"However, things quickly started to decline with some questionable ingredient combinations in the dishes. For my first course, I ordered the Hokkaido scallop. This delicate and sweet seafood, instead of being presented as a star, was chopped into such tiny cubes that its essence was lost. The scallop was submerged in a parmesan soup, which overwhelmed its flavor and rendered it nearly unnoticeable. Adding to the confusion, there was bacon in the dish that did nothing to highlight the scallop. To make matters worse, I opted to add truffle for an extra $30. Unfortunately, the richness of the parmesan cream and bacon overpowered the truffle, making it nearly impossible to discern its flavor. The scallop pieces were nearly indistinguishable in the soup.
For my second course, I tried the caviar with bone marrow and chorizo. The combination of such rich ingredients felt questionable again. The bone marrow and chorizo, both heavy components, completely overshadowed the caviar, which lost its elegance and became an afterthought in the dish. While the individual elements could be enjoyable, they did not create a harmonious dish, and the addition of caviar felt more like a means to inflate the price rather than enhance the overall experience."
