One glance at the Bonsoirée menu and it becomes clear that the chic, minimalist décor is pretty much the only thing minimalist about the place. Each dish in chef/owner Shin Thompson and chef de cuisine Luke Creagan’s "exquisitely crafted" four- ($58), seven- ($85), and 13-course ($150) flavor symphonies draws inspiration from a range of cultures and blends traditional Japanese presentation with classic French techniques. A new menu is introduced monthly, but a recent four-course line-up kicks off a night of gourmandizing with a salad of crispy Suzuki, grilled-haricot vert, and pickled ramp with lotus root drizzled in genmaicha vinaigrette and rhubarb sorbet. A fava-bean and spring-pea soup spiced with curried artichoke and green garlic then drum-rolls the curtain-raise on the meal’s centerpiece: a roast of grass-fed spring lamb from Mint Creek Farms, served with potato-and-chickpea confit, shochu Japanese–barbecue sauce, fried potato skins, smoked shimeiji mushrooms, and death mustard, a mysterious savory substance. A dessert of gingerbread ice-cream sandwich sided with ginger-cinnamon-bark ice cream and sprinkled with pecans helps quivering taste buds waft gently back down to earth. If you’re afraid that talking will destroy the food’s delicate interplay of complex flavors, you and your dining companions can entertain yourselves by watching Chef Thompson work his magic and occasionally subdue a cutlery-wielding octopus in the open kitchen window. Also, make use of Bonsoirée's new wine program: call Provenance Food and Wine, Cellar Rat, or Randolph Wine Cellars ahead of time, and get a bottle of wine delivered to Bonsoirée free of charge in advance of your reservation at no extra cost.