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アジア人初の三つ星シェフ、小林圭氏と虎屋がコラボレーションしたレストラン。
前菜の牡蠣、スペシャリティのサラダ、魚料理・鶏料理のソース、デザート…いずれも新体験でした。
牡蠣はパリでも出しているということでしたが，ふっくらとした形で真ん中で二つに切っても形が崩れず、それでも生牡蠣の食感を失っていないのには驚きました。
サラダは見た目重視かと思っていましたが、かき混ぜることでソースが野菜の隅々まで行き渡り、大変美味しくいただきました。
席からは富士山もよく見えました。