Leclerc Bourgogne Rouge 2016 Burgundy, France (Glass 1,650 yen) Menu de AYU (33,000 yen) 01. Venison Blood Boudin Noir with Apple Jam 02. Bread 03. Natural Ayu from Takatsu River, Shimane with Fleur de Sel, Ayu Liver, and Anchovy Sauce 04. Natural Ayu from Nagara River, Gifu Confit with Summer Vegetable Eclair 05. Semi-Natural Ayu from Wakayama, Conger Eel, and Anago Consommé Jelly with Velouté 06. Natural Ayu from Kotsukawa River, Kagoshima, and Chinese Matsutake Poirot 07. Natural Ayu from Nagara River, Gifu, Botan Shrimp, Conger Eel, Clams, and Winter Melon Braise 08. Natural Ayu from Kotsukawa River, Kagoshima, Coulibiac-style Ayu Cream Sauce 09. Natural Ayu from Nagara River, Gifu, Abalone, Bitter Melon Ratatouille, French Escargot Red Wine Sauce 10. Dried Sea Cucumber from Awaji and Natural Ayu from Nagara River, Gifu Casserole 11. Natural Ayu from Nagara River, Gifu in Tomato Sauce Linguine 12. Fig Soup, Jelly, Sorbet 13. Peach Compote, Granite, Crème d'Anjou 14. Petit Fours 15. After-dinner drink Here are my brief thoughts on the dishes I tried, with individual ratings in brackets (prices include tax): - Venison Blood Boudin Noir with Apple Jam: Not related to Ayu, but a classic amuse-bouche from the restaurant. A bite-sized Boudin Noir with a refreshing apple jam. [3.3] - Bread: Breads from Bigo's bakery (different types were served for refills) with butter. [3.5] - Natural Ayu from Takatsu River, Shimane with Fleur de Sel, Ayu Liver, and Anchovy Sauce: A pleasant surprise to see Ayu served as sashimi. Enjoyed it simply with Fleur de Sel salt, then with a brown liver sauce, enhancing the flavors. The quality of Ayu from Takatsu River far surpassed the one I had at Aladdin (3.78). The sauce with Ayu liver and anchovy added an exceptional taste. [4.3]

I heard that Manoir d'Asuting, which is a well-known French restaurant, will be closing in July 2022. However, I was relieved to find out that the renowned chef Yasuo Igarashi plans to downsize his restaurant and continue operating. The amuse-bouche served was a fantastic black boudin, followed by delicious appetizers and a simple yet delicious dessert. Even as a novice, I could appreciate the excellent taste of the wines served. The dinner was satisfying, with a focus on substance over decoration. When I made a reservation, the restaurant was fully booked, but on the day of my visit, perhaps due to the surge in COVID-19 infections, there were available seats. This might be a great opportunity to visit the restaurant now. We opted for the lightest course for dinner, priced at 10,000 yen per person (excluding tax). This included the special house-made warm bread with butter, a vinegared dish of water shield and kiwi, carrot mousse with con...

I visited the place again after 9 years, as I heard that they will be leaving this place this year due to the rental contract and other circumstances. The meal was a course meal ordered by the reservation, where I informed them of my budget and left the menu up to them. The course included the following: amuse-bouche, carrot mousse with consomme jelly and sea urchin, eel braised in gâteau style with live young eels fried, braised eel wrapped in shrimp, roasted New Zealand lamb with Jus d'Anjou, peach compote, and mignardises. The legendary chef, who has had a great influence on me when it comes to French cuisine, was behind these dishes. He was a chef who, among chefs of his generation, was quick to incorporate ingredients and cooking methods from other genres. He came up with combinations that one wouldn’t ordinarily think of, and established them as his signature dishes, showing his genius. Even at his age, his passion for creating new dishes is remarkable. There are many legendary chefs, but there aren't many chefs like him. My favorite dish this time was the braised eel. I had it cult-style last time, but this time it was incredibly delicious. The asparagus wrapped in pork belly was not just a garnish but a dish that combined products from the sea and the land, with eel and shrimp. Truly the essence of Chef Igarashi. The amuse-bouche, a speciality called Boudin Noir, did not include pig blood this time, but deer blood. It was tasty, just like the speciality, the carrot mousse that I had not tried last time. The second appetizer was the eel gâteau-style, accompanied by separate plates of fried young eels. This gâteau-style dish is also a characteristic of Chef Igarashi. Even his apprentices, who specialize in eel, have their own special deliciousness. The main course was a roasted chunk of New Zealand lamb, carved and served for five people, with caramelized outer layer. The corn soufflé, a garnish, was delicious. Dessert was peach compote, a seasonal classic. It was stable and delicious, with a satisfying texture. The service was also reliable and reassuring. Even after finishing two bottles of Champagne and wine, the bill was quite reasonable. I look forward to seeing their success in their new location. Thank you for the meal~

This restaurant is like an oasis in Ginza for our family. We heard the news that they will be relocating by the end of the year, so we couldn't sit still and came to check it out. Recently, we have been frequently coming here for lunch with our family, but today we decided to make a reservation at the nearby AC and came here with high spirits. Looking back, I have always considered Mr. Igarashi's cuisine as my benchmark since the days of Aux Saveurs, Club NYX, and Un Fou, so it has been a long time. The memories from the days when we used to frequent the street-level store in Ginza 8-chome, where the Bistro Ad Lib was located, when my daughter was in kindergarten, are endless. I can't forget the homemade sesame-topped champignons back then. As we immersed ourselves in these nostalgic memories and listened closely, we learned that the new location will not be in the basement but in a place with natural light. Mr. Igarashi expressed his aspirations to create an atmosphere similar to the Manor of Dastein during his Normandy days. So, settling in comfortably in this relaxed pace of the restaurant, we will proceed with our usual pattern of enjoying Henri Giraud and Esprit from bottles, along with Chateau Lanessan from Bordeaux and Domaine Rene Leclerc from Burgundy by the glass. With a glass of champagne in hand, let's take our time choosing from the menu. Lately, we have found ourselves visiting mostly restaurants with course menus, making places like this with a well-rounded a la carte selection all the more valuable. This is what makes dining enjoyable. In the menu, I found a familiar favorite from our home, the eel farce with curry flavor as an hors d'oeuvre. Since my family members can't eat much, we decided that one person would have this eel dish as a main course instead of having both an hors d'oeuvre and a main course. While browsing through the menu on the website at home and struggling with what to order, I was determined to have the delectable hot Lump Royale dish with the flavors of crab and fresh seaweed, but today the dinner amuse-bouche offered two dishes, one of which was the Crab Royale. So, let's choose something else. Ultimately, we selected the following for the hors d'oeuvre: - Fresh summer scent, gâteau of ayu (sweetfish) with cucumber salad, accompanied by fried young ayu - Tartare of horse mackerel, sweet shrimp, and scallops, where you can savor the three different flavors of the sea - Ravioli of shrimp and pan-seared natural ebi (shrimp) from Mikawa with Américaine sauce For the main course, we chose: - Specialty dish, eel farce with a sweet and sour port wine sauce and the aroma of curry - Summer flavor, sautéed conger eel in Lyon style - Hot pie baked with three kinds of meat, weaving together their umami flavors As always, we may be causing some inconvenience to the restaurant, but sharing six dishes in addition to the two amuse-bouches is a privilege for close party members. The anticipation and enjoyment are doubled. The Crab Royale was exquisite. The aroma of fresh seaweed combined with the scent of the sea created an exquisite starter. The gâteau of ayu with cucumber salad featured layers of sweetfish meat and mousse, with the upper mousse layer having the unique bitterness of ayu while the lower layer was composed only of umami of the fish meat. Bitterness, umami, sweetness... a rather complex deliciousness! Perhaps the bitterness is emphasized a bit too much with champagne? I have tried pairing it with Sauvignon Blanc before, but I always end up wanting sake here. Seeing the young ayu swimming around until they are served as fritters was truly indescribable. The pan-seared ebi with Américaine sauce was rich and flavorful, the kind of dish that makes you want to savor it while drinking alcohol. The three dishes we chose for the main course had that characteristic robust touch of Mr. Igarashi. However, today's dishes seemed a bit too intense in flavor. I felt the classic European spirit in them. While enjoying these experiences, our family of contrarians ended up getting full quite quickly. We skipped the cheese and for dessert, we had: - Composed of peach compote, vanilla ice cream, and granita - Adult indulgence, custard

Le Manoir D'HASTINGS at Ginza Rokuchome -The dishes are on a different level, leaving you speechless. This year, the Manoir d'Astine will temporarily close, so time is running out to visit. Starting with champagne, cheers! Henri Giraud and Chartogne-Taillet are the bubbles of choice. Enjoying the meal while sipping on wine. First, the familiar Boudin Noir, a signature dish. The wine is a Joly Nicolas, Vougeot 2017, a hit or miss producer, but this bottle was a hit. Marinated sardines with white wine gele, a seasonal favorite. An incredible Anglerfish terrine with various textures and flavors. White asparagus from Loire and Holland, showing how terroir affects taste. A mixed fish plate with Brill Blanc, featuring a stunning Brill Blanc component. Pork tongue in Madeira stew, a simple and satisfying dish. Lastly, a baba au rhum that melts in the mouth and a cute plum Confiture baba for dessert. It's been over 20 years since I've been a regular at this restaurant, and every visit brings new surprises thanks to the talented Chef Igarashi and Takahashi. Time is running out, but I'll do my best to keep coming back!

I had been wanting to visit this French restaurant in Ginza that I had been wanting to visit for a while, and I made a reservation for a weekend lunch. As soon as I stepped into the restaurant, I was greeted by a sophisticated, adult atmosphere typical of Ginza. The restaurant had a calm and cozy ambiance, with the option of private rooms for those who want to enjoy a meal with family or for business entertaining. The lunch menu offered three options: - ¥4,500 course: Amuse-bouche, choice of appetizer, choice of fish or meat of the day, dessert of the day, coffee and petit fours - ¥5,800 course: Amuse-bouche, choice of two appetizers, choice of fish or meat of the day, choice of dessert, coffee and petit fours - Omakase course (¥10,000-¥15,000) I chose the ¥5,800 course because I was excited about being able to choose from 9 different appetizers. I also ordered a glass of champagne priced at ¥2,200. The amuse-bouche served to us was homemade ham with honey mustard, which was absolutely delicious and a great start to the meal. The appetizer of carrot mousse with consomme jelly and sea urchin was surprisingly sweet and smooth, and the sea urchin added a nice touch of saltiness to balance it out. Overall, the food was delightful. The portion sizes were generous, and the flavors were rich yet balanced. The experience was a bit pricey, but the quality of the food and the elegant atmosphere made it worth it.

It has been over 10 years since my last visit. I was a bit late, but I went for a Mother's Day lunch. It was nice to see Chef Igarashi, a leading figure in the French cuisine world, looking well. The lunch options were priced at 4,500 yen and 5,800 yen. For 5,800 yen, you can choose 2 appetizers from 9 options and 1 dessert from 7 options. I chose the 5,800 yen course. The amuse-bouche was a black pudding. The appetizer was a specialty carrot mousse with consomme jelly and sea urchin. I hadn't tasted it in a while, but it was still delicious. The other appetizer was ravioli with shrimp, Oyama chicken, and Asagiri highland pork. For the main course, I chose red snapper. The dessert was a fig compote. After the meal, we had drinks and petit fours. The restaurant offers classic French cuisine with consistently delicious flavors. It may not be trendy, but it provides a sense of comfort when dining with parents. Total spent: 7,400 yen Rating: 4 out of 5 5 points: Definitely want to visit again! 4 points: Would revisit if given the chance. 3 points: Would consider revisiting. 2 points: Once is probably enough. 1 point: Not worth another visit.

I enjoyed classic French cuisine in Ginza. I was pleased that I could choose my own appetizer, main course, and dessert. I took my time selecting each dish. The specialty appetizer I chose, "Carrot mousse and consomme gele with uni," was simply "the best." The combination of mousse, gele, and uni was exquisite and truly delicious. It paired wonderfully with the wine. The creamy creamed bamboo shoot and spätzle was also delicious. The seabream cheek for the main course had a rich, flavorful taste. I finished with a fondant au chocolat for dessert. Thank you for the wonderful food and time. Thank you for the feast.

We ordered the Chef's special course. My companion had been looking forward to dining at this restaurant, and couldn't stop smiling (laughs). The carrot mousse with consommé jelly was a specialty of the house, as my companion happily informed me. It was sweet and delicious! That's all you need to know. A unique dish featuring shirako for the fish course caught my attention. When my companion tried to order white wine, the sommelier recommended a red wine instead. In the end, the red wine paired perfectly! For the meat course, we had lamb. The meat was delicious, but the potatoes as a side dish were truly amazing! This is the mark of an established restaurant, as my companion expertly explained (laughs). It was actually my companion's birthday that day, so we came to celebrate. I forgot to take a picture, but they even prepared a birthday plate for us. Thank you for a wonderful time. We will definitely visit again. Thank you for the meal.

It's been a while since we had a family lunch. It must have been about 25 years? Ever since I brought my daughter from kindergarten pretending she was a elementary school student, this restaurant in 8th Avenue has been a place of relaxation for our family. Back in the days when there was also a bistro called Adlib in the basement, we used to adjust and use it according to the occasion. Norman-chan is a place full of memories for the quirky family, and now it is a precious place in the middle of Ginza. Now, let's choose our lunch. For the appetizers, you can choose 2 out of 9 options, and for the main course, you can choose between fish or meat. It's quite different from a set course menu, right? Let's take our time to pick our Henri Jayer Esprit. Sharing the red wine is a family tradition. Let's line up the Bourgogne type and Bordeaux type. Today we have Domaine René Leclerc and Château de Lancresse. After a lot of discussion, we decided on the following appetizers: - Carrot mousse with consommé and uni - White asparagus blancmange with new onion soup - Marinated sardines with fennel mousse and white wine jelly - Warm soup with rich seafood flavors and the scent of nori - Warm salad with spring cabbage, firefly squid, and mackerel with onion mustard sauce - Small baked fish pie with beurre blanc sauce For the side dish, we decided to enjoy white asparagus from different regions: France, the Netherlands, and Japan. Now, for the main course, we have duck with orange flavor and sea bass. In addition to the regular fillet, there is also a fish collar, which was presented to us. As usual, we will try all three options. For dessert, we will have nougat glacé, a baba similar to savarin, and today's gâteau opera. The family requested baba especially, as they missed it last time. It's all Chef Igarashi's cooking, so we're sure it will be amazing. Despite being a lunch, every dish is meticulously prepared and top-notch! Let's review in detail with the photos. Starting from the amuse-bouche, we enjoyed 6 appetizers, 3 types of white asparagus, 3 main courses, and 3 desserts, along with mini desserts of white chocolate mousse and avocado mousse. Sharing a total of 15 dishes was a bit burdensome for the restaurant, but it was a delightful and luxurious time for our quirky family. Everyone was very satisfied! Thank you for the feast.

Revisited. The relaxed atmosphere, the unchanged scenery. Coming here to eat is reassuring. This restaurant is special for my husband, who loves fish and French cuisine. Let's treat him here for his birthday. This time, my menu choices are evaluated by my husband. He tends to focus on the fish dishes, and the consecutive jelly-based menu items seemed to disappoint him. However, each dish is elaborately prepared and enjoyable both visually and on the palate.

I visited the restaurant on a normal night. The atmosphere inside was chic. We had made a reservation, but three groups, including us, were seated at neighboring tables. I wish they had spaced the tables out more. We had a course menu which included two kinds of amuse-bouche, a choice of two starters, a fish or meat dish, dessert, coffee, and petit fours. We were told that we had to choose the same starter as the others at our table, which was disappointing. Also, some items we were looking forward to were not available due to sourcing issues, which was even more disappointing. For the starters, I chose the shrimp dish from the menu and the specialty dish which was carrot mousse with sea urchin and consomme jelly. It was just okay. However, the beef cheek dish was delicious. We had cheese before dessert, which went well with the wine. Other than that, nothing else really stood out to me.

Lately, I have had many opportunities to have a leisurely and unhurried chat, and I'm back again on a monthly basis. Right in the heart of Ginza, we enjoyed a special time by having an appetizer, main course for the first round, cheese for the second round, and dessert for the third round without changing the location. We opened the menu while sipping on our bottles of Henri Jayer and Esprit, discussing our choices with close friends. It's such a joy to have to decide on à la carte items! Besides the grand menu we received, we also enjoyed the presentation of recommended ingredients of the day on a silver plate. First up were the seasonal white asparagus from Holland, France, and Saga, Japan. We compared the large Dutch ones and delicate Japanese ones, thinking about pairing them with a light butter sauce between the appetizer and main course. The plate of the day included beef, lamb, and pigeon, but there were fewer options than usual due to supply issues related to the Ukraine conflict. With consideration for our preferences and to avoid overlapping ingredients and cooking methods, we deliberated and finally decided on marinated shirasu, mousseline de fenouil with white wine jelly and petit soup, and Manila clams, bamboo shoots, spring cabbage, and mushroom in cream sauce baked in a hot cocotte for the appetizer, and glazed eel with spice aroma and roasted bone-in lamb with parsley-flavored sauce for the main course. As there were only two of us, we opted for small dishes to share. We took our time with our bottle, appreciating the gradually intensifying flavors. We went with a bottle of Domaine Dujac Morey Saint Denis 2017 this evening. Before the appetizer, we were served two amuse-bouche items: the usual bouche-en-noire and a choice between my favorite foie gras terrine and salmon marinated for my companion. Each dish was meticulously crafted in the unmistakable style of Chef Igarashi—different cooking methods for the same ingredient and using every part of it. The flavor was rich and profound, with a heavy emphasis on traditional French techniques but presented in a creative and surprising manner. This time, the surprise elements included marinated sardines, hearty soups, and creative approaches to offal dishes. The dessert and miniardises rounds continued to impress, with each offering a unique and delightful experience. We ended the evening by comparing champagne and espresso, closing the night on a perfect note. Once again, thank you for the wonderful dining experience.

I came here again in search of a space where I can enjoy delicious food, savor wine, and have a leisurely conversation. Let's start with the usual strategy of ordering a bottle of Henri Jayer and stretching it out until dessert. As for red wine, what should I choose? Last time, I came with someone and thought we could share a bottle of champagne and just have a couple of glasses of red wine, but my companion ended up drinking more than 5 glasses alone, so the glasses idea didn't work out. Let's go with a bottle then. Let's keep it light! How about a Jurbertin-Rene Leclerc 2014 Bourgogne? Now, what should I choose for today? I was planning to go for the daily assorted hors d'oeuvres and then indulge in some game meat for the main dish, but it turns out they don't have the daily hors d'oeuvres today! What a letdown! Could it be due to the effects of the COVID-19 situation? Are there fewer customers? Is it difficult to stock various ingredients? Oh well, my plans are ruined! Here we have a presentation of the ingredients of the day on a silver platter! Pigeon, quail, suckling lamb, duck, local chicken, beef, and white asparagus, among other things, prepared dishes with white fish milt may be available. I still want to have game meat for the main dish, but since the hors d'oeuvres like white fish milt mousseline and foie gras with taro terrine were consumed last time, my options are limited. This is a flaw in my plan, isn't it? Well, I could go for a fish as the main dish, but since I've already ordered a red wine bottle and I really want my companion to experience the skillful roast by Igarashi-san, let's go with the roast of pigeon, suckling lamb, and chicken. As for the appetizer, I thought the king crab royale would be a good choice, but since the roast comes with a royale dish, I received advice to go for something else. Let's go with dishes that are easy to share and have good compatibility with the main dish. It's quite challenging to choose something new and exciting. Well, since I'm here with a new companion, I'll go for the specialty! Ultimately, we decided to have half portions of carrot mousse consomme jelly each and a white asparagus spear each. With champagne in hand, we deliberated over the menu and enjoyed the exquisite dishes prepared with care by Igarashi-san. Each dish is a punch of flavors that is perfectly timed, with a well-balanced seasoning that brings out the best in each ingredient. This time, I also had the pleasure of tasting the sticky Shavuru fromage, which is a specialty and a delight for a contrarian like me! This dry-aged sandy mold Turene has concentrated umami flavors! It goes perfectly with champagne and red wine. Shavuru tends to flatten out at home, but I learned the technique, so I should try it next time. With various cheeses, desserts, and possibly a third round, we enjoyed another leisurely and delightful time today. This enjoyment is truly the essence of the classics!