We had a very good meal here just a week into their very long popup. Service lapses were not out of the ordinary for long established places and were handled correctly (meaning by pouring nice champagne) and the food was better than at Vivant and more ambitious than at Clown Bar, although not yet at the 1.5 star level I imagine they're aiming for. Much of the kitchen team and some of the foh is Sota's future team (they now plan to open in Paris in September although even that is uncertain), which makes a huge difference compared to just a chef coming to cook in an existing kitchen.
We started with a seafood platter - this is not a raw plate, but rather a strikingly colorful collection of individually marinated and sauced items - crabs in pepper and eggplant, oysters with sorrel ice, razor clams with cauliflower puree, etc. - a major dud here were raw scallops that needed to be in the garbage or at most in some cooked, well spiced preparation at this point in their decomposition cycle, but everything else was of very good quality if too heavy for me on sauces and topping.
For appetizers - razor and manila clams with asparagus - an excellent dish, and squid ink "paella" with morels and egg yolk, which I thought could use about 90% less squid ink.
Main courses - the very nice (of course) duck pithivier was very nice, of course. A dish of wild sea bream was for me all about the not very large piece of very good fish, cooked just right, I'm guessing taken from a fish that's at least 10 lbs. It was accompanied by all sorts of nice, gently handled vegetables.
Make nice with Aurelien if you go.