It has honestly been years since I last set foot in a French restaurant. This one is French built around fish, and apparently it is already starting to make a name for itself. You have to get to places like this early, or who knows when you will manage it. For the record, it is seriously good..

The entrance

The table

The menu

The flower arrangement

Something I always feel: people who cook for a living have taste on another level. Someone like me, who only eats, can never keep up.

A glass of wine

And a beer too

Charcuterie of the sea

This is for two. Every single piece is an ingredient someone has fussed over, and it is simple but delicious.

Firefly squid, soba crêpe, bigfin reef squid, madeleine

The black thing on the spoon is the madeleine, and it was a startlingly good bite as well.

The kitchen

Immaculately clean..

The treasure box

Open it up and

there are smoked sardines inside.

Sayori, hyuganatsu

There is hyuganatsu sitting on top of the halfbeak. Hyuganatsu is a citrus, a specialty of Miyazaki.

Butter

Bread

Shirasu and white asparagus

So many dishes this good before the main even shows up.. the value here is unreal.

Blackfin seabass

The flesh is springy and the cooking is flawless. It is not that they obsess over looks — landing both the taste and the looks is genuinely hard, and this place pulls off that hard thing.

Inside

The chef puts the plates together himself, right there at the counter. There were a few people who looked like regulars, too.

Roast guinea fowl

The juices just ran out of it. Honestly, meat with a flavour you are tasting for the first time has its own quirks, so it is not easy to love it straight away, but this one — maybe it was the sauce — I ate very happily.

Akadashi

A soup to clear the palate.. it usually turns up right before dessert.

Dessert

Clean and nicely put together.

Inside

More than enough to close things out.

Coffee

Cream puff

Food this good at this price almost feels like cheating. Considering what came out and the care that went into it, it is genuinely cheap. I am glad I got in before it gets any more popular — if it turns into another Florilège where you cannot get a reservation, that would be a problem.

The view on the way back

The view on the way back

The view on the way back

Nobody knows what lies ahead, but I found myself thinking that maybe it is things this delicious that keep us going.

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