I revisited "Sanwa" located in the sophisticated neighborhood of Shirokanedai. Congratulations on being selected as one of the top 100 Italian restaurants in Tokyo by Tabelog for 2023. This popular restaurant opened in October 2021 and is just a 4-minute walk from Shirokanedai Station on the Toei Mita Line. It is located in "Shirokanedai THE1000" B1F, nestled in a residential area off Platinum Street. As you descend the stairs next to the stylish building, you enter the restaurant. You can enjoy the kitchen's performance while dining at the counter seats. The kitchen is sparkling clean, exuding a sense of cleanliness. In addition to counter seats, there are also table seats in this chic and cozy hideaway space. The course menu I had today included fruit tomato and peach soup with basil oil and mozzarella cheese, prosciutto and gnocco fritto, chilled pasta with Ishikawa octopus, green beans, and shiso, fried Ezo abalone from Sanriku with abalone liver and truffle sauce, sautéed Ehime bluefin tuna with white wine and balsamic vinegar sauce, green asparagus and Parmesan cheese risotto, ginger granita, assorted seasonal grilled vegetables, Australian lamb chops, and seven pasta dishes to finish. Each pasta dish was served in 1.8 portions, and they were all delicious. The mushroom spaghetti stood out with its amazing aroma. The dishes were so tasty that I kept eating despite the generous portions. The service provided by the chef and staff was exceptional, creating a comfortable and enjoyable dining experience. I felt like I was the most satisfied customer they had ever served. I will definitely visit again. Thank you for the wonderful meal.

Tonight, I was invited by a regular customer to "Sanwa" in Shirokanedai. The restaurant opened in October 2021 and has become a difficult-to-reserve place since then. It's no wonder, considering it's the restaurant of Chef Watanabe who also launched RODEO in Naka-Meguro. Although I've always wanted to come, I had almost given up on visiting, so when I received the invitation, I immediately agreed without hesitation. It's been a while since I've been to Shirokanedai, but I could roughly imagine the location of the restaurant from the map. The restaurant is located on the basement floor, down a spiral staircase. I easily found my way there with the spiral staircase as a landmark. The regular customer who greeted me was already in front of the restaurant, and we met for the first time in about 4 years. We were seated at the counter, which is a prime spot where you can watch the chefs cooking in the open kitchen. First, we toasted with sparkling wine. The wine was selected by the sommelier, Mr. Muranaka, who has been working with the chef since the opening of RODEO. The pairing was excellent, as Mr. Muranaka knows Chef Watanabe's cuisine inside out. Some of the dishes we enjoyed included: - Prosciutto and Gnocchi Fritti: A fried bread wrapped in American prosciutto, light and crispy with a perfect saltiness that paired well with the sparkling wine. - Hokkaido Sardine and Shiso Cold Pasta: A refreshing pasta dish with a unique twist of using shiso instead of basil, creating a cool and flavorful experience. - Homemade Focaccia: Deliciously baked in a baguette-like shape with a crispy texture on the bottom, soaked in olive oil. - Baked Eggplant with Uni: A dish combining creamy eggplant, Hokkaido sea urchin, and tomatoes, creating a harmonious blend of flavors. - Hiroshima Nakayama Ranch Wagyu Tripe and Gialla Stew: A surprising dish cooked in white wine base without tomatoes, showcasing the deliciousness of the beef stomach. - Chiba Swordfish Fritti: Deep-fried swordfish with a light and crispy texture, served with a sauce made of white and black balsamic vinegar. - Granita: A refreshing palate cleanser made with fresh ginger. - Seasonal Grilled Vegetables Platter: A generous plate of various grilled vegetables, each offering a unique taste and texture. The simple yet delicious flavors of the vegetables were truly enjoyable.

Featured in Michelin 2023. Listed in Tabelog's Top 100 Restaurants 2023. TERIYAKI’s BEST RESTAURANT 2023 SILVER. Chef Watanabe from Naka-Meguro's "RODEO" and service manager Shiki Muranaka have opened their own restaurant. Since its opening in October 2022, reservations have been difficult to come by. Many regulars from the RODEO era frequent the restaurant, some even have close relationships with the chef, going on trips together. The dishes are innovative and seasonal, with courses skillfully using charcoal grilling techniques. The fried Nucco ham is a must-try specialty.

Course including tax 17,920 yen, 5 minutes walk from Shirokanedai Station. I have been a regular visitor to Sanwa and the food is always amazingly delicious! Every time I go, there are new menu items with outstanding flavors. The chef, Watanabe, who honed his skills at RODEO, and the sommelier, Muranaka, have opened this Italian restaurant in Shirokanedai. It's quite difficult to make a reservation, but if you go after 9 pm or later, you might be able to order a la carte. It's really delicious, so I highly recommend checking it out!

I was curious about this restaurant that has been quite popular among gourmet influencers. I made a reservation around April and visited in September. The flavors were delicate yet well-seasoned and to my liking. The atmosphere was more relaxed than I expected and very nice. I have to wait over half a year until my next visit, but I am looking forward to it. ♡

Visited after being invited by a senior. Located in a quiet residential area in Shirokanedai. Lucky to get a reservation as it seems to be fully booked for over half a year. Ordered additional meat and alcohol on top of the course menu, totaling around 23,000 yen per person. Everything was truly delicious and amazing. Especially loved the olives, prosciutto, Genovese pasta, beef, and milky ice cream. Unbeatable quality that you can't experience elsewhere. Got their business card and will try making a reservation myself!!

This restaurant in Nakameguro, run by someone from RODEO, has been fully booked since its opening. I also made a reservation a few months ago. I had low expectations because my evaluation of RODEO was not great, but this place was worth repeating. The balance of flavors is excellent and exquisite here. In contrast, RODEO has recipes with subtle seasoning, which I think comes down to the difference in the skills and sense of the chefs. Not only the food but also the selection of glass wines is nearly perfect. They carefully choose wines from Italy, France, and the New World, considering both price and taste, and it's well-organized. There are even products that would sell out quickly if made available to the public, showing the depth of knowledge of the sommelier and their hospitality towards the guests. Maybe RODEO was different when these people were there compared to when I went. I'd love to visit around truffle season, but it might be unexpectedly difficult to do so.

An Italian restaurant with delicious charcoal-grilled meat. Overall, there are many dishes with generous portions. Today, I added boiled tongue dish. The main meat is lamb. The grilling is exquisite and as always, delicious. Since the portion is large, it's best to stick to one type of meat. (If you get greedy and go for two types of meat, it becomes quite overwhelming.)

We made a reservation for a few months in advance for a 8:30 pm start time in early spring, and visited the restaurant with anticipation. The 5-seat counter was full of regular customers. We were seated at a table by the wall behind the counter. The atmosphere was lively with the customers, chef, and staff engaging in cheerful conversations that we could hear even from our table. It was clear right away that this was the kind of place where everyone was friendly and familiar with each other. As for the food, we started with a small dish of olives and sun-dried tomatoes. The olives, slightly softened and bursting with flavor and sweetness when chewed, paired perfectly as a snack with drinks. It was so delicious that we could have easily finished a whole bottle (although we were not drinking alcohol). However, looking back, the peak might have been the first olive. The subsequent dishes were also delicious with just the right amount of saltiness, but they didn't exceed our expectations based on their appearances. Also, our impressions of the flavors were somewhat diluted by the fact that we finished eating after 11 pm, and honestly, our bodies were feeling the strain. The level of fullness at this late hour required the kind of energy typically reserved for an all-nighter... For late start times, it would be nice if they offered à la carte options in addition to the set menu. To feel a sense of specialness during a meal, I think it's important for the dishes to stand out in terms of taste or quality/quantity for the price. However, in this restaurant, the close relationship between the customers and the staff, combined with the difficulty of getting a reservation, gave us a sense of exclusivity that made us feel like, "We're the lucky ones who can visit this place where others can't easily come." It's impressive how the restaurant creates such an atmosphere, and it's enviable when it works out well. It's not easy to find a restaurant where you can truly enjoy a wonderful time...

Visited after a week. They slightly changed the menu for me even though I've been coming too frequently. The omakase course for 16,710 yen included caprese, mozzarella, basil oil, peach and tomato, ham nyokofrit, chilled pasta with Kanagawa octopus and shiso, summer porcini cutlet, sautéed Ehime managatsuo, green asparagus and Parmesan cheese risotto, ginger granita palate cleanser, seasonal grilled vegetables platter, Australian lamb chops, Hasegawa's mushroom spaghetti, squid ink spaghetti, trenette with lots of squid, tiramisu, chocolate terrine, caramel panna cotta. The course was very fulfilling once again. The nyokofrit, chilled pasta with octopus and shiso, and porcini were outstanding. The wine selection was as satisfying as ever. A beloved restaurant where I always want to go back. Looking forward to my next visit.

Visited again in August (23.8) after half a year. The highlights this time were the classic Tottori Tamura beef lamp 32 months charcoal-grilled, and the amazing combination of eggplant and sea urchin melt, and oven-baked uni with herb breadcrumbs. The menu for August included various appetizers, pasta, risotto, grilled vegetables, grilled meats, and desserts. The atmosphere was chic with a hidden underground setting, featuring a 6-seat counter and a 5-seat semi-private table. The service provided by Shiki-chan was friendly and engaging.

This is a restaurant located behind a famous soba shop in Shirokane. It may be confusing at first because it is located in the basement of the building. The restaurant has 5 counter seats, small high-chair tables, and table seats at the back with a total of 11 seats. It is a very cozy place, and all the staff members are smiling. The course menu has a basic fee, and there are additional charges depending on the type of meat or pasta. It seems to be becoming more and more popular, with the next available reservation being over six months away. In conclusion, all the dishes are really delicious! The course menu evokes the season – from the cold soup with peaches at the beginning, to the cold Genovese with octopus, the exquisite pie with plenty of prosciutto, the creamy sea urchin dish, the melt-in-your-mouth white fish fritters with excellent sauce, the rich asparagus and cheese risotto, the refreshing palate cleanser, the incredibly sweet grilled vegetables, the delicious Tamura beef, the perfectly aged lamb, the pasta bursting with mushrooms, and the rich Gorgonzola gnocchi. The tiramisu is also fantastic. Everything is just so tasty!

Just a 4-minute walk from Shirokanedai Station! I revisited "Sanwa"! In October 2021, Sanwa opened on a street close to Shirokanedai Station in Platinum Street. Led by Chef Daisuke Watanabe, the mastermind behind Naka-Meguro's "Rodeo," and service by Shiki Muranaka, the restaurant quickly became a super popular spot with reservations booked months in advance! The cozy interior features a main counter with open kitchen, table seating, and a semi-private room for groups, totaling 11 seats. The atmosphere and hospitality make it very comfortable. The course menu is an omakase course priced at ¥16,710 including tax! (A la carte options are also available later in the evening.) The menu can be customized based on the main course, with additional changes made as desired. The summer menu at Sanwa was also fantastic! Below are the dishes and impressions from my visit on this day. "August" Course: ★Marinated Olives and Dried Tomatoes ★Caprese with Peach Tomatoes ★Prosciutto and Gnocchi Fritti ★Chilled Pasta with Kanagawa Octopus and Shiso ★Baked Eggplant and Sea Urchin ★Fried Ehime Bluefin Tuna with White Balsamic and Balsamic ★Hokkaido Green Asparagus and Parmesan Cheese Risotto ★Boiled Tongue of Hiroshima Nakayama Bokujou Wagyu (additional) ★Refreshing Granita ★Assorted Grilled Seasonal Vegetables ★Charcoal-Grilled Meats: Hokkaido Matsuno Venison, Australian Bone-in Lamb (additional) ★Pasta: Hasegawa's Mushroom Spaghetti, Karasumi Spaghetti (additional) ★Dessert and Coffee: Caramel Panna Cotta, Iced Coffee From appetizers to desserts, everything was truly impeccable and delicious! Especially noteworthy were the light and crispy Gnocchi Fritti, the irresistible combination of melty eggplant and sea urchin in the baked dish, the boiled wagyu tongue that was added as a popular item, and the must-have Mushroom Spaghetti. I thoroughly enjoyed the flavors. I look forward to continuing to dine at Sanwa. I'm already excited for my next visit. Thank you for the wonderful meal!

It was my first visit to Sanwa in 3 months. I thoroughly enjoyed it again this time. Omakase course for 16,710 yen, Caprese, Mozzarella, Basil Oil, Peach and Tomato, Ham Nyokko Frit, Chilled Pasta with Kanagawa Octopus and Shiso, Baked Eggplant and Sea Urchin, Ehime Managatsuo Frit, Green Asparagus and Parmesan Cheese Risotto, Ginger Granita palate cleanser, Seasonal Grilled Vegetables, Australian Lamb Chops, Gnocchi with Fresh Tomatoes and Gorgonzola, Spicy Peperoncino with Green Chili Peppers and Shirasu, Tiramisu, Pineapple Marinade. As always, I went with the omakase wine selection. The sense of taste is really good. The dishes were all delicious as usual, but I particularly enjoyed the chilled pasta with octopus and shiso. Of course, the Ham Nyokko Frit was outstanding. The Caprese at the beginning was also excellent. By the time we got to the meat and pasta dishes, I was already full, but it was still delicious. A satisfying restaurant in terms of taste, service, atmosphere, and value for money. Looking forward to my next visit.

Caprese with peaches and tomatoes, ham and gnocchi fritters, Ishikawa octopus and shiso cold pasta, Sanriku sea snail fritters, sautéed Ehime skipjack tuna, green asparagus and Parmesan cheese risotto, Hiroshima Nakayama Farm wagyu beef boiled tongue, ginger granite palate cleanser, seasonal grilled vegetables assortment, Miyagi Sekimura Farm oxtail stewed tagliatelle, tomato panna cotta.

In the popular Italian restaurant "Sanwa" in Shirokan, today we had the pleasure of dining with two renowned French chefs from Kagurazaka. The menu for August has just been updated. [Drinks] "San Benedetto" [Aperitivo] Caprese reconstruction?! Starting from the bottom, there's a cream of mozzarella cheese, in the middle, a basil puree sauce, and on top, layers of peach and tomato puree. The tricolor presentation is beautiful! It's not just about the appearance, but the depth of each component that creates the flavor. [Olives and Semi-Dried Tomatoes] Olives and sun-dried tomatoes simmered in sherry wine. [Prosciutto and Gnocco Fritto] Traditional dish from Emilia in Italy, with freshly sliced prosciutto on top of fried gnocco fritto. The thinly sliced prosciutto melts with the heat of the freshly fried gnocco fritto, creating a delightful texture. [Homemade Bread] Focaccia soaked in olive oil, exquisite. [Cold Pasta with Ishikawa Octopus and Shiso] Cold Genovese pasta with octopus from Kanazawa, green beans, and shiso. Using refreshing shiso instead of basil, creating an exquisite dish. [Baked Eggplant with Uni] Melting eggplant topped with Ishikawa sea urchin, and herb breadcrumbs for a crispy finish. [Sautéed Ehime Bluefin Tuna] Softly sautéed bluefin tuna from Ehime with a sauce combining white balsamic vinegar and balsamic vinegar. Enhanced with herbs and lemon for a refreshing aroma and flavor. [Green Asparagus and Parmesan Cheese Risotto] Using fresh green asparagus from a dedicated farm in Hokkaido, mixed with rice and shaved Parmesan cheese. The juicy green asparagus and the richness of the cheese blend perfectly with the rice. [Hiroshima Nakayama Ranch Wagyu Boiled Tongue] The wagyu tongue is boiled tenderly, served with boiled egg, anchovy, hardened bread, and salsa verde with Italian parsley. The tender tongue melts in your mouth, and the salsa verde adds depth to the flavor. [Fresh Ginger Granita] Marinated sharp-tasting fresh ginger with crushed ice and popping candy for a refreshing granita. [Grilled Seasonal Vegetables Platter] Lotus root, red bell pepper, okra, green beans, silk sweet corn, and Yatsugatake mushrooms from Niigata. Grilled slowly over charcoal to bring out the sweetness and umami of each vegetable, delicious with just a touch of salt. [Australian Organic Bone-in Lamb] Slowly grilled organic lamb on charcoal. The tender lean meat and rich flavor are delicious and easy to eat, served with lemon, whole grain mustard, yuzu pepper, and black pepper to taste. [Mr. Hasegawa's Mushroom Spaghetti] Spaghetti with mushrooms from mushroom specialist farmer Mr. Hasegawa, mixed with duxelles (ragout) of garlic and Italian parsley, topped with slices of fragrant mushrooms. A must-try dish. [Fresh Tomato Pici] Simple spaghetti "Pici" with a tomato sauce made of tomatoes, fresh garlic, and water. The handmade Pici has a supple chewy texture, with perfect balance of salt and tomato acidity. [Dolce] "Pineapple Marinade" Ripe pineapple marinated with a hint of Western liquor, served with dill for a refreshing touch. A new dessert born from the request for something refreshing. [After-dinner Drink] "Iced Coffee" The coffee brewed by Shikichan is delicious. The two chefs we dined with were also impressed. Thank you all very much.

A popular Italian restaurant run by a chef from Rodeo with difficult reservations. I had been looking forward to trying it for a long time. They offer a prefixed course where you can choose your main, pasta, and dessert. Tomato and peach soup with basil and mozzarella cheese - a chilled soup in three layers. Prosciutto and gnocco fritto - the prosciutto was fluffy and paired well with warm gnocco fritto. So delicious! Ishikawa octopus and shiso cold pasta - pasta as a sudden surprise, it was amazing. Oven-baked creamy eggplant topped with sea urchin - crispy and creamy, everything was already delicious up to this point. Ehime managatsuo and mussel soup - the managatsuo was plump, and the saffron-infused soup was so tasty, I wanted to drink it all. Green asparagus and Parmesan cheese risotto - my companion's favorite of the day. Ginger granita for a palate cleanser - refreshing. Seasonal grilled vegetable assortment - even though I usually don't like okra, the grilled okra was delicious! The sweet potatoes were superb. Hokkaido Matsuno's Ezo deer - the charcoal-grilled main meat was Ezo deer, excellently cooked. Beef tail stew tagliatelle, Hasegawa's mushroom spaghetti, fresh tomato pici, and peperoncino with green chili and whitebait - we kept adding more pasta. I wanted to order all types if possible. I especially liked the tomato pici and tagliatelle. Everything was delicious, the wine selection was great, and it's no wonder this place is so popular. With the prefixed course at 16,710 yen, additional charges for meat and pasta, and plenty of drinks, it ended up in the 20,000 yen range. I would love to visit this place again if given the chance!

Chef Watanabe, who turned "Sanwa" into a super popular restaurant in Rodeo. It became a difficult-to-reserve restaurant immediately after its opening in 2021. The signature dishes are the prosciutto and gnocco fritto. The light yet chewy texture is addictive. A dish that generously uses freshly sliced, fluffy prosciutto on top of the fritto. The occasional salty taste serves as an accent and goes well with wine. You can feel the high level from the first dish. The variety of meats such as deer, beef, lamb, and pork, and pasta choices like meat, oil, tomato, and cheese are wonderful as you can choose according to your preference. Chef Watanabe's hospitality is admirable. As always, the bill is surprisingly low that you have to confirm with Shiiki-chan, making it a great restaurant where the price doesn't match the quality.

Renowned for being the restaurant of Mr. Watanabe who branched off from Naka-Meguro RODEO, Sanwa is a popular spot with reservations often requiring a wait of a few months. Located in a tranquil area of Shirokanedai, the restaurant features an open kitchen and exudes a casual yet chic atmosphere, creating a wonderful dining space. The course menu for July includes dishes such as: - Prosciutto and Gnocchi Fritti - Ishikawa octopus and shiso cold pasta - Baked eggplant topped with sea urchin - Swordfish fritto - Green asparagus and Parmesan cheese risotto - Hiroshima Nakayama Ranch boiled wagyu tongue (additional item) - Ginger granita palate cleanser - Seasonal grilled vegetable assortment - Choice of wagyu beef for the main course - Choice of pasta: Spicy shirasu (whitebait) peperoncino with mushrooms (additional item) - Dessert: Catalana and caramel panna cotta - Coffee and tea after the meal. We opted for a wine pairing, and the very friendly service by Ms. Shiki, who explained everything and engaged in pleasant conversation, added to the enjoyable experience. Spending almost four hours there, we had a thoroughly satisfying dinner. It's no wonder this place is so popular!

Sanwa ⭐️ Tabelog 4.04 ⭐️ Italian TOKYO Top 100 Restaurants 2023 Finally, the long-awaited day at Sanwa has arrived, and I couldn't be more excited. This time, the course started at 8:30 p.m. Is this the first time for the summer menu? July course: ▪︎ Prosciutto and Gnocchi Fritti - A classic dish. This time, it was American prosciutto since they couldn't get Parma ham recently. The crispy texture was excellent, and the saltiness of the prosciutto was just perfect. ▪︎ Ishikawa Miso Octopus and Shiso Cold Pasta - A refreshing dish perfect for summer, with the freshness and texture of the octopus shining through. The al dente pasta was spot on. ▪︎ Baked Eggplant with Uni - The sweet eggplant topped with fresh sea urchin was heavenly. The herb breadcrumbs added a nice texture, creating a paradise of flavors. ▪︎ Beltfish Fritto - A seasonal fish dish with perfectly cooked zucchini as a side. The saffron-infused sauce was incredibly delicious, and the beltfish was irresistible when fried. ▪︎ Green Asparagus and Parmesan Cheese Risotto - The most impressive dish of the day. The rich flavor of thickly cut Parmesan and the texture of green asparagus created a direct and delicious taste experience. The firm rice was just to my liking, and I wanted seconds. ▪︎ Hiroshima Nakayama Ranch Boiled Beef Tongue - A dish that was once only available when in stock, but now you can order it for an additional fee. The tenderness of the beef tongue, combined with the sauce and boiled egg, was outstanding. The dish was perfect, leaving a wonderful aftertaste that paired well with wine. ▪︎ Granita palate cleanser ▪︎ Assorted Seasonal Grilled Vegetables - A classic dish that enhances the sweetness with the perfect amount of salt. The grilled vegetables change with the season, but the shiitake mushrooms and taro always leave a strong impression. Despite being charcoal-grilled, the vegetables' flavors shine through. ▪︎ Miyagi Chinese Herbal Beef Kaenomi - The main choice of beef was always a tough decision, but the beef itself and the cooking were superb. The soy sauce accompaniment enhanced the dish even towards the end of the course, stimulating the appetite. The beef had a slightly wild taste and a punchy flavor. ▪︎ Spaghettini with Green Bell Pepper and Shirasu Peperoncino - A refreshing pasta with the spiciness of green bell pepper and the acidity of lemon. The al dente texture was excellent, and the simplicity of the dish showcased the chef's skills. For dessert: ▪︎ Pineapple marinated in coffee + 8-10 glasses of wine Another fantastic experience at Sanwa. The food and wine choices were top-notch, and I left feeling very satisfied. As always, being a solo diner at this time allows for interesting conversations, making it a unique experience for me. Can't wait for September! Thank you for reading till the end! Your support and engagement mean a lot to me. I also share gourmet experiences on social media, so feel free to check it out <Instagram> ItsuGourmet ( @itsugourmet)

Today's visit was to Sanwa. Sanwa is an Italian restaurant located in Shirokanedai, Minato-ku, Tokyo. It is a quiet restaurant located in a residential area about a 5-minute walk from Shirokanedai Station. The dishes cooked using charcoal are exquisite, and it's a restaurant I have visited multiple times. It seems that the restaurant has been fully booked for about a year as a difficult-to-reserve establishment since its opening. This time, I visited late and decided to have a course meal. The prosciutto and gnocchi fritto were delicious. The prosciutto was thinly sliced with a gentle and not overpowering flavor. The basil, green beans, Genovese sauce, and octopus dish had a refreshing taste. The oven-baked tomato and sea urchin with smooth eggplant were harmoniously delicious. The fried sea bream with zucchini was smooth, and the curry-flavored spices were outstanding. The asparagus and Parmesan cheese risotto had a great cheese flavor, and the juiciness of the asparagus was fully felt. The ginger granita was a refreshing palate cleanser. The assorted grilled seasonal vegetables had a juicy and flavorful taste. The beef was juicy with a lingering earthy flavor. The mushrooms had a wonderful elasticity, and the goodness of each vegetable ingredient was well brought out by the charcoal grilling. The Hokkaido Matsuno-san's Ezo deer meat was tender and had a moderate flavor of Yezo deer. The Kaenomi beef was exceptionally elastic, and the umami and smokiness of the charcoal were evident with each chew. The sakura shrimp pasta was chewy and incredibly delicious. The abundance of squid in the trenette pasta had a flavorful and slightly spicy taste, and both the squid and pasta were tender and delicious. The caramel panna cotta and tiramisu were smooth and flavorful, with accents that were outstanding. The Catalana was smooth and richly delicious. The course ended with a consistently high level of satisfaction. The appetizers showcased seasonal ingredients, the meat dishes and desserts were delicious without any flaws, and I was once again surprised by the high performance. It's a restaurant I would like to visit regularly. Thank you for the meal.