The last time I ate chef''s table was a long time ago, long before it was still in Brooklyn. After a few years, try again. The official said that his dishes were inspired by Japanese food and used the skills of French food. The dinner was 14 courses, just in time for the white truffle season, I am very looking forward to it. The restaurant does not provide bread. Except for the two red meats, most of the dishes are seafood-based. I like the low carb to the end. Caviar Caviar Caviar Caviar Crispy Tattoo, light pink fish sashimi, full caviar and purple flowers, crispy tart skin is thin and crispy. It is recommended to eat one bite, each ingredients are enough and balanced, delicious. Hokkaido sea urchin Hokkaido sea urchin plus bread with white truffles, this is so delicious! The bread surface is soft and crisp, the sea urchin is soft and sweet and rich, the white truffle is thinly sliced, and the aroma is pungent. Two eat, heaven is nothing more. Saba salmon custard seafood steamed eggs, there is some soup on them, the soup is fresh and tender. Scallop kinmedai gold meme langoustine foie gras with crayfish, this match is the first time I have seen it, unexpected harmony. chiba akamutsu Chiba red-throated fish, covered with white truffles. The red throat meat is delicious, and the meat is hung between the fried crispy fish bones, with a lot of white truffles, which is satisfying. Duck duck meat has always not liked duck meat, but the duck meat here has a taste of beef, and it is delicious and chewy at the same time. Wagyu A5 and cows, the meat taste is not much to say, they are all upbringing. Pear smoothie, fresh and refreshing, perfect. Milk milk ice cream with caramel and white truffles, each flavor is very rich like a solo dance, put together and intertwined so fusion, like a stage show with three main characters. The milk is rich and not sweet, the caramel is sticky and sweet, the white truffle is rich in aroma, the three flavors are intertwined together, full of desserts! frozen souffle Frozen Shuflei, the first time I eat, very special taste, a bit hard, I want to eat popsicles again. The most impressive thing about petit four is sea urchin and white truffle milk ice cream. The whole menu is more seafood, but there are also red meat, which is my favorite combination. The key ingredients are very traditional, not too much greasy, and the products and taste are stable. It seems that it is smooth and will not be particularly colorful, but the careful aftertaste of the ingredients sauce, the delicateness of the taste, and the quality of each dish is high. It has always been believed that it is delicious to see in the flat, the chefs table does not have the eye-catching dishes of the current Internet celebrity restaurant, nor the rare ingredients and cooking techniques, but the overall experience is very comfortable. What cuisine is no longer important, Samsung and the top 50 are still well-known after so many years.