Acquired Michelin stars three months after opening. At the Tabelog Awards held the day before I visited, I won the Best New Entry and Silver Double Award.

He has practiced at Aca / aca 1 ° in Kyoto and CHIUnE in Ginza. Certainly, the influence of red is strong, and there used to be a dish that made that paella Japanese style.

At this time of year, Japanese restaurants are filled with abundant ingredients. Crab, milt etc ... The first served was the soaked crab, followed by the slightly Western-style puffer fish milt. Of course it's delicious, but the lotus root that impressed me the most on that day. It was excellent when served with tilefish. The attitude of focusing on such places is wonderful.

The 〆 rice has an irresistible charm that you can continue to eat, but the dessert ice cream is also good. Melting in the mouth is more refreshing than ever. It's said that it's fresh, but at the beginning I saw it frozen with agitation. It is reminiscent of the freshly made butter episode of "Oishinbo" Vol. 42 "Lovely Breakfast".

The next reservation will be one year later (no more surprises). I haven't decided who to go with, but it will be a New Year's party with someone.

https://tabelog.com/tokyo/A1307/A130701/13225691/