An innovative course that stimulates the senses and is meticulously crafted.

我第一次光顾这家被推荐给中洲BAR老板朋友的“托阿希斯”餐厅，是通过口袋服务员预订的午餐套餐（11,000日元）。后来得知这家店甚至被《ゴエミヨ》和《ミシュラン》杂志收录，这让我在访问之前就充满了期待。

在套餐开始之前，有两点需要注意：
・由于需要计算上菜的时间，请提前告知我们您要去洗手间等。
・除了主菜之外，其他食物的照片是可以的，但主菜由于温度变化较快，不允许拍照

○南瓜冷汤 浓稠的南瓜汤，南瓜的甜美与底部的奶酪的咸味完美融合。奶酪选用戈戈纳干酪，而坚果般的香气则来自开心果油。 ○鲣鱼肉炸酱 在关东地区很难见到鲣鱼（又称小鲣鱼），这道菜将鲣鱼用炸酱烹制。用萝卜、盐和山葵作为配料，表面经过香脆的炙烤，内部脂肪则保持完整，这种烹饪方式真是绝妙。厚切的鲣鱼肉与萝卜的甜味以及山葵的香气相结合，简直
Orange Shaved Ice
Vanilla Pudding, Black Sugar Sauce, Sweet Potato Paste
Caramell Chocolaté Butter

A dessert that retains the original texture of the ingredients, simple yet highly polished. Especially the caramel chocolate butter is not ostentatious in appearance, but its taste is outstanding. I also appreciated the creativity in using a plate shaped like disposable paper cups.

The menu offers dishes from various styles—French, Japanese, Italian—with a free-spirited approach to cooking. What stood out most was not only the high level of culinary skills,