A tavern that is open at noon, it is also good to eat without drinking. In addition to the regular menu, there will be a frequently updated chef's hidden menu, which requires reservation. ▹ Horse mackerel and eggplant tartare My friends don't like it very much, but I love it! The horse mackerel and peeled eggplant have a smooth taste, and the natural and refreshing oily feeling bursts out in the mouth. The fruity taste of grapefruit juice is fresh and bright, and it matches the flavor of pepper so well, which brings out the freshness of the fish, and there is a distinct sesame aroma in the aftertaste. Japanese seasoning is really wonderful! ▹ Ham and cheese platter I don't have much impression of other things, but I can't forget the truffle cheese. The mellow and rich truffle aroma is more soft and fragrant after blending with the milk aroma, and it is placed on the delicate and smooth cheese, and it turns around in the mouth. ▹ Matsuba crab legs and fig salad Fresh crab sticks are paired with crispy vegetables and figs, interweaving the freshness of water, and the nutty aroma of pine nuts is the icing on the cake. I greedily think that I can put a little more. ▹Fried beef fillet and duck liver with red wine sauce The fillet meat is a bit old, and the duck liver is also fried so-so, but the sauce is still good, and the rich aroma of red wine is obvious but not abrupt. ▹Scallop and porcini risotto My friend said that this risotto is very good. I hesitated for a long time and chose this most classic one. It turned out to be my favorite! I like the doneness of the rice so much. It retains the right raw taste, and each grain is distinct and full. The milk uses just the right consistency to bring the rice and tender porcini together. It is mellow and rich, and the light salty fragrance of cheese powder is indispensable. I won’t get tired of eating a whole plate. ▹French oil-sealed duck The duck leg meat is surprisingly tender and tasty. The meat can be easily removed by piercing and rolling with a fork. Such delicious meat, the duck skin on it is not crispy. Crispy skin is the soul of oil-sealed duck! ▹Handmade pasta with shrimp basil sauce and buffalo cheese The pasta is all handmade and cooked until slightly hard and chewy. The rich milky aroma of buffalo cheese makes the basil sauce more fresh and stable. In addition to shrimp, scallop shreds are also added to enhance the freshness. The only drawback is that the texture of the sauce is a little thin for me. In addition, I later found that other people put ham slices on the cheese, why didn’t I have it! Huh? ! ▹Lemon tart & chocolate tart Many taverns’ desserts are perfunctory or even drag their feet, so I didn’t have any hope at first, but it turned out to be okay! The tart base is crispy, and the rich butter aroma melts in the mouth. The sweet and sour balance of the lemon mousse is also pretty good. Although I like it, I still can’t help but complain that the dishes are too slow, mainly because I was waiting for the beef. I was sleepy during the time in between.

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