Chef’s lunch course 6300yen.
ホタテ、カニ、つぶ貝ののコンソメジュレ。
Scallop, crab and Tsubugai shellfish consomme jelly.

カリフラワーのブルーテ トリュフ風味。
Cauliflower velouté with truffle. This is so nice!! The fragrance of the truffle is astonishing. Such a big piece too. The cauliflower soup is super sweet.
Completely forgot what the fish was…not much impression taste-wise either.

鴨胸肉とフォアグラのポアレ 白隠元豆のバルサミコヴィネガー煮込み。
マスカルポーネチーズケーキ。
Duck breast and foie gras with white kidney beans in Balsamic vinegar sauce. At first I was not too excited about Balsamic sauce and kidney beans, but this is absolutely delicious! The duck is tender and foie gras is crispy on the outside, creamy on the inside.
For dessert I had mascarpone cheese cake. A bit light to my taste, but not bad.
Service is attentive but not too intrusive. One of my friends brought a cake to the restaurant and the staff cut and served the cake after the course dessert. Very accommodating.
Au gout du jour