"Sublime," a renowned French restaurant in Azabu-Juban, opened in Ginza on 2/8. The luxurious interior, all in black, and the view overlooking the National Diet Building create a truly premium atmosphere. The Sublime premium course, priced at 20,000 yen, offers a luxurious experience, starting with an amuse-bouche featuring caviar and brioche. The menu includes dishes like saury and clam with Dekopon jelly, and a specialty fermented mushroom soup. The main course features Blue Lobster with coconut milk sauce, followed by A5 Wagyu beef fillet with red wine jus. The meal ends with a refreshing rose and yogurt granita, and a dessert of white chocolate and strawberries. The experience is complemented by a selection of wines chosen by the sommelier. Overall, Sublime offers a premium dining experience with top-notch food, service, and ambiance.

Shimbashi, 3 minutes walk from the station, a beautiful building with a clean entrance on the 10th floor. I was impressed by the night view and the delicious food with great cost performance! The specialty is a rich mushroom soup! The chairs are also from Cassina, showing attention to detail. All the staff members are very friendly! The main store is in Azabu-Juban, and around 19:00, there were 3 groups of two women each, one couple, and customers in private rooms, creating a comfortable and cozy atmosphere. I also went with two female friends, and I can understand why people would want to come back! The bread was delicious, and we ended up having 3 extra servings. The conversation flowed, and it was a luxurious and delicious time! The king crab and paprika with fresh green emulsion was light and flavorful, capturing my heart from the appetizer. The young sweetfish and eggplant declension with tapenade veil and black rice fritters had a unique and delicious combination of sweetfish and cheese. The fermented mushroom soup, a specialty, was unexpectedly served with a hot spring egg, and the mushroom flavor was rich, truly living up to its name. The red sea bream with chili tomato sauce and carrot puree was crispy on the outside and packed with delicious, firm flesh. The lamb was unavailable, so it was replaced with Iwachyu pork from Yamagata prefecture. Thank you for the substitution! The pork was tender, juicy, and satisfyingly thick. The rose sherbet was impressive - I loved the rose flavor and the dry ice presentation! I think I'm hooked on the taste of rose! The coffee and small sweets in a cute wooden box were a nice touch to remember the name of the restaurant! The small baked goods inside, especially the strawberry marshmallow, had a rich flavor that I enjoyed. I love this location and the night view! The food was delicious, thank you for the feast!

A nice restaurant near Corridor Street. The night view must be beautiful. They skillfully use fruits in their dishes, providing a seasonal feel. The cold towel and warm plates add a nice touch. The food is delicious and portions are generous, making it a comfortable dining experience. It would have been better if the air conditioning in the restaurant was a bit more effective.

Located between Ginza and Shinbashi, this restaurant has a chic interior where you can relax. The course was filled with ingredients that transition from summer to autumn, satisfying all five senses. The dishes included white peach soup with fruits and herbs, chilled cream of octopus and myoga with wasabi leaf, fermented mushroom soup, specialty dish of natural flounder en croute with stracciatella cheese and van blanche sauce, domestic beef fillet with perigueux sauce, mont blanc dessert with Japanese chestnut and cassis, and coffee with small sweets. The beautiful presentation and meticulous seasoning were impressive. The fermented mushroom soup was particularly memorable, bursting with umami flavor. Both main dishes were outstanding, with the flounder having a lovely contrast in sauces and the beef fillet being incredibly tender. The roasted vegetables on the side were also delicious, maintaining their juiciness and bringing out their sweetness. The dessert, a mont blanc, was a delight with its meringue base, fresh figs, and cream cheese topping. The fusion of Japanese and Western flavors, incorporation of seasonal ingredients, and attention to detail were impressive. And to top it off, the meal was reasonably priced for such a satisfying experience. I was thrilled to find a favorite French restaurant in Ginza. Thank you for the wonderful meal!

Located right behind Shimbashi Station, on the 10th floor of a building with many restaurants. It was supervised by a one-star Michelin restaurant. I would love to visit the main store as well. Upon exiting the elevator, the left side leads to the backroom or private rooms, while the right side leads to the main hall. The dimly lit interior offers a view of the night scenery, with only the white-clothed tables illuminated. Despite the upscale ambiance, I opted for the ¥9,800 standard course, which was quite reasonable considering the location. The staff selected wines to pair with the dishes. They asked about my usual wine consumption, but also recommended wines that complemented the dishes, adjusting the pace accordingly. The amuse-bouche was a white peach soup served on a spoon, wrapped in jelly, providing a delightful texture and a seasonal touch. The second dish was marinated surf clam with dill and muscat grapes, offering a refreshing and slightly sweet taste. The third dish featured marinated water octopus with plum and myoga, topped with wasabi sauce, creating a delightful aroma. The highlight was the 2-week aged mushroom potage, a specialty of the restaurant, paired with a Langen wine that surprisingly complemented the creamy soup. The freshly baked bread was delicious, although it felt a bit mismatched with the soup. The fish course featured pan-seared flounder with a crispy herb crust and a white wine and cheese sauce, enhanced by tomato oil. The broccoli and ayu fish sauce added richness to the dish. The main course was an Australian truffle-topped steak of black beef, perfectly cooked and tender, satisfying even those who prefer red meat. The seasonal dessert was a shaved ice with kiwi and orange, accompanied by rose and yogurt flavors. The meal ended with coffee, herbal tea, and cute tea sweets in a box. The service was excellent, and the overall experience at this restaurant was fantastic. It is a great dining option in the Shimbashi area, with friendly staff and a lovely atmosphere.

The specialty dish was too salty, which was disappointing. The quality and taste of the dishes were average for the price. It may be because we chose the cheaper lunch course. The pork and vegetable main dishes were cooked well, but there were no other standout points to comment on. Due to the location, it seems that the main target is groups, but it would be better if they put more effort into customer service.

We went to a French restaurant about a 5-minute walk from the Ginza exit of Shinbashi Station with 6 people and used a private room. The room was smaller than expected. The food was delicious, but we couldn't fully enjoy it because it was a tense moment. We used a coupon to get a good deal on the course meal, and the wine selection was good. The staff were considerate and didn't go into too much detail when explaining the dishes. I'm interested in trying the main branch next time.

It was a corporate entertaining use. The food and service were very good. I was able to use it with peace of mind. However, the drinks were slow to come out, often coming out after finishing the meal, and I had to ask for drinks many times, resulting in poor timing and not pairing well with the food. I have high hopes for the future, so I give it 4 stars.

【Standard Lunch】Sublime Lunch A total of 7 dishes Starting with a pineapple champagne cocktail as a service for reservations made through Instagram White peach soup with fruit and herbs accompanied by northern shellfish White wine Domaine Vocoret & Fils Chablis 1er Cru les Montmain Octopus and myoga with wasabi cream Fermented mushroom soup Turbot en croûte with Stracchino cheese and white wine sauce Clos Saint-Théobald Riesling Alsace Grand Cru 'Rangen' A Riesling from Alsace that tastes sweet when cold but develops a deep flavor over time Roast duck from Aomori with aromatic jus sauce, okahijiki, and meunière potatoes Miyazaki mango declension with black tea and sweets Thank you for the elegant lunch experience.

Sublime Degustation Amuse Caviar and snow crab with emulsion of fresh greenery Entrée Octopus and myoga with chilled cream of leaf wasabi Entrée Omi duck and kohlrabi with warm salad finished with roasted rapeseed oil Potage Fermented mushroom soup Poisson Pan-seared escolar with Van Blanc sauce Viande Fillet of beef from Tochigi prefecture with Perigueux sauce Avant dessert Rose and yogurt Dessert Fresh melon and almond orange mousse Coffee and petit fours Champagne Cuvée l'Eternite Brut by Ernestine Doussot Gomariz Encostas de Xistos Albariño Ribeiro Clos Saint-Théobald Riesling Alsace Grand Cru 'Rangen' 2017 Chablis Grand Cru Les Clos (Domaine Vocoret & Fils) 2021 Silenus Tyros Cabernet Sauvignon 2017

I used a private room because I had a small child (lucky to have the private room fee waived for the grand opening). The child was a bit noisy, and I think we may have caused some trouble, but the staff were very kind, the service was excellent, and we were able to enjoy a fun time until the end. As for the important food, the specialty "Fermented Mushroom Soup" was enjoyable in various ways, such as with bread mixed with mushrooms or with an egg cracked into it. The main dish, the oven-roasted lamb, was cooked perfectly pink, very tender, and the bones were already removed so it was easy to eat. The balance of lean and fatty meat was good, and I was very satisfied. (I forgot to take a photo...) The service is good and the prices are fair. I'm happy to have more restaurants I want to visit again.

Located on the 10th floor of a building in Corridor Street, a 5-minute walk from Shinbashi Station and Ginza Station, this is a modern French restaurant. The main branch, Sublime, in Azabu Juban, has won the Michelin award for three consecutive years. I visited the Azabu Juban branch back in 2020, and I heard that a different style of restaurant had opened in Ginza, so I made a reservation online about a week ago and visited promptly. This new branch, opened in February 2023, is a modern French restaurant. Upon taking the elevator to the 10th floor, you will find the entrance immediately, and the restaurant has a slightly dimly lit, sophisticated atmosphere compared to the cozy atmosphere of Azabu Juban. The spacious interior has 18 tables and also offers completely private rooms with closing doors at the back. The restaurant overlooks the night view of Ginza, and the chairs, all made by a high-end Italian furniture brand, exude a sense of luxury. The spacing between tables is generous, so you won't feel crowded by other diners. [Course Structure] [Drink Free Flow Course] Course includes 7 dishes and free-flowing wine, beer, and other drinks (for groups of 4 or more). - Drinks range from champagne to wine (red/white), whiskey, shochu, cocktails, non-alcoholic wine, and soft drinks, providing a wide selection. We started with champagne for a toast and then enjoyed wine throughout the meal. - Amuse-Bouche Crab and Paprika with Green Emulsion A colorful amuse-bouche made with vegetables jelly and crab meat, topped with a gentle paprika sauce. - Appetizer Octopus and Myoga with Wasabi Leaf Cream Cold cream with wasabi leaf and asari clam broth, served with octopus for a refreshing and flavorful dish. - Speciality Fermented Mushroom Soup with Onsen Egg A special dish inherited from Sublime in Azabu Juban, featuring a rich and flavorful mushroom soup with onsen egg. - Fish Course Flounder En Croute with Stracciatella Cheese and Van Blanc Sauce A modern take on the classic en croute dish, featuring flounder with a crispy herb crust and a creamy cheese sauce. - Meat Course Tochigi Beef Fillet with Perigueux Sauce Tochigi beef fillet served with a rich Perigueux sauce made with Madeira wine and black truffle, topped with freshly shaved truffle. - Dessert Rose and Yogurt Granita

★4.0【FILE 4118】June 17, 2023 (Saturday) 11:36 Visited a French restaurant that opened 4 months ago in GINZATOKIDEN Building on the Corridor Street in Ginza. I made a reservation on June 13th, 4 days ago. There are two sister stores, Sublime Premium, which opened in August 2017, and Ginza French Sublime Premium, which opened in February 2023. The interior is stylish with a black color scheme and only windows. There are 18 table seats on the left side, and 4 private rooms with 4 and 6 seats at the back, totaling 28 seats. There were no other customers at the time of the visit. After that, only one party of 2 people entered, so it was relatively empty. The customer base is 50% male and 50% female. The service is provided by one male staff and one female staff, who are very polite. The menu includes: ◆Weekday Limited Lunch Course 6000 yen (tax included) (bread, amuse-bouche, appetizer, main course, dessert, coffee) ◆Regular Lunch Course 7200 yen (tax included) (bread, amuse-bouche, appetizer, soup, main course, dessert, coffee) Lunch Course 9800 yen (tax included) (bread, amuse-bouche, appetizer, soup, fish dish, meat dish, dessert, coffee) Lunch Course 12000 yen (tax included) (apéritif, bread, amuse-bouche, appetizer, soup, fish dish, meat dish, dessert, coffee) There is a limited time offer for the lunch course: 6000 yen → 4800 yen (1200 yen off) 7200 yen → 6200 yen (1000 yen off) 9800 yen → 9000 yen (800 yen off). An additional service charge of 10% is required for all courses. I ordered the 7200 yen lunch course with a limited time discount of -1000 yen, making a total of 6820 yen after a 10% service charge. The contents included: - Snow crab and paprika emulsion with fresh green - Cold cream of octopus and myoga with wasabi leaf - Fermented mushroom soup - Roast of Iwachu pork with citrus marmalade-scented jus - Fresh melon almond and orange mousse - Petit fours - Coffee - Bread The service time was approximately 52 minutes: 11:36 Ordered 11:41 Amuse-bouche served 11:49 Appetizer served 11:58 Soup served 12:00 Bread (1st serving) 12:08 Main course served 12:10 Bread (2nd serving) 12:23 Dessert served 12:25 Coffee served 12:28 Petit fours served The amuse-bouche was snow crab and paprika emulsion with fresh green, beautifully presented in a transparent dish with snow crab, paprika, and a paste and foam made from parsley, along with the fresh green emulsion. The appetizer was cold cream of octopus and myoga with wasabi leaf, served on a large white plate with octopus prepared as a carpaccio, myoga, ice plant, pickles made with myoga, and plum vinegar, topped with a cold cream of wasabi leaf right before serving. The soup was a specialty of fermented mushroom and egg, served in a large white plate with fermented mushrooms aged for over 2 weeks at 16°C with 4% salt, topped with a poached egg and mushroom slices. The main course was roast of Iwachu pork with citrus marmalade-scented jus, presented on a large golden plate with roasted vegetables, pumpkin paste, and Iwate's Iwachu pork roast, garnished with a jus sauce based on fond de veau. The dessert was fresh melon almond and orange mousse, served in a large white plate with fresh melon, almond and orange mousse covered with white decorations and topped with gold leaf. The coffee was freshly brewed espresso-type coffee and the petit fours included financiers, strawberry marshmallows, and orange rosemary.

Sublime Premium in Shinbashi is the Ginza branch of the French restaurant Sublime in Azabu-Juban. I decided to try it out and made a reservation for their lunch tasting course. The menu included red pepper mousse with crab and chives, fried young ayu fish, roasted Iwajun pork, melon dessert, and tea sweets. The atmosphere was elegant and chic, different from their Azabu-Juban location. The dishes were light but surprisingly filling. The roasted Iwajun pork was tender and delicious. Thank you for the wonderful meal.

On the weekend, my husband and I watched a movie together after a long time, and then we enjoyed a delicious French meal at a restaurant in Ginza that we visited for the first time. We chose this place because it is a branch of the Michelin-starred restaurant Azabu Juban Sublime, which has won the award for three consecutive years. As we entered the restaurant, we were greeted by an impressive wine cellar on the right side, which heightened our expectations for the food. While enjoying an amuse-bouche of caviar with snow crab and paprika, we toasted with a recommended champagne in a glass. For the appetizer, we had a delicious dish of crispy young ayu fish and eggplant. My husband loved it so much that he wanted to eat about five of them. We paired this with a Pinot Gris from Alsace, which was a unique choice and complemented the dish well. The specialty of the restaurant was a fermented mushroom soup with onsen tamago (hot spring egg) and homemade bread, which had a delightful mushroom flavor. Next, we enjoyed a dish of red snapper with carrots and sakura shrimp in a fermented cherry tomato soup. The snapper was cooked perfectly, with tender white flesh and crispy skin. The seasoning was just right, highlighting the natural flavors of the ingredients. We paired this dish with a Chablis. For the meat course, we had truffle-infused wagyu beef from Shimofuri Kogen in Tochigi Prefecture. The truffle was of high quality and added a wonderful aroma to the dish. The beef was marbled beautifully and melted in our mouths. We paired this with a smooth and easy-to-drink red Merlot from Napa. For dessert, we had a rose and yogurt dish, where frozen edible roses were crushed and sprinkled over yogurt sherbet. It was a refreshing and elegant dessert that was perfect after the rich meat course. We ended the meal with coffee and petit fours. Overall, the innovative French cuisine at Sublime Premium was exceptional, focusing on showcasing the quality of the ingredients rather than heavy sauces. The restaurant is conveniently located near Yurakucho and Shinbashi, making it suitable for various occasions such as dates, girls' night out, business dinners, or a meal after shopping or watching a movie.

I visited the Ginza branch of Azabu Juban Sublime, which has received Michelin stars for three consecutive years. Here is a summary of my experience: - Amuse-bouche: Zuwai crab and paprika with green emulsion. The crab hidden under the paprika mousse was rich and flavorful, leaving me impressed from the first dish. - Appetizer: Young ayu and eggplant declination with tapenade veil and black rice fritter. The young ayu was crispy and delicious. - Specialty: Fermented mushroom soup with onsen tamago. The mushroom soup had a rich aroma and flavor, with a surprise onsen tamago inside. - Fish dish: Red snapper with carrots and sakura shrimp in fermented cherry tomato soup. - Meat dish: New Zealand lamb roti with confit lemon and jus. The lamb was incredibly tender and flavorful, complemented by fresh vegetables. - Dessert: Pastry chef's special dessert and petit fours with coffee or tea. The desserts were meticulously crafted and delicious. The atmosphere of the restaurant was excellent, and the staff were friendly, making it a pleasant dining experience. I would love to visit again for a special occasion or when I want to indulge a bit. Thank you for the wonderful meal!

Restaurant Name: Sublime Location: Ginza Cuisine: Innovative French Located about a 5-minute walk from Shinbashi Station, in the Corridor Street, on the first corner to the right of the building on the 10th floor, Sublime, which has won three Michelin stars in Azabu-Juban for three consecutive years, has opened in Ginza. I had high expectations and was looking forward to it. When you descend to the 10th floor in the elevator, the wine cellar that reaches the ceiling catches your eye. The atmosphere is elegant and luxurious in Ginza, and the night view is beautiful, making it a lovely dining space. Although I could only catch a glimpse of the private rooms where other customers were seated, it seemed like a perfect setting for a date, with its glass walls and a view of the night scenery. The 9,800 yen Sublime Gastronomie course started off with a toast with sparkling wine. The amuse-bouche consisted of Zuwai crab and paprika with a green emulsion, topped with paprika mousse, shallot sauce, green apple, and aromatic daikon. It was so delicious that I couldn't help but dig in before taking a picture. The courses included a dish of young ayu and eggplant with Declinaison Tapenade Verte and black rice fritters, a specialty fermented mushroom soup with a hidden soft-boiled egg, red sea bream with carrot and sakura shrimp in fermented cherry tomato soup, New Zealand lamb with confit lemon and jus sauce, and a dessert of rose and yogurt, where a yellow rose was frozen with liquid nitrogen to create a crispy texture, served on top of frozen pink yogurt. The meal was superbly delicious, and the coffee and petit fours in a box labeled "Sublime" with four cute and tasty treats inside were a delightful end to the dining experience. Overall, the food and drinks were all delicious. Despite its luxurious feel in Ginza, the prices are relatively reasonable for French cuisine. This would be a great choice for a date, especially for women who are sure to love this restaurant.

It had been a while since I met up with my friend for a French dinner in Ginza. We found this new premium restaurant called Sublime on the 10th floor of a building in a quiet area off the main street (closer to Shinbashi). It's actually a popular Michelin-starred restaurant from Azabu-Juban. We made a reservation and headed there. The restaurant interior is cozy, with even a private room at the back. Perfect for a date or a girls' night out. The food was amazing! High-quality dishes made with seasonal and fresh ingredients. The presentation was truly delightful, especially the rose-themed granita dessert at the end. We couldn't resist taking a video with my friend. We had the Sublime gastronomie standard course for 9,800 yen, which included: - Amuse-bouche: Snow crab and paprika with green pea foam - Appetizer: Young ayu fish and eggplant with tapenade veil and black rice fritter - Specialty: Fermented mushroom soup - Homemade bread - Fish dish: Red snapper with carrot and sakura shrimp in fermented cherry tomato soup - Meat dish: New Zealand lamb with lemon confit and jus - Dessert: Rose and yogurt granita We also enjoyed a glass of champagne and three types of white wine, as well as a recommended Shiraz red wine. The service was great, and the handsome waiter mentioned that the chef from Azabu-Juban was helping out that day, but would take over as the head chef starting in July. I look forward to trying the new chef's dishes in the future. Overall, it was a delightful French dining experience in early summer. The location might be a bit tricky to find on the 10th floor of a building, but it's conveniently close to Shinbashi station. I would love to revisit after the chef change in July. For more photos, check out my review on Tabelog: https://tabelog.com/tokyo/A1301/A130103/13277811/ Ginza French Sublime Premium 050-5600-1638 8-3-1 GINZATOKIDEN Building 10F, Ginza, Chuo-ku, Tokyo #GinzaDinner #ShinbashiDinner #GirlsNightOut #FrenchCuisine #FrenchDinner #cozyrestaurant #ginza #ginzafrench #chibichie #dinner #sublimepremium #Sublime

"Happy anniversary!" The meal and ambiance were wonderful, and the service was very attentive and heartfelt, with photos taken to commemorate the special day. A recommended restaurant for spending time with loved ones, whether for private occasions or even for work. The restaurant chosen for my French-loving mother's anniversary, where my parents first met. We were looking for a place near Ginza, where their workplaces used to be, and a friend recommended Sublime Premium in Ginza, a popular spot for innovative French cuisine. This restaurant, a branch of the famous and popular Michelin-starred Sublime in Azabu-Juban, is located in a convenient area accessible from Shinbashi and Ginza. The restaurant is on the 10th floor, with a lovely view from the large windows providing a sense of openness. The space is beautifully designed, with all tables offering a view, and Italian luxury furniture brand Cassina chairs adding to the charm. The location on the 10th floor allows for a view of the National Diet Building, creating a bright and airy atmosphere during the day and a modern and cozy ambiance at night. Private rooms are also available, perfect for spending quality time. The restaurant opens at 5 pm, earlier than most restaurants, allowing guests to enjoy the view from daytime to sunset and night. We started with a toast, with my mother enjoying a recommended French organic non-alcoholic wine, Opia Chardonnay Sparkling, and I had a Champagne, Cuvee L'Ernestine de Sous. We opted for the standard course, starting with an amuse-bouche of snow crab and paprika with green pea foam, followed by a starter of young ayu fish and eggplant with black rice fritters. The highlight was the fermented mushroom soup, rich and flavorful, with a hidden onsen egg adding depth. The house-made bread with mushroom was a perfect accompaniment. For the main course, we had red snapper with carrot and sakura shrimp consomme soup, and New Zealand lamb with lemon confit and jus. Each dish was beautifully presented and delicious, with a perfect balance of flavors.

I made a reservation at a French restaurant in Ginza that I had been curious about since it opened. I opted for the standard course with wine pairing. We started with a toast with champagne, followed by dishes like snow crab and paprika with green pea foam, young ayu fish and eggplant with olive tapenade, and fermented mushroom soup. The main course was New Zealand lamb with beet sauce, and dessert was a frozen rose and yogurt dish. The wine pairing was excellent, and the window seats offer a beautiful night view. The price is reasonable for the location, the service is great, and I had a fun time discussing wine. They also offer lunch, which would be perfect for a girls' get-together.

A new luxurious restaurant has opened in the Sublime group at Azabu-Juban. Chef Tomoyuki Kawamoto has extensive experience working with Ozami Group in Japan, as well as restaurants in Paris like Laurent and Boulangerie. The dinner course ranges from ¥9,800 to ¥16,000, which is quite reasonable considering the location. We opted for the ¥16,000 course, which included dishes like Caviar and Snow Crab with Paprika Mousse, Young Ayu Fish with Eggplant Tartare, Roasted Duck with Kohlrabi, Fermented Mushroom Soup, Grilled Red Snapper with Lobster Sauce, Wagyu Beef Fillet with Consomme, and more. The restaurant also served homemade mushroom bread with smoked butter, a yogurt granita with rose amber sugar, and a white chocolate mousse with strawberries. The ambiance was enhanced by the use of Cassina chairs, providing a comfortable dining experience. Overall, the main dishes like the red snapper and beef fillet were outstanding, and I would love to try Chef's signature mushroom soup next time.

Visited in May 2023 for a girls' night out with a long-time friend. We decided to meet in Shinbashi or around Tokyo Station for convenience on the way back. After a bit of research, we found out that the Michelin-starred French restaurant "Sublime" in Azabu-Juban had opened a new branch in Ginza, and the set course menu was surprisingly affordable, so we made a reservation there. The restaurant is located on the 10th floor of a building in the Corridor Street, about a 5-minute walk from Shinbashi, making it very accessible. The chic and sophisticated ambiance of the restaurant with its full glass windows makes the interior feel more spacious than it actually is. You can overlook the bustling street with trains running and even see the National Diet Building from the windows. We opted for the standard course "Sublime Gastronomie 9,800 yen (tax included)" for the day. The dishes included: Amuse - Snow crab and paprika with green emulsion; Entrée - Young ayu fish and eggplant declination with tapenade vert and black rice fritter; Potage - Specialty fermented mushroom soup with onsen egg and homemade bread; Poisson - Red snapper with carrot and sakura shrimp in fermented cherry tomato soup; Viande - Fillet of black beef from Iwate Prefecture with consommé; Dessert - Rose and yogurt granita; After-dinner drink and sweets - A variety of small treats. The meal was paired with a selection of wines recommended by the sommelier. The overall experience was a high-quality, feminine course meal in a chic atmosphere overlooking Ginza at night. The prices were reasonable, and the Michelin-starred restaurant did not disappoint. It was a perfect choice for a girls' night out, and my friend was very pleased. I highly recommend this restaurant for a special dining experience.