Some dishes were average, while some were superb. Amuse Bouche of smoke salmon and marinated small squid. I was not too impressed because the salmon was average and the squid was too fishy. Oyster flan: very sophisticated. Tuna sashimi: average. Foie gras with mango and dikon: it is the best foie gras dish I ever had. Seafood consomme soup: soothing and delicate. Lobster with wasabi potato: lobster went surprisingly very well with the potato. Plum wine granite: nothing more than shaved ice, though they consider it one of the courses. Marinated chilean seabass: as good as advertised. Cheese plate: only one kind-average. Desert: vanilla ice-cream in cookie bowl, fresh berries, caramel cage-like dome, and strawberry sauce: looked great, tasted average. Overall, the meal gave me the insight into Chef Akira's cuisine. I will definitely visit this restaurant again, however I will just order from the menu instead.
Pros: ambience, parking, taste (mostly)
Cons: portion size
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